This recipe is my daily favorite! My whole family is crazy about it – and it’s super nutritious too. I make it almost every day because it’s just that good – you’ll be just as hooked as I am!

 

Cheesy Chicken Roll-Ups

Comfort-food done right

Roll-ups are one of those fun meals: tender chicken, gooey cheese, perhaps ham or seasoning inside, all rolled up and baked or sometimes cooked on the stove. They feel a bit elevated yet are easy enough for weeknight dinner or a casual gathering. The recipes I studied range from stuffed chicken breasts to crescent-roll wrapped versions to tortilla/roll-up style snack versions. For example one blogger’s version uses chicken breasts, ham, cream cheese, feta, bread-crumb coating and a sauce at the end. All Things G&D Another uses a quick version with chicken strips, crescent dough, sauce and mozzarella. Simple and Seasonal

My aim here is to combine the best elements into a “master” recipe you can adapt—whether you want something simple with minimal ingredients or something more elaborate.

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Why this style works

• The roll-up format (chicken or dough) means each portion holds its filling and presents beautifully.

• The cheesy interior ensures richness and gooey texture—cream cheese, shredded cheese, etc.

• The chicken + cheese combination is familiar and comforting—balanced by any additional fillings (ham, herbs) or sauce.

• The coating or sauce gives it a baked/finished feel rather than simply pan-fried plain chicken.

• The ability to adapt: you can go minimal (5-ingredient weeknight version) or more decadent (stuffed, bread-crumb coated, sauce poured over).
  For example, one recipe says: “These easy Cheesy Chicken Roll-Ups remind me of cheesy chicken enchiladas! … easy to make and super delicious!” Big Bear's Wife

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Ingredients (for ~4-6 servings)

Here is a flexible list. I’ll mark optional items and you can scale as needed.

Core Ingredients:

• 4 boneless skinless chicken breasts (or equivalent amount of chicken cutlets)

• Salt & freshly ground black pepper (to taste)

• 1 tablespoon olive oil (or butter/olive oil mix) for sautéing (if pan-searing)

• 8 oz (≈225g) cream cheese, softened (or garlic & herb cream cheese for flavour) All Things G&D

• 1 cup shredded cheese (such as mozzarella, cheddar, or a blend)

• ½ cup (≈50g) feta cheese, crumbled (optional) All Things G&D

• 4 slices ham (one per chicken breast) (optional) All Things G&D

• ½ cup milk (for dipping or sauce) All Things G&D

• ½ cup seasoned bread crumbs (for coating, optional) All Things G&D

• Toothpicks (to secure rolls)

Optional / Sauce Ingredients:

• ½ cup half & half, or heavy cream (to make a sauce) All Things G&D

• 1 can (10 oz) cream of chicken soup (for a baked “dump” version) MyFridgeFood+1

• 1 bottle (≈24 oz) spaghetti sauce (if you’re doing a red-sauce roll-up version) Andie Thueson

• Additional herbs/spices: garlic powder, onion powder, Italian seasoning, paprika (to taste)

• Vegetables or mix-ins: chopped broccoli, green chilies, spinach, etc. Budget Savvy Diva+1

Equipment:

• Meat tenderizer (optional) or a rolling pin to flatten chicken breasts

• Baking dish (9×13″ recommended if you’re baking)

• Skillet (if you’re pre-cooking chicken)

• Mixing bowls

• Whisk, spatula, knife and cutting board

• Aluminum foil (optional)

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Step-by-Step Instructions

Below is a full walkthrough, including technique notes and variation options.

1. Prep the chicken

• Preheat your oven to 350°F (175°C) if baking. Some versions use 350°F, others 375 °F. Budget Savvy Diva

• Place each chicken breast between two sheets of plastic wrap or in a freezer-bag overlay and gently pound to an even thickness (about ¼″–½″) so they cook evenly and roll easily. (In one recipe: “chicken breasts, pounded to ¼″ thick.”) All Things G&D

• Season each breast lightly with salt and pepper and any other seasoning (garlic powder, paprika, Italian herb mix) if using.

2. Prepare the filling

• In a bowl, blend the cream cheese until smooth. Mix in the shredded cheese, feta (if using), and any extra flavour-ings (e.g., garlic powder, onion powder, chopped herbs).

• If using ham (one per breast), lay one slice of ham on each chicken breast. Then spread ~2 Tbsp (or ~1/8 of the mixture) of the cheese filling on each ham slice (or directly onto chicken if not using ham) — as in the style of the All Things G&D version. All Things G&D

• If you want additional veggies (e.g., chopped broccoli, green chilies), fold them into the filling now. For example one version uses broccoli in the mixture. Budget Savvy Diva

3. Roll and secure

• On a flat surface, starting at the wider end of each chicken breast, roll the breast up so the filling is enclosed inside and the seam is underneath.

• Use toothpicks to secure each roll so it doesn’t unroll during cooking.

• If your chicken mixture is too loose or sloppy to roll, you can refrigerate it briefly to firm up the filling, or reduce liquid content.

4A. (Optional) Bread-crumb coating method

If you want a breaded finishing (like a crunchy exterior) — this is optional but delicious:

• Dip each roll in milk (or a beaten egg + milk mix) then roll in seasoned bread crumbs (about ½ cup). This is from the All Things G&D version. All Things G&D

• Place rolls seam-side down on a greased baking sheet or dish.

4B. (Alternate) Skip coating and bake in sauce

If you prefer a simpler version: skip bread crumbs, place rolls in a baking dish, pour sauce (cream of chicken + milk, or spaghetti sauce) over, and bake. Example: MyFridgeFood version uses crescent rolls and a sauce of soup + milk + cheese. MyFridgeFood+1

5. Bake (or cook)

• For the classic roll-up bake: Bake for about 30 minutes at 350 °F until the chicken is cooked through (internal temperature 165 °F) and the coating is golden (if used). For example the All Things G&D version: “Bake for 30 mins.” All Things G&D

• If using a sauce method: After filling and rolling, pour the sauce over the rolls, sprinkle additional shredded cheese on top, then bake uncovered at 350 °F until the sauce is bubbly and top golden (approx 25-30 minutes) MyFridgeFood+1

• If you are using a red sauce version (marinara/spaghetti sauce) per the Andie Thueson version: Cover roll‐ups with spaghetti sauce, bake 25-30 minutes. Andie Thueson

• Always check for doneness and ensure no pink remains; toothpick removed from center of a roll should show clear juices; chicken should reach 165 °F internal.

6. Rest & Serve

• Let the cooked rolls rest for about 5 minutes before serving: this helps the juices settle and the filling is not too molten.

• Remove toothpicks before serving (very important!).

• Slice each roll at a slight angle if you like a spiral effect, or leave whole.

• Serve with sides such as steamed vegetables, rice, mashed potatoes, or a green salad.

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Timing & Planning

• Prep time: ~15-20 minutes (pounding, filling, rolling).

• Cook time: ~25-30 minutes (depending on thickness, coating or sauce).

• Total time: ~40-50 minutes from start to table.

• If you bread-coat, allow extra ~5 minutes.

• You can also make ahead: roll the chicken and refrigerate for up to a few hours before baking; or assemble and freeze and bake later (some versions from Budget Savvy Diva mention freezing roll-ups). Budget Savvy Diva

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Flavor & Texture Tips

• Flattening chicken ensures even thickness and uniform cooking; avoids dry tops or undercooked centers.

• Choice of cheese: cream cheese gives a creamy texture, feta adds tang, shredded cheese gives meltiness—mixing all three gives nice flavour contrast (as in the All Things G&D version). All Things G&D

• Ham or no ham: Ham adds smoky/savory layer and helps the roll hold shape; skip if you prefer lighter or different flavour.

• Bread-crumb coating adds crunch and a “fried” feel even though baked. If you skip it, ensure you have enough sauce or a flavorful top so the rolls don’t dry out.

• Sauce components: A creamy sauce (cream of chicken + milk) adds moisture and richness; a marinara sauce gives an Italian twist. Using sauce ensures each roll stays moist.

• Roll seam down: Placing roll seam-side down ensures the roll stays closed during cooking and holds filling.

• Resting time: Critical for juicy chicken and stable filling; cutting too early may cause cheese/filling to spill.

• Serving presentation: Slice into spirals for visual appeal if you used rolled chicken; sprinkle fresh herbs (parsley or chives) to brighten.

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Variations & Customizations

Here are many ways to adapt this recipe to your taste, dietary needs, or for fun.

1. Low-Carb / Keto Version

• Skip bread crumbs or use almond-meal crumbs; skip the ham if you prefer lean.

• Use full-fat cream cheese and shredded cheddar.

• Bake chicken roll-ups as above; serve with a low-carb veggie side. Inspired by The Protein Chef’s garlic version with bread crumb alternative. The Protein Chef

2. Italian Style (Red Sauce & Mozzarella)

• Use chicken breasts, spread mozzarella + ricotta + Italian seasoning inside, roll up, place seam side down in baking dish. Cover with spaghetti or marinara sauce, top with extra mozzarella, bake 25-30 minutes at 350 °F. Adapted from Andie Thueson’s version. Andie Thueson

3. Tortilla / Crescent Roll Dough Version (Snack / Appetizer)

• Use shredded cooked chicken, cream cheese, cheddar, taco seasoning; roll in crescent dough triangles or tortillas; bake ~18-22 minutes until golden. Good for party apps. Eg. MyFridgeFood uses crescent rolls + soup/milk sauce. MyFridgeFood

• For a quick lunch: Use a tortilla, spread shredded chicken + cheese + spinach/cream cheese combo, roll and pan-sear or bake. Eg. Jow’s version of chicken & spinach roll-ups. Jow

4. Extra Fillings

• Add chopped broccoli, green chilies, spinach, mushrooms into the filling for added veggies. Eg. Budget Savvy Diva adds broccoli. Budget Savvy Diva

• Add bacon bits for smoky crunch.

• Use a flavour twist: garlic & herb cream cheese, feta + sun-dried tomato filling.

5. Make-Ahead & Freezer

• Roll up the chicken and place in baking dish; cover and refrigerate until baking time.

• Freeze assembled rolls (raw) in freezer-safe container; when ready, bake from frozen adding ~10 minutes extra. Budget Savvy Diva mentions freezing these for later. Budget Savvy Diva

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Troubleshooting & Common Questions

• Rolls unrolling: Ensure chicken is properly pounded, filling not too oozy, seam is underneath, perhaps use toothpicks.

• Dry chicken: Chicken breast overcooks easily. Use even thickness, don’t overbake, ensure sauce or coating adds moisture.

• Cheese or fillings leaking: Could be too much filling, or seam not secured. Use moderate filling and seal edges.

• Rolls soggy instead of crisp: If using bread crumb coating, ensure chicken is not wet before coating; bake on cooking rack or omit heavy sauce.

• Filling bland: Ensure seasonings (salt/pepper, garlic, herbs) are included; ham/feta add flavour.

• Internal chicken not fully cooked: Use meat thermometer (165 °F) or cut into the thickest part to check before serving.

• Sauce separating or too watery: If using cream or soup sauce, simmer to reduce slightly or use thicker cream sauce.

• Freezer version texture changes: Cheese or cream cheese may change texture when frozen; allow thawing and reheat gently to maintain quality.

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Full Printable Recipe

Cheesy Chicken Roll-Ups
Yield: ~4-6 servings
Prep Time: ~15-20 minutes
Cook Time: ~30 minutes
Total Time: ~45 minutes

Ingredients:

• 4 boneless skinless chicken breasts, pounded to ~¼″–½″ thick

• Salt & freshly ground black pepper, to taste

• 1 Tbsp olive oil

• 8 oz cream cheese (softened)

• 1 cup shredded cheese (mozzarella/cheddar blend)

• ½ cup crumbled feta cheese (optional)

• 4 slices ham (optional)

• ½ cup milk (for dipping)

• ½ cup seasoned bread crumbs (optional coating)

• Toothpicks

Optional Sauce (Creamy):

• ½ cup half & half or heavy cream

• Additional 8 oz cream cheese (optional)

• 1 can cream of chicken soup + 1 soup-can milk (alternate version)

Instructions:

1. Preheat oven to 350 °F (175 °C). Grease or lightly oil a baking dish (9×13″ or similar).

2. Pound each chicken breast to an even thickness. Season with salt and pepper.

3. In a bowl, blend cream cheese until smooth. Add shredded cheese and feta (if using), mixing well.

4. On each chicken breast, place one slice of ham (if using). Spread ~2 Tbsp of the cheese mixture on top of ham (or chicken if no ham).

5. Roll the chicken breast from the wide end to the narrow end, securing with toothpicks. Place seam-side down in the prepared dish.

6. If bread-crumb coating: Dip each roll in milk then roll in bread crumbs, place back in dish.

7. If using sauce: Pour sauce (cream & cream-cheese mix or soup/milk mix) over rolls, sprinkle extra cheese on top.

8. Bake for approx 30 minutes, or until chicken is fully cooked (165 °F internal) and coating or top is golden brown.

9. Let rest for ~5 minutes. Remove toothpicks. Slice or serve whole. Garnish with fresh parsley if desired.

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Serving & Pairing

• Serve with steamed or roasted vegetables (e.g., green beans, broccoli) to balance richness.

• A simple rice pilaf or garlic-butter potatoes would pair nicely.

• Green salad with vinaigrette adds freshness and lightens the plate.

• For make-ahead lunches: refrigerate leftovers and reheat in oven or microwave; for crispy coating reheating in oven helps.

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Final Thoughts

Cheesy Chicken Roll-Ups are a versatile, crowd-pleasing dish. Whether you go simple or fully stuffed and sauced, you’ll end up with tender chicken, cheesy goodness, and a dish that feels “special” but is surprisingly easy. With the variations and tips above you can tailor it to your pantry, schedule, and dietary preferences.
If you like, I can create two themed versions (for example “Spinach & Feta Cheesy Chicken Roll-Ups” and “Mexican-Style Cheesy Chicken Roll-Ups”) with full ingredient lists and instructions. Would you like that?