Chicken Rollatini quickly became one of my all-time favorite dishes the very first time I made it. I remember the delightful aroma of garlic and melted cheese filling my kitchen, the sizzle as the chicken rolled to a golden crisp, and that first bite—so tender, cheesy, and packed with fresh spinach flavor. This easy Italian chicken recipe with cheese and spinach is not only comforting but also feels like a special treat on any weeknight. The combination of creamy ricotta, mozzarella, and parmesan wrapped in juicy chicken breasts creates a satisfying texture that’s hard to resist. It’s like a cozy Italian hug on a plate! Whether you bake it, pan-fry it, or air fry it, this dish never fails to impress guests or satisfy family dinners. Trust me, once you try this cheesy, spinach-stuffed chicken rollatini, it will become a staple in your cooking rotation. So grab your ingredients, and let’s get cooking!
Why You’ll Love Chicken Rollatini
- Cheesy, flavorful filling: The blend of ricotta, mozzarella, and parmesan with fresh spinach creates a rich, savory center.
- Tender and juicy chicken: Pounding the breasts thin ensures even cooking and a melt-in-your-mouth texture.
- Quick and simple prep: Ready in under an hour, perfect for busy weeknights or last-minute dinners.
- Healthy low-carb option: This Italian chicken dish fits nicely into low-carb or keto-friendly meal plans.
- Budget-friendly ingredients: Uses common pantry staples and fresh produce without breaking the bank.
- Versatile cooking methods: Bake, pan-fry, or air fry to get the perfect golden crust and juicy interior.
- Great make-ahead meal: Prepare in advance for easy reheating and minimal fuss later.
- Impresses guests effortlessly: Elegant enough for dinner parties, yet simple enough for family meals.
Ingredients for Chicken Rollatini
- 4 boneless, skinless chicken breasts (pounded to ¼-inch thickness) – ensures tender, even cooking and easy rolling.
- 1 cup shredded mozzarella cheese – adds gooey, melty richness inside each roll.
- ½ cup ricotta cheese – brings creamy texture and mild flavor to the filling.
- ¼ cup grated parmesan cheese – offers a sharp, nutty bite that balances the cheeses.
- 1 cup fresh spinach (sautéed and chopped) – provides vibrant color, nutrients, and a subtle earthy taste. You can substitute with kale if you prefer a heartier green.
- ½ cup Italian-seasoned breadcrumbs – creates a crispy, flavorful crust. For extra crunch, try using panko breadcrumbs.
- 2 large eggs (beaten) – helps the breadcrumbs stick and adds moisture.
- 2 tablespoons olive oil – perfect for pan-frying to achieve that golden crust without drying the chicken.
- 1 teaspoon garlic powder – infuses the filling with warm, savory aroma.
- 1 teaspoon dried basil – adds a fragrant, herbal note typical of Italian cooking.
- Salt and pepper to taste – essential for seasoning every layer of this dish.
How to Make Chicken Rollatini
- Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even ¼-inch thickness. This step is key to ensuring each roll cooks evenly and stays tender.
- In a mixing bowl, combine the ricotta, parmesan, and shredded mozzarella cheeses with the sautéed and chopped spinach. Add garlic powder, dried basil, salt, and pepper. Stir everything together until well blended—this cheesy spinach filling will be bursting with flavor.
- Lay out each flattened chicken breast on a clean surface. Spread a thin, even layer of the cheese and spinach mixture over the chicken, leaving a small border around the edges. This prevents the filling from spilling out during cooking.
- Carefully roll up each chicken breast, starting from the short edge, and tuck in the filling as you go. Secure each roll tightly with toothpicks to keep everything in place while cooking.
- Dip each rollatini into the beaten eggs, making sure it’s fully coated. Then roll it in the Italian-seasoned breadcrumbs, pressing gently to form an even crust. This coating will crisp up beautifully, adding a delightful crunch.
- Choose your cooking method:
- Baking: Preheat your oven to 375°F (190°C). Arrange the rolls seam-side down in a greased baking dish. Bake for 25–30 minutes until the crust is golden brown and the chicken is cooked through. You’ll notice a mouthwatering aroma filling your kitchen as it bakes.
- Pan-frying: Heat olive oil in a skillet over medium heat. Cook the rolls for 3–4 minutes on each side until they develop a golden crust. For even cooking, transfer them to a preheated oven at 375°F to finish baking for about 10–15 minutes.
- Air frying: Preheat your air fryer to 360°F (182°C). Place the rollatini in the basket without touching each other. Cook for 10–15 minutes, turning halfway through, until the exterior is crispy and golden.
- Once cooked, let the chicken rollatini rest for 5 minutes. This step helps the juices redistribute, keeping each bite juicy and flavorful. Remove the toothpicks carefully, garnish with fresh parsley and extra parmesan if you like, and serve warm for the best experience.
Pro Tips for the Best Chicken Rollatini
Getting your chicken rollatini just right is easier than you think with a few simple tricks. First, make sure to pound the chicken breasts evenly to about ¼-inch thickness—this ensures every roll cooks consistently and stays juicy inside. Don’t skip securing the rolls with toothpicks; they keep that delicious cheese and spinach filling tucked perfectly inside as it cooks. For an irresistible crunch, swap regular breadcrumbs for panko—they create a lighter, crispier crust that will have everyone asking for seconds. And finally, always let your rollatini rest for 5 minutes after cooking. This little pause locks in all the juices, so each bite is tender and flavorful. Trust me, these tips will take your cheesy, spinach-stuffed chicken rolls from good to unforgettable!
What’s the secret to perfect Chicken Rollatini?
The magic lies in pounding the chicken evenly so it cooks uniformly without drying out. Spread the filling thinly but completely for balanced flavor in every bite. And don’t forget to rest the rolls post-cooking to let juices redistribute, making each slice tender and juicy.
Can I make Chicken Rollatini ahead of time?
Absolutely! Prepare the rolls, wrap them tightly, and store in the fridge for up to 24 hours before cooking. For longer storage, freeze them uncooked in a single layer, then bake or air fry straight from frozen—just add a few extra minutes to the cooking time.
How do I avoid common mistakes with Chicken Rollatini?
Ensure your chicken is evenly flattened to prevent uneven cooking or dryness. Avoid overfilling the rolls to keep the filling from spilling out. Finally, check doneness carefully—undercooked chicken is a risk, so use a meat thermometer or cut into a roll to confirm it’s fully cooked.
Best Ways to Serve Chicken Rollatini
When it’s time to serve your chicken rollatini, slice each roll to reveal the beautiful, cheesy spinach filling inside—it’s always a crowd-pleaser! Garnish with freshly chopped parsley and a sprinkle of grated parmesan for an elegant touch. For a classic Italian experience, drizzle warm marinara sauce over the rolls or serve it on the side for dipping. Pair with a crisp green salad or some roasted vegetables like asparagus or zucchini to keep things light and fresh. If you’re looking for more Italian-inspired dishes, you might also enjoy my easy Italian Chicken Parmesan or hearty garlic roasted vegetables recipes for the perfect meal combo.
Nutrition Facts for Chicken Rollatini
Each serving of this chicken rollatini packs approximately 350 calories, making it a satisfying yet balanced meal option. You’ll find about 20 grams of fat, including 8 grams of saturated fat, alongside 30 grams of protein to keep you full and energized. The carbohydrates total around 15 grams, with 2 grams of fiber contributing to digestion. Cholesterol sits at roughly 120 milligrams per roll. Keep in mind these values are estimates and can vary based on ingredient brands and portion sizes. This nutritional profile makes it a delicious choice for those watching macros or following a low-carb lifestyle.
How to Store and Reheat Chicken Rollatini
After enjoying your chicken rollatini, store any leftovers in an airtight container to keep them fresh. They will last up to 3 days in the refrigerator, making them perfect for quick lunches or dinners later in the week. For longer storage, freeze the rolls for up to 2 months—wrap them tightly in plastic wrap and then foil to prevent freezer burn. When reheating, gently warm them in the oven at 350°F (175°C) for about 10–15 minutes or use the air fryer at 360°F (182°C) for 5–7 minutes. These methods help maintain the crispy breadcrumb crust without drying out the tender chicken inside. Avoid microwaving if possible, as it can make the crust soggy and chewy.
Frequently Asked Questions About Chicken Rollatini
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach if fresh isn’t available. Just make sure to thaw it completely and squeeze out as much excess water as possible before mixing it into the cheese filling. This helps prevent the filling from becoming watery and keeps the chicken rollatini nice and firm.
Is Chicken Rollatini suitable for low-carb diets?
Absolutely! This dish fits perfectly into low-carb or keto-friendly meal plans since it relies on lean chicken, cheese, and spinach for flavor and nutrition. Just be mindful of the breadcrumbs—using a low-carb or almond flour alternative can help keep the carb count even lower.
What sauces pair best with Chicken Rollatini?
Classic marinara sauce is a fantastic choice, adding a bright tomato flavor that complements the cheesy filling. Alfredo sauce works beautifully too, offering a rich, creamy contrast. You can also serve it with pesto or a simple garlic butter sauce for a delicious twist.
Can I substitute cheeses in the filling?
Definitely! While mozzarella, ricotta, and parmesan create a balanced, melty filling, you can swap mozzarella with provolone or fontina for a different cheesy profile. Just keep the ricotta for creaminess and parmesan for that sharp kick. Feel free to experiment based on your taste preferences!
Variations of Chicken Rollatini You Can Try
- Kale instead of spinach: Swap fresh spinach for sautéed kale to add a slightly earthier flavor and boost the nutrient content.
- Cheese swaps: Use provolone or fontina instead of mozzarella for a different melty texture and richer taste.
- Gluten-free crust: Replace Italian-seasoned breadcrumbs with gluten-free panko or crushed nuts like almonds for a crispy, allergy-friendly coating.
- Spicy twist: Add red pepper flakes or a dash of cayenne to the cheese filling for a subtle kick that brightens the dish.
- Herb variations: Mix fresh basil, oregano, or thyme into the filling to customize the herbal aroma and flavor to your liking.

Chicken Rollatini Recipe: 8 Tips for Irresistibly Juicy Rolls
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
Chicken Rollatini is a delicious dish made by rolling chicken breasts with a flavorful cheese and spinach filling, then baking, pan-frying, or air frying to perfection.
Ingredients
- 4 boneless, skinless chicken breasts (pounded to ¼-inch thickness)
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated parmesan cheese
- 1 cup fresh spinach (sautéed and chopped)
- ½ cup Italian-seasoned breadcrumbs
- 2 large eggs (beaten)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Place chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to ¼-inch thickness.
- In a bowl, mix ricotta, parmesan, mozzarella, sautéed spinach, garlic powder, dried basil, salt, and pepper.
- Lay out the flattened chicken breasts. Spread a thin layer of the cheese filling onto each breast, leaving a small border. Roll tightly and secure with toothpicks.
- Dip each roll in the beaten eggs, ensuring it’s fully coated. Then, roll it in breadcrumbs for an even crust.
- Baking Method: Preheat your oven to 375°F (190°C). Arrange the rolls in a greased baking dish and bake for 25-30 minutes until golden brown.
Pan-Frying Method: Heat olive oil in a skillet over medium heat. Cook the rolls for 3-4 minutes on each side until golden, then finish baking in the oven if needed.
Air Frying Method: Preheat the air fryer to 360°F (182°C). Place rolls in the basket, ensuring they don’t touch, and cook for 10-15 minutes, turning halfway. - Allow the rolls to rest for 5 minutes after cooking. Remove toothpicks, garnish with parsley and extra parmesan, and serve warm.
Notes
- Ensure chicken breasts are evenly flattened for consistent cooking.
- Use toothpicks to prevent the rolls from unwrapping during cooking.
- Drizzle marinara or Alfredo sauce over the rolls for added richness.
- Use panko breadcrumbs for an extra-crispy exterior.
- Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Pan-Frying, Air Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollatini
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg