Cheesy Chicken Roll Ups
These cheesy chicken roll ups have a melted cheese and tomato center and a garlic cream cheese topping that turns golden in the oven. They take 10 minutes to prep and bake together in one small dish.
If you love easy, tray-bake dinners, try my roasted chicken leg and potatoes next!
On weekdays, I like to keep things simple and easy, and my chicken dinners are my absolute favorite. My chicken sloppy Joes are a family favorite, and recently, I also tried making a simple marry me chicken pasta.
This time, I wanted to try something using chicken breasts- something that looked fancy but still didn't take too much of time and effort, and these roll ups seemed like the perfect idea.
Quick Look: Cheesy Chicken Roll Ups
- 🔪 Prep time: 10 minutes.
- ⏲️ Cook time: About 30–35 minutes.
- 👪 Servings: 2.
- 📋 Main ingredients: Chicken breasts, tomato, cream cheese, cheese, garlic, paprika, cumin, oregano, black pepper, oil and cilantro.
- ♨️ Cooking method: Mix the spread → fill and roll the chicken → top with cream cheese → bake.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: With oven roasted cabbage wedges, a crisp salad or homemade Rice a Roni.
Jump to:
What's So Great About the Recipe?
- Two layers of cheese: The chunks melt inside while the garlic cream cheese coats the chicken and browns on top.
- Easy to assemble: Spread the cream cheese, add the filling, and roll each breast from the filled end.
- Made for two: The rolls bake side by side in a small dish, with space to serve a vegetable or salad alongside- just like in my baked honey soy chicken legs.
Recipe Ingredients
Chicken breasts: Use boneless, skinless breasts. If one end is much thicker, flatten it so the breast rolls evenly.
Tomato: Choose a firm tomato and slice it thin enough to fit inside the roll.
Cream cheese + garlic: Soften the cream cheese so it mixes easily with the chopped garlic and spreads without tearing the chicken. You can also use homemade Boursin cheese if you want to.
Cheese: Choose a cheese that melts well, such as Monterey Jack, mild cheddar or low-moisture mozzarella. Cut it into pieces small enough to tuck into the rolls.
Seasonings: I used paprika, ground cumin, black pepper and some oregano. Feel free to use mixed herb seasoning or any other seasoning of your choice.
Cilantro: Chop it finely and scatter it over the filling before rolling.
See recipe card for quantities.
Substitutions & Variations
- Change the cheese: Use mozzarella for a milder filling or pepper jack for a little heat.
- Swap the herbs: Try chopped flat-leaf parsley (or dried parsley) in place of cilantro.
- Use thin chicken cutlets: They’re easier to roll and may cook faster- I realized this when I made my Italian chicken cutlets.
How to Make Cheesy Chicken Roll Ups
Step 1: Mix softened cream cheese with the chopped garlic and a little of the oil until spreadable.
Step 2: If the chicken breasts are thick, pound them between sheets of parchment to an even thickness so they’re easy to roll. Spread a spoonful of the cream cheese mixture over one side of each breast.
Step 3: Place sliced tomato and chunks of cheese near one end. Sprinkle the chicken with paprika, cumin, oregano, black pepper and chopped cilantro.
Step 4: Roll each breast from the filled end, tucking in the edges where possible so the filling stays inside.
Step 5: Coat a small baking dish with the remaining oil. Set the rolls seam side down and spread the remaining cream cheese mixture over the tops.
Step 6: Bake at 375°F (190°C) for about 30–35 minutes, until the tops are lightly golden and the center of each roll reaches 165°F (74°C) on an instant-read thermometer.
💭 Top Tip
Leave a border around the tomato and cheese. That extra space gives you room to tuck the edges in and set each roll seam side down without pushing the filling out.
Tips & Tricks to Nail the Recipe
- Even out the chicken: Pound thick breasts gently so they roll without splitting and cook at a similar rate.
- Blot juicy tomato slices: A quick pat with a paper towel helps keep the filling from getting watery. You can also use oven roasted sun dried tomatoes instead of fresh tomatoes.
- Use a snug baking dish: Set the rolls side by side in one layer so they keep their shape and the pan juices collect underneath.
- Rest briefly before slicing: Give the rolls a few minutes out of the oven so the melted filling has time to settle.
- Experiment with seasonings: Use lemon pepper seasoning, garlic bread seasoning or Creole seasoning to change up the flavors of the chicken roll ups.
How to Serve Cheesy Chicken Roll Ups
Serve the rolls warm with a crisp green salad like my Parmesan lettuce salad or garlic roasted fennel. For a heartier plate, serve with one pan broccoli cheese rice and spoon the creamy pan juices over it.
My garlicky Brabant potatoes and crispy Anna potatoes can also pair wonderfully with these roll ups.
Troubleshooting and FAQs
Roll from the filled end and place each piece seam side down. If a roll still won’t stay closed, secure it with a toothpick and remove it before serving.
Leave a clear edge around the filling and use thin tomato slices. A little melted cheese in the baking dish is normal. Spoon it over the chicken when you serve it.
Insert an instant-read thermometer into the center of each roll. It should read at least 165°F (74°C). Check the temperature even if the topping is already golden.
Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat covered until the center reaches 165°F (74°C).
More Chicken Dinner Recipes
If you tried this cheesy chicken roll ups or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cheesy Chicken Roll Ups
Ingredients
- 2 chicken breasts
- 1 tomato sliced
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 3-4 garlic chopped
- ½ cup cream cheese
- 100 g cheese cut into chunks
- ½ teaspoon oregano
- ¼ teaspoon black pepper powder
- 1 tablespoon oil
- 1 teaspoon cilantro finely chopped
Instructions
- In a mixing bowl, combine cream cheese, minced garlic and a little oil.
- If the chicken breasts are thick, pound them between sheets of parchment to an even thickness so they’re easy to roll. Spread a spoonful of the cream cheese mixture over one side of each breast.
- Place sliced tomatoes and cheese chunks on one edge of the chicken breast, and season with the seasonings. Add chopped cilantro too.
- Roll the chicken breast carefully, making sure the fillings stay inside.
- Coat a small baking dish with the remaining oil. Set the rolls seam side down and spread the remaining cream cheese mixture over the tops.
- Bake at 375°F (190°C) for about 30–35 minutes, until the tops are lightly golden and the center of each roll reaches 165°F (74°C) on an instant-read thermometer.
Notes
- Use boneless, skinless chicken breasts and pound them to an even thickness so they're easier to roll and cook evenly.
- Soften the cream cheese before mixing it with the garlic and oil to make it easier to spread.
- Use a good melting cheese like mozzarella, Monterey Jack, or mild cheddar for a gooey, cheesy filling.
- Pat the tomato slices dry with a paper towel to prevent excess moisture from making the filling watery.
- Leave a little space around the edges when adding the filling to prevent the cheese from leaking out during baking.
- Place the chicken rolls seam side down in a lightly greased baking dish to help them hold their shape.
- Bake at 375°F (190°C) for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes before slicing to allow the melted cheese filling to settle.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat until heated through to 165°F (74°C).
