Let’s be honest—life’s too short for boring chicken. These Baked Chicken Roll Ups are like a flavor-packed party wrapped in a golden crust. Crispy outside, cheesy and creamy inside, and absolutely bursting with the kind of energy that makes you want to high-five your oven. They’re the perfect go-to when you need something fast, fun, and guaranteed to make everyone at the table go, “Whoa, what IS this?”
Why This Recipe Works
- Fun to Make, Fun to Eat: Rolling up chicken with gooey filling feels more like crafting than cooking—it’s kid-approved kitchen fun that ends with delicious results.
- Baked, Not Fried: You get that irresistible crisp without the grease. Less mess, less stress, and more crunch.
- Endless Flavor Possibilities: Mix up the fillings—cheese, veggies, bacon, you name it. These little rolls are your blank canvas for creativity.
- Party-Ready and Family-Friendly: Whether you’re feeding a crowd or just your hungry crew after school, these roll ups fit the vibe.
- Leftovers That Don’t Feel Like Leftovers: Reheat them and they’re just as awesome the next day. That’s right—meal prep just got cool.
Ingredients
- 2 large boneless, skinless chicken breasts (pounded thin or butterflied)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tbsp finely chopped green onions
- 4 slices cooked bacon, crumbled (optional but amazing)
- 1 tbsp olive oil (for brushing)
- ½ cup breadcrumbs (plain or seasoned)
Optional Dipping Sauces:
- Ranch dressing
- Honey mustard
- Buffalo sauce
Equipment Needed
- Baking sheet
- Parchment paper or foil
- Meat mallet (or rolling pin)
- Mixing bowl
- Small bowl for cheese filling
- Oven mitts
- Toothpicks (optional, to secure rolls)
Instructions
Step 1: Let’s Set the Stage
Line your baking sheet with parchment paper or foil for easy cleanup—because nobody has time for scrubbing baked cheese off a pan. Preheat your oven to 375°F (190°C). That’s the magic number for golden, bubbly perfection.
Step 2: Prep the Chicken
Lay out your chicken breasts and give them a quick flattening with a meat mallet or rolling pin. You want them about ¼ inch thick so they’re easy to roll. Season both sides with salt, pepper, garlic powder, and paprika. You’ll know it’s right when your chicken looks like it’s ready to strut down a flavor runway.
Step 3: Mix the Filling
In a bowl, combine the cream cheese, cheddar, mozzarella, green onions, and bacon if you’re using it. Stir until everything becomes one glorious, cheesy mixture. Try not to eat it straight from the bowl—it’s tempting, but patience pays off.
Step 4: Roll It Up
Spread a spoonful of the cheese mixture over each piece of chicken, then carefully roll from the narrow end to the wide end, like you’re making a tiny cheesy sleeping bag. Secure each roll with a toothpick if needed. It’s okay if some filling peeks out—the melted cheese spillover is part of the fun.
Step 5: Coat for Crispiness
Brush the outside of each roll with olive oil, then roll them gently in breadcrumbs. This step gives you that gorgeous golden crust once baked. You’ll feel like a pro chef, but it only took you about two minutes.
Step 6: Bake to Glory
Place the chicken rolls seam-side down on your baking sheet. Slide them into the oven and bake for 25–30 minutes, or until the chicken is cooked through (165°F internal temperature) and the tops are crisp and slightly browned. The smell will hit you about halfway through, and it’s the kind of aroma that has the entire household “just checking” on dinner.
Step 7: Serve with Style
Once baked, let the roll ups rest for 5 minutes before slicing or serving. This helps the filling set a bit, so every bite stays creamy instead of oozing out. Slice them into rounds for party bites or serve whole for a dinner main dish. Pair with your favorite dipping sauce and watch the smiles roll in.
Tips and Tricks
Keep It Thin
Thin chicken is easier to roll and cooks faster. If you start with thick breasts, slice them horizontally before pounding.
No Toothpicks? No Problem
You can roll them seam-side down, and they’ll hold just fine. Or use a little cream cheese as “glue” to keep the ends tucked.
Go Crazy with Fillings
Once you master the base, switch it up—try spinach and feta, ham and Swiss, or jalapeños and pepper jack. These are like chicken enchiladas, sushi rolls, and comfort food had a delicious baby.
Avoid Overstuffing
We get it—you love cheese. But too much filling can cause leaks. Use about 2 tablespoons per roll for that perfect ratio of creamy-to-crunchy.
Prep in Advance
You can assemble these ahead of time, refrigerate them for up to 8 hours, and pop them straight in the oven when you’re ready. Perfect for weeknight chaos or surprise guests.
Family Hack: Make It a Build-Your-Own Night
Lay out different fillings and let everyone customize their own roll. Kids love getting involved, and it’s one less dinner complaint to deal with.
Reheat Like a Champ
Reheat leftovers in the oven at 350°F for 10 minutes to revive the crispiness. Avoid the microwave unless you enjoy slightly soggy regret.
Recipe Variations
- Buffalo Chicken Roll Ups: Mix 2 tbsp buffalo sauce into the cheese filling and drizzle extra sauce after baking. Great for game days or spicy-loving adults.
- Pizza Chicken Roll Ups: Add mini pepperoni, pizza sauce, and shredded mozzarella inside the roll. Serve with marinara for dipping—instant family favorite.
- BBQ Ranch Roll Ups: Swap cheddar for Monterey Jack and drizzle with BBQ sauce before baking. Finish with a ranch drizzle for the win.
- Spinach Artichoke Roll Ups: Add chopped spinach and artichoke hearts to the cream cheese base for a fancier, party-ready version.
- Bacon Jalapeño Popper Roll Ups: Dice fresh jalapeños and mix them with cream cheese, cheddar, and bacon. The flavor combo is loud, bold, and addictively good.
Frequently Asked Questions
Can I use pre-cooked chicken?
Not for this one. The chicken needs to be raw so it can roll easily and bake evenly. Pre-cooked chicken won’t hold the filling properly—it’s like trying to roll a tortilla that’s already crunchy.
Can I make these gluten-free?
Absolutely. Use gluten-free breadcrumbs or crushed rice crackers for the coating. Everything else stays the same.
Can I freeze chicken roll ups?
Yes! Assemble, skip the baking step, and freeze them on a tray until solid. Then transfer to a freezer bag. Bake straight from frozen at 375°F for 35–40 minutes. Perfect for busy nights when “what’s for dinner?” feels like a personal attack.
What sides go well with this?
Keep it simple—roasted veggies, salad, or mashed potatoes. Or go full comfort mode and serve with mac and cheese. No judgment here.
Do I need to flip them while baking?
Nope. Just make sure they’re evenly spaced on the baking sheet and seam-side down. The oven takes care of the rest.
Summary
These Baked Chicken Roll Ups are the definition of fun food—easy to make, packed with cheesy goodness, and guaranteed to win over the toughest food critics (aka your kids). They’re ideal for parties, weeknight dinners, or any time you need a meal that brings energy, smiles, and maybe even applause from the table. Get ready to roll your way into family dinner fame.
4
servings15
minutes30
minutes300
kcalIngredients
2 large boneless, skinless chicken breasts
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
4 oz cream cheese
½ cup cheddar cheese
½ cup mozzarella cheese
2 tbsp chopped green onions
4 slices cooked bacon, crumbled
1 tbsp olive oil
½ cup breadcrumbs
Directions
- Preheat oven to 375°F. Line baking sheet with parchment.
- Pound chicken thin, season both sides with salt, pepper, garlic powder, and paprika.
- Mix cream cheese, cheddar, mozzarella, green onions, and bacon.
- Spread filling on chicken, roll tightly, and secure with toothpicks.
- Brush with olive oil, coat in breadcrumbs, and place seam-side down.
- Bake 25–30 minutes until golden and internal temperature reaches 165°F.
- Cool for 5 minutes, slice, and serve with dipping sauce.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
