When you find yourself in need of a quick, easy dinner that’s still packed with flavor, remember this one.

Let me tell you about these Chicken Spinach Roll Ups. It’s one of those recipes that seems complicated but is actually super easy to pull off. So you’ve got juicy chicken stuffed with cream cheese, fresh spinach, and pops of sun-dried tomatoes. The whole thing is brushed with a mayo and mustard mix that keeps the chicken juicy and adds a little flavor kick. These are perfect for nights when you want a tasty dinner without spending too much time in the kitchen.

Plus, it’s one of those family meals that everyone will love and its easy to switch up for any taste bud! Try your own combinations with flavors you love and you might find this becoming a regular in your rotation. Next time you’re staring into the fridge wondering what to make? Go with this.

Layer,

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Roll,

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Brush,

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Bake.

Chicken Spinach Roll Ups
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Chicken Spinach Roll Ups

Course: DinnerDifficulty: Easy
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

This chicken is stuffed with cream cheese, spinach, and sun-dried tomatoes, then rolled up and baked until juicy and golden. It’s a quick easy dinner that’s packed with flavor and simple to make!

Ingredients

  • 1 pound of Chicken Breasts (thin sliced or cut in half)

  • 1 block of Cream Cheese, softened

  • 3-4 oz Sun Dried Tomatoes

  • 5 oz Baby Spinach

  • 1/4 cup Mayonnaise

  • 1/4 cup Mustard ( I used whole grain mustard but any type will work!)

  • 1 tsp Paprika

  • 1 tsp Onion Powder

  • 1 tsp Garlic Powder

  • Salt and Pepper to taste

Directions

  • Preheat the oven to 400° F
    -If you’re not using thin-sliced chicken breasts, go ahead and slice regular ones in half lengthwise so they’re easier to roll.
  • Prepare the cream cheese filling
    – Place the softened cream cheese in a bowl and add the onion powder, garlic powder, and salt and pepper. Stir until smooth and well combined.
  • Assemble the Rolls
    -Lay out the chicken breasts and spread a layer of the cream cheese mixture on each one.
    -Layer on baby spinach and a few sun-dried tomatoes then sprinkle with paprika and a pinch of salt.
    -Starting from the narrower end, roll each piece up. Place seam-side down in a baking dish. If you want, lightly sprinkle a little extra seasoning on top. You may not need/want this extra seasoning, we are still adding flavor with the next step.
  • Brush with Sauce
    -Stir together the mayo and mustard, then brush the mixture over the tops of the chicken rolls. This keeps them juicy in the oven and adds flavor.
  • Bake
    -Bake uncovered for about 25 – 30 minutes, or until the chicken is cooked through and lightly golden on top.

Notes

  • Use fresh spinach – Fresh spinach gives the best texture and flavor. If you use frozen, make sure it’s fully thawed and squeezed dry so it doesn’t make the filling watery.
  • Go for oil-packed sun-dried tomatoes – They’ve got way more flavor and a softer texture that blends better into the filling than the ones packed in water.
  • Let the chicken rest – Once it’s out of the oven, let it sit for a few minutes before slicing. Helps keep everything juicy.
  • Try different fillings – Cream cheese is classic, but you can switch it up with feta, mozzarella, or even goat cheese if that’s your thing. The veggies can be swapped out and anything you want can be added in!
  • Don’t skip the mayo/mustard mix – TRUST ME. The mayo locks in moisture, and the mustard adds a little flavor kick that ties everything together.