This is a straightforward, reliable recipe for Chicken Roll Ups that I turn to when I want something hearty, a little bit elegant, and impossibly simple to pull together. It’s the kind of weekday or weekend dish that looks like you fussed but lets you sleep through the stress-free part. The filling is rich and savory, and the chicken stays juicy because you’re working with thin slices that bake quickly and evenly.
I like these roll ups because they require just a handful of pantry staples and one special component — herbed Boursin cheese — that does most of the flavor work for you. Whether you’re feeding a hungry family, packing lunches, or serving something warm at a casual dinner party, these rolls hold up well and plate beautifully. No heavy breading, no frying, and minimal cleanup.
Read through the hints and troubleshooting below before you start; a tiny bit of prep — like spacing the rolls and checking the internal temperature — makes the difference between “good” and “exactly what I was hoping for.” I’ll walk you through gear, small swaps, and how to store leftovers so nothing goes to waste.
What We’re Using
Simple ingredients, bold results. The list below is everything this recipe needs to shine. I keep the equipment list short too — nothing fancy, just reliable tools that get the job done.
Ingredients
- 1 teaspoon garlic powder — adds savory depth without fresh garlic’s moisture.
- 1 teaspoon smoked paprika — brings color and a gentle smoky note.
- 1 teaspoon Italian seasoning — an herb mix that rounds out the spice blend.
- 1 teaspoon kosher salt — seasons the chicken evenly; use a pinch more if your salt is fine.
- 1 teaspoon ground black pepper — brightens the overall flavor.
- 1 pound thinly sliced chicken breasts(*) — the canvas for the filling; thin slices roll easily and cook quickly.
- 5.3 ounces garlic & fine herbs Boursin cheese (1 package**) — the main flavoring and binding ingredient for the filling.
- ½ cup freshly shredded mozzarella cheese — melts to create stringy, gooey interior goodness.
Step-by-Step: Chicken Roll Ups
- Preheat the oven to 375°F. Line a baking sheet with aluminum foil or parchment paper and set aside.
- In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper.
- Lay the 1 pound of thinly sliced chicken breasts in a single layer on the prepared baking sheet.
- Sprinkle the seasoning mixture evenly over the top of the chicken slices, flip each slice over, and sprinkle the seasoning evenly on the other side so both sides are seasoned.
- Spread the entire 5.3 ounces garlic & fine herbs Boursin cheese in an even layer over one side of each chicken slice.
- Sprinkle ½ cup freshly shredded mozzarella cheese evenly over the Boursin on each slice.
- Starting at one short end of each slice, roll the chicken tightly and place each roll seam-side down on the baking sheet, spacing them slightly apart.
- Bake for 35–40 minutes, until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and let the rolls rest for a few minutes before serving.
Why This Recipe is a Keeper
Every ingredient here earns its place. The seasoning blend is balanced so it seasons the meat without overpowering the herbed Boursin. The Boursin does triple duty: it seasons, it adds moisture, and it helps the mozzarella adhere to the chicken. The result is an attractive, cozy dish with minimal hands-on time.
It’s forgiving. Thin chicken breasts cook quickly and evenly, and the roll format hides small imperfections in slicing or rolling. It’s easy to scale up for guests or halve for two people. And because it doesn’t rely on a complicated sauce, it reheats well — useful for weekday dinners or meal prep.
Texture-Safe Substitutions
Match textures more than exact items if you need swaps. The goal is to keep something creamy inside and a lean protein outside.
- Soft herbed spread — if you don’t have Boursin, use a similar soft herbed cheese or an herbed cream cheese spread; choose something spreadable so it layers easily.
- Mild melting cheese — mozzarella provides stretch and a mild milky flavor; other mild melters (like young provolone) work if you prefer stronger flavor, but keep the quantity close.
- Thin chicken slices — if you can’t buy thin-sliced breasts, butterfly thicker breasts and pound them gently to an even thinness before seasoning and filling.
What’s in the Gear List
- Baking sheet — for even roasting and easy cleanup.
- Aluminum foil or parchment paper — protects the sheet and helps with removal.
- Small bowl — to whisk the spice mix together.
- Spoon or small offset spatula — to spread the Boursin evenly on each slice.
- Kitchen thermometer — to confirm the chicken reaches 165°F for safety and doneness.
- Sharp knife or kitchen shears — for trimming uneven edges if needed before rolling.
Troubleshooting Tips
If your rolls look dry:
- Check oven temperature and timing; ovens vary. If they start to look dry before 35 minutes, use a thermometer and remove when the center hits 165°F. Resting will redistribute juices.
- Make sure the Boursin is spread evenly and not too thin. It’s the moisture and flavor anchor in these rolls.
If rolls unroll in the oven:
- Place them seam-side down on the pan and give them a gentle press so that the seam sticks. If necessary, use a toothpick to hold the seam during the first few minutes of baking, then remove before serving.
If cheese leaks out and burns on the pan:
- Line the pan for easy cleanup. Choose parchment if you’re worried about sticking, or foil if you prefer wiping down grease.
Holiday & Seasonal Touches
These roll ups are a neutral canvas for seasonal flavors. Around the holidays, roast a few slices of red pepper and tuck them inside before rolling for a sweet-vegetal pop. In spring, finish with a sprinkle of chopped fresh herbs after baking to brighten the plate. For a winter comfort twist, serve with a warm mushroom gravy spooned lightly over the rolls.
For entertaining, arrange the rolls on a platter with roasted vegetables and a small bowl of pan jus or warmed marinara for dipping. They look intentional and upscale while remaining easy to eat.
Cook’s Notes
Start with chicken slices as uniform as possible. If pieces vary, the thinner sections will be done before the thicker ones. Pound to even thickness only if needed — the recipe uses thinly sliced breasts, which save time in prep.
Spread the Boursin evenly but not overly thick. A thin, consistent layer melts into the chicken and binds with the mozzarella; too much can force the roll to expand and leak. Place rolls seam-side down and space them so hot air circulates; crowded rolls will steam and lose crispness.
Use a kitchen thermometer to verify the 165°F internal temperature. That’s the safest and most reliable indicator of doneness, and it prevents overcooking.
Shelf Life & Storage
Cool rolls to room temperature, then refrigerate in an airtight container for up to 3 days. For best texture, reheat gently:
- Oven: 325°F covered with foil for 10–15 minutes until warmed through.
- Microwave: short bursts at medium power, checking frequently to avoid rubbery chicken.
To freeze: wrap individual rolls tightly in plastic wrap and store in a zip-top freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in a 325°F oven until heated through and reaching 165°F.
Quick Q&A
Q: Can I make these ahead?
A: Yes. Assemble the rolls, cover them, and refrigerate for up to 24 hours before baking. If baking from cold, add a few extra minutes and confirm internal temperature.
Q: Can I grill instead of baking?
A: Grilling is possible if you secure the seam well and use indirect heat to avoid flare-ups from melting cheese. I prefer baking for even heating and a gentler cook.
Q: Can I use chicken thighs?
A: Boneless, skinless thighs can work if they are butterflied and pounded thin; thickness may vary, so adjust cook time and use a thermometer.
Q: Is the seasoning amount flexible?
A: You can reduce or increase the spice mix to taste, but keep the proportions similar so the balance of garlic, smoke, and herbs remains intact.
Q: Any tips for serving?
A: Let the rolls rest a few minutes after baking to keep the juices from running out. Slice on the bias for a nicer presentation and a peek of the filling.
See You at the Table
These Chicken Roll Ups are a reliable pick for nights when you want a composed, tasty meal with minimal fuss. The seasoning mix, Boursin, and mozzarella work together to make an easy but impressive filling, and the hands-on time is short. Try them once and you’ll remember that a little herb cheese and careful rolling can go a long way.
If you make them, tell me how you served them and any tiny tweaks you discovered — those are always the best kind of kitchen notes to swap. Enjoy.
Chicken Roll Ups
Ingredients
Ingredients
- 1 teaspoongarlic powder
- 1 teaspoonsmoked paprika
- 1 teaspoonItalian seasoning
- 1 teaspoonkosher salt
- 1 teaspoonground black pepper
- 1 poundthinly sliced chicken breasts *
- 5.3 ouncesgarlic & fine herbs Boursin cheese 1 package**
- 1/2 cupfreshly shredded mozzarella cheese
Instructions
Instructions
- Preheat the oven to 375°F. Line a baking sheet with aluminum foil or parchment paper and set aside.
- In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper.
- Lay the 1 pound of thinly sliced chicken breasts in a single layer on the prepared baking sheet.
- Sprinkle the seasoning mixture evenly over the top of the chicken slices, flip each slice over, and sprinkle the seasoning evenly on the other side so both sides are seasoned.
- Spread the entire 5.3 ounces garlic & fine herbs Boursin cheese in an even layer over one side of each chicken slice.
- Sprinkle ½ cup freshly shredded mozzarella cheese evenly over the Boursin on each slice.
- Starting at one short end of each slice, roll the chicken tightly and place each roll seam-side down on the baking sheet, spacing them slightly apart.
- Bake for 35–40 minutes, until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and let the rolls rest for a few minutes before serving.
Equipment
- Baking Sheet
Notes
Properly cooked chicken should read165°F on an instant-read thermometer. Make sure to check the temperature of the meat, and not the filling.
Rest for 5 minutes after baking so the cheese sets and doesn’t ooze out when cut.
Serve with roasted veggies or a salad for a low-carb meal.
