Baked Potato-Chicken Veggie Rolls with Creamy Garlic Sauce

This post may contain affiliate links learn more

Looking for a dinner recipe that’s hearty, wholesome, and packed with flavor? These Baked Potato-Chicken Veggie Rolls with Creamy Garlic Sauce are the perfect solution for your weekly meal rotation. Made with a potato-egg base, filled with tender chicken and sautéed vegetables, then topped with mozzarella and baked to golden perfection, this dish is both comforting and nourishing. Whether you’re cooking for family, meal prepping, or trying a new way to use potatoes and chicken, this recipe will quickly become a favorite. Plus, it’s so good, you might just find yourself making it three times a week too!

Cooking Time

Preparation Time: 35 minutes

Cooking Time: 25 minutes
Total Time: 1 hour
Servings: 6 portions

Ingredients

For the Potato Base:

5–6 medium potatoes, grated

1 onion, finely chopped
1 bell pepper, finely chopped
A bunch of fresh dill, chopped

3 eggs
2 tbsp flour
Salt, to taste

Pepper, to taste
Paprika, to taste
Sunflower oil, for greasing

For the Filling:

2 chicken fillets, diced or shredded

1 onion, chopped
1 bell pepper, diced
1 tomato, chopped

3 cloves of garlic, minced
Salt, pepper, paprika to taste
200 g cream

100 g mozzarella cheese, shredded
A bunch of green onions, chopped

Step-by-Step Cooking Directions

1. Prepare the Potato Base

Grate the potatoes and rinse under cold water to remove excess starch. Drain and pat dry with a kitchen towel.
In a large bowl, mix the grated potatoes with the chopped onion, bell pepper, dill, eggs, flour, salt, pepper, and paprika.

Spread the mixture evenly on a greased baking sheet to form a thin, uniform layer.

2. Bake the Base

Preheat the oven to 180°C (350°F).
Bake the potato layer for 20–25 minutes or until firm and lightly golden.

3. Cook the Chicken Filling

While the base is baking, sauté chopped onion and bell pepper in sunflower oil until soft.
Add diced chicken fillets and cook until browned.

Add the chopped tomato and garlic. Season with salt, pepper, and paprika.
Stir in cream and let it simmer for 5 minutes until slightly thickened.

4. Assemble the Rolls

Once the potato layer is baked, remove it from the oven and let cool for 5 minutes.
Cut into 6 even rectangles.

Spoon the chicken filling onto each rectangle and roll carefully.
Place the rolls seam-side down in a baking dish.

5. Add Toppings and Bake Again

Sprinkle the mozzarella cheese over the top.
Garnish with chopped green onions.

Return to the oven and bake at 180°C (350°F) for another 25 minutes or until the cheese is melted and bubbly.

6. Serve and Enjoy

Let cool slightly before serving. These rolls are best enjoyed warm with a side salad or steamed vegetables.

Nutritional Information (Per Serving)

Calories: 420 kcal
Protein: 28 g

Carbohydrates: 26 g
Fat: 22 g
Fiber: 4 g

Sugar: 3 g
Calcium: 180 mg
Iron: 2 mg

The Origins and Popularity of the Recipe

Inspired by Eastern European cooking, this dish blends the comforting taste of potato pancakes with the heartiness of chicken and the creaminess of a vegetable-rich sauce. The concept of rolling savory fillings inside a starchy base has roots in many cultures, from blintzes and wraps to roulades. The beauty of this recipe lies in its adaptability and its use of everyday ingredients in an elevated way. With more families turning to oven-baked meals for convenience and nutrition, this dish has quickly become a viral favorite across food blogs and video channels.

Reasons Why You’ll Love the Recipe

Deliciously comforting: Potato, chicken, cheese—what’s not to love?

Easy to customize: Use your favorite vegetables or spices.
Meal prep friendly: Make ahead and reheat during the week.
Kid-approved: Mild flavors and cheesy top make it a winner for all ages.

Balanced and filling: Includes protein, fiber, and vegetables in one dish.

Health Benefits

Potatoes are a good source of potassium, fiber, and vitamin C.
Chicken breast is lean, high in protein, and supports muscle health.

Bell peppers and tomatoes provide vitamin A and antioxidants.
Garlic and dill offer immune-boosting properties.
Eggs and cream add healthy fats and make the dish satisfying.

Serving Suggestions

Pair with a side of roasted vegetables, a light cucumber salad, or pickled beets.
Add a drizzle of sour cream or Greek yogurt on top for tanginess.
Serve with a bowl of broth or vegetable soup for a complete meal.

Garnish with fresh parsley, basil, or more chopped green onions.

Common Mistakes to Avoid

Not draining potatoes: Wet potatoes will make the base soggy.
Skipping seasoning: Be generous with spices to balance the mildness of potatoes.

Overbaking the base: It should be firm but flexible enough to roll.
Filling while too hot: Let the base cool slightly to avoid tearing.
Using too much filling: Overstuffing can cause rolls to break.

Pairing Recommendations

Drinks: Try with a glass of dry white wine, herbal tea, or sparkling lemonade.
Sides: Pickled vegetables, beetroot salad, or tzatziki.
Dessert: A slice of apple cake, yogurt parfait, or honey-soaked phyllo pastries.

Cooking Tips

Use waxy potatoes like Yukon Gold for better structure.
If cream is unavailable, substitute with plain yogurt or sour cream.
Add grated carrot or zucchini to the potato mix for extra nutrition.
Prep the filling a day ahead for faster assembly.
For crispier texture, brush the rolls with oil before the final bake.

Similar Recipes to Try

Chicken and Potato Frittata
Baked Zucchini Roll-Ups
Stuffed Bell Peppers with Rice and Cheese
Potato Pancake Lasagna
Chicken Enchilada Casserole

Variations to Try

Vegetarian: Use sautéed mushrooms and spinach instead of chicken.
Spicy: Add chili flakes or hot paprika to the filling.
Cheesy: Mix cheddar or gouda into the filling.
Low-carb: Replace the potato base with cabbage or cauliflower mash.
Italian-style: Add basil, oregano, and a bit of tomato sauce before baking.

Ingredient Spotlight: Potatoes

Potatoes are often underrated, but they’re one of the most versatile and beloved vegetables worldwide. In this recipe, they serve as a sturdy yet flexible base that holds all the filling together. Rich in potassium, vitamin C, and fiber (especially with the skins), they provide satiety without overwhelming calories. Their neutral taste makes them perfect for absorbing flavors from herbs and spices.

Conclusion Paragraph

These Baked Potato-Chicken Veggie Rolls with Creamy Garlic Sauce are a testament to how simple ingredients can be transformed into something special. With layers of texture, rich savory flavor, and a beautiful presentation, this dish is perfect for both weeknight meals and weekend comfort food. It’s the kind of meal that leaves you full and satisfied, yet eager to make it again and again. Once you try it, it just might become your new family favorite.

Frequently Asked Questions (FAQs)

1. Can I make these rolls ahead of time?
Yes! You can prepare the rolls, store them in the fridge overnight, and bake them the next day.

2. Can I freeze them?
Yes, freeze before or after baking. Thaw in the fridge overnight and reheat in the oven.

3. What’s the best type of potato to use?
Waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy ones.

4. Can I substitute the chicken?
Yes, try ground turkey, shredded rotisserie chicken, or a vegetarian filling.

5. Is this dish gluten-free?
No, due to flour in the base. Use gluten-free flour alternatives to adapt.

6. Can I use sour cream instead of cream?
Yes, though the taste will be tangier. You can also use Greek yogurt.

7. Why is my base breaking when rolling?
It may be overbaked or not cooled enough. Ensure it’s pliable before rolling.

8. What cheese works best?
Mozzarella for meltiness, but feel free to use gouda, cheddar, or provolone.

9. Can I cook it in a pan instead of the oven?
The oven provides even cooking. You can pan-fry rolls but the texture will differ.

10. How long do leftovers last?
Store in the refrigerator for up to 3 days in an airtight container. Reheat before serving.