These juicy chicken rolls are stuffed with tomato, cheese, and fresh parsley, then baked in a tangy yogurt-mustard sauce until tender and golden. Paired with crispy herb-roasted potatoes and a refreshing sour cream salad, this full dinner is the kind of satisfying, balanced meal that keeps everyone coming back for seconds. It’s simple enough for a weeknight and impressive enough for guests.
Preparation Time: 30 minutes
Marination Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 35 minutes
Yield: Serves 4
Cuisine: Mediterranean-inspired comfort food
Ingredients
For the Chicken Rolls
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4 chicken fillets, halved lengthwise
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Salt and pepper, to taste
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1 tsp dried garlic
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1 fresh tomato, finely diced
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100 g cheese (cheddar, mozzarella, or your favorite), shredded
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A small bunch of parsley, finely chopped
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Toothpicks, for securing the rolls
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2 tbsp vegetable oil (for greasing the baking dish)
For the Yogurt-Mustard Sauce
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2 tbsp plain yogurt
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2 tsp mustard (Dijon or whole grain work well)
For the Herb-Roasted Potatoes
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6 medium potatoes, peeled and chopped into wedges
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Salt and pepper, to taste
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1 tsp dried parsley
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1 tsp dried garlic
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1 tsp Italian herb blend
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2–3 tbsp olive oil
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Optional: other favorite spices like paprika or chili flakes
For the Tomato-Cucumber Salad
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1 tomato, diced
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2 cucumbers, sliced
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1 shallot, thinly sliced
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Green onion, chopped
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2 tbsp sour cream
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Salt and pepper, to taste
Instructions
Step 1: Prepare the Chicken Fillets
Cut each chicken fillet in half lengthwise to make thinner, more pliable pieces for rolling. Place them between two sheets of plastic wrap and gently pound to an even thickness if needed. Season both sides with salt, pepper, and dried garlic. Set aside to marinate for 30 minutes to absorb the flavors.
Step 2: Prepare the Filling
Finely dice the tomato, shred the cheese, and chop the fresh parsley. In a small bowl, mix them together. This fresh, cheesy filling adds juiciness and a light herbal flavor to the center of each roll.
Step 3: Fill and Roll the Chicken
Place a spoonful of the filling on one end of each marinated fillet. Gently roll the fillet, enclosing the filling. Secure each roll with toothpicks to keep them intact during baking.
Step 4: Arrange and Sauce the Rolls
Preheat your oven to 180°C (356°F). Lightly oil a baking dish and arrange the chicken rolls seam-side down. In a small bowl, combine yogurt and mustard, then brush the mixture evenly over the top of each roll. This tangy sauce keeps the chicken moist while adding a golden finish.
Step 5: Bake the Chicken
Bake uncovered in the preheated oven for 35 minutes, or until the chicken is cooked through and golden brown on top. Remove toothpicks before serving.
Step 6: Prepare the Herb-Roasted Potatoes
While the chicken bakes, preheat a second oven tray at 200°C (392°F). In a bowl, toss the potato wedges with salt, pepper, dried parsley, dried garlic, Italian herbs, and olive oil. Mix until evenly coated.
Line a baking sheet with parchment paper and spread the potatoes in a single layer. Bake for 30 minutes, flipping halfway through, until crispy and golden.
Step 7: Make the Creamy Salad
While everything bakes, prepare the salad. In a large bowl, combine diced tomato, sliced cucumber, shallot, and green onion. Add sour cream, salt, and pepper. Mix gently until coated. Chill in the refrigerator until ready to serve.
Step 8: Assemble the Meal
Once the chicken rolls are golden and the potatoes are crisp, plate each portion with a few potato wedges, a generous spoonful of the salad, and a piece or two of chicken roll. Garnish with fresh herbs or extra cheese if desired.
Nutritional Information (Per Serving)
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Calories: 560 kcal
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Protein: 38 g
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Fat: 28 g
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Carbohydrates: 35 g
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Fiber: 5 g
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Sugar: 5 g
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Sodium: Moderate
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Cholesterol: 120 mg
Origins and Popularity
This recipe is a modern spin on stuffed chicken breasts, combining the comfort of baked chicken and potatoes with the lightness of a yogurt sauce and crunchy salad. It’s popular across Mediterranean and Central European homes, where herbs, fresh vegetables, and balanced plates are staples. This particular style—with yogurt-mustard sauce and herb seasoning—adds a cozy yet vibrant twist.
Reasons to Love This Recipe
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Complete meal in one recipe
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Fresh, juicy, and herbaceous
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No heavy cream—lighter but still satisfying
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Family-friendly and easily doubled
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Impressive presentation with simple ingredients
Health Benefits
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Chicken is lean and protein-rich
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Tomatoes and cucumbers offer hydration and antioxidants
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Yogurt sauce adds gut-healthy probiotics
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Herbs and garlic provide anti-inflammatory benefits
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Roasted potatoes provide fiber and potassium
Serving Suggestions
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Serve with a lemon wedge for brightness
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Pair with a chilled white wine or lemon iced tea
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Add a side of garlic bread or flatbread for extra comfort
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Make it lighter by skipping potatoes and adding more salad
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Serve leftovers as sliced cold chicken rolls in sandwiches or wraps
Cooking Tips
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Pound the chicken evenly to make rolling easier
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Don’t overfill the rolls—just enough to keep them tight
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Use a meat thermometer to ensure internal temp reaches 75°C (165°F)
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For crispier potatoes, preheat the tray before adding them
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Swap sour cream for Greek yogurt for a lighter salad dressing
Variations
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Spicy: Add chopped chili or hot mustard to the yogurt sauce
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Cheesy version: Add an extra slice of cheese inside each roll
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Low-carb: Replace potatoes with roasted cauliflower or zucchini
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Bacon-wrapped rolls: Wrap each roll with a strip of bacon before baking
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Herb swap: Use basil, thyme, or dill instead of parsley
Conclusion
Cheesy Chicken Rolls with Herb-Roasted Potatoes and Creamy Salad is the kind of meal that checks every box—warm, crispy, tender, tangy, and balanced. Whether you’re hosting a dinner, prepping ahead, or treating your family to something special, this dish offers a great mix of flavors and textures with minimal fuss. It’s elegant but easy, comforting but fresh—a perfect weeknight winner.
FAQ
1. Can I use chicken thighs instead of fillets?
Yes, just make sure they’re boneless and evenly flattened for rolling.
2. Can I make the rolls ahead of time?
Yes. Prep and refrigerate the rolls (unbaked) up to 12 hours ahead.
3. What cheese works best?
Mozzarella, gouda, cheddar, or any melting cheese you like.
4. Is the yogurt-mustard sauce necessary?
It adds moisture and flavor, but you can use olive oil or skip it for a crispier top.
5. Can I freeze the rolls?
Yes. Freeze raw or baked rolls, and reheat in the oven until hot throughout.
6. What can I use instead of parsley?
Basil, dill, or cilantro all work well.
7. Can I air fry the potatoes instead?
Absolutely! Air fry at 200°C for about 20 minutes, shaking halfway.
8. What’s a good dairy-free sub for sour cream?
Use coconut yogurt or dairy-free sour cream alternatives.
9. Can I make this recipe gluten-free?
Yes, it’s naturally gluten-free—just ensure your mustard and yogurt are GF-certified.
10. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave.