If you’re searching for an easy baked chicken breast recipe that feels special yet is made with simple ingredients, this dish is going to become one of your favorites. These juicy baked chicken rolls are stuffed with a savory mushroom and cheese filling, baked until tender, and served with fragrant rice, sautéed vegetables, and a crisp fresh salad. It’s the kind of healthy chicken dinner idea that tastes like restaurant food but is easy enough to make several times a week.
This recipe is perfect for busy weeknights, family dinners, or even meal prep. The chicken stays moist thanks to a yogurt-based marinade, the filling is rich and cheesy without being heavy, and the sides make it a complete, balanced meal. Once you try it, you’ll understand why it’s so addictive and comforting.
Checkout the recipe:
Why You’ll Love This Chicken Recipe
These baked chicken rolls are incredibly versatile and satisfying. They look elegant on the plate, but the preparation is straightforward and beginner-friendly. The combination of tender chicken, creamy filling, fluffy rice, and fresh salad creates a meal that feels both nourishing and indulgent.
This recipe is:
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Easy to prepare with everyday ingredients
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Perfect for healthy chicken dinner ideas
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Great for weeknight chicken recipes
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Juicy, cheesy, and full of flavor
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Ideal for family meals and leftovers
If you enjoy one-pan chicken meals or popular comfort dishes like Marry Me Chicken, this recipe will fit right into your rotation.
Ingredients You’ll Need
Yogurt Marinade
Greek yogurt (3 tablespoons)
Tomato paste (1 tablespoon)
Mustard (1 tablespoon)
Salt (½ teaspoon)
Black pepper (½ teaspoon)
Cumin powder (½ teaspoon)
Paprika powder (½ teaspoon)
This marinade tenderizes the chicken and infuses it with flavor, keeping it juicy while baking.
Chicken and Filling
Chicken breast (450g)
Garlic (2 cloves, minced)
Mushrooms (300g, finely chopped or sliced)
Salt (½ teaspoon)
Black pepper (½ teaspoon)
Fresh parsley (chopped)
Cheese (200g, grated, mozzarella or a blend)
The mushroom and cheese filling adds richness while keeping the dish balanced and savory.
Rice and Vegetables
Soaked rice
Water (enough to cook rice)
Salt (1 teaspoon for rice)
Oil (3 tablespoons for rice)
Onion (1 medium, chopped)
Leek (sliced)
Carrots (1–2, julienned or sliced)
Bell pepper (sliced)
Salt (½ teaspoon)
Black pepper (⅓ teaspoon)
Oregano (½ teaspoon)
Soy sauce (2 tablespoons)
Cheese (for sprinkling before final bake)
These vegetables add color, nutrition, and flavor to the rice, making it more than just a side dish.
Salad
Salad leaves
Cucumber (sliced)
Scarlet tomatoes (chopped)
Onion (thinly sliced)
Salt
Black pepper
Olive oil (1 tablespoon)
The fresh salad balances the richness of the baked chicken and rice beautifully.
Step-by-Step Instructions
Prepare the Yogurt Marinade
In a bowl, mix Greek yogurt, tomato paste, mustard, salt, black pepper, cumin powder, and paprika powder until smooth. This mixture will coat the chicken and lock in moisture during baking.
Prepare the Chicken
Cut the chicken breasts in half lengthwise to create thinner pieces. Gently pound them using a meat mallet or rolling pin until evenly flattened. This helps the chicken cook evenly and makes rolling easier.
Coat each piece of chicken generously with the yogurt marinade. Cover and refrigerate for at least 20 minutes. This short marinating time makes a big difference in tenderness and flavor.
Cook the Rice
While the chicken marinates, cook the rice. Bring water to a boil, add soaked rice and salt, and cook until the rice is tender and fluffy. Drain if necessary and set aside.
Make the Mushroom Filling
Heat a little oil in a pan over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant. Add the mushrooms and cook for 3 to 4 minutes until they release their moisture and become soft.
Season with salt and black pepper, then stir in chopped parsley and grated cheese. Mix well and remove from heat.
Assemble the Chicken Rolls
Take the marinated chicken pieces and place a generous spoonful of mushroom and cheese filling in the center of each piece. Roll them up carefully and place seam-side down in a lightly oiled baking dish.
Drizzle a small amount of oil over the chicken rolls and bake in a preheated oven at 180°C (350°F) for 30 minutes, until the chicken is cooked through and lightly golden.
Prepare the Vegetable Rice
In a large pan, heat oil and sauté sliced leek for 2 to 3 minutes. Add carrots and cook for another 3 to 4 minutes, followed by bell pepper. Season with salt, black pepper, and oregano.
Add the cooked rice and mix well. Pour in soy sauce and let everything simmer together for about 5 minutes so the flavors blend. Sprinkle a little cheese on top and transfer to the oven for 10 minutes at 180°C (350°F) until lightly melted.
Make the Fresh Salad
In a bowl, combine salad leaves, cucumber, tomatoes, and onion. Season with salt, black pepper, and olive oil. Toss gently just before serving.
Serving Suggestions
Serve the baked chicken rolls hot alongside the vegetable rice and fresh salad. The creamy filling pairs perfectly with the fluffy rice, while the salad adds freshness and crunch. This meal works beautifully for lunch, dinner, or even special occasions.
Storage and Reheating
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently in the oven or microwave until warmed through. The flavors deepen overnight, making leftovers even more delicious.
Final Thoughts
These baked chicken rolls are proof that healthy chicken dinner ideas don’t have to be boring. With tender marinated chicken, a cheesy mushroom filling, aromatic rice, and fresh salad, this recipe delivers comfort, flavor, and balance in every bite. It’s easy enough for weeknights and impressive enough to serve guests.
Once you try it, you’ll understand why it’s made again and again—it’s simple, delicious, and truly satisfying.