Chicken Rollatini is a quick, flavorful chicken dish that’s perfect for busy weeknights. Thin chicken breasts are layered with prosciutto, mozzarella, sun-dried tomatoes and fresh basil, then rolled, seared and simmered in your favorite spaghetti or marinara sauce until tender and saucy. These stuffed chicken roll ups are simple to prepare and make a hearty family meal.
Fast, easy and delicious — those three words sum up this Chicken Rollatini recipe. While I enjoy longer, slow-simmered meals and baking projects, having reliable 30-minute dinners makes weeknights so much easier. These roll ups deliver classic Italian flavors without a lot of fuss, and because they’re a one-pan meal, cleanup is quick too.
what is chicken rollatini?
A rollatini is made by slicing and flattening chicken breasts, then layering the fillings on the flattened meat and rolling it up into a neat parcel. The roll can be secured with a toothpick or skewer and then cooked—either pan-seared and baked, or simmered in sauce—until the chicken is fully cooked and the filling is warm and melted.
why these are the BEST chicken roll ups
- Packed with familiar Italian flavors in every bite.
- A one-pan recipe, which means less cleanup.
- A true 30-minute meal that saves time without sacrificing taste.
- Simple, satisfying ingredients: chicken, prosciutto, mozzarella, sun-dried tomatoes and basil.
- Tender chicken wrapped around melty cheese and bright, savory fillings, simmered in sauce for comforting results.
To make Chicken Rollatini you’ll need:
- Chicken breasts
- Fresh basil
- Mozzarella cheese
- Sun-dried tomatoes
- Prosciutto
- Vegetable or canola oil (or olive oil)
- Salt and pepper
- Toothpicks or small skewers
how do you make a stuffed chicken roll up?
Begin by slicing chicken breasts in half lengthwise so each breast yields two thinner pieces. Gently pound each piece to about 1/4-inch thickness so you end up with six thin cutlets from three breasts.
Season each slice with salt and pepper. Lay a slice of prosciutto on the work surface, place the chicken on top, then add a slice of mozzarella, a few sun-dried tomatoes and several basil leaves.
Starting at the narrow end, roll the chicken tightly around the filling, holding everything in place, and secure with toothpicks or mini skewers. Repeat with the remaining pieces.
Heat a tablespoon or two of oil in a large skillet over medium-high heat. Place the rollatini seam-side down and brown on all sides for 2–3 minutes. Reduce heat to medium, pour jarred or homemade spaghetti sauce over the rolls, cover and simmer 12–15 minutes, turning occasionally to ensure even cooking.
When the chicken is cooked through, top each roll with an extra slice of mozzarella and a few basil leaves. Serve immediately with extra sauce spooned over the top.
pro tips for perfect chicken rollatini
- If using thin chicken cutlets, reduce the simmer time slightly.
- Prosciutto is usually available at the deli counter; pancetta can be a workable substitute if needed.
- Use your favorite jarred marinara or a homemade sauce—both work well.
- You can assemble the rolls ahead of time, then sear and cook them when you’re ready to eat.
- Reheat leftovers in the microwave for 1–2 minutes or in a 300°F (150°C) oven for 7–10 minutes until warmed through.
- Four-inch skewers hold the rolls more securely than toothpicks—worth the extra effort.
how to pound a chicken breast
Work with one breast at a time. Place the chicken between two pieces of plastic wrap or inside a gallon zip-top bag (with the air squeezed out). Use the flat side of a meat mallet or a rolling pin to gently pound the meat to an even thickness of about 1/4 inch. Repeat with remaining breasts.
30-minute meal ideas to try next
- Baked Almond Chicken
- One-Pot Cheesy Taco Skillet
- Ground Beef Stroganoff
- Baked Macaroni and Cheese with Ham
- Tuscan Chicken Pasta
Enjoy ♥ Heather
If you’ve tried this Chicken Rollatini recipe, please rate it and share how it turned out in the comments below.
Chicken Rollatini
Heather
Ingredients
30 Minute Chicken Rollatini
- 3 chicken breasts, cut in half lengthwise
- salt and pepper to taste
- 1 – 2 tablespoon canola or vegetable oil
- 12 – 15 large basil leaves
- 8 ounces mozzarella cheese
- 3 ounces sun-dried tomatoes
- 6 pieces prosciutto, thin sliced
- 24 ounces spaghetti or marinara sauce
Instructions
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Slice each chicken breast in half lengthwise so each yields two thinner pieces. Pound each piece gently to about 1/4 inch thickness so you have six thin chicken pieces.
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Season each slice with salt and pepper. Place on a slice of prosciutto, top with mozzarella, sun-dried tomatoes and basil. Roll tightly from the narrow end and secure with toothpicks or skewers. Repeat with remaining pieces.
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Heat oil in a large skillet over medium-high heat. Brown the rollatini seam-side down on all sides for 2–3 minutes. Reduce heat to medium, pour sauce over the chicken, cover and simmer 12–15 minutes, turning occasionally. Top with additional mozzarella and basil if desired. Serve immediately.
Notes
- Chicken cutlets work well; if they’re very thin, shorten the cooking time.
- Prosciutto is typically found at the deli. Pancetta can be used as an alternative in a pinch.
- Choose your favorite jarred sauce or use a homemade marinara.
- Assemble these ahead of time and cook when ready to serve.
- Reheat leftovers in the microwave for 1–2 minutes or in a 300°F oven for 7–10 minutes.
- Use 4-inch skewers for better hold than toothpicks.
Nutrition
Did You Make This Recipe?
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Update Notes: This post was originally published in April 2015 and was updated with a refreshed recipe, new photos, step-by-step instructions and tips in July 2020.