The Chicken Rollatini Recipe That Feels Like a Hug on a Plate

There’s something about rolled, stuffed chicken that just feels fancy even when it’s surprisingly easy to pull off at home. This chicken rollatini recipe has become one of my most-requested weeknight dinners, and once you try it, you’ll completely understand why.

Honestly, the first time I made this, I was nervous. Thin chicken, rolling it up, keeping it together in the pan  it sounded like a lot. But after a few tries, I realized it’s one of those dishes that looks impressive but is actually very forgiving.

Why This One Works So Well

The secret is in the layering. You get tender chicken, a savory filling, and a sauce that ties everything together. Every bite has something going on salty, herby, a little rich without being overwhelming.

It’s also incredibly flexible. You can dress it up for guests or keep it simple on a Tuesday night. Both versions taste amazing.

What You’ll Need

For the chicken:

• 4 boneless, skinless chicken breasts (thin-sliced or pounded flat)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup marinara sauce (store-bought is totally fine)
• ½ cup shredded mozzarella

For the filling:

• 1 cup fresh spinach, roughly chopped
• ½ cup ricotta cheese
• ¼ cup grated Parmesan
• 2 garlic cloves, minced
• 4 thin slices of prosciutto
• Pinch of red pepper flakes (optional)

These ingredients are easy to find and work together beautifully. The prosciutto adds a salty depth that makes the filling feel really complete.

Let’s Make It

Start with the chicken. If your breasts are thick, place them between plastic wrap and pound to about ¼ inch thickness. Season both sides lightly with salt and pepper.

Mix the filling by combining ricotta, Parmesan, garlic, spinach, and red pepper flakes in a small bowl. Stir until everything is evenly combined.

Layer it up. Lay each piece of chicken flat, place a slice of prosciutto on top, then spread a generous spoonful of the ricotta mixture down the center.

Roll it tightly from one end and secure with a toothpick or two. Don’t stress if they’re not perfect — they’ll still taste incredible.

Sear in a hot pan with olive oil for about 3 minutes per side until golden brown. Then transfer to a baking dish, spoon marinara over the top, and scatter the mozzarella on top.

Bake at 375°F for 20–25 minutes, until cooked through and the cheese is bubbly. Pull out the toothpicks before serving.

A Few Tips Worth Knowing

Don’t skip the sear. That golden crust adds so much flavor and helps hold the roll together during baking. Skipping it makes the chicken look a little pale and taste flat.

Also, go easy on the filling. Overstuffing is the most common mistake it makes rolling difficult and the filling squeezes out everywhere. A thin, even layer works best.

If you want to make it ahead, assemble the rolls the night before and store them covered in the fridge. Just sear and bake when you’re ready. It actually makes dinner feel effortless.

A Nod to the Old Way

My neighbor growing up had an Italian grandmother a real Nonna Pia type who used to make something very similar every Sunday. No recipe card, no measurements, just instinct and years of practice. She’d always say the filling should smell good before it even touches the chicken. Honestly, that’s still the best advice I’ve ever gotten for this dish.

This version isn’t trying to be authentic in a strict sense, but it carries that same spirit simple, satisfying, made with care.

How to Serve Chicken Rollatini Recipe

A light green salad and some crusty bread are all you really need. Alternatively, a pile of buttery pasta underneath the chicken makes it feel even more like a restaurant plate. Both work.

For a weeknight, I usually keep it simple. For company, I’ll add roasted vegetables and a glass of something cold and crisp.

Storing Leftovers

Leftovers keep well in the fridge for up to 3 days. Reheat gently in the oven at 325°F with a splash of water or extra sauce to keep things moist. The microwave works in a pinch, but the oven is definitely worth the extra few minutes.

You can also freeze the uncooked assembled rolls for up to a month. Thaw overnight in the fridge, then cook as directed.

FAQs

1. What is chicken rollatini?

Chicken rollatini is a dish made with thin chicken breasts that are stuffed, rolled, seared, and baked—often with cheese and herbs in marinara sauce.

2. Can I make chicken rollatini ahead of time?

Yes. You can assemble the rolls up to 24 hours in advance and store them covered in the refrigerator. Sear and bake when ready to serve.

3. How do I keep chicken rollatini from unrolling?

Secure each roll with toothpicks and avoid overfilling. Searing before baking also helps seal and hold the roll together.

4. Can I freeze chicken rollatini?

Yes. Freeze the assembled but uncooked rolls for up to one month. Thaw overnight in the refrigerator before cooking.

5. What should I serve with chicken rollatini?

It pairs well with pasta, roasted vegetables, garlic bread, or a simple green salad.

Conclusion:

Once you understand how to make this dish the basic technique of pound, fill, roll, sear, bake you can take it anywhere. Swap the spinach for sun-dried tomatoes. Skip the prosciutto for a lighter version. Add a little fresh basil to the filling in summer.

This chicken rollatini recipe is really just a framework, and a delicious one at that. Make it once and it’ll earn a permanent spot in your rotation.