Chicken Pesto Roll Ups
These roll ups are one of those dinners I turn to when I want something that feels special but doesn’t eat my evening. Thin chicken, bright pesto, juicy tomato, and gooey mozzarella — rolled, seared, and finished in the oven. The result is crisp outside, tender inside, with a hit of basil that makes the whole thing sing.
I like this recipe because it’s forgiving and fast once you get the prep rhythm. Pound the cutlets thin, stack the fillings, and roll tightly. A quick sear builds color and flavor; a short bake finishes the chicken through without drying it out.
Make a batch for weeknight comfort or double it for guests. Either way, keep a platter ready — these look pretty on the plate and taste even better when you let them rest a few minutes so the juices settle.
What’s in the Bowl
Think of this as an assembly of sturdy basics that play well together. The chicken is the canvas, pesto provides the herby backbone, tomatoes add brightness, and mozzarella brings creamy stretch. A simple sear locks in juices before the oven finishes the job.
Ingredients
- 2 lbs chicken breasts (4 medium/large chicken breasts) — halved lengthwise and pounded thin to make 8 cutlets; even thickness equals even cooking.
- 1 tsp Garlic Salt (or to taste) — seasons the chicken simply and quickly; adjust to your salt preference.
- 1/4 tsp Black Pepper (or to taste) — a light peppering adds balance without overpowering the pesto.
- 1/2 cup Pesto sauce (about 8 Tbsp total) — gives the roll-ups their herby, garlicky flavor; measure so each cutlet gets 1 Tbsp.
- 8 oz Mozzarella cheese, shredded (reserve 2 oz for topping) — 6 oz is divided into the filling; the reserved 2 oz melts on top for a golden finish.
- 2 tomatoes (medium), thinly sliced into 16 rings — two thin rings per cutlet add acidity and moisture.
- 1 cup cherry tomatoes, optional — scatter in the skillet before baking for a roasted-tomato pop.
- 1 Tbsp Fresh basil leaves, shredded, optional garnish — brightens the finished dish; add right before serving.
- 1 Tbsp olive oil — used with butter for searing; helps with even browning.
- 1 Tbsp unsalted butter — enriches the pan and helps develop color on the chicken.
Chicken Pesto Roll Ups: From Prep to Plate
- Preheat the oven to 425°F (218°C). Place a large oven-safe skillet nearby for later use.
- Cut the 2 lb chicken breasts in half lengthwise to make 8 thin cutlets. Place each cutlet between two sheets of plastic wrap or inside a quart-sized Ziploc bag and pound gently with a meat mallet or rolling pin until about 1/8″ thick.
- Pat the cutlets dry with paper towels. Evenly sprinkle the 1 tsp garlic salt and 1/4 tsp black pepper over both sides of all cutlets.
- Reserve 2 oz of the shredded mozzarella for topping. You will have 6 oz of mozzarella remaining for the filling—divide that remaining 6 oz evenly among the 8 cutlets.
- Spoon 1 Tbsp pesto onto the center of each cutlet (1/2 cup pesto = 8 Tbsp total). On top of the pesto, place 2 thin tomato rings on each cutlet (2 medium tomatoes should yield 16 rings). Sprinkle each cutlet with its portion of the divided mozzarella.
- Tightly roll each cutlet around the filling and secure the seam and ends with toothpicks.
- Heat the oven-safe skillet over medium-high heat and add 1 Tbsp olive oil and 1 Tbsp unsalted butter. When the oil and butter are hot and shimmering, add the chicken roll-ups seam-side down.
- Sear the roll-ups until golden, about 4 minutes per side (about 8 minutes total on the stove), turning carefully so they brown evenly.
- Sprinkle the reserved 2 oz shredded mozzarella over the tops of the seared roll-ups. If using, scatter 1 cup cherry tomatoes around the roll-ups in the skillet.
- Transfer the skillet to the center rack of the preheated oven and bake at 425°F for 13–15 minutes, or until an instant-read thermometer inserted into the center of a roll-up reads 160°F.
- Remove the skillet from the oven. Take out and discard the toothpicks, let the roll-ups rest for a few minutes, then garnish with shredded fresh basil leaves if using. Serve warm.
Why This Recipe Works
The technique is simple but precise. Pounding the chicken to an even 1/8″ ensures quick, uniform cooking and makes rolling effortless. Pesto under the tomato creates an herbaceous base; the tomato ring adds both acidity and a bit of moisture to keep the interior from drying.
Searing first builds a Maillard crust that delivers flavor and color. A short oven finish cooks the interior through without overcooking the exterior. The reserved mozzarella on top melts into a glossy, slightly browned finish that ties everything together.
Substitutions by Category
- Protein: Boneless, skinless turkey breast cutlets make a fine swap; adjust cook time slightly if pieces are thicker.
- Cheese: Provolone or fontina will melt well and give a slightly different flavor profile if you don’t have mozzarella.
- Sauce: If you don’t have pesto, a thin smear of tapenade or a sun‑dried tomato pesto will add bright, savory notes.
- Vegetable: If fresh tomatoes aren’t in season, thin slices of roasted red pepper or grilled zucchini can replace the tomato rings.
- Fat for searing: Swap the butter for an extra tablespoon of olive oil if you need a dairy-free option.
Equipment & Tools
- Large oven-safe skillet (cast iron works great)
- Meat mallet or rolling pin
- Plastic wrap or quart-sized Ziploc bags (for pounding)
- Cutting board and sharp knife
- Paper towels
- Toothpicks
- Tongs (for turning the roll-ups)
- Instant-read thermometer
- Measuring spoons and cups
Pitfalls & How to Prevent Them
Dry chicken: this happens when cutlets are too thick or overcooked. Pound them to about 1/8″ and rely on the oven time in the recipe; check for 160°F internal temperature.
Filling leaks during sear: roll tightly and secure seams and ends with toothpicks. If you see filling starting to escape, turn the roll seam-side down until it seals.
Skillet not oven-safe: confirm your skillet is oven-safe before preheating. If it isn’t, sear in a heavy pan then transfer the roll-ups to an ovenproof baking dish to finish.
Uneven browning: make sure oil and butter are hot and shimmering before adding the roll-ups, and don’t crowd the pan. Turn carefully with tongs to avoid tearing the roll.
Seasonal Flavor Boosts
Spring/Summer: Use peak-ripe tomatoes and the freshest basil you can find. Add a thin slice of fresh mozzarella for a Caprese-like touch.
Fall: Stir a spoonful of roasted garlic into the pesto before spreading for a deeper, roasted flavor. Add a few sage leaves tucked under the cheese for an autumnal note.
Winter: Swap fresh tomatoes for roasted, halved cherry tomatoes that will caramelize in the oven and give concentrated sweetness.
Chef’s Notes
Make-ahead: Assemble the roll-ups and keep them covered in the fridge for up to 24 hours. Sear and bake just before serving to keep the crust fresh.
Scaling: The recipe scales well. For larger batches, sear in batches so the pan stays hot and the chicken browns correctly.
Serving suggestions: These pair nicely with a simple green salad, garlic mashed potatoes, or a light pasta tossed with extra pesto.
Save It for Later
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 10–12 minutes to warm through and keep the exterior crisp. Microwaving will warm them faster but will soften the crust and can make the filling runny.
Freezing: Cool completely, wrap individually in plastic wrap and foil, and freeze up to 2 months. Reheat from frozen in a 375°F oven for 25–30 minutes, removing plastic before the last 10 minutes so the cheese can brown.
Common Questions
Can I use chicken thighs instead of breasts? Yes—use boneless, skinless thighs pounded to an even thickness. They may require a minute or two more in the oven due to slightly higher fat content.
How do I know when they’re done? An instant-read thermometer should read 160°F in the thickest part of a roll-up. Let them rest a few minutes; the carryover heat will bring them to a safe, juicy finish.
Can I skip searing? You can, but you’ll miss the browned flavor and texture. If you’re short on time, a brief broil before serving can help, but searing gives the best result.
That’s a Wrap
Chicken Pesto Roll Ups are a reliable weeknight winner that look and taste like you put in more effort than you did. With a little prep and simple technique — pound, fill, roll, sear, and bake — you get a dinner that’s flavorful, pretty, and comforting. Keep the pesto and tomatoes fresh, resist overcooking, and finish with basil for a dish that keeps everyone coming back for seconds.
Chicken Pesto Roll Ups
Ingredients
Ingredients
- 2 lbschicken breasts (4 medium/large chicken breasts)
- 1 tspGarlic Salt (or to taste)
- 1/4 tspBlack Pepper (or to taste)
- 1/2 cupPesto sauce (about 8 Tbsp total)
- 8 ozMozzarella cheese shredded, ,(reserve 2 oz for topping)
- 2 tomatoes medium, thinly sliced into 16 rings
- 1 cupcherry tomatoes optional
- 1 TbspFresh basil leaves shredded, optional garnish
- 1 Tbspolive oil
- 1 Tbspunsalted butter
Instructions
Instructions
- Preheat the oven to 425°F (218°C). Place a large oven-safe skillet nearby for later use.
- Cut the 2 lb chicken breasts in half lengthwise to make 8 thin cutlets. Place each cutlet between two sheets of plastic wrap or inside a quart-sized Ziploc bag and pound gently with a meat mallet or rolling pin until about 1/8" thick.
- Pat the cutlets dry with paper towels. Evenly sprinkle the 1 tsp garlic salt and 1/4 tsp black pepper over both sides of all cutlets.
- Reserve 2 oz of the shredded mozzarella for topping. You will have 6 oz of mozzarella remaining for the filling—divide that remaining 6 oz evenly among the 8 cutlets.
- Spoon 1 Tbsp pesto onto the center of each cutlet (1/2 cup pesto = 8 Tbsp total). On top of the pesto, place 2 thin tomato rings on each cutlet (2 medium tomatoes should yield 16 rings). Sprinkle each cutlet with its portion of the divided mozzarella.
- Tightly roll each cutlet around the filling and secure the seam and ends with toothpicks.
- Heat the oven-safe skillet over medium-high heat and add 1 Tbsp olive oil and 1 Tbsp unsalted butter. When the oil and butter are hot and shimmering, add the chicken roll-ups seam-side down.
- Sear the roll-ups until golden, about 4 minutes per side (about 8 minutes total on the stove), turning carefully so they brown evenly.
- Sprinkle the reserved 2 oz shredded mozzarella over the tops of the seared roll-ups. If using, scatter 1 cup cherry tomatoes around the roll-ups in the skillet.
- Transfer the skillet to the center rack of the preheated oven and bake at 425°F for 13–15 minutes, or until an instant-read thermometer inserted into the center of a roll-up reads 160°F.
- Remove the skillet from the oven. Take out and discard the toothpicks, let the roll-ups rest for a few minutes, then garnish with shredded fresh basil leaves if using. Serve warm.
Equipment
- Oven-safe Skillet
- Meat Mallet or Rolling Pin
- Toothpicks
Notes
To serve, remove toothpicks then plate chicken pesto roll-ups, spooning pan juices and roasted tomatoes over the top and garnish with freshly chopped basil. Serve with mashed potatoes and asparagus for a fancy (but simple) dinner!
