Chicken Rollatini (sometimes called Chicken Involtini) is basically chicken cutlets rolled around a cheesy, savory filling—usually ricotta, mozzarella, and herbs—then breaded, baked, and topped with sauce and cheese. It’s a little bit retro, a little bit modern, and completely delicious.
I made this for a family dinner one Sunday when I wanted something a little fancier than plain baked chicken, but without the stress of a complicated recipe. Everyone went back for seconds, and I’ve been making it ever since—sometimes even doubling the batch because it reheats so well.
Why You’ll Love This Recipe
- Impressive but easy – Looks fancy, but super doable.
- Crispy + cheesy + saucy – All the best comfort food textures in one.
- Customizable – Fill with spinach, mushrooms, or different cheeses.
- Kid- and adult-approved – Mild flavors, gooey cheese, and a crispy coating.
- Perfect for prep – Assemble ahead and bake when ready!
Prep Time and Servings
- Total Time: 45–50 minutes
- Servings: 4–6
- Calories per serving: ~360
- Protein: 35g | Carbs: 12g | Fat: 18g
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded thin)
- Salt and black pepper, to taste
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 eggs, beaten
For the Filling:
- ¾ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- Optional: ½ teaspoon garlic powder or Italian seasoning
For Topping:
- 1 cup marinara sauce (store-bought or homemade)
- ½ cup shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Prep the Chicken
- Preheat oven to 375°F (190°C). Lightly grease or spray a baking dish.
- Pound the chicken breasts to about ¼-inch thickness. Season both sides with salt and pepper.
Tip: Cover chicken with plastic wrap before pounding to avoid splatter.
Step 2: Make the Filling
- In a medium bowl, mix together ricotta, mozzarella, Parmesan, egg, parsley, and seasoning if using.
- Stir until smooth and creamy.
Step 3: Fill and Roll
- Lay out each chicken breast smooth-side down.
- Spoon 2–3 tablespoons of filling onto one end of each piece and spread slightly.
- Roll up tightly, tucking in sides if possible, and secure with toothpicks if needed.
Step 4: Bread the Rolls
- In one bowl, beat 2 eggs.
- In another bowl, mix breadcrumbs with Parmesan.
- Dip each rollatini in the egg wash, then roll in breadcrumbs to coat.
Optional: For extra crunch, lightly pan-sear the rollatini in olive oil before baking (2–3 min per side).
Step 5: Bake the Rollatini
- Place rollatini seam-side down in a greased baking dish.
- Bake uncovered for 25 minutes.
- Remove from oven, spoon marinara sauce over each piece, and top with shredded mozzarella.
- Return to oven and bake another 10 minutes, or until cheese is melted and chicken is fully cooked (internal temp should be 165°F).
Finish strong: Broil for 1–2 minutes at the end to brown the cheese—just keep a close eye!
Step 6: Serve and Garnish
- Remove toothpicks, sprinkle with fresh basil or parsley, and serve hot.
- Spoon extra sauce from the baking dish over the top if desired.
How to Serve
- With pasta: Linguine or spaghetti tossed in olive oil or marinara.
- With salad: A crisp Caesar or lemony arugula salad cuts through the richness.
- With garlic bread: Because you’re going to want to mop up that sauce.
- Low-carb option: Serve with roasted vegetables or zucchini noodles.
Additional Tips
- Pound the chicken thin: Thinner chicken is easier to roll and cooks evenly.
- Use toothpicks: They keep the rolls tight while baking—just remember to take them out before serving!
- Homemade sauce? Go for it! A garlicky tomato basil sauce takes it over the top.
- Avoid overfilling: Too much filling can spill out—2–3 tablespoons is just right.
- Make ahead: Assemble the rollatini and store in the fridge (uncooked) up to 24 hours in advance.
Recipe Variations
- Spinach Ricotta: Add ½ cup sautéed spinach to the filling for a Florentine-style version.
- Mushroom Mozzarella: Add finely chopped cooked mushrooms for an earthy flavor twist.
- Chicken Alfredo Rollatini: Swap marinara for Alfredo sauce and use mozzarella + Parmesan for topping.
- Low-carb version: Skip the breading and bake as-is for a lighter take.
- Gluten-free: Use GF breadcrumbs or crushed GF crackers.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked rollatini (without sauce) in a single layer, then transfer to a bag or container. Bake from frozen at 375°F for 40–45 minutes.
- Reheating: Warm in a 350°F oven or air fryer until hot throughout. Add fresh sauce or cheese if needed.
Special Equipment
You don’t need much, but here’s what helps:
- Meat mallet: For pounding the chicken evenly.
- Toothpicks or small skewers: To secure the rolls.
- Oven-safe skillet or baking dish: For even baking and easy cleanup.
- Instant-read thermometer: To make sure your chicken hits that 165°F mark.
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work, but may be harder to roll. Pound them thin for best results.
Can I fry the rollatini instead of baking?
Absolutely—pan-fry in oil over medium heat until golden and fully cooked (about 5–6 minutes per side).
Can I skip the breadcrumb coating?
You can! It’ll be less crispy but still delicious.
What’s the best cheese to use?
Mozzarella and Parmesan are classic, but provolone, fontina, or an Italian blend all work beautifully.
Can I use store-bought filling like herbed ricotta spread?
Yep! Just make sure it’s not too runny—thicker fillings hold up better when baked.
Conclusion
Chicken Rollatini is one of those recipes that feels special without the stress. It’s crispy, cheesy, tender, and full of flavor—perfect for Sunday dinners, date night at home, or impressing guests without a fuss. And once you try it, you’ll see why it’s a keeper.
Make it your own with different fillings or sauces, and don’t forget to snap a photo of those gorgeous rolls before they disappear from the plate!
