If you’re craving melty, cozy, and a little bit fancy without the stress, these chicken roll ups deliver. Thin chicken cutlets get layered with savory ham, creamy mozzarella, and spinach, then rolled, sauced, and baked until tender with a golden parmesan finish.
I love this for weeknights because it looks restaurant-cute in the skillet, but the steps are simple and the bake is hands-off. Spoon extra marinara over the tops, scatter fresh basil, and watch everyone get quiet in the best way.
Make it for busy nights, date nights, or meal prep. Leftovers reheat well, and the slices pack neatly for lunches. Keep it classic with mozzarella and basil, or try a fun twist like ricotta and roasted peppers.
By the end, you’ll have a reliable, go-to method for juicy chicken, a shatter-crisp coating, and marinara that brings it all together. Simple, flexible, and seriously satisfying.
Why My Recipe
- Tender every time: Pounding the chicken thin means quick, even cooking and super tender bites.
- Melty middle: Ham, mozzarella, and spinach tuck inside for creamy, savory layers in each slice.
- Built-in sauce: Everything bakes right in marinara, so dinner is saucy and ready to plate.
- Crowd-pleaser: Familiar flavors that kids and grown-ups both love.
- Great for make-ahead: Roll them earlier, then bake when you’re ready.
- Plays well with sides: Pasta, potatoes, salad — this dish loves them all.
David
Keep it simple, keep it tasty. These are pantry-friendly ingredients that turn basic chicken into a flavorful, saucy dinner with real comfort vibes. Use what you have, swap what you need, and stick to the quantities for consistent results.
Ingredient Notes
- Boneless, skinless chicken breasts (halved horizontally): Pounding to about ¼ inch keeps the meat juicy and lets it roll tightly so the filling stays put. If your breasts are very large, trim ragged edges so they roll neatly.
- Italian seasoning: Brings garlicky-herby warmth to the chicken before it meets the sauce. If you’re out, a mix of dried oregano, basil, and a pinch of thyme works.
- Cooked ham (slices): A salty, savory buffer between chicken and cheese that also helps the roll hold shape. Prosciutto or deli turkey work if you want to switch it up.
- Mozzarella (slices): Melts into creamy layers inside the roll — low-moisture slices are tidy, fresh mozzarella is extra gooey.
- Spinach (cooked): Adds color and a gentle earthiness. Squeeze out excess moisture so the rolls stay tight and the sauce doesn’t thin.
- Marinara sauce: The bake medium and the serving sauce in one. Use your favorite jar or homemade; a thicker sauce clings best to the rolls.
Fresh vs Frozen: What Works Best?
You do not need everything fresh to get great flavor. Here is how to pick.
Marinara: Jarred is fine. Pick a brand with tomatoes, olive oil, and herbs, with no sweet aftertaste. Taste and adjust salt.
Chicken: Fresh or properly thawed chicken cooks more evenly. Thaw frozen breasts in the fridge overnight. Pat dry before pounding and filling.
Spinach: Fresh gives a bright flavor. Frozen works well, just squeeze out extra water so the filling stays tidy.
Cheese: Block mozzarella that you shred yourself melts cleaner than pre-shredded. Ricotta should be thick, not watery.
Storage, Make-Ahead, and Reheat
Fridge: Airtight up to 3 days.
Reheat: Cover and warm in a 325°F oven or gently in a skillet with a splash of marinara.
Make ahead: Roll and chill up to 24 hours; bake just before serving.
Freeze: Assemble, freeze on a tray, then bag. Bake from frozen at 350°F until 165°F, adding time as needed and saucing halfway through if the top darkens.
David's Cooking Tips
- Rest the chicken roll ups briefly: Two or three minutes makes cleaner slices if you’re cutting the rolls.
- Pound the chicken evenly: Thin, even cutlets cook faster and roll cleaner, which helps the centers stay melty.
- Dry the spinach: Excess moisture loosens the rolls and waters down the sauce — give it a good squeeze.
- Thermometer = hero: Pull at 165°F so the chicken stays juicy.
- Toothpicks or kitchen twine: Use to secure each roll so fillings stay put.
- Baking sheet or oven safe skillet: Both work. A rimmed sheet makes cleanup easy, a skillet gives nice browning.
For even more delicious recipes, you may like these:
Chicken Roll Ups with Marinara
Ingredients
- 2 large chicken breasts, boneless, skinless sliced in half horizontally
- Salt & pepper, to taste
- 1 tsp Italian Seasoning
- 4 slices Cooked ham
- 4 slices Mozzarella cheese
- 1/2 cup Baby spinach cooked
- 1 cup Marinara
- 1/2 cup Grated Parmesan cheese
- 1 tbsp Olive oil
- Fresh Basil for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Place chicken breasts between two pieces of parchment and pound them to even thickness (about ¼ inch).
- Season both sides with salt, pepper, and Italian seasoning.
- Lay a slice of ham on each piece of chicken. Add a slice of cheese and a few spinach leaves. Roll up tightly and secure with toothpicks.
- Pour the marinara sauce into the bottom of the skillet. Arrange chicken rolls over it.
- Sprinkle with grated Parmesan. Transfer skillet to the oven and bake for 20–25 minutes, or until chicken is cooked through (internal temp of 165°F / 74°C).
- Garnish with fresh basil and serve hot.
Recipe FAQs
Can I use chicken cutlets instead of halving breasts?
Yes. Buy thin cutlets or ask the butcher to cut them. You’ll still want to pound lightly for even thickness.
Will fresh mozzarella make things watery?
It can. Pat slices dry or use low-moisture mozzarella for a tighter roll and cleaner slices.
Can I sear the rolls first?
You can. A quick sear in the skillet before adding sauce adds color, but isn’t required.
Toothpicks showing after baking?
Twist gently to remove and spoon a little sauce over any openings to keep them picture-ready.
Love this recipe? Please leave a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page.
Be sure to check out my FREE Meal Planner and Kitchen Organizer!
