These chicken pesto roll ups are one of my favorite ways to turn simple chicken breasts into something truly impressive. Thin chicken cutlets are spread with pesto, layered with tomatoes and mozzarella, then rolled up, seared, and baked to golden perfection.
The combination of basil pesto, melted mozzarella, and juicy chicken is absolutely incredible. Every bite is packed with flavor, and the sear on the outside gives them a beautiful golden crust.
Best of all, this recipe is ready in just 40 minutes and uses simple ingredients you probably already have. It's perfect for a weeknight dinner that feels special without a lot of effort.
Chicken Pesto Roll Ups
These roll ups start with butterflied chicken breasts pounded thin, then filled with pesto, fresh tomato slices, and mozzarella cheese. After a quick sear in a hot skillet, they go into the oven to finish cooking. The result is juicy, flavorful chicken with melted cheese and a gorgeous golden exterior.
Chicken Pesto Roll Ups Video
About This Recipe
Chicken pesto roll ups are a great way to elevate everyday chicken breasts. By pounding the chicken thin and rolling it with flavorful fillings, you get a dish that cooks evenly and looks impressive on the plate.
The key to success is pounding the chicken to an even thickness so it rolls easily and cooks uniformly. The pesto adds tons of flavor without any extra work, and the mozzarella melts into the chicken as it bakes.
I love adding cherry tomatoes around the roll ups in the skillet before baking — they burst in the oven and create a natural sauce that's perfect for spooning over the chicken when serving.
Ingredients for Chicken Pesto Roll Ups
- 2 lbs chicken breasts (4 medium/large) — butterflied and pounded thin
- 1 teaspoon garlic salt — seasons the chicken
- ¼ teaspoon black pepper — to taste
- ½ cup pesto sauce (about 8 tbsp) — the star filling
- 8 oz mozzarella cheese, shredded — reserve 2 oz for topping
- 2 medium tomatoes, thinly sliced into 16 rings — fresh and juicy
- 1 cup cherry tomatoes — optional, burst in the oven for extra sauce
- 1 tablespoon fresh basil leaves, shredded — optional garnish
- 1 tablespoon olive oil — for searing
- 1 tablespoon unsalted butter — for searing
How to Make Chicken Pesto Roll Ups
- Preheat oven to 425°F. Slice each chicken breast in half lengthwise to make 8 thin cutlets. Pound each to about ⅛ inch thick. Season both sides with garlic salt and black pepper.
- Spread 1 tablespoon pesto in the center of each cutlet. Top with 2 tomato slices and sprinkle with 2-3 tablespoon mozzarella. Roll tightly and secure with toothpicks.
- Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear roll-ups 4 minutes per side until golden brown.
- Sprinkle remaining mozzarella on top. Add cherry tomatoes around chicken if using. Transfer to oven and bake 13-15 minutes until internal temp reaches 160°F.
- Garnish with fresh basil. Serve hot.
What to Serve With Chicken Pesto Roll Ups
- Roasted potatoes or mashed potatoes
- A fresh green salad with balsamic vinaigrette
- Steamed green beans or roasted asparagus
- Garlic bread or crusty Italian bread
- Pasta with marinara sauce
Frequently Asked Questions
Can I use store-bought pesto?
Absolutely. Store-bought pesto works great in this recipe. If you have homemade pesto, even better, but any quality jarred pesto will deliver delicious results.
How do I know when the chicken is done?
Use an instant-read thermometer and check that the internal temperature reaches 160°F. The chicken will continue to carry over cook to 165°F as it rests.
Can I make these ahead of time?
Yes, you can prep and roll the chicken the day before and store them in the refrigerator. When ready to cook, simply sear and bake as directed.
What if I don't have an oven-safe skillet?
You can sear the roll ups in a regular skillet and then transfer them to a baking dish before adding the remaining cheese and baking in the oven.
Ingredients
Method
- Preheat oven to 425°F (220°C). Slice each chicken breast in half lengthwise to make 8 thin cutlets. Pound each to about ⅛ inch thick. Season both sides with garlic salt and black pepper.
- Spread 1 tablespoon pesto in the center of each cutlet. Top with 2 tomato slices and sprinkle with 2-3 tablespoon mozzarella. Roll tightly and secure with toothpicks.
- Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear roll-ups 4 minutes per side until golden brown.
- Sprinkle remaining mozzarella on top. Add cherry tomatoes around chicken if using. Transfer skillet to oven and bake 13-15 minutes until internal temp reaches 160°F.
- Garnish with fresh basil. Serve hot.
Nutrition
Video
Notes
- Pound evenly — even thickness ensures even cooking.
- Remove toothpicks before serving.
- Make ahead — prep and roll the day before, refrigerate, then sear and bake when ready.
Tried this recipe?
Let us know how it was!Filed Under: Chicken, Easy Dinner Ideas
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