Crispy Garlic Parmesan Chicken Roll-Ups Step-by-step instructions

Before you start

Before starting, dice the chicken into small, even pieces so they cook quickly and roll up neatly. Mince the garlic, chop the parsley, and shred the mozzarella if not already shredded. Measure out all the seasonings and have the butter melted and ready.

Set up your workstation with a cutting board, a large skillet, and a baking dish. Preheat the oven to 400°F (200°C) when you begin the assembly phase. Have the dipping sauce ingredients ready so you can stir them together while the roll-ups bake.

Instructions

Cook and Season the Chicken

1. 1Cook the chicken
   Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breast, minced garlic, smoked paprika, onion powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 8–10 minutes. The chicken should reach an internal temperature of 165°F (74°C). Remove from heat and let cool slightly.
   Look for Chicken is golden brown and no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Dice the chicken into small, even pieces so they cook quickly and roll up neatly.
2. 2Make the butter mixture
   In a small bowl, combine the melted butter, minced garlic, and chopped parsley. Stir until well mixed. Set aside.
   Look for The butter is aromatic with garlic and flecked with green parsley.
   Tip Use unsalted butter to control the salt level; if using salted, reduce the added salt in the chicken.
3. 3Assemble the roll-ups
   Lay out the cooked chicken pieces on a cutting board. Place a small amount of shredded mozzarella in the center of each pile of chicken. Shape the chicken around the cheese into a tight roll or log, pressing gently to seal. Repeat with all the chicken and cheese.
   Look for The rolls hold together when gently squeezed.
   Tip Work with slightly cooled chicken to make shaping easier.

The chicken is golden brown and cooked through, with a fragrant aroma of garlic and smoked paprika. The pieces are lightly caramelized and juicy, and the seasonings have melded into the meat. The skillet should have a light coating of oil and seasoning, but no excess liquid. The chicken is ready to be shaped into roll-ups once it has cooled slightly.

Assemble, Coat, and Bake

4. 4Brush and coat
   Preheat the oven to 400°F (200°C). Brush each roll-up generously with the garlic parsley butter, then roll in grated parmesan cheese to coat evenly. Place the coated rolls in a baking dish.
   Look for Each roll is fully covered with butter and parmesan.
   Tip Press the parmesan gently onto the rolls so it adheres well.
5. 5Bake until golden
   Bake the roll-ups in the preheated oven for 15 minutes, or until the crust is golden brown and crunchy. The cheese inside should be melted and bubbly.
   Look for The tops are deeply golden and the edges are sizzling.
   Tip For extra crunch, broil for the last 1–2 minutes, watching closely.

The roll-ups are neatly shaped and fully coated with garlic butter and parmesan. As they bake, the kitchen fills with the smell of garlic and toasted cheese.

The tops turn a deep golden brown, and the edges sizzle as the butter and cheese bubble. The crust feels firm and crunchy to the touch, and the cheese inside is visibly melted when you peek at a roll.

Finish and Serve

6. 6Make the dipping sauce
   While the roll-ups bake, stir together the mayonnaise and minced garlic in a small bowl. Refrigerate until ready to serve.
   Look for The sauce is smooth and creamy.
   Tip Let the sauce sit for a few minutes to allow the garlic flavor to develop.
7. 7Serve with cheese pull
   Remove the roll-ups from the oven and let them rest for 2–3 minutes. Serve warm with the garlic mayo dipping sauce. Pull apart a roll to reveal the cheese stretch.
   Look for The cheese stretches when pulled.
   Tip Serve immediately for the best cheese pull.

The roll-ups are out of the oven, resting briefly to set the crust. The garlic mayo is smooth and ready. When you pull one apart, the mozzarella stretches into long, glossy strands. The crust crackles as you bite into it, revealing juicy, seasoned chicken and gooey cheese. Serve immediately while the cheese is still warm and stretchy.

Common mistakes

One common mistake is overcooking the chicken in the skillet, which can make it dry before it even reaches the oven. Cook just until golden and no longer pink, then remove from heat. Another is using wet chicken, which prevents browning; pat the diced chicken dry with paper towels before seasoning.

Also, avoid overfilling the roll-ups with cheese, as it can leak out during baking. Finally, don't skip the butter and parmesan coating—it's what creates the crispy crust that makes these roll-ups special.

How to tell it’s done

The roll-ups are done when the parmesan crust is golden brown and crunchy to the touch, and the cheese inside is fully melted and bubbling.

The internal temperature of the chicken should have reached 165°F (74°C) during the initial cooking step, but you can double-check by inserting an instant-read thermometer into the center of a roll-up. If the crust browns too quickly, cover loosely with foil and continue baking until the cheese is melted and the rolls are hot throughout.

• Poultry: 165°F (74°C) in the thickest part