Crispy Garlic Parmesan Chicken Roll-Ups Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, make sure the parmesan is finely grated and pressed firmly onto the buttered rolls.

If you have time, let the coated rolls rest in the refrigerator for 10–15 minutes before baking; this helps the coating adhere and crisp up. Use a baking dish that holds the rolls snugly so they don't roll around and lose their coating.

If you prefer extra heat, add a pinch of cayenne pepper to the parmesan coating or a few drops of hot sauce to the garlic mayo. For a more indulgent version, stuff the rolls with a small cube of cream cheese along with the mozzarella.

The roll-ups are best served fresh from the oven, but you can keep them warm in a low oven for up to 30 minutes before serving.

Variations

• Spicy Buffalo: Add 1–2 tablespoons of hot sauce to the garlic butter and mix a pinch of cayenne into the parmesan coating. Serve with blue cheese dressing instead of garlic mayo for a spicy, tangy kick.
• Herb and Lemon: Replace the parsley with fresh thyme and add the zest of one lemon to the butter mixture. Squeeze a little lemon juice over the baked roll-ups before serving for a bright, fresh flavor.
• Bacon Cheddar: Swap the mozzarella for sharp cheddar and add 4 slices of cooked, crumbled bacon to the cheese filling. Omit the smoked paprika for a milder, smoky flavor from the bacon.
• Italian Style: Add 1 teaspoon of dried Italian seasoning to the chicken along with the other spices. Use a blend of mozzarella and provolone for the filling, and serve with marinara sauce for dipping.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze unbaked roll-ups on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat baked roll-ups in a 350°F (175°C) oven for 10–12 minutes, or until hot and crispy. Avoid the microwave.

Store any leftover roll-ups in an airtight container in the refrigerator for up to 3 days. Let them cool completely before refrigerating. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through and the crust is crisp again. Avoid microwaving, as it will make the coating soggy.

You can prepare the chicken and assemble the roll-ups up to a day in advance. After shaping and coating, cover the baking dish and refrigerate. When ready to bake, add a few extra minutes to the baking time if starting from cold. The garlic mayo can also be made ahead and stored in the refrigerator for up to 3 days.

Serving ideas

Serve the chicken roll-ups as a main course with a side of roasted vegetables, a crisp green salad, or garlic bread to soak up any extra butter and cheese.

They also work well as a hearty appetizer for parties—cut them into smaller pieces and serve with toothpicks and the garlic mayo for dipping. The contrast of crunchy exterior and gooey center makes them a crowd-pleaser.

For a complete meal, pair them with a simple pasta tossed in olive oil and herbs, or alongside creamy mashed potatoes. The garlic mayo can be drizzled over the roll-ups or served on the side for dipping.

If you have extra sauce, it's also great with roasted vegetables or as a sandwich spread. These roll-ups are versatile enough to fit any occasion.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Chicken Roll-Ups

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 2 lb boneless, skinless chicken breasts, diced small
• 2 tbsp olive oil
• 2 tbsp minced garlic
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup unsalted butter, melted
• 1 tbsp minced garlic
• 2 tbsp fresh parsley, chopped
• 1/2 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup mayonnaise
• 1 tsp minced garlic

Instructions

1. 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.
2. In a small bowl, combine the melted butter, minced garlic, and chopped parsley. Stir until well mixed. Set aside.
3. 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.
4. 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.
5. 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.
6. While the roll-ups bake, stir together the mayonnaise and minced garlic in a small bowl. Refrigerate until ready to serve.
7. 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.

Contains: milk, eggs

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

6 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.