Mozzarella Stuffed Chicken Rolls

Why You’ll Love This Recipe

I love how this recipe turns ordinary chicken into something that feels restaurant-worthy. The chicken stays juicy, the garlicky parsley and mozzarella filling melts beautifully, and the creamy mustard glaze gives just the right tangy finish. I also like that it’s a dish I can prepare ahead of time and just cook when I’m ready. It’s versatile too—I can serve it with mashed potatoes, pasta, or a fresh salad depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 large chicken breasts, halved horizontally and pounded thin
1½ cups mozzarella cheese, freshly grated
3 tablespoons fresh parsley, finely chopped
2 cloves garlic, minced
3 tablespoons mayonnaise
2 tablespoons mustard (Dijon or yellow)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Optional, for finishing: ¼ cup extra mozzarella for topping

Directions

1. I place the halved chicken breasts between parchment and pound them evenly to about ¼ inch thickness.

2. In a bowl, I combine grated mozzarella, chopped parsley, and minced garlic until evenly mixed.

3. In another bowl, I whisk mayonnaise with mustard until smooth.

4. I season both sides of the pounded chicken with salt and black pepper.

5. I brush each piece with a thin layer of the mayo-mustard mixture.

6. I spread the mozzarella-parsley mixture evenly over the chicken, leaving a small border at the edges.

7. I roll each piece tightly into a log, placing it seam side down and securing with toothpicks if needed.

8. I heat a large skillet over medium heat and sear the rolls seam side down, turning until golden on all sides.

9. I brush the tops with a little more mayo-mustard and, if I want extra indulgence, sprinkle with more mozzarella.

10. I cover the skillet, reduce heat to low, and let the rolls cook for about 15 minutes until the chicken is cooked through and the cheese is melted. The internal temperature should reach 165°F (74°C).

11. I let the rolls rest for 5 minutes before slicing into rounds and serving hot.

Servings and Timing

This recipe makes 4 servings. The total time is about 45 minutes, with around 15 minutes of prep and 30 minutes of cooking.

Variations

I sometimes switch up the filling by using spinach instead of parsley or adding sun-dried tomatoes for extra flavor. Another version I enjoy is swapping mozzarella for provolone or gouda. If I’m in the mood for a crispier texture, I’ll coat the rolls lightly in breadcrumbs before searing.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the rolls in the oven at 350°F until warmed through, which keeps the chicken from drying out. If I’m short on time, I’ll reheat slices in the microwave, though the cheese stays gooier in the oven.

FAQs

How do I keep the filling from leaking out?

I roll the chicken tightly and make sure the edges are sealed. Toothpicks help hold everything in place.

Can I make this recipe ahead of time?

Yes, I often assemble the rolls a day before, keep them covered in the fridge, and cook them right before serving.

What cheese works best for stuffing?

I prefer freshly grated mozzarella because it melts smoothly, but provolone or gouda also work well.

Can I bake these instead of searing?

Yes, I can place them in a baking dish, brush with the glaze, and bake at 375°F for about 25–30 minutes.

How do I know when the chicken is done?

I use a meat thermometer to check that the internal temperature reaches 165°F (74°C).

Can I freeze chicken rolls?

Yes, I freeze uncooked rolls on a baking sheet, then transfer to a freezer bag. They cook best if thawed overnight in the fridge.

What side dishes pair well with this?

I like them with mashed potatoes, buttered noodles, roasted vegetables, or a simple green salad.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs can be used, though I find them a little harder to roll neatly.

How can I make this dish lighter?

I sometimes use Greek yogurt instead of mayonnaise for the glaze and reduce the cheese slightly.

How do I prevent the chicken from drying out?

I cook it gently over low heat once seared and always let it rest before slicing.

Conclusion

I find these mozzarella stuffed chicken rolls to be the perfect balance of comforting and elegant. The cheesy, garlicky filling, combined with the creamy glaze, turns simple chicken into something truly special. I love how flexible the recipe is, whether I want to make it ahead, swap in different flavors, or pair it with my favorite sides. It’s a dish I keep coming back to whenever I want something satisfying and a little bit impressive.