These chicken roll-ups with a garlic-butter-parsley filling are coated in breadcrumbs and shallow-fried until perfectly crispy on the outside and juicy on the inside. They are simple to make using a handful of ingredients.

Side view of breaded halved chicken roll-ups on white plate.

Making these chicken roll-ups involves cutting each chicken breast in half, flattening then spreading a chicken Kiev-style garlicky butter-and-parsley mixture over each piece. The chicken is then rolled up and coated in flour, egg and breadcrumbs before being pan fried.

This method produces incredibly juicy, tender and delicious rolled chicken breast that’s crispy on the outside though made with only a moderate amount of oil.

Chicken roll-up method explained

Cutting each chicken breast in half creates smaller portions and shortens cooking time.
Flattening the chicken increases the surface area of the meat so more of the butter mixture can be spread on top. It also makes it easier to roll the meat (and ensures it stays in place) as well as tenderises it.
Spreading the garlicky butter mixture over the surface of the meat before rolling it distributes the flavour throughout the rolled-up chicken (rather than just concentrating it in the centre).
Coating the chicken in breadcrumbs ensures a delicious, crispy finish (see also crispy chicken fingers and salmon fish fingers).

Chicken roll-ups: ingredients and substitutions

Chicken breasts: skinless, boneless.
Butter.
Parsley: I do not recommend using dried parsley. Fresh is best for this recipe.
Garlic.
Flour.
Egg.
Breadcrumbs: I used a combination of (homemade) fine and coarse breadcrumbs, but you can use any.
Oil: use good quality vegetable oil or olive oil.
Salt and pepper: season both the chicken as well as the butter mixture.

Step-by-step recipe instructions

1.Cut chicken breast: Place a chicken breast on a cutting board and using a sharp knife cut the chicken horizontally into 2 parts (starting from the thick end). Do the same for the other chicken breast.

Top down view of 2 chicken breast halves on paper.

2. Flatten chicken: Place each half between 2 sheets of parchment paper and using a rolling pin or meat mallet (the flat part) lightly pound to about ¼ inch/6-7 mm thickness.

TIP: Do this gently so you don’t tear the meat. Concentrate on the thicker parts of the meat.

2 flattened pieces of chicken breast on parchment.

3. Season: Season both sides of each fillet with salt and pepper.

4. Make butter spread: In a small bowl combine the butter with parsley and garlic. Season lightly with salt and pepper and stir thoroughly.

TIP: You can prepare this mixture ahead, cover and refrigerate for up to 2 days. Bring up to room temperature before using (alternatively microwave for a few seconds until it becomes spreadable).

Chopped parsley with butter in white bowl.

5. Roll up chicken: Spread about 1.5 teaspoons of the butter mixture over the middle of each chicken piece (away from the edges). Roll up with the butter inside starting from the smaller end.

TIP: Spread the butter mixture over the cut side of the chicken (easier to roll).

Rolling chicken with parsley and butter inside.

6. Crumb chicken: Pour the flour and breadcrumbs into 2 separate large shallow bowls (or use plates). In a small bowl lightly beat the egg. Coat each rolled chicken breast in the flour then dip in the egg mixture and, lastly, coat in the breadcrumbs tucking in the ends.

TIP: Ensure your chicken rolls are thoroughly coated in each mixture.

4 chicken roll-ups coated in flour on plate.

2 chicken-roll-ups coated in breadcrumbs in shallow bowl.

7. Cook: Using a large non-stick pan heat about 2 tablespoons of oil. Lower the heat to low/medium and cook the chicken roll-ups for about 5 minutes then turn over, add a little more oil if needed and cook for another 5 minutes. Turn the chicken pieces also on their sides and cook for 2 more minutes on each one. This will ensure the chicken is evenly browned all over.

TIP: It is important to cook these chicken breast roll-ups slowly so they cook inside while gradually becoming crispy on the outside. If they start browning too quickly lower the heat.

4 breaded rolled up chicken breasts cooking in pan.

8. Serve: Remove from the heat and serve immediately.

Serving suggestions

Crispy rolled up chicken breasts are delicious with salads, such as raw broccoli salad, Polish sauerkraut salad or beet slaw. You can also serve them with creamy sauces, such as dill and mustard or ranch.

Can I use whole chicken breasts

I do not recommend it. Large chicken breast roll-ups take longer to cook and you may end up with nicely browned crispy meat that’s raw inside.

It can be tricky to flatten a thick piece of meat until quite thin (without tearing it). If the meat is too thick it may also unroll as it cooks.

Cutting the chicken in half simply produces better results.

Modifications

Sprinkle the chicken with paprika (sweet or hot) after you’ve flattened it.
Place a piece of cheese, such as mozzarella or gouda, or scatter shredded cheese, on top of each chicken piece before rolling it up.
Add chopped ham or chorizo into the filling.

Can I freeze breaded rolled up chicken

Yes, you can! Although I recommend coating the chicken in flour, egg and breadcrumbs after you’ve defrosted it. This is to ensure the coating is perfectly crispy.

Line an airtight container with parchment paper and arrange the raw chicken roll-ups inside separating them also with parchment paper so they do not touch one another. Freeze for up to 3 months. Defrost in the fridge overnight.

Once defrosted dip in the coating mixtures and cook as per Instructions (Steps 6 and 7).

Top tips

Pat the chicken dry before making the recipe.
Breaded chicken rollups can be prepared a day ahead. Cover with cling film, refrigerate and cook the next day.
Cook over a low/medium heat so the chicken cooks inside without browning too quickly.
You can use fine or coarse breadcrumbs (or a mixture, like I have done).
The amounts of flour and breadcrumbs in the list of ingredients are estimates only.
Best served immediately. Leftovers can be refrigerated for up to 3 days.

See also these other easy, delicious meal ideas including more chicken recipes!

Recipe