Chicken Parmesan Roll ups with Fresh Tomato Sauce

Jump to Recipe Print Recipe

If you are looking for an easy chicken parmesan recipe that is not your usual weeknight version, these cheesy chicken parmesan roll ups with fresh tomato sauce are it. They are the ultimate dinner party dish: stuffed, rolled, baked, and finished with a sauce made from real tomatoes instead of a jar.

Plated cheesy chicken parmesan roll-ups with fresh tomato sauce and garnished with fresh basil.

Instead of layering everything in a casserole dish, each cutlet gets rolled around mozzarella, coated in herby breadcrumbs, and baked until golden. Summer heirloom tomatoes simmer low with basil and garlic until they melt into a fresh homemade tomato sauce that skips the jar completely.

Pair it with my Italian chopped salad and you have got a dinner party on your hands, minus the actual party planning.

This is one of my favorite dinners to make at the cabin toward the end of summer, when the tomatoes are at their absolute best and the evenings start to cool off just enough that you crave something cozy.

AAnd can we talk about the best part? These baked chicken roll ups are a fantastic make ahead chicken dinner. Bake the chicken ahead of time, make the fresh tomato sauce, then simply assemble everything in a baking dish when you’re ready to serve. Chill a bottle of crisp white wine, warm up a loaf of sourdough, and you can actually enjoy your guests instead of spending the evening in the kitchen.

Geez… now I’m hungry. Who’s ready to roll this one up? But, first we’ll start with the fresh tomato sauce.

Ingredients For Fresh Tomato Sauce

All the ingredients in a fresh tomato sauce on a wooden surface with white text next to each ingredient.

Heirloom tomatoes – Their sweetness and rich flavor make a beautiful sauce, but beefsteak tomatoes are an excellent substitute.
Extra virgin olive oil – Since there are so few ingredients, use a good quality olive oil. You’ll taste the difference.
Fresh garlic – Just enough to add flavor without overpowering the tomatoes.
Fresh basil – A must for that classic summer tomato and basil combination.
Kosher salt – Brings all the flavors together.

How to make fresh tomato sauce

Start by coring each tomato with a paring knife.

Hand holding yellow heirloom tomato that is cored.

Heat the olive oil in a large saucepan or Dutch oven over medium heat. Place the tomatoes in the pan, core side down, cover, and let them gently cook for about 20 minutes. As they soften, the skins will begin to loosen.

Four heirloom tomatoes in a saucepan simmering in oil oil, skins loosened.

Using tongs, carefully peel away and discard the skins.

Softened heirloom tomatoes in a sauce pan, as tongs are peeling off the skins.

Once the tomatoes are soft enough to break apart with a fork or a potato masher, gently mash them right in the pan until you have a rustic, chunky sauce. Don’t worry about making it perfectly smooth. I actually love a little texture here.

Stir in the minced garlic, chopped fresh basil, and salt. Let the sauce gently simmer over low heat while you prepare the cheesy chicken rolls. The flavors will continue to come together, and your kitchen will smell absolutely amazing.

Fresh tomato sauce simmering in a saucepan with fresh basil in the sauce.

Ingredients for Cheesy Chicken Parmesan Roll Ups

All the ingredients in cheesy chicken parmesan roll ups on a wooden surface with white text next to each ingredient.

Thin sliced chicken breasts – Thin cutlets roll up easily and cook evenly. If your chicken breasts are thick, simply butterfly them or pound them to about ¼ inch thick.
Panko breadcrumbs and fine breadcrumbs – I like using both. The panko gives the chicken a light, crispy crunch, while the fine breadcrumbs create a more even coating that sticks beautifully.
Freshly grated Parmesan cheese – Mixed right into the breadcrumb coating, it adds a rich, nutty flavor and helps create that golden crust.
Fresh herbs – I use a combination of fresh parsley, basil, and oregano to bring bright Italian flavor to every bite.
Eggs – Help the breadcrumb mixture cling to the chicken.
Garlic powder and kosher salt – Simple seasonings added to the breadcrumb mixture.
Mozzarella cheese – My favorite because it gets perfectly melty when baked. Fontina is another delicious option if you want an even creamier filling.
Extra virgin olive oil – Used to lightly coat the baking sheet so the chicken browns beautifully and doesn’t stick.

How to Make Chicken Parmesan Roll ups

Preheat your oven to 375°F. Line a baking sheet with parchment paper and lightly brush it with olive oil to help the chicken brown beautifully.

In a shallow bowl, combine the panko breadcrumbs, fine breadcrumbs, Parmesan cheese, fresh herbs, garlic powder, and salt. In a second shallow bowl, beat the eggs.

Two bowls next to each other on a white surface. One with beaten eggs and the other with breadcrumb mixture.

Working one chicken cutlet at a time, dip it into the beaten egg, letting any excess drip off, then coat both sides in the breadcrumb mixture, pressing gently so the coating sticks.

Place a slice of mozzarella near one end of the chicken. Roll it once, add another piece of mozzarella, then continue rolling until it’s snug. Place the chicken seam side down on the prepared baking sheet. This helps keep the rolls closed while they bake, so there’s no need for toothpicks. Repeat with the remaining chicken. Drizzle olive oil on top of the rolls.

Slice of mozzarella cheese added to a breaded chicken cutlet.

Woman's hands rolling a raw breaded chicken cutlet with mozzarella cheese on parchment paper.

Bake for 50- 60 minutes, depending on the thickness of your chicken, turning the rolls over once about halfway through so they brown evenly on all sides. The chicken is done when it reaches an internal temperature of 165°F and the coating is golden and crisp.

Spread a layer of the fresh tomato basil sauce into the bottom of a deep serving dish. Nestle the baked chicken rolls into the sauce, then spoon a little more sauce over the top. Finish with a generous sprinkle of freshly grated Parmesan and chopped fresh basil before serving.

Cheesy chicken parmesan roll ups in a deep scalloped dish with fresh tomato sauce.

Tips for the Best Chicken Parmesan Roll Ups

Choose ripe summer tomatoes. If heirloom tomatoes are in season, use them! Their natural sweetness and rich flavor make an incredible fresh tomato sauce. Beefsteak tomatoes are another great option.
Use good quality extra virgin olive oil. With such simple ingredients, you’ll really taste the difference.
Use both panko and fine breadcrumbs. The panko gives the chicken a light, crispy crunch, while the fine breadcrumbs create a coating that sticks beautifully.
Freshly grate the Parmesan. It melts into the breadcrumb mixture better than pre-grated cheese and adds a richer flavor.
Roll the chicken tightly. Place each roll seam side down on the baking sheet to help it hold its shape while baking.
Don’t rush the tomato sauce. Let it gently simmer while the chicken bakes. The tomatoes become sweeter, and the garlic and basil have time to develop even more flavor.
Use a meat thermometer. Chicken is done when the thickest part reaches 165°F, ensuring it’s juicy and perfectly cooked.
Serve it family style. Spoon the fresh tomato sauce into a serving dish, nestle the chicken rolls into the sauce, and finish with freshly grated Parmesan, chopped basil, and warm sourdough for soaking up every last bit of sauce.

Make Ahead Tips

I’m all about an impressive dinner that can be made ahead, especially when I’m entertaining.

You can make the fresh tomato sauce up to two days in advance and store it in the refrigerator. You can also bread, roll, and bake the chicken earlier in the day, or even the day before. It reheats beautifully.

When you’re ready to serve, spread the tomato sauce into the bottom of a casserole dish, nestle the chicken rolls into the sauce, spoon a little more sauce over the top. Cover with foil and bake at 350°F for about 20 minutes, or until everything is heated through. Finish with fresh Parmesan just before serving.

Let’s Roll Into the FAQs

Can I use jarred tomato sauce?

Absolutely! While I love making this recipe with fresh summer tomatoes, life (and grocery stores) don’t always cooperate. If tomatoes aren’t in season or just aren’t looking their best, your favorite jarred tomato sauce is a great shortcut. Simply make the chicken Parmesan rolls as directed, warm the sauce, and assemble everything in a casserole dish before serving.

What cheese can I use besides mozzarella?

Mozzarella is my favorite because it’s perfectly melty, but fontina is another delicious option. It has a rich, buttery flavor and melts beautifully.

Can I freeze Chicken Parmesan Roll Ups?

I recommend enjoying these fresh or making them ahead and refrigerating them for a day or two. The mozzarella filling has the best texture when it hasn’t been frozen.

How Do I Store Chicken Parmesan Roll Ups?

Store any leftover Chicken Parmesan Roll Ups and the fresh tomato sauce together in an airtight container in the refrigerator for up to 3 days. The chicken stays nice and moist, and the flavors continue to come together.
To reheat, transfer the chicken and sauce to a covered baking dish and warm in a 350°F oven for 15 to 20 minutes, or until heated through. If you’re just reheating one serving, the microwave works too, but the oven will give you the best texture.

Let’s Roll Into More Cozy Dinners

I’m all about dinners that look impressive but don’t keep me stuck in the kitchen while everyone else is enjoying cocktail hour. That’s exactly why these chicken parmesan roll ups have become one of my favorite make ahead dinners for entertaining.

If you’re planning a dinner party or just love having a meal ready to go, I’ve got plenty more cozy recipes for you. My One Skillet Spatchcock Chicken is one of my favorite company dinners, and my Zucchini Parmesan is always a hit when summer gardens are overflowing.

And if you haven’t joined The Cozy Crew yet, I’d love to have you. Every week I share seasonal recipes, entertaining ideas, kitchen tips, and a few behind-the-scenes stories that I only send to my subscribers. It’s like pulling up a chair at my kitchen table, and there’s always room for one more.

Print Recipe