Baked Garlic Butter Chicken Roll Ups

5 from 1 vote

These chicken roll ups are stuffed with a tasty mix of garlic and butter, then baked until golden and delicious. They’re a fun and easy meal that looks a lot more complicated than it actually is.

baked garlic butter chicken breast roll ups

Looking for a dinner recipe that tastes delicious and looks impressive without spending hours in the kitchen?

These baked chicken breast roll ups are the perfect solution!

They combine rolled up chicken breasts or chicken cutlets with a tasty blend of garlic, butter, and parsley,

What’s more, they’re deceptively simple to whip up, making them an ideal choice for both last-minute meals and planned-out gatherings.

And you can put them together ahead of time, so all you have to do is pop them in the oven when you’re ready to serve.

The best kind of dinner recipe if you ask me.


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This recipe will make 4 chicken breasts.

Here is your shopping list:

  • Meat – 4 boneless, skinless chicken breasts
  • Dairy – ½ cup salted butter
  • Spices – 4 cloves garlic, 2 teaspoons dried parsley
  • Seasoning – ½ teaspoon salt, plus extra for sprinkling on the chicken

Substitutions and additions

  • 1 teaspoon garlic powder or 4 teaspoons of jarred, minced garlic can be used instead of minced garlic. However, I think the fresh garlic tastes better.
  • For a slightly different flavor, use dried thyme, basil or oregano instead of the parsley.
  • If you are using unsalted butter, increase the amount of added salt to 1 teaspoon.
  • If you like cheese, you can sprinkle some grated parmesan or mozzarella cheese over the butter before rolling up the chicken breasts.
  • For a little bit of extra flavor, add ½ teaspoon grated lemon zest.

How to make chicken roll ups

baked garlic butter chicken roll up on a plate

Prep Work

Begin by taking your butter out of the refrigerator well in advance, ideally a couple of hours before you start cooking. This will ensure that the butter is soft enough to mix easily with the other ingredients, which is important for creating a smooth, spreadable garlic butter mixture.

Mince the garlic. Using a garlic press is the easiest way to do this.

Pre-heat the oven to 375℉.

Make the garlic butter

Garlic butter in a bowl

In a small mixing bowl, combine your softened butter with the minced garlic, 2 teaspoons dried parsley, and 1 teaspoon salt.

I like to use a fork to do this since it’s easier to get the garlic and herbs to mix in with the garlic.

You can tell when you are done because the parsley will be evenly distributed throughout the butter.

Set this bowl aside for later use.

Flatten the chicken breasts

chicken breast on a cutting board with a meat tenderizer and parchment paper

Next, prepare to flatten the chicken breasts.

Lay each piece of chicken flat on a cutting board and cover them with a piece of parchment paper, wax paper, or plastic wrap.

This covering helps to prevent any chicken juices from splattering and also keeps the chicken from sticking to your tenderizer or rolling pin.

meat tenderizer on a parchment-covered chicken breast

Using a meat tenderizer or a rolling pin, gently but firmly pound the chicken breasts to an even thickness of about ¼-inch.

This step is crucial for ensuring that the chicken cooks evenly and rolls up nicely.

If you’re using a meat tenderizer, use the flat side to avoid tearing the meat.

If you’re using a rolling pin, apply steady pressure, starting from the center and working outwards.

Add the garlic butter

Garlic butter spread on a chicken breast

Once your chicken is flattened, lightly sprinkle salt over both sides of the chicken.

Then spread a generous layer of the prepared garlic butter mixture over each piece, reserving a bit of the mixture for later.

The butter should cover the surface but not be so thick that it oozes out excessively when you roll up the chicken.

Roll up the chicken

chicken breast being rolled up

Now, roll up each chicken breast starting from the smallest end, which will help you create a neat roll.

Don’t try to roll it too tightly or the butter mixture will squish out.

Raw chicken breast rolled up with toothpicks holding the ends closed

To secure the roll-ups and prevent them from unrolling during baking, insert a couple of toothpicks near the seam.

The toothpicks should be inserted to catch both the start and end of the roll, effectively pinning it shut.

If there are any loose chicken flaps at the end, you can use a tooth pick to attach them to the side of the roll. This isn’t absolutely necessary, but gives the roll a neater appearance.

Spread a small dollop of the remaining garlic butter mixture on top of each roll-up.

This will melt and baste the chicken as it cooks, which adds flavor, helps to keep it moist and browns the top.


chicken roll ups on a baking sheet before baking

Place your chicken roll-ups on a baking sheet or in a glass baking dish.

Lining it with parchment paper or foil will make cleanup easier.

Bake in the preheated oven for about 30 minutes, or until the chicken is no longer pink in the center.

If you have a meat thermometer, it should read 165℉ when stuck into the middle of the chicken breast.

Remove the toothpicks while the chicken is still warm.

They are much harder to get out after the meat has cooled.

garlic butter chicken roll up on a plate with salad

Serving suggestions

Serve the garlic butter chicken roll ups on a bed of fluffy garlic-infused rice or buttery angel hair pasta.

Garnish with chopped fresh parsley or chives for a pop of color.

Consider adding a drizzle of lemon juice or a sprinkle of grated Parmesan cheese for an extra flavor dimension.

For a balanced meal, accompany it with steamed green beans, roasted vegetables or a salad.


After cooling, place the garlic butter chicken roll ups in an airtight container and refrigerate for up to 3-4 days.

Or wrap them tightly in aluminum foil or plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

baked garlic butter chicken roll up cut in half on a plate

How to make ahead of time

Prepare the garlic butter chicken roll ups as directed, but instead of baking, cover them tightly with plastic wrap and refrigerate for up to 24 hours.

When ready to cook, remove them from the refrigerator, let them sit at room temperature for 20 minutes, and then bake as per the recipe instructions.

Frequently asked questions

How do I keep chicken roll ups from drying out?

To keep your chicken roll ups moist, make sure not to overcook them.

Additionally, using enough garlic butter mixture and not skimping on it will aid in keeping the chicken juicy.

Can I use chicken thighs instead of breasts for roll ups?

Yes, you can use chicken thighs if you prefer. Just make sure they are boneless and skinless. You may need to adjust cooking times as thighs can take a bit longer to cook through than breasts.

Other chicken breast recipes you might like

Or browse all of our dinner recipes.

baked garlic butter chicken roll ups cut in half

Baked Garlic Butter Chicken Roll Ups

Garlic butter chicken roll ups are a delicious dinner recipe featuring flattened chicken breasts spread with a rich garlic butter mixture, rolled up, and baked to golden perfection.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 chicken breasts
Calories 337 kcal


  • measuring spoons and cups
  • garlic press
  • Small bowl
  • Parchment paper, wax paper or plastic wrap
  • meat tenderizer or rolling pin
  • cutting board
  • butter knife or offset spatula
  • toothpicks
  • Baking sheet
  • Tongs or spatula


  • 4 boneless, skinless chicken breasts
  • ½ cup butter, softened
  • 4 cloves garlic, minced
  • 2 teaspoons dried parsley
  • ½ teaspoon salt, plus extra for sprinkling on the chicken


  • Pre-heat the oven to 375℉.
  • In a small bowl, combine the softened butter, minced garlic, parsley and salt. Set aside.
    ½ cup butter,, 4 cloves garlic,, 2 teaspoons dried parsley, ½ teaspoon salt,
  • Cover the pieces of chicken with parchment paper, wax paper or plastic wrap
    4 boneless, skinless chicken breasts
  • Use the meat tenderizer to pound the chicken out until it is a uniform thickness of about ¼-inch.
  • Sprinkle both sides of the chicken lightly with salt.
  • Spread a layer of the butter mixture over the chicken pieces, leaving a little left over to be used later.
  • Roll up the chicken starting from the smallest end.
  • Insert a couple of toothpicks along the seam to keep the ends closed.
  • Spread a little more of the butter mixture to the top of the rolled up chicken breasts.
  • Bake on a baking sheet for 30 minutes.
  • Remove the toothpicks while the chicken is still warm.


  • Substitute dried basil, thyme or oregano for a different flavor.
  • If you like cheese, you can sprinkle some grated parmesan or mozzarella on top of the butter layer before rolling up the chicken breasts.


Serving: 1 chicken breast | Calories: 337 kcal | Carbohydrates: 1 g | Protein: 24 g | Fat: 26 g | Saturated Fat: 15 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 133 mg | Sodium: 896 mg | Potassium: 438 mg | Fiber: 0.1 g | Sugar: 0.1 g | Vitamin A: 744 IU | Vitamin C: 2 mg | Calcium: 19 mg | Iron: 0.5 mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

authorWanda Simone
courseMain Course
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This post was originally published on September 21, 2016 but was updated with new content on February 24, 2024.

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Recipe Rating



    1. Thanks, Ivory! This is one of my favorites, too…hard to go wrong with butter and garlic in my opinion 🙂