Stunning 4 Pesto Provolone Stuffed Chicken

If you think stunning Italian dinners take all evening, let me introduce you to the magic of Pesto Provolone Stuffed Chicken. Seriously, this Chicken Rollatini recipe is my absolute favorite way to trick everyone into thinking I spent hours in the kitchen when really, we’re eating in under an hour!

I’m Anna, and I’m here because I believe everyday cooking should be joyful, not stressful. I focus on simple, flavorful chicken recipes that deliver big taste with minimal fuss. This stuffed chicken breast? It’s proof that elegance doesn’t require complication. We’re just rolling up tender chicken breast around bright basil pesto and melty provolone, searing it quickly, and letting the oven do the rest.

The best part is the pan sauce we whip up while it rests—it ties the whole dish together beautifully. Don’t worry if you’re new to rolling meat; it’s easier than you think, and toothpicks hold everything perfectly in place. Get ready for your new favorite weeknight showstopper!

Gathering What You Need for Pesto Provolone Stuffed Chicken

Okay, let’s get organized! Getting all your components ready before you start slicing the chicken makes the whole process of making this Pesto Provolone Stuffed Chicken smooth as silk. I always lay everything out on the counter first—it saves so much scrambling later, especially when things start searing!

This recipe uses simple, high-impact ingredients that really let that pesto and cheese shine through. You only need four chicken breasts, but make sure they are nice and uniform in size so they cook evenly when we get them into the oven.

Essential Components for Pesto Provolone Stuffed Chicken

• Four boneless, skinless chicken breasts—aiming for about 8 ounces each.
• Simple seasoning: 1 teaspoon kosher salt, half a teaspoon black pepper, and half a teaspoon of garlic powder.
• The fillings: Half a cup of basil pesto (jarred is fine, but fresh is always a treat!) and 6 ounces of provolone cheese, sliced nice and thin so it melts perfectly inside the roll.
• For the sauce finish: Three-quarters of a cup of low-sodium chicken broth and a quarter cup of heavy cream.

Equipment Required for Success

You don’t need a ton of fancy gear, but a couple of items are non-negotiable for getting this Chicken Rollatini right. First up, you absolutely need an oven-safe skillet—this is key because we sear on the stovetop and then move the whole thing right into the heat!

Second, and this is critical for any poultry, grab your meat thermometer. We need to ensure that internal temperature hits 165 degrees Fahrenheit for safety, and checking it accurately is the only way to guarantee that moist result without overcooking!

• One oven-safe skillet, large enough to hold all four rolls.
• A reliable instant-read meat thermometer.
• Wooden toothpicks (you’ll need 8 of them to hold those rolls tight!).
• A whisk and measuring cups for that quick pan sauce.

Step-by-Step Guide to Making Pesto Provolone Stuffed Chicken

Now for the fun part! This is where we turn those flat pieces of chicken into something instantly impressive. Remember, we are making Pesto Provolone Stuffed Chicken, so precision in the rolling stage really pays off later when you serve it.

Preparing and Filling the Chicken Cutlets

First things first: get your oven preheated to 375 degrees Fahrenheit. While that’s warming up, we tackle the chicken. Take each of those four chicken breasts and carefully slice them horizontally—this is called butterflying, but you want to keep slicing until you have two thin cutlets from each breast. We are aiming for about half an inch thick everywhere so they cook evenly.

Once they are pounded or sliced thin, season both sides generously. I use my standard mix of kosher salt, black pepper, and garlic powder. Don’t be shy; this seasoning is what gives the chicken flavor before the filling even goes in!

Time for the filling! Spread about two tablespoons of that bright basil pesto over the entire surface of each cutlet. Try to get it right to the edges, but leave a little border so it doesn’t all squirt out when we roll it up. Next, lay those thin slices of provolone cheese over the pesto. I usually use two or three slices per cutlet, making sure it covers most of the pesto area.

Now, roll them up tightly, starting from the short end. You want a nice snug roll, like a little log. This is where the toothpicks come in handy! Use two toothpicks per roll, inserted perpendicularly near the ends, to keep everything locked down. Trust me, you don’t want these unraveling mid-sear!

Searing and Oven Finishing the Pesto Provolone Stuffed Chicken

Heat one tablespoon of olive oil in your oven-safe skillet over medium heat. We need a good, hot pan for this searing step. Once the oil shimmers a bit, gently place your chicken rolls seam-side down into the skillet. Sear them for about three minutes on that first side until they get a gorgeous light golden-brown crust.

Carefully flip them over and sear the other side for another three minutes. That crust locks in all those delicious juices! Once both long sides are nicely browned, transfer the entire skillet right into that preheated 375°F oven. We let them bake for about 15 minutes. But here’s the most important part for any chicken dish: you MUST use that meat thermometer. Pull the skillet out when the thickest part of the chicken registers 165 degrees Fahrenheit internally. Safety first, always!

When they hit temperature, take the skillet out. Move the Pesto Provolone Stuffed Chicken rolls to a plate and tent them loosely with foil. They need about five minutes to rest—this keeps them super juicy!

Creating the Simple Pan Sauce

While the chicken rests, we make the magic sauce right in that same skillet—all those browned bits are flavor gold! Put the skillet back over medium heat on the stovetop. Pour in the three-quarters cup of low-sodium chicken broth and scrape up anything stuck to the bottom with a wooden spoon. Let that bubble for a minute.

Now, whisk in the quarter cup of heavy cream and a tiny pinch more black pepper. Let this mixture simmer gently for about five minutes. It won’t get super thick, but it should reduce just enough to lightly coat the back of a spoon. Once it’s slightly thickened, turn off the heat. Spoon that lovely pan sauce right over your rested chicken rolls. Remember to pull out those eight toothpicks before you serve them up! Enjoy that rich flavor!

Why This Pesto Provolone Stuffed Chicken Recipe Works

I designed this Pesto Provolone Stuffed Chicken recipe specifically for busy days when you still want something that tastes like a weekend treat. It hits all the right notes without demanding constant attention!

• Speed and Efficiency: The pan-sear and quick oven finish means you’re looking at less than 30 minutes of active cooking time.
• Maximum Flavor, Minimum Effort: Pesto and provolone are powerhouse flavors that do all the heavy lifting here.
• Built-in Sauce: Using the same skillet for searing and sauce creation saves you dishes and captures all those amazing browned bits for richness.
• Moisture Guaranteed: Rolling the cheese and pesto inside keeps the chicken breast incredibly tender and juicy.

Tips for Perfect Pesto Provolone Stuffed Chicken

Even with a simple recipe like this Pesto Provolone Stuffed Chicken, a few small tricks make the difference between good and absolutely fantastic. Pay attention to these steps, and you’ll never have a dry or messy roll-up again!

Achieving Tender Chicken Every Time

The key to tender chicken is consistency in thickness. When you slice those breasts horizontally, try to get them all as close to the same thickness as possible—half an inch is the sweet spot. If you’re worried about dryness, remember that resting step after the oven! Tent them loosely with foil for five minutes; this lets the juices redistribute, making every bite of your stuffed chicken breast moist.

Ingredient Notes and Substitutions

For the provolone, use good quality, deli-sliced cheese rather than the pre-packaged shreds. It melts smoother and less likely to leak out everywhere. If you don’t have basil pesto on hand, you can absolutely make a quick version with spinach, garlic, pine nuts, Parmesan, and olive oil, though you might need a little extra salt for flavor. If you are looking for other stuffed chicken ideas, check out this spinach artichoke stuffed chicken recipe.

If you absolutely must skip the basil, a sun-dried tomato pesto works wonderfully too! Just know that you might need to skip the broth in the sauce and add a splash of white wine instead for extra brightness.

Storing and Reheating Your Pesto Provolone Stuffed Chicken

I always make sure there are leftovers because, honestly, this Pesto Provolone Stuffed Chicken tastes amazing the next day, especially with that creamy pan sauce! But you have to store it right, or that beautiful chicken breast can dry out fast. We want to keep that provolone cheese from getting rubbery, too.

Best Practices for Storage

The absolute best way to keep this dinner fresh is to separate the components if you can. If you stored the chicken rolls with the pan sauce poured over them, that’s fine, but drain off any excess liquid before you seal the container. Make sure those toothpicks are all gone—I always do a final check before putting them away! You can find more great tips on storing leftovers on our Pinterest page.

Store the chicken in a shallow, airtight container. If you keep the sauce separate, even better! This prevents the chicken from getting soggy. I find that leftovers are best eaten within three days. Any longer than that, and the texture starts to change, even in the fridge.

Method	Instructions	Time
Oven (Best)	Place rolls in a small, covered baking dish with a splash of broth. Heat until warmed through.	10-12 minutes at 350°F
Stovetop (Quick)	Gently warm in a skillet over low heat with a spoonful of broth or water. Cover the pan.	5-7 minutes

Reheating Instructions for Moisture Retention

The secret weapon for reheating any stuffed meat is moisture. Never, ever zap your Pesto Provolone Stuffed Chicken in the microwave if you want it to taste good! The microwave heats unevenly and turns that lovely provolone hard.

Instead, use the oven or the stovetop. For the oven, which I prefer, place the rolls in a small baking dish. Add just a single splash—maybe a tablespoon—of chicken broth or even water to the bottom of the dish. Cover it tightly with foil. This creates a little steamy environment that gently warms the chicken and keeps it tender. If you’re in a huge rush, the stovetop method works fine; just keep the heat super low so the cheese melts slowly without burning the outside. For more chicken breast cooking advice, see our guide on juicy baked chicken breasts.

Frequently Asked Questions About Pesto Provolone Stuffed Chicken

I get so many questions about this dish because everyone wants their Pesto Provolone Stuffed Chicken to turn out perfect! Here are the things I hear most often from fellow home cooks trying this Chicken Rollatini recipe for the first time. It’s all about simple tweaks!

Q1. Why did my provolone cheese leak out while cooking?

That happens when the cheese melts too fast or the roll isn’t secure! Make sure your chicken cutlets are even in thickness before you roll. Also, don’t skip those toothpicks; they act like little seatbelts holding everything tight until the chicken sets up in the oven. A slight leak is okay, but excessive leaking means you need tighter rolling next time.

Q2. Can I prepare this Pesto Provolone Stuffed Chicken ahead of time?

Yes, you absolutely can! You can roll and secure the chicken rolls earlier in the day. Keep them tightly wrapped in the fridge. Just be aware that if you do this, you might need to add 5 to 7 minutes to the total baking time since they go into the oven cold.

Q3. What’s the best way to guarantee the chicken reaches 165°F safely?

It all comes down to the thermometer! Insert the probe into the absolute thickest part of the roll, making sure you aren’t touching any melted cheese pockets, as cheese heats differently than meat. Once it reads 165°F, pull it out immediately. Overcooking is the enemy of the stuffed chicken breast!

Q4. My pesto is very thick; can I thin it out?

If your jarred pesto is super stiff, you can thin it slightly with a drizzle of olive oil before spreading it on the chicken. You want it spreadable, not chunky paste. This helps it distribute evenly and prevents tearing the delicate cutlet when you roll it up.

Share Your Pesto Provolone Stuffed Chicken Creation

I truly hope this Pesto Provolone Stuffed Chicken makes your dinner table a little brighter this week! Once you try this easy Chicken Rollatini, I’d love to hear what you thought. Did you try a specific brand of provolone, or maybe add a pinch of red pepper flakes to the sauce?

Head down to the comments below and let me know how it turned out! Seeing your beautiful meals makes my day and helps other busy cooks feel confident trying new things in the kitchen.

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