These quick and easy chicken roll-ups are thinly sliced chicken breasts stuffed with colorful vegetables and cooked in sweet-and-savory homemade honey garlic sauce. Serve them over a bed of rice for a tasty weeknight meal!
I love buying chicken from our local farms, and one of my favorite-ever chicken breast recipes is these juicy chicken roll-ups stuffed with veggies! Inspired by my honey garlic chicken and Chicken Kiev, I pounded the chicken thin for this recipe and then rolled it up around bunches of colorful vegetables. After pouring over the homemade honey garlic marinade, the chicken roll-ups go from stovetop to oven, where they bake up all golden and tender.
Why These Chicken Roll Ups Are the Best One-Pan Dinner
- All in one. This meal truly has it all, doesn’t it? Juicy chicken, tender vegetables, and heaps of flavor from the sauce. Just add a side of jasmine rice or quinoa and BAM! Dinner is ready.
- Quick and easy. I borrowed the technique from my steak fajita roll-ups recipe to make these easy veggie-filled chicken roll-ups. They need only 15 minutes of prep.
- Always adaptable. The great thing about these chicken roll-ups is that you can make them your own, with any veggies you have on hand, and any marinade you’d like.
Ingredients Needed to Make This Recipe
My chicken roll-up ingredients are super simple and easy to customize. Here are some notes on what I use. Scroll to the recipe card for the printable recipe amounts.
- Chicken Breasts – I recommend boneless, skinless chicken breasts for this recipe. You’ll pound (or slice) the chicken breasts to a ¼ inch thickness, or you can ask your butcher to prep the chicken for you.
- Olive Oil – Or any cooking oil you have on hand. I prefer the flavor of good-quality olive oil or avocado oil.
- Vegetables – I like bell peppers, carrots, snap peas, and green beans. These veggies can either be sliced into strips or are long and thin enough to roll up inside the chicken. You can use any vegetables you’d like, though, and slice or chop them to fit.
Homemade Honey Garlic Sauce
- Garlic – Freshly minced, or you can use garlic powder. Substitute ½ teaspoon of powder in place of each clove.
- Honey – It won’t be honey garlic without honey, but in a pinch, you can sweeten the sauce with brown sugar, agave, or maple syrup if needed.
- Low-Sodium Soy Sauce – Or liquid aminos.
- Ketchup – Ketchup is the best hack for homemade Asian-inspired sauces and marinades. It’s sweet, savory, and tangy– all things you look for in the sauces for sesame chicken, Beijing beef, etc.
- Seasonings – I use a mix of dried oregano and fresh parsley, plus toasted sesame seeds to tie in those garlicky Asian flavors.
Tips and Variations
- Use vegetables with similar cooking times. Try to use veggies that cook at the same rate, and slice them to an even thickness so they cook evenly inside the roll-ups.
- Swap chicken breasts for thighs. If you’d prefer to make this recipe with boneless, skinless chicken thighs, go right ahead! The chicken will be a bit juicier and may need slightly longer to cook.
- Add greens. Tuck some wilted spinach or sautéed kale into these roll-ups along with the veggies.
- Make it cheesy. Layer thinly sliced or shredded mozzarella or cheddar cheese underneath the veggies before you roll up the chicken breast.
- Check that the chicken is done. It can be a bit trickier to tell when the chicken roll-ups are done cooking. Chicken is done when its juices run clear. Use a thermometer to check that the chicken reaches an internal temperature of 165ºF.
What to Serve With Vegetable Chicken Rolls
- Potatoes or Rice: With protein and veggies already covered, I’ll usually serve these roll-ups with a grain or starch, like rice or crispy potatoes, for a complete meal. To change it up from white or brown rice, I’ll serve my chicken roll-ups with kimchi rice or lemon rice.
- Salad: The honey garlic flavors in this recipe also pair nicely with a ramen salad or sesame cucumber salad.
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Prep. Preheat oven to 350ºF.
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Flatten the chicken. Cut the chicken breasts in half and pound them to a ¼-inch thickness.
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Fill and roll. Top chicken with a small handful of the prepared vegetables. Roll up the chicken, wrapping tightly, and secure ends with toothpicks.
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Sear. Heat olive oil in a large stovetop and oven-safe skillet. Add prepared chicken breasts to hot oil and cook over medium-high heat for about 6 minutes, or until lightly browned on all sides.
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Prepare the honey garlic sauce. In a mixing bowl, combine minced garlic, honey, liquid aminos, ketchup, and oregano; whisk until thoroughly combined.
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Put it all together. Remove chicken from the heat. If you have some extra prepared veggies, arrange them around the chicken. Pour prepared honey garlic sauce over chicken.
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Bake. Transfer the skillet to the oven and bake the chicken roll-ups for 15 minutes. Remove from oven, flip the chicken over, and return to oven for 10 more minutes.
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Serve. Remove the chicken from the oven. Garnish with parsley and sesame seeds. Serve with brown rice or quinoa.
Calories: 399kcal | Carbohydrates: 55g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1246mg | Potassium: 966mg | Fiber: 5g | Sugar: 46g | Vitamin A: 8245IU | Vitamin C: 124.5mg | Calcium: 90mg | Iron: 3.2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Vegetable Chicken Roll Ups
Gather your chicken and vegetables and a few toothpicks to secure your roll-ups. While the chicken browns in the skillet, you’ll whisk together the sauce, and then put it all together to finish in the hot oven.
- Prep. Set the oven to 350ºF. Meanwhile, slice the chicken breasts in half, and pound each half to ¼ inch thick using a meat mallet or a rolling pin. This makes the chicken easier to roll and allows the chicken to cook evenly.
- Assemble. Gather up a smallish handful of vegetables, and place that on top of the chicken. Roll the chicken tightly around the veggies, and secure it with a toothpick. Repeat with the rest of the veggies and chicken breasts.
- Sear. Now, heat oil in a large oven-safe skillet. Add the chicken roll-ups to the pan and sear them over medium-high heat until they’re browned on all sides.
- Make the sauce. While the chicken cooks, whisk minced garlic with honey, liquid aminos, ketchup, and oregano to make the honey garlic sauce.
- Finish and bake. Arrange any extra vegetables around the roll-ups in the pan. Pour the honey garlic sauce evenly over the top. Then, transfer the whole skillet to the 350ºF oven. Bake for 15 minutes, flip the chicken, and bake for another 10 minutes. The inside of the chicken should reach 165ºF on an instant-read thermometer.
- Serve. You can serve these chicken roll-ups straight from the pan, or dish up over brown rice or quinoa and garnish with parsley and sesame seeds. Enjoy!
Use an Oven-Safe Skillet
Since you’ll cook the chicken on the stovetop first and then finish it in the oven, the skillet you’re using must be oven-safe. I like to use my cast-iron pan. If you don’t have a skillet that can go safely from stovetop to oven, you’ll need to transfer the roll-ups to a baking pan before you add the sauce and bake them.
Store and Reheat Leftovers
- Refrigerate. Store any leftovers in a sealed container and refrigerate for up to 3 days.
- Reheat. Heat the chicken roll-ups in the oven, covered with foil, at 350ºF until warmed through.
- Freeze. You can freeze the cooked vegetable chicken roll-ups for up to 2 months. Store them in a freezer-safe container or freezer bag. Thaw the roll-ups in the fridge before reheating.
