Easy Bacon-Wrapped Chicken Rolls with Marsala Sauce
Updated Feb 13, 2026
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These bacon-wrapped chicken rolls are a weeknight hero: tender chicken, melty provolone, fragrant sage, and crispy bacon all baked together, then finished with a buttery, garlicky Marsala sauce. They look impressive but are surprisingly easy to make, and leftovers reheat beautifully for lunch or sandwiches.
These bacon-wrapped chicken rolls with provolone, sage, and Marsala sauce are easier than they look and perfect for a weeknight dinner that feels special. Thin chicken cutlets get layered with melty cheese and fragrant sage, rolled up, and wrapped in bacon for a dish that’s juicy, flavorful, and seriously satisfying.
Even if you’ve never rolled a chicken breast before, this recipe walks you through every step. The skillet sauce is going to rock your world. It’s buttery, garlicky, and slightly sweet from the Marsala, and it turns ordinary chicken into something memorable.
Bonus: leftovers reheat beautifully for lunch, or slice them for sandwiches the next day.
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Why You’ll Love These Bacon-Wrapped Chicken Rolls
- Bacon adds crisp, salty flavor while keeping chicken juicy
- Sage and provolone create a simple, grown-up flavor combo
- Marsala pan sauce elevates it to dinner-party level with minimal effort
- Can be made ahead or reheated for quick meals
What's In This Post?
Ingredients
- Chicken cutlets – Learn everything about how to flatten or pound chicken cutlets here!
- Provolone cheese
- Sage leaves
- Bacon
- Garlic
- Marsala wine
- Chicken broth
How to Make Easy Bacon-Wrapped Chicken Rolls with Marsala Sauce
- Prepare the chicken: Season the chicken cutlets and season them with salt and pepper. Place a piece of provolone and a sage leaf (if desired) on each piece of chicken. Roll up each breast, and then wrap a slice of bacon around the middle. Skewer each with a toothpick.
- Cook the chicken: Over medium-high heat, cook the bacon-wrapped chicken until brown on all sides, about 8 minutes in all.
- Finish cooking in oven: Bake until the rolls are cooked through, 8 to 10 minutes.
- Remove the chicken: Transfer the chicken to a serving dish, remove the toothpicks, and keep warm while preparing the sauce.
- Make the sauce: Heat the skillet over medium-high heat with a couple of teaspoons of the fat left from the chicken. Add the garlic and stir for a few seconds then add the Marsala and stir to scrape up any bits from the bottom of the pan. Add the broth and simmer until the mixture is slightly reduced, about 3 minutes.
- Finish and serve: Serve the hot chicken rolls with the sauce, either spooned over or passed at the table.
Make Ahead
To prepare these up to a day before cooking, just roll and wrap the chicken parcels up to a day ahead of time and keep them in the refrigerator. Cooked leftovers can be heated in a 325°F oven for 10 minutes.
Also check out Chicken Marsala!
What to Serve With Bacon-Wrapped Chicken Rolls in Marsala Sauce
These would go great alongside Spinach Orzo Salad, Grilled Vegetable Pasta Salad, and Rice and Vegetable Salad. Or try:
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Easy Bacon-Wrapped Chicken Rolls with Marsala Sauce
Ingredients
- 8 thinly sliced chicken cutlets (about 1 pound; see Note above)
- Kosher salt and freshly ground black pepper (to taste)
- 4 slices provolone cheese (halved)
- 8 fresh sage leaves (optional; or as desired)
- 8 slices bacon
- 1 teaspoon garlic (minced)
- ½ cup Marsala wine
- ½ cup chicken broth (preferably low-sodium)
Instructions
- Preheat the oven to 350°F. Create a large clean workspace—it’s easier to roll up all of the chicken breasts at the same time, assembly-line fashion; you may want to line the counter space with wax or parchment paper (or use a huge cutting board).
- Lay the chicken breasts on the work space and season them lightly with salt and pepper. Place a piece of provolone on each cutlet (trim it so it doesn’t extend over the edges of the chicken), and a sage leaf if desired. Roll up each breast, and then wrap a slice of bacon around the middle, trimming the bacon so that the ends just overlap to seal the rolls (see the Cooking Tip). Skewer each with a toothpick to keep it closed.
- Heat a large, ovenproof skillet over medium-high heat. Add the bacon-wrapped chicken and brown on all sides, turning the rolls with tongs so they hold their shape, about 8 minutes in all.
- Transfer the skillet to the preheated oven and bake until the rolls are cooked through, 8 to 10 minutes. A little cheese will probably melt out; that’s okay. Transfer the chicken to a serving dish, remove the toothpicks, and keep warm while preparing the sauce. Or forgo the sauce—see the Fork in the Road.
- There should be just a couple of teaspoons of fat left in the skillet; pour off any more than that. (The skillet will be very hot. Remember to use pot holders while preparing the sauce.) Heat the pan over medium-high heat. Add the garlic and stir for a few seconds until it starts to color, then add the Marsala and stir to scrape up any bits from the bottom of the pan to flavor the sauce. Add the broth, allow the sauce to come to a simmer, and simmer until the mixture is slightly reduced, about 3 minutes.
- Serve the hot chicken rolls with the sauce, either spooned over or passed at the table.
