Chicken involtini, or chicken braciole, look and taste complex, but are really quite simple.  Chicken breasts are pounded thin and rolled around a sauteed spinach, mushroom, and fontina cheese mixture, lightly seared, and finished in a lemon white wine sauce.   A go-to dish for when you want a beautiful presentation, but don’t want to jump through hoops to create it. Hands holding small plate with sliced chicken involtini.

This chicken involtini recipe has quickly become a favorite way to eat chicken in our home and was inspired by beef braciole, a dish I grew up eating as part of our family’s Sunday dinner.

Involtini with chicken are a bit simpler and don’t require hours of cooking in a Sunday sauce. 


In fact, from start to finish, it takes less than an hour to prepare.

Chicken involtini are essentially chicken rolled around a mixture of ingredients.  This recipe combines sauteed spinach, mushrooms, and fontina cheese for the stuffing.  

The garlicky sauteed spinach, earthy mushrooms, and melted fontina cheese make the perfect filling for these chicken involti.  

Perfect served alongside roasted potatoes, rice, or even more sauteed spinach and sauteed garlic mushrooms, this dish is a hit with even the pickiest eaters!

Pro tip:  Make large portions of both the spinach and mushrooms linked above and save them for when you make this recipe.  That will cut down on some prep and cooking time and make the process far easier!

Ingredients shown: butter, lemon, breadcrumbs, cheese, garlic, spinach, mushrooms, chicken stock, white wine, and chicken breasts.

How to make it

Each number corresponds to the numbered written steps below.

  1. In a large pan saute the garlic in olive oil over medium-low heat until golden (about 2 minutes) then add the spinach. Cook spinach until wilted and season with salt and pepper.  Remove spinach from heat and set aside.  Once the spinach is cool enough to handle, drain by pressing through a fine-mesh strainer. Chop the spinach and set it aside.

Chicken involtini recipe process shot collage group number one.

  1. Heat the same pan to medium and saute the mushrooms in olive oil until they release their water (about 5 minutes).  Season the mushrooms with salt and pepper and set them aside.
  2. In a large bowl, mix together the drained spinach, mushrooms, 1 cup shredded Fontina cheese, and a 1/4 cup of breadcrumbs.  Also, preheat the oven to 375f.

Recipe process shot collage group number two.

  1. Spread out 8-10 thin chicken cutlets (use either storebought thin sliced cutlets or pound them out to a 1/4-inch thickness) and pat them dry.  Season both sides with salt and pepper then place 2-3 tablespoons of the spinach mixture onto the cutlets.
  2. Roll the chicken then secure with a toothpick.  Next place the chicken involtini into flour and dredge, shaking off the excess.  Note: Don’t worry – most of the stuffing will stay inside the chicken while searing after securing with the toothpicks.

Recipe process shot collage group number three.

  1. Heat a large pan (preferably stainless steel) to medium heat and wait 3 minutes.  Once the pan is hot add a couple of tablespoons of olive oil and sear the chicken for 2-3 minutes per side or until golden brown.  Work in batches, if required, to not crowd the pan.  Place all the seared chicken onto a plate and set aside.
  2. Turn the heat down to medium-low and add 4 cloves of sliced garlic.  If the pan is very dry add a couple more tablespoons of olive oil.  Cook the garlic until golden (about 2 minutes) then add a 1/2 cup of dry white wine and a 1/2 cup of low sodium chicken stock.  Turn the heat to high and reduce the liquid by half (about 2-3 minutes).  While reducing, use a wooden spoon to dislodge the flavorful brown bits from the pan.   

Recipe process shot collage group number four.

  1. Once the sauce is adequately reduced remove the pan from the heat and taste test.  Season with salt and pepper if necessary – it probably won’t be – then add 2 tablespoons of fresh lemon juice. 
  2. Return the chicken rolls to the pan and add 2 tablespoons of cubed butter.  Also, spoon a bit of sauce onto the chicken then sprinkle the remaining breadcrumbs on top of each piece of chicken involtini.  You don’t have to use all the breadcrumbs here.  Just a thin coating will suffice.

Recipe process shot collage group number five.

  1. Bake for 15-20 minutes or until the internal temp of the chicken reaches 160f.  Once finished cooking remove the pan from the oven and add 2 tablespoons of minced parsley.  If you want the sauce a bit thicker simply move the chicken to a plate and tent with foil.  Heat the sauce over medium-high for a few minutes until it reduces then turn off the heat and add 1-2 tablespoons of cold butter and whisk it into the sauce.  Enjoy!

Chicken involtini in large pan.

Top tips for perfect chicken rollups aka involtini

  • The chicken.  Good involtini doesn’t just have a delicious stuffing – the chicken should also be moist and tender.  To accomplish this, pound the cutlets to 1/4 inch thick.  This will tenderize the meat and will further thin the cutlets making them easier to roll.
  • The cheese.  I used fontina cheese for this recipe because I love the slightly pungent flavor and fontina’s ability to melt.  If you can’t find fontina, you could substitute with mozzarella, provolone, or even swiss.
  • The wine.  I used a Sauvignon Blanc for my sauce, but any dry white wine will work.  Pinot Grigio would be another good choice.  If you prefer to not use wine, simply substitute with an extra 1/2 of low sodium chicken stock.
  • Tying it all together. I used toothpicks to secure the chicken, however, if you’d like you can also use kitchen twine.  Either way, don’t forget to remove the toothpicks or twine before eating!

Grey plate with sliced chicken involtini.

More great chicken recipes

Chicken is such a versatile ingredient and is the perfect base for a variety of flavors and ingredients.  Here are some of our favorite chicken dishes – we know you’ll love them!

If you’ve enjoyed this chicken involtini recipe or any recipe on this site, give it a 5-star rating and leave a review.

Some people learn by watching.  If you’re that type of person, you can find most of our recipes on YouTube and our Facebook Page.

Chicken involtini

5 from 31 votes
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 4
Rolled up chicken breasts stuffed with garlicky spinach, seared mushrooms, and melty fontina cheese and baked in a buttery lemon and white wine sauce.


For the sauteed spinach

  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 8 ounces spinach
  • salt and pepper to taste

For the sauteed mushrooms

  • 2 tablespoons olive oil
  • 1/2 pound mushrooms diced
  • salt and pepper to taste

Remaining ingredients

  • 8 large chicken cutlets pounded 1/4 thick, about 2 pounds of chicken
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 4 cloves garlic sliced
  • 1/2 cup flour for dredging
  • 2 tablespoons lemon juice
  • 1/2 cup dry white wine
  • 1/2 cup low sodium chicken stock
  • 1 cup shredded fontina cheese
  • 1/2 cup Italian seasoned breadcrumbs divided
  • 2 tablespoons butter cubed
  • 2 tablespoons minced Italian parsley


For the sauteed spinach

  • In a large pan saute the garlic in olive oil over medium-low heat until golden (about 2 minutes) then add the spinach. Cook spinach until wilted and season with salt and pepper. Remove spinach from heat and set aside.
  • Once the spinach is cool enough to handle, drain by pressing through a fine-mesh strainer. Chop the spinach and set it aside.

For the sauteed mushrooms

  • Heat a large pan to medium heat and saute the mushrooms in olive oil until they release their water (about 5 minutes).
  • Season the mushrooms with salt and pepper and set aside.

For the chicken involtini

  • Preheat oven to 375f.
  • Drain any residual moisture from the mushrooms and spinach and place into a bowl along with the fontina cheese and a 1/4 cup of breadcrumbs.
  • Season the chicken with salt and pepper on both sides. Layer 2-3 tablespoons of the filling in the center of the chicken. Roll the chicken then dredge in flour and shake off the excess. Secure the chicken with toothpicks. Repeat for remaining chicken. Any extra stuffing can be saved for another purpose.
  • Heat a large oven-safe pan to medium. Once hot, add the olive oil and the chicken. Sear the chicken until brown on all sides (around 2 minutes per side) then move to a plate.
  • Add the garlic to the pan and saute until golden (about 2 minutes) then add the wine and chicken stock. Turn heat to high and with a wooden spoon remove the brown bits. Cook for 2 minutes or until reduced by about half. Taste the sauce and adjust salt and pepper to taste.
  • Remove the pan from the burner and add the chicken to the pan. Sprinkle the chicken with the remaining breadcrumbs and add the lemon juice and butter pieces into the sauce. Bake for 12-15 minutes or until the chicken reaches an internal temp of 160f.
  • After removing the chicken involtini from the oven, add the parsley to the sauce. Let the chicken rest for 5-10 minutes before removing the toothpicks and serving. Enjoy!


  • The chicken can be tied with string instead of using toothpicks.
  • If the sauce is too thin move the chicken to a plate and just cook the sauce over medium-high for a few minutes to reduce and thicken.  You can also add another knob of cold butter and whisk in before serving to emulsify the sauce.
  • Extra stuffing can be saved in the fridge for up to 3 days and should be heated before consuming due to it being used for raw chicken.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated until warm on the stovetop.


Calories: 704kcal | Carbohydrates: 21.9g | Protein: 49.5g | Fat: 44.8g | Saturated Fat: 12.6g | Cholesterol: 155mg | Sodium: 1083mg | Potassium: 1221mg | Fiber: 2.7g | Sugar: 2.8g | Calcium: 249mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 31 votes (7 ratings without comment)

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  1. Jerry Homola says:

    5 stars
    Very nice dish on a cold winter night. Easy to make.

  2. Susan Roberts says:

    I love all of your recipes! The dishes you create are all delicious! Thank you for sharing😋😋

  3. Chloe says:

    Hi there! Can you use gluten free flour? And what would you suggest?

    1. Tara says:

      Hi Chloe, yes, you can. I haven’t tried it personally, but I’ve heard King Arthur’s Measure for Measure is great.

  4. Den M. says:

    Hi Jim, Thank you for this recipe, I can see why it’s a go to. Is that an Italian fontina such as
    Val d’Aosta or even Fontal or are you using a domestic Fontina. I think I can get the Italian fontina cheese at Whole Foods.

    1. Tara says:

      Hi Den, you can use any Fontina that’s available to you and fits your budget.

  5. Marilyn Gatti says:

    5 stars
    Love this recipe. Made it for Christmas dinner for the two of us. I had a lot of leftover stuffing and I would like to use it with a steak in place of the chicken. Not really wanting to make braciole so I was thinking skirt steak, which doesn’t have to be cooked for hours, but what beef cut do you recommend?

    Thank you.

  6. Judy says:

    Can I make these Rolls earlier in the day? Then cook off?

    1. Tara says:

      Hi Judy, yes, you can assemble early in the day then cook when ready.

  7. Santa Giarmo says:

    5 stars
    This recipe is amazing, I have added it to our meal rotation

    1. Tara says:

      Hi Santa, we’re so happy you enjoyed this one and appreciate your comment!