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    Home » All Recipes » Main Dish Recipes » Chicken Involtini

    Chicken Involtini

    Published on Feb 22, 2022 by Jim · Updated on Mar 4, 2022 · As an Amazon Associate I earn from qualifying purchases. · 37 Comments

    Jump to Recipe Jump to Video Print Recipe

    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 ¼ 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 ¼-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 ½ cup of dry white wine and a ½ 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 ¼ 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 ½ 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!

    • Chicken Saltimbocca - Pan-seared chicken cutlets layered with prosciutto and sage in a buttery white wine sauce.
    • Creamy sun dried tomato chicken - Ultra-thin chicken cutlets cooked in a creamy sauce with spinach, sun dried tomatoes, and white wine.
    • Chicken Marsala - Chicken cutlets with smoked prosciutto and mushrooms in a Marsala wine sauce.
    • Chicken Sorrentino - Cutlets layered with prosciutto, eggplant, and fontina cheese in a wine-infused tomato sauce.
    • Chicken with tomatoes and capers - Cherry tomatoes, capers, parsley, and chicken cutlets.
    • Chicken Valdostana - Fontina cheese, prosciutto, and chicken cutlets in a simple white wine sauce.
    • Chicken piccata - Chicken, lemon, and capers in an EASY buttery sauce.

    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 featured image.

    Chicken involtini

    5 from 12 votes
    Prep Time: 10 mins
    Cook Time: 40 mins
    Servings: 4
    Print Pin Rate
    Author: James

    Ingredients

    For the sauteed spinach

    • ¼ cup olive oil
    • 3 cloves garlic minced
    • 8 ounces spinach
    • salt and pepper to taste

    For the sauteed mushrooms

    • 2 tablespoons olive oil
    • ½ pound mushrooms diced
    • salt and pepper to taste

    Remaining ingredients

    • 8 large chicken cutlets pounded ¼ thick, about 2 pounds of chicken
    • salt and pepper to taste
    • ¼ cup olive oil
    • 4 cloves garlic sliced
    • ½ cup flour for dredging
    • 2 tablespoons lemon juice
    • ½ cup dry white wine
    • ½ cup low sodium chicken stock
    • 1 cup fontina cheese shredded
    • ½ cup Italian seasoned breadcrumbs divided
    • 2 tablespoons butter cubed
    • 2 tablespoons Italian parsley minced

    Instructions

    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 ¼ 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!

    Notes

    • 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.

    Nutrition

    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
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast
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    Reader Interactions

    Comments

    1. Sue

      March 04, 2022 at 11:23 am

      May I use a different cheese perhaps? Made many of your recipes. Keep up the great videos

      Reply
      • Jim

        March 05, 2022 at 10:53 am

        Hi Sue. You can use any soft cheese you like. Mozzarella, soft provolone, or swiss would all work well. Enjoy!

        Reply
    2. Nancy

      March 08, 2022 at 10:37 am

      5 stars
      Perfect dish, looking forward to trying it.

      Reply
      • Jim

        March 08, 2022 at 11:20 am

        Thanks, Nancy. Hope you enjoy it.

        Reply
    3. Nancy Tucker

      March 08, 2022 at 12:13 pm

      5 stars
      Love your recipes! Your son is so cute. Can the chicken rolls be frozen and then make the sauce and cook later? I try to make a lot of dishes in advance.

      Reply
      • Jim

        March 08, 2022 at 12:59 pm

        Thanks, Nancy! You can definitely freeze them in advance. I would thaw the night before when you're ready for a meal, though you could probably cook them frozen with a bit more cooking time. Hope you enjoy the recipe.

        Reply
    4. Marlene

      March 08, 2022 at 12:47 pm

      Did you think these can be made in an air fryer

      Reply
      • Jim

        March 08, 2022 at 1:00 pm

        Hi Marlene. They definitely can be made in an air fryer. Hope you enjoy the recipe.

        Reply
    5. Ivy Simon

      March 19, 2022 at 11:23 pm

      Jim,
      Just got through our first iteration of involtini. Smells good, tastes good, is good! Thank you!

      Reply
      • Jim

        March 20, 2022 at 11:58 am

        Hi Ivy. Glad you enjoyed it!

        Reply
    6. Joy

      March 27, 2022 at 7:43 pm

      5 stars
      I just want to thank you for all the wonderful recipes you’ve shared. I’ve tried a few of your recipes and they all came out great! Again, thank you so much!

      Reply
      • Jim

        March 29, 2022 at 1:21 pm

        Thanks so much, Joy!

        Reply
    7. Tony

      April 15, 2022 at 12:54 am

      5 stars
      Made this tonight for the family and everyone loved it! Thank you I will be making this again

      Reply
      • Jim

        April 16, 2022 at 9:17 pm

        Thank you, Tony! So happy you all liked it!

        Reply
    8. Chris

      May 15, 2022 at 6:09 pm

      Can you freeze any leftover filling?

      Reply
      • Jim

        May 16, 2022 at 8:12 pm

        Hi Chris, yes, you can freeze the leftover filling.

        Reply
    9. Henri

      June 20, 2022 at 7:02 pm

      What would you recommend as a side dish for this?

      Reply
      • Jim

        June 20, 2022 at 7:35 pm

        Hi Henri, within the recipe post we mention this would be perfect with roasted potatoes, sauteed spinach, sauteed mushrooms, or rice and we also link to some of those recipes as well.

        Reply
        • Henri

          June 22, 2022 at 7:32 pm

          Ah, thank you. Maybe I shouldn't be reading these in the middle of the night so I wouldn't ask silly questions like these. But thank you for your answer and for many great recipes.

          Reply
          • Jim

            June 23, 2022 at 12:18 pm

            Hi Henri, no problem at all! Thank you for making my recipes!

            Reply
    10. Cindy

      September 20, 2022 at 10:28 am

      5 stars
      Looks absolutely delicious! Making it this weekend September 24. Going to serve it with your crispy roasted potatoes!😊

      Reply
      • Jim

        September 20, 2022 at 2:47 pm

        Thank you, Cindy. I hope you enjoy both recipes!

        Reply
    11. Joann

      September 22, 2022 at 10:20 am

      5 stars
      I will make that because it is not to complicated 🌺

      Reply
      • Jim

        September 22, 2022 at 11:18 am

        Thanks, Joann. I hope you enjoy it!

        Reply
    12. Jenny

      October 20, 2022 at 8:03 pm

      5 stars
      I am not the cook in my house, but wanted to surprise my loved one, and it turned out perfectly! We have been watching your videos for a little bit and this is just the first of many we will make. Thank you for sharing such a wonderful recipe!

      Reply
      • Jim

        October 21, 2022 at 5:47 pm

        Hi Jenny, thank you for the comment! So glad to hear you enjoyed this one!

        Reply
    13. Jennifer

      November 18, 2022 at 8:31 pm

      5 stars
      Wow! Another win. This was elegant, easy and will be on my next entertaining menu. Yum!!!

      Reply
      • Jim

        November 18, 2022 at 8:57 pm

        Hi Jennifer, thanks for the comment and I'm so happy you liked the involtini!

        Reply
    14. Steve

      December 10, 2022 at 2:23 pm

      5 stars
      Looks Devine! Am anxious to make this per your recipe. Thanks for sharing.

      Reply
    15. Marion Franchini

      December 19, 2022 at 4:17 pm

      5 stars
      Jim, I am not known for my culinary skills, of which I have very few. But this recipe looked easy enough for even me to attempt. I will surprise my family tonight and will let you know if they survived.

      Reply
      • Jim

        December 19, 2022 at 4:55 pm

        Hi Marion, I'm sure you'll do wonderfully and hope you enjoy!

        Reply
    16. Lynn

      December 19, 2022 at 9:16 pm

      5 stars
      All your recipes have been wonderful and delicious. Plus very keto adaptable..

      Reply
      • Jim

        December 20, 2022 at 8:39 am

        Hi Lynn, I'm so happy you're enjoying the recipes and appreciate the comment!

        Reply
    17. Camille Morselli

      February 08, 2023 at 11:05 am

      Looks delicious and simple..thank you…

      Reply
      • Jim

        February 08, 2023 at 8:12 pm

        Thanks for the comment, Camille, and hope you enjoy!

        Reply
    18. Bev

      February 08, 2023 at 3:52 pm

      5 stars
      Excellent! I like this because it’s different than the usual baked or fried chicken. Reminds me of my Italian mom.
      Jim, you have the best recipes! 🥰

      Reply
      • Jim

        February 08, 2023 at 8:15 pm

        Hi Bev, thanks so much for the comment and so happy you're enjoying the recipes!

        Reply

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    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

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