Name: Chicken Involtini Recipe
Prep time: 20 min
Cook time: 40 min
Ingredients: 4 chicken breast cutlets – Pound them thin so they cook evenly and roll up easily.; 2 tbsp olive oil – Keeps the chicken juicy and prevents sticking.; 2 cloves garlic (minced – Adds a strong savory base.); 3 cups fresh spinach – Always go with fresh; frozen spinach releases too much water.; 1 cup mushrooms (diced – Cremini or white mushrooms give an earthy, rich bite.); 1 cup fontina cheese (shredded – Grating fresh cheese ensures it melts smoothly.); ½ cup Italian seasoned breadcrumbs – Adds flavor and helps hold the filling together.; ½ cup all-purpose flour – For dredging before searing (so you get that golden crust.); 3 tbsp lemon juice – Brings the sauce to life with fresh citrus.; ½ cup dry white wine – Optional but gives the sauce more depth.; ¾ cup chicken stock – A must for balancing out the sauce.; 2 tbsp unsalted butter (cubed – Adds richness and silkiness at the end.); 2 tbsp fresh parsley (chopped – A bright garnish that makes the dish pop.)

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Chicken Involtini Recipe | Easy Stuffed Chicken Roll Ups

I can’t even tell you how proud I felt the first time I made this Chicken Involtini recipe.

The golden chicken rolled around a cheesy, garlicky filling tasted like something straight from an Italian restaurant.

The buttery lemon sauce added the perfect brightness, and honestly, I kept sneaking extra spoonfuls onto my plate.

I love that I can make it for weeknight dinners or save it for special occasions. Trust me, once you try it, you’ll be hooked just like me.

Ingredients You’ll Need

Here’s everything I like to use for this recipe. Choosing fresh and good-quality ingredients makes a big difference in flavor and texture.

4 chicken breast cutlets – Pound them thin so they cook evenly and roll up easily.
2 tbsp olive oil – Keeps the chicken juicy and prevents sticking.
2 cloves garlic, minced – Adds a strong savory base.
3 cups fresh spinach – Always go with fresh; frozen spinach releases too much water.
1 cup mushrooms, diced – Cremini or white mushrooms give an earthy, rich bite.
1 cup fontina cheese, shredded – Grating fresh cheese ensures it melts smoothly.
½ cup Italian seasoned breadcrumbs – Adds flavor and helps hold the filling together.
½ cup all-purpose flour – For dredging before searing, so you get that golden crust.
3 tbsp lemon juice – Brings the sauce to life with fresh citrus.
½ cup dry white wine – Optional but gives the sauce more depth.
¾ cup chicken stock – A must for balancing out the sauce.
2 tbsp unsalted butter, cubed – Adds richness and silkiness at the end.
2 tbsp fresh parsley, chopped – A bright garnish that makes the dish pop.

Note: This recipe makes 4 hearty servings.

Variations to Make It Your Own

This dish is versatile, and I’ve had fun tweaking it different ways.

Swap fontina with mozzarella, provolone, or gruyere for a different cheesy flavor.
Try kale or Swiss chard instead of spinach.
Skip the wine and just double the stock if you’re cooking for kids.
Use gluten-free flour and breadcrumbs to make it celiac-friendly.
Add sun-dried tomatoes or roasted red peppers for an extra punch of flavor.

Cooking Time

Here’s the time you’ll need to set aside:

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Equipment You’ll Need

Having the right tools makes everything smoother

Large pan – For sautéing spinach, mushrooms, and browning chicken.
Mixing bowl – To mix the cheesy filling.
Oven-safe skillet or baking dish – For baking the chicken in the sauce.
Toothpicks or kitchen twine – To hold the rolls neatly together.

How to Make Chicken Involtini Recipe?

Making this recipe is easier than it looks. Take it step by step, and you’ll be amazed at the result.

Sauté the Spinach

Start by heating olive oil in a large pan and adding the garlic until it’s fragrant. Toss in the fresh spinach and cook until it wilts completely. Be sure to drain it well—excess liquid can ruin the filling. Once it cools a little, chop it roughly.

Cook the Mushrooms

In the same pan, sauté the diced mushrooms until they release their juices and turn tender. Lightly season with salt and pepper, then set aside to cool. The mushrooms give the filling a savory richness that balances perfectly with the cheese.

Prepare the Filling

Mix the spinach, mushrooms, shredded fontina, and breadcrumbs in a bowl. Stir until everything is evenly combined. The cheese helps bind the filling, while the breadcrumbs give structure so it doesn’t spill out.

Prep and Roll the Chicken

Pound the chicken cutlets thin, about ¼ inch, and season both sides with salt and pepper. Spoon a bit of filling in the center of each piece, roll tightly, and secure with toothpicks. Lightly dredge in flour—this helps create a golden crust when searing.

Sear the Chicken

Add olive oil to the pan and sear each roll until all sides are golden. Don’t overcrowd the pan—work in batches if needed. This step locks in the flavor and gives the chicken that appetizing color.

Make the Lemon Wine Sauce

Reduce the heat and add a little garlic to the pan. Pour in the wine and chicken stock, scraping up all the flavorful browned bits. Add lemon juice and let the sauce simmer until it reduces slightly.

Bake to Finish

Place the seared chicken rolls into the sauce, sprinkle lightly with breadcrumbs, and dot with butter. Bake at 375°F for 15–20 minutes, until the chicken is cooked through (about 160°F inside)

Rest and Serve

Let the chicken rest for about 5 minutes before serving so the juices stay inside. Sprinkle parsley over the top just before serving for a fresh touch.

Additional Tips for Making this Recipe Better

Over time, I’ve picked up a few tricks that always make this dish even better:

I always pound the chicken evenly—this prevents any part from overcooking.
Grating cheese fresh makes the filling much creamier and tastier.
I’ve learned not to overstuff the rolls; too much filling makes them burst.
Toothpicks are easier for serving than twine—you can pull them out quickly.
Letting the chicken rest before slicing keeps the meat juicy.

How to Serve Chicken Involtini Recipe?

I love plating the chicken rolls on a warm dish and pouring plenty of sauce over them. Creamy mashed potatoes, buttery polenta, or a simple arugula salad pair beautifully as sides. A sprinkle of parsley or thyme gives the plate a nice color pop. Sometimes I even add a lemon wedge on the side for extra zing.

Nutritional Information

Here’s the approximate nutrition per serving:

Calories: 704
Protein: 49.5g
Carbohydrates: 21.9g
Fat: 44.8g

Make Ahead and Storage

Prepare Ahead

You can roll and assemble the chicken a day or two in advance, then refrigerate. I like keeping the sauce separate until baking.

Refrigerate

Leftovers stay fresh in an airtight container for up to 3 days in the fridge.

Freeze

Wrap uncooked chicken rolls tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before baking.

Reheat

Reheat in the oven covered with foil so the chicken stays moist. Avoid the microwave—it tends to dry out the filling.

Why You’ll Love This Recipe?

This dish has so many reasons to win you over. Here are a few that stand out:

It looks fancy but is surprisingly easy to make.The filling and sauce create layers of flavor in every bite.You can easily adapt it for dietary needs or personal taste.
Parts can be prepped ahead, making it stress-free for busy nights.
It’s a crowd-pleaser that always impresses with minimal effort.

Chicken Involtini is one of those meals that feels both cozy and elegant at the same time. Once you make it, you’ll see why I keep coming back to it again and again.

Ash Tyrrell