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chicken involtini recipe
Ash Tyrrell

Chicken Involtini Recipe

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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)
  8. 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.

Notes

  • 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.