There’s something truly satisfying about transforming simple ingredients into a show-stopping dinner, and that’s exactly what Chicken Involtini with Spinach and Mushrooms offers! As I was looking for ways to elevate our weeknight meals, this dish caught my eye. Imagine succulent chicken cutlets filled with a heavenly blend of spinach, mushrooms, and melty fontina cheese, all wrapped up and baked to perfection.
After sharing delicious plates with friends and family, I realized how this recipe has the power to impress without requiring hours in the kitchen. Plus, it’s versatile enough to suit any occasion — from a cozy family dinner to an elegant gathering. With its beautifully rolled chicken and luscious sauce, Chicken Involtini turns ordinary nights into something extraordinary. Let’s dive into this mouthwatering recipe that will surely awaken your culinary creativity!
Why is Chicken Involtini a Must-Try?
Flavor Explosion: The savory filling of spinach, mushrooms, and fontina cheese brings a delightful richness to every bite.
Quick Preparation: With minimal prep time, this dish keeps your evenings stress-free while still wowing your guests.
Visual Appeal: Beautifully rolled chicken cutlets create an impressive presentation that looks as good as it tastes.
Versatile Serving: Perfect for any occasion, from weeknight dinners to festive gatherings, making it an instant crowd-pleaser.
Health-Conscious Choice: Packed with nutritious ingredients, it’s a satisfying option that doesn’t compromise on taste.
Try this comforting recipe, and you’ll find yourself reaching for it time and again.
Chicken Involtini Ingredients
Discover the delightful components that make this Chicken Involtini a showstopper!
For the Filling
- Olive oil – used for sautéing, imparting rich flavor to the filling.
- Garlic – adds aromatic depth; fresh or jarred can be used.
- Spinach – packed with vitamins, this adds a healthy green twist.
- Mushrooms – diced for a meaty texture that complements the spinach.
- Fontina cheese – melty and creamy, it binds the filling together wonderfully.
- Breadcrumbs – Italian seasoned breadcrumbs enhance the filling’s savory notes.
For the Chicken
- Chicken cutlets – lean protein that becomes tender and flavorful when baked.
- Flour – for dredging; helps achieve a crispy exterior when searing.
For the Sauce
- Lemon juice – brightens the dish and balances the richness of the cheese.
- Dry white wine – deglazes the pan, creating a delicious sauce.
- Low sodium chicken stock – intensifies flavors and keeps the dish moist.
- Butter – adds a luxurious finish to the sauce.
- Parsley – fresh and vibrant; it’s the perfect garnish to tie everything together.
How to Make Chicken Involtini
-
Sauté the Garlic: In a large pan, drizzle olive oil and sauté minced garlic over medium-low heat until golden, about 2 minutes. Add spinach and cook until wilted, seasoning with salt and pepper. Set aside.
-
Chop the Spinach: Once the spinach cools, drain it by pressing through a fine-mesh strainer, then chop it finely and set aside.
-
Cook the Mushrooms: In another pan, heat olive oil over medium. Sauté diced mushrooms until they release their moisture, around 5 minutes. Season with salt and pepper, then set aside.
-
Preheat the Oven: While preparing ingredients, set your oven to preheat at 375°F to have the perfect baking environment for your Chicken Involtini.
-
Prepare the Filling: Drain any residual moisture from the mushrooms and spinach. In a bowl, mix them with fontina cheese and 1/4 cup of breadcrumbs for a cheesy, flavorful filling.
-
Stuff the Chicken: Season chicken cutlets with salt and pepper. Place 2-3 tablespoons of the filling in the center of each cutlet, roll them up tightly, dredge in flour, shaking off excess, and secure with toothpicks.
-
Sear the Chicken: Heat a large oven-safe pan on medium, add olive oil, and sear the chicken rolls until browned on all sides, approximately 2 minutes per side. Transfer to a plate when done.
-
Make the Sauce: In the same pan, add sliced garlic and sauté until golden, about 2 minutes. Pour in white wine and chicken stock, scraping the bottom for flavor. Cook for 2 minutes until reduced by half; adjust salt and pepper.
-
Bake the Chicken: Add the chicken back to the cauldron of goodness, sprinkle with remaining breadcrumbs, drizzle with lemon juice, and add butter. Bake for 12-15 minutes or until chicken reaches 160°F internally.
-
Finish and Serve: After baking, sprinkle parsley into the sauce for a fresh touch. Let chicken rest for 5-10 minutes, then remove toothpicks and serve beautifully plated.
Optional: Serve with a side of lemon wedges for an extra zest.
Exact quantities are listed in the recipe card below.
What to Serve with Chicken Involtini?
There’s nothing like creating a feast that perfectly complements your main dish, elevating your dining experience to a whole new level.
-
Creamy Risotto: Its silky texture offers a wonderful contrast to the tender chicken, soaking up any sauce for an irresistible bite.
-
Garlic Herb Roasted Potatoes: Crunchy on the outside, fluffy on the inside, these potatoes provide a welcome earthiness that goes hand-in-hand with the rich flavors of Chicken Involtini.
-
Steamed Asparagus: The slight bitterness of asparagus harmonizes beautifully with the creamy filling, adding a fresh, vibrant touch to your plate. You can drizzle it with lemon for an extra zing!
-
Mixed Green Salad: Crisp greens tossed in a light vinaigrette refresh the palate and cleanse the taste buds between flavorful bites of chicken.
-
Lemon Butter Pasta: The bright, zesty notes of lemon butter pasta provide a delightful contrast to the savory filling while maintaining the Italian theme.
-
Italian Chianti: Pair your dinner with a glass of chianti to enhance the savory profiles of the dish, creating a symphony of flavors on your palate.
-
Tiramisu for Dessert: Nothing says celebration like this coffee-soaked dessert, with its rich layers harmonizing with the savory Chicken Involtini.
-
Balsamic Glazed Brussels Sprouts: These sprouts add a crispy, sweet tang and serve as a delightful side, enhancing the overall meal with their depth of flavor.
-
Garlic Bread: Don’t forget this classic! Warm, buttery garlic bread is perfect for soaking up the sauce from the Chicken Involtini, ensuring no flavor goes to waste.
Make Ahead Options
These Chicken Involtini are perfect for meal prep enthusiasts! You can prepare the filling of spinach, mushrooms, and fontina cheese up to 3 days in advance. Simply sauté the garlic, then add and cool the spinach and mushrooms. Store this filling in an airtight container in the refrigerator. You can also roll the chicken and secure it with toothpicks up to 24 hours ahead of time; simply cover it tightly with plastic wrap and refrigerate. When you’re ready to enjoy, sear the chicken, make the sauce, bake, and you’ll have a delicious dinner that feels fresh and homemade, all while saving precious time on busy weeknights!
Expert Tips for Chicken Involtini
-
Use Fresh Spinach: Opt for fresh spinach over frozen for a vibrant flavor and better texture in your Chicken Involtini.
-
Pound Chicken Evenly: Ensure your chicken cutlets are pounded uniformly to cook evenly; thicker areas may remain raw while thinner parts overcook.
-
Don’t Skip Browning: Sear the rolled chicken until nicely browned on all sides. This adds depth to the flavors and improves presentation.
-
Proper Filling Distribution: Keep the filling towards the center while rolling to prevent overflows. This ensures each bite is perfectly packed with flavor.
-
Temperature Check: Use a meat thermometer to confirm an internal temperature of 160°F to guarantee juicy and safe Chicken Involtini.
-
Let it Rest: Allow the chicken to rest for 5-10 minutes after baking. This helps keep it moist and allows flavors to meld.
How to Store and Freeze Chicken Involtini
Fridge: Store leftover Chicken Involtini in an airtight container for up to 3 days. This keeps the chicken moist, and flavors well-preserved.
Freezer: For longer storage, freeze the cooked Chicken Involtini. Wrap each roll tightly in plastic wrap and then place in a freezer-safe bag for up to 3 months.
Reheating: To reheat, place the thawed Chicken Involtini in a 350°F oven for about 20 minutes until heated through. You can also microwave it, but oven reheating keeps the texture best.
Guidance: If freezing before cooking, assemble the rolls, wrap them, and bake straight from the freezer, adding a few extra minutes to cooking time for perfect Chicken Involtini.
Chicken Involtini Side Dish Ideas
There’s nothing quite like pairing your Chicken Involtini with complementary sides that enhance its delightful flavors.
-
Garlic Mashed Potatoes: Creamy and buttery mashed potatoes infused with garlic make for a comforting match that soaks up the delicious sauce.
-
Roasted Vegetables: Colorful seasonal veggies tossed in olive oil and roasted until caramelized add a crunchy contrast to the tender chicken.
-
Caesar Salad: Crisp romaine with tangy Caesar dressing and crunchy croutons provides a refreshing balance to the richness of the chicken.
-
Lemon Orzo: Cooked orzo tossed with lemon zest and parsley adds a light, citrusy flavor that brightens the plate.
-
Steamed Asparagus: Lightly steamed asparagus drizzled with lemon juice brings a fresh note and vibrancy to your meal.
-
Risotto: Creamy Parmesan risotto pairs beautifully, offering a luxurious base that complements the savory filling.
-
Polenta: Creamy polenta is a hearty companion that absorbs flavors wonderfully, making it a blissful side to serve alongside your Chicken Involtini.
-
Garlic Bread: Crusty garlic bread is always a favorite, perfect for mopping up extra sauce for an irresistible finish!
Chicken Involtini with Spinach and Mushrooms Recipe FAQs
What type of spinach is best for this recipe?
Absolutely! Fresh spinach is ideal for Chicken Involtini. It provides a vibrant flavor and perfect texture. If using frozen spinach, ensure it’s fully thawed and excess moisture is squeezed out before mixing.
How should I store leftover Chicken Involtini?
For optimal freshness, store any leftover Chicken Involtini in an airtight container in the fridge. This will keep it good for up to 3 days. Make sure it’s fully cooled before sealing to avoid condensation.
Can I freeze Chicken Involtini?
Yes! To freeze, first wrap each cooked Chicken Involtini tightly in plastic wrap to prevent freezer burn. Place the wrapped rolls in a freezer-safe bag, and they’ll last up to 3 months. When you’re ready to eat, thaw in the refrigerator overnight and reheat in a 350°F oven.
What should I do if the chicken is dry after baking?
Very! To keep Chicken Involtini moist, ensure you don’t overcook the chicken. Using a meat thermometer, check for an internal temperature of 160°F. If they do turn out dry, serve with the luscious sauce made during cooking to add moisture back into each bite.
How can I cater to dietary restrictions with this recipe?
You can substitute the chicken with turkey or even portobello mushrooms for a vegetarian option. For a dairy-free version, use a plant-based cheese alternative and omit butter from the sauce. Just make sure to double-check on allergies, especially for gluten or any specific vegetable sensitivities.
Why do I need to let the Chicken Involtini rest after baking?
Allowing Chicken Involtini to rest for 5-10 minutes after baking is crucial. This resting period helps the flavors meld and juices redistribute, resulting in a more tender and flavorful dish. Plus, it makes it easier to remove the toothpicks without tearing!
Delicious Chicken Involtini with Spinach and Mushrooms Bliss
Ingredients
Equipment
Method
- Sauté the garlic in olive oil over medium-low heat until golden, about 2 minutes. Add spinach, season with salt and pepper, and cook until wilted. Set aside.
- Once the spinach cools, drain by pressing through a fine-mesh strainer and chop finely.
- In another pan, heat olive oil and sauté diced mushrooms until they release moisture, around 5 minutes. Season with salt and pepper, then set aside.
- Preheat the oven to 375°F.
- Mix the drained mushrooms and spinach with fontina cheese and 1/4 cup of breadcrumbs.
- Season chicken cutlets with salt and pepper, place filling in the center, roll up tightly, dredge in flour, shaking off excess, and secure with toothpicks.
- Sear the chicken rolls in a pan with olive oil until browned on all sides, about 2 minutes per side. Transfer to a plate.
- In the same pan, add sliced garlic and sauté until golden. Pour in white wine and chicken stock, scraping for flavor. Cook until reduced by half.
- Add the chicken back, sprinkle with remaining breadcrumbs, drizzle with lemon juice, and add butter. Bake for 12-15 minutes until chicken reaches 160°F.
- Sprinkle parsley into the sauce, let chicken rest for 5-10 minutes, remove toothpicks, and serve.