Involtini di Pollo (Chicken Rolls)
Involtini di Pollo is a dish that quietly captures the heart of Italian home cooking—simple ingredients, handled with care, transformed into something comforting yet elegant.
Tender chicken is gently rolled around savory ham and melting cheese, then simmered until everything comes together in a silky, flavorful pan sauce.
Each bite balances richness and lightness, making it equally suited for a cozy family dinner or a refined weeknight meal that feels special without being complicated.
Why People Will Love Involtini di Pollo (Chicken Rolls) Recipe
Elegant comfort food: It delivers the warmth and satisfaction of a home-cooked meal while still feeling refined and restaurant-worthy.
Simple ingredients, big flavor: Everyday staples like chicken, ham, and cheese come together to create layers of savory richness without complexity.
Perfect texture contrast: Tender, juicy chicken on the outside with a creamy, melty center makes every bite deeply satisfying.
Balanced and versatile: Rich enough to feel indulgent, yet light enough to pair well with vegetables, salad, or simple sides.
Quick but impressive: It looks sophisticated on the plate, making it ideal for both busy weeknights and special occasions.
Family-friendly crowd-pleaser: Familiar flavors appeal to adults and kids alike, with no overpowering or unusual ingredients.
Customizable to taste: Easy to adapt with spinach, herbs, different cheeses, or even wine in the sauce for a personal touch.
Authentic Italian soul: Inspired by classic Italian cooking, it highlights the beauty of restraint, technique, and harmony of flavors.
Key Ingredients:
Chicken breasts: Lean yet tender, they form the perfect canvas for rolling and absorbing the flavors of the filling and pan sauce.
Ham: Adds a subtle saltiness and savory depth that contrasts beautifully with the mildness of the chicken.
Mozzarella or provolone cheese: Brings a creamy, melty richness that binds the filling together and creates a luxurious center.
Extra-virgin olive oil: Lends gentle fruitiness while helping achieve a golden, flavorful sear on the chicken rolls.
Chicken stock or dry white wine: Builds a delicate sauce that enhances the dish without overpowering its balanced flavors.
Unsalted butter: Finishes the sauce with softness and shine, adding depth and a restaurant-style silkiness.
Fresh parsley (optional): A final touch of brightness that lifts the richness and adds a clean, herbal note to the dish.
Expert Tips:
Pound evenly, not thinly: Aim for uniform thickness rather than ultra-thin chicken so the rolls stay juicy and don’t tear during cooking.
Season every layer: Lightly season the chicken before filling—this ensures flavor throughout, not just on the surface.
Choose the right cheese: Use low-moisture mozzarella or provolone to prevent excess liquid from leaking into the pan sauce.
Roll tightly and secure well: A firm roll helps the filling stay intact and creates clean slices when serving.
Sear with patience: Let the chicken develop a deep golden crust before turning—this builds flavor and keeps the rolls sealed.
Keep the simmer gentle: Once liquid is added, lower the heat; a slow, gentle simmer keeps the chicken tender and prevents dryness.
Baste as it cooks: Spoon the pan juices over the rolls during simmering to reinforce moisture and flavor.
Rest briefly before serving: Let the involtini rest for a few minutes after cooking so the juices redistribute evenly.
Finish with finesse: Swirling in butter off the heat creates a smooth, glossy sauce that elevates the dish to restaurant quality.
Involtini di Pollo (Chicken Rolls)
Ingredients
2 boneless chicken breasts, butterflied open
Salt and freshly ground black pepper, to taste
4 thin slices of ham
4 slices mozzarella or provolone cheese
2 tablespoons extra-virgin olive oil
½ cup chicken stock or dry white wine
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh parsley (optional)
Instructions
Lightly pound the chicken breasts until evenly thin, then season both sides with salt and pepper.
Lay a slice of ham and a slice of cheese over each piece of chicken. Roll the chicken up tightly, enclosing the filling.
Secure each roll with toothpicks to keep it from opening during cooking.
Heat the olive oil in a skillet over medium heat. Add the chicken rolls and sear on all sides until golden brown.
Pour in the chicken broth (or white wine), cover the skillet, and reduce the heat to low. Let the chicken simmer gently for 15–20 minutes, until cooked through.
Finish by spooning the pan sauce over the chicken rolls and serve hot.
Tip: Tuck a few spinach leaves inside the rolls for added color and extra flavor.
Important Notes When Making This Recipe Successfully
Chicken size matters: Choose medium-sized chicken breasts so they roll easily and cook evenly without drying out.
Butterflying is essential: Properly butterflied chicken ensures even thickness, faster cooking, and a cleaner roll.
Avoid overfilling: Too much ham or cheese can cause the rolls to burst open and leak during cooking.
Secure before searing: Toothpicks or kitchen twine should be added before the chicken hits the pan to maintain structure.
Heat control is key: High heat is ideal for searing, but the simmer should be low and gentle to keep the chicken tender.
Liquid choice affects flavor: Chicken stock creates a mild, comforting sauce, while dry white wine adds brightness and depth.
Sauce reduces as it cooks: Keep the skillet partially covered so the sauce concentrates without evaporating too quickly.
Check doneness carefully: Cook until the chicken is just done—overcooking will make the rolls firm and dry.
Remove toothpicks before serving: Always check carefully to ensure all toothpicks or ties are removed before plating.
How to Enjoy Involtini di Pollo After Cooking
Let it rest briefly:
Allow the chicken rolls to rest for 3–5 minutes after cooking. This helps the juices redistribute, keeping each slice moist and flavorful.
Remove toothpicks carefully:
Before slicing or serving, remove all toothpicks or kitchen twine to ensure a clean, elegant presentation and safe eating.
Slice or serve whole:
For a refined look, slice each roll into thick medallions to reveal the layers of chicken, ham, and melted cheese. For a rustic, family-style meal, serve the rolls whole.
Spoon the sauce generously:
Don’t skip the pan sauce—it’s essential. Spoon it over the chicken just before serving to add moisture, shine, and depth of flavor.
Pair with simple sides:
Serve with light, complementary sides such as sautéed greens, roasted vegetables, mashed potatoes, or a simple salad to balance the richness of the dish.
Add a fresh finishing touch:
A sprinkle of fresh parsley, cracked black pepper, or a few drops of good olive oil can brighten the flavors right before serving.
Serve hot for best texture:
Involtini di Pollo is best enjoyed fresh and hot, when the cheese is still soft and the chicken is at peak tenderness.
Enjoy slowly:
Take time to savor the contrast of textures—the tender chicken, savory ham, creamy cheese, and silky sauce are meant to be enjoyed thoughtfully.
Leftovers, done right:
If reheating, warm gently over low heat with a splash of broth to preserve moisture and prevent the chicken from drying out.
Nutrition Information (per serving)
(Values are approximate and may vary based on portion size, cheese choice, and ham used)
Calories: 380–420 kcal | Total Fat: 26–30 g | Saturated Fat: 11–13 g | Monounsaturated Fat: 10–12 g | Polyunsaturated Fat: 2–3 g | Cholesterol: 120–140 mg | Sodium: 750–950 mg (depending on ham, cheese, and added salt) | Total Carbohydrates: 2–4 g | Dietary Fiber: 0 g | Sugars: 1–2 g | Protein: 38–42 g
Frequently Asked Questions:
Can I prepare Involtini di Pollo ahead of time?
Yes. You can assemble the chicken rolls up to 24 hours in advance, cover tightly, and refrigerate. Cook them just before serving for the best texture and flavor.
What’s the best cheese to use for clean, non-leaky rolls?
Low-moisture mozzarella or provolone works best. They melt smoothly without releasing excess liquid, helping the rolls stay intact.
How do I keep the chicken from drying out?
Avoid over-pounding, sear quickly over medium heat, then simmer gently. Low, steady heat is key to keeping the chicken juicy.
Can I bake this recipe instead of using the stovetop?
Yes. Sear the rolls first, then transfer to a baking dish, add the liquid, cover, and bake at 375°F (190°C) for about 20–25 minutes until cooked through.
What’s the best way to reheat leftovers?
Reheat slowly over low heat with a splash of broth or water. Covering the pan helps retain moisture and prevents the chicken from becoming tough.
How thin should I pound the chicken?
The chicken should be evenly thin—about ¼ inch thick—but not paper-thin. This allows it to roll easily without tearing and helps it cook evenly.
Why do I need to secure the rolls before cooking?
Securing the rolls with toothpicks or twine keeps the filling sealed inside, prevents cheese from leaking out, and helps the rolls maintain their shape while searing.
Should I sear the chicken on all sides?
Yes. Searing on all sides locks in moisture, develops flavor, and creates a protective crust that keeps the rolls from opening during simmering.
When should I add the liquid—stock or wine?
Add the liquid only after the rolls are well-browned. This ensures the pan sauce is flavorful and not diluted by moisture released during searing.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) or when the juices run clear and the rolls feel firm but springy to the touch.