Involtini di Pollo (Chicken Rolls)

Involtini di Pollo are a beloved classic of Italian home cooking, the kind of dish that turns simple ingredients into something that feels special. The word involtini comes from the Italian involtare, meaning “to wrap” or “to roll up,” and across Italy you’ll find countless variations, from Sicilian involtini filled with breadcrumbs and pine nuts to Roman-style rolls inspired by saltimbocca. This version keeps things simple and comforting: thin chicken cutlets wrapped around savory ham and melty mozzarella or provolone.

Seared until golden and then gently simmered in chicken stock or white wine, the rolls stay remarkably juicy while the cheese melts into a rich, gooey center. A swirl of butter turns the pan juices into a silky sauce that’s spooned over each roll, and a sprinkle of fresh parsley adds a bright finish.

When sliced, each roll reveals an elegant spiral of chicken, ham, and cheese, making it impressive enough for guests yet easy enough for a weeknight dinner. It’s Italian comfort food at its best: few ingredients, thoughtful technique, and big flavor.

Why People Will Love Involtini di Pollo (Chicken Rolls) Recipe

Elegant yet easy: The rolls look impressive and restaurant-worthy, but the technique is simple and approachable.

Juicy, tender chicken: Searing then gently simmering keeps the chicken moist and flavorful, avoiding the dryness common with chicken breasts.

Melty, cheesy center: Mozzarella or provolone melts into a gooey filling that’s irresistible in every bite.

Savory ham filling: Ham adds a salty, savory depth that pairs perfectly with the mild chicken and creamy cheese.

Silky pan sauce: Butter swirled into the pan juices creates a rich, glossy sauce with minimal effort.

Ready in about 35 minutes: It’s quick enough for a busy weeknight.

Few ingredients: It uses just a handful of everyday ingredients.

One skillet: Everything cooks in a single pan, which means easy cleanup.

Naturally low-carb and gluten-free: With no breading or flour, it fits many dietary needs.

High in protein: Chicken, ham, and cheese make it a filling, satisfying meal.

Beautiful presentation: Sliced rolls show off a lovely spiral that makes any plate look special.

Endlessly customizable: Swap the filling with spinach, sun-dried tomatoes, pesto, prosciutto, or different cheeses.

Family-friendly: Mild, familiar flavors appeal to kids and adults alike.

Key Ingredients

Chicken breasts: Lean and mild, they become the perfect wrapper once butterflied and pounded thin. Even thickness ensures the rolls cook evenly and stay tender.

Ham: Thinly sliced ham adds savory, salty flavor and helps keep the chicken moist. Italian cooked ham (prosciutto cotto) is traditional, while prosciutto crudo gives a saltier, more intense flavor.

Mozzarella or provolone: Mozzarella melts into a soft, milky, stretchy center, while provolone has a sharper, slightly smoky flavor that adds more depth. Both are classic Italian melting cheeses.

Extra-virgin olive oil: Used for searing, it helps create a golden crust and adds fruity, peppery flavor.

Chicken stock or dry white wine: The braising liquid that keeps the chicken juicy and forms the base of the sauce. Stock gives a savory flavor, while white wine adds brightness and acidity.

Unsalted butter: Swirled into the pan juices at the end, it creates a rich, velvety sauce. Using unsalted butter lets you control the saltiness, since ham and cheese are already salty.

Fresh parsley: Adds a pop of color and fresh, herbal brightness that balances the rich flavors.

Salt and black pepper: Simple seasoning that enhances the natural flavor of the chicken.

Expert Tips

Butterfly carefully: Slice the chicken horizontally almost all the way through, then open it like a book. Cut into two pieces if needed for thinner, even cutlets.

Pound to an even thickness: Aim for about ¼ inch (6 mm). Even thickness ensures the rolls cook through at the same time and roll easily.

Use plastic wrap when pounding: Place the chicken between plastic wrap or parchment to prevent tearing and splattering.

Pound gently from the center outward: Use a meat mallet, rolling pin, or heavy pan, and work from the center to the edges.

Season lightly: Ham and cheese are salty, so season the chicken with just a light sprinkle of salt.

Leave a border: Keep the ham and cheese about ½ inch from the edges to prevent the cheese from oozing out.

Roll tightly: A snug roll holds its shape better and keeps the filling inside.

Place the seam side down first: Start searing seam side down to help seal the roll closed.

Get a good sear: Don’t move the rolls too soon. Let each side develop a golden crust before turning.

Deglaze the pan: When adding the stock or wine, scrape up the browned bits from the bottom of the skillet. They add rich flavor to the sauce.

Use a meat thermometer: The center of the chicken should reach 165°F (74°C) for safe, juicy results.

Rest before slicing: Let the rolls rest for 3–5 minutes so the juices settle and the cheese firms slightly, making clean slices.

Reduce the sauce: If the sauce is thin, simmer it uncovered for 2–3 minutes before adding the butter.

Add lemon: A squeeze of fresh lemon juice in the sauce brightens the flavors beautifully.

Involtini di Pollo (Chicken Rolls)

Ingredients

Chicken breasts: 2 boneless, butterflied and cut into 4 thin pieces

Salt and freshly ground black pepper: to taste

Ham: 4 thin slices

Mozzarella or provolone cheese: 4 slices

Extra-virgin olive oil: 2 tablespoons

Chicken stock or dry white wine: ½ cup

Unsalted butter: 2 tablespoons

Fresh parsley: 1 tablespoon, finely chopped (optional)

Instructions

1. Flatten and season the chicken.

Place the chicken pieces between sheets of plastic wrap and gently pound them to an even, thin thickness.

Season both sides with salt and pepper.

2. Fill and roll.

Top each piece of chicken with a slice of ham and a slice of cheese.

Starting from one end, roll the chicken up snugly so the filling is sealed inside.

3. Secure the rolls.

Fasten each roll with one or two toothpicks so it holds its shape while cooking.

4. Brown the rolls.

Warm the olive oil in a skillet over medium heat.

Add the chicken rolls and cook, turning occasionally, until golden brown on all sides.

5. Simmer until cooked through.

Pour in the chicken stock or white wine, cover the skillet, and turn the heat down to low.

Let the rolls cook gently for 15–20 minutes, until the chicken is fully cooked and reaches 165°F (74°C) inside.

6. Finish the sauce.

Move the rolls to a plate.

Add the butter to the skillet and swirl until it melts into the pan juices to make a glossy sauce.

7. Serve.
Remove the toothpicks, spoon the sauce over the chicken rolls, and sprinkle with parsley if you like. Serve hot.

Tip: Add a few fresh spinach leaves inside each roll for extra color and flavor.

Important Notes When Making Involtini di Pollo (Chicken Rolls)

Cook chicken thoroughly: Always make sure the chicken reaches an internal temperature of 165°F (74°C).

Remove the toothpicks: Remember to take out all toothpicks before serving, especially for children.

Use thin slices of ham and cheese: Thick slices make rolling difficult and may cause the rolls to unravel.

Cheese may leak: A little melted cheese escaping into the pan is normal and adds flavor to the sauce.

Wine choice matters: Use a dry white wine you’d enjoy drinking, such as Pinot Grigio, Sauvignon Blanc, or dry Vermouth. Avoid sweet wines.

Alcohol mostly cooks off: Simmering reduces most of the alcohol, but a small amount may remain. Use stock if serving children or those avoiding alcohol.

Watch the salt: Ham, cheese, and stock all contain salt, so taste the sauce before seasoning it.

Storage: Refrigerate leftovers in an airtight container with the sauce for up to 3 days.

Freezing: You can freeze cooked rolls for up to 2 months, though the cheese texture may change slightly. Thaw overnight in the fridge before reheating.

Make-ahead: Assemble the rolls up to 24 hours ahead and refrigerate them, covered, until ready to cook.

Allergens: This recipe contains dairy.

How to Enjoy Involtini di Pollo (Chicken Rolls) After Cooking

Rest, slice, and serve. Let the chicken rolls rest for a few minutes after cooking. Serve them whole, or slice each roll into rounds to show off the beautiful spiral of ham and cheese. Spoon the buttery pan sauce generously over the top and sprinkle with fresh parsley.

Pair with Italian-style sides.

Creamy mashed potatoes: Perfect for soaking up the pan sauce.
Roasted potatoes with rosemary: A classic Italian side.
Pasta: Serve with spaghetti aglio e olio, buttered pasta, or a simple tomato sauce.
Risotto: Parmesan, mushroom, or lemon risotto makes an elegant pairing.
Polenta: Soft, creamy polenta is a comforting Northern Italian choice.
Sautéed greens: Spinach, broccoli rabe, or green beans with garlic and olive oil.
Roasted vegetables: Zucchini, bell peppers, asparagus, or cherry tomatoes.
Fresh salad: Arugula with lemon, olive oil, and shaved Parmesan adds a peppery contrast.
Crusty bread: Italian bread or focaccia for mopping up the sauce.

Add finishing touches.

A squeeze of fresh lemon juice
Freshly grated Parmesan
A drizzle of good extra-virgin olive oil
Fresh basil leaves
A sprinkle of red pepper flakes for gentle heat

Serve it for special occasions. Arrange sliced involtini on a platter with sauce drizzled over the top for an elegant dinner party main course. Smaller rolls also make a lovely appetizer.

Pair with drinks. A crisp Italian white wine such as Pinot Grigio, Soave, or Vermentino, or a light red such as Chianti, pairs beautifully. For non-alcoholic options, try sparkling water with lemon or Italian soda.

Store and reheat leftovers.

Refrigerate: Store the rolls with their sauce in an airtight container for up to 3 days.
Stovetop: Reheat in a covered skillet over low heat with a splash of stock for 8–10 minutes.
Oven: Warm, covered with foil, at 325°F (165°C) for 15–20 minutes.
Microwave: Heat at medium power in short intervals to avoid drying out the chicken.

Repurpose leftovers.

Slice and add to a panini or sandwich with fresh greens.
Chop and toss with pasta and the leftover sauce.
Slice cold and serve over a salad for a protein-packed lunch.

Nutrition Information

Estimated per serving, based on 4 servings (1 roll each), made with two 8 oz chicken breasts, deli ham, whole-milk mozzarella, regular chicken stock, and a light seasoning of salt.

Note: Using provolone instead of mozzarella adds about 10 calories and 60 mg of sodium per roll. White wine instead of stock adds roughly 10–15 calories per serving.

Smart FAQs About This Recipe

What does “involtini” mean?
Involtini means “little rolls” or “little bundles” in Italian. The term refers to thin slices of meat, fish, or vegetables rolled around a filling, a popular technique throughout Italy.

Can I use prosciutto instead of ham?
Yes. Prosciutto adds a saltier, more intense, slightly nutty flavor. Use thin slices and reduce the added salt, since prosciutto is very salty.

Which cheese is best for involtini di pollo?
Mozzarella gives a mild, creamy, stretchy center, while provolone adds a sharper, more robust flavor. Fontina, Swiss, and Asiago are also delicious options.

Is this recipe low-carb or gluten-free?
Yes. With no breading or flour, it’s naturally low in carbs and gluten-free. Just make sure your ham and stock are labeled gluten-free.

What other fillings can I use?
Try spinach and ricotta, sun-dried tomatoes and basil, pesto and mozzarella, roasted red peppers, mushrooms, or prosciutto and sage for a saltimbocca-inspired version.

How do I keep the rolls from falling apart?
Pound the chicken to an even thickness, leave a border around the filling, roll tightly, and secure each roll with toothpicks. Sear seam side down first to help seal the roll.

Can I bake involtini di pollo instead?
Yes. Sear the rolls in an oven-safe skillet, add the stock or wine, then transfer the pan to a 375°F (190°C) oven and bake for 20–25 minutes, until the chicken reaches 165°F (74°C).

Can I use kitchen twine instead of toothpicks?
Absolutely. Tie the rolls with kitchen twine in two or three places. Twine holds the rolls more securely and is easy to remove after cooking.

Can I use chicken thighs?
Yes. Pound boneless, skinless thighs to an even thickness. They’re juicier and more flavorful, though slightly harder to roll neatly. Cook them until they reach 165°F (74°C).

My sauce is too thin. How do I thicken it?
Remove the chicken and simmer the sauce uncovered for 2–4 minutes to reduce it, then whisk in the butter. For a thicker sauce, stir in a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.