Stuffed Chicken Involtini with Mushroom Gravy

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between comforting and sophisticated. The chicken stays moist and flavorful, while the fontina melts beautifully inside the rolls. The mushroom gravy is rich and aromatic, adding depth to every bite. Whether I’m cooking for guests or making something special for family dinner, this dish always impresses.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken Rolls

8 half chicken breasts, pounded thin
12 asparagus spears
8 thin slices of mortadella
8 thin slices of fontina
2 tbsp butter
1 tbsp extra-virgin olive oil
1 tsp salt
1 tsp freshly ground black pepper

For the Mushroom Gravy

1 1/2 lbs fresh cremini mushrooms, sliced
6 tbsp unsalted butter
3 large shallots, finely chopped
1/4 cup flour
4 cups chicken stock (or more if necessary)
1 tsp salt
1 tsp freshly ground black pepper
1 cup fresh Italian parsley, finely chopped

Directions

For the Mushroom Gravy

1. I start by melting the butter in a large sauté pan over medium-low heat. I add the chopped shallots and cook for about 10 minutes, stirring occasionally, until they become soft and translucent.

2. I add the mushrooms and sauté them until they’re tender, browned, and most of the liquid has evaporated — about 15 minutes.

3. I sprinkle the flour evenly over the mushrooms and stir continuously for about 2 minutes until it turns golden and absorbs the butter.

4. I slowly whisk in the chicken stock, stirring constantly to prevent lumps, and bring it to a gentle simmer. I cook for another 10 minutes until the sauce thickens to a rich, smooth consistency.

5. I season with salt and pepper, then set the gravy aside to serve with the chicken involtini.

For the Chicken Rolls

1. I preheat the oven to 425ºF (220ºC).

2. I bring a pot of salted water to a boil and parboil the asparagus for about 6–8 minutes, until tender but still firm. I drain them and set them aside.

3. I place each chicken breast between two pieces of plastic wrap and pound them gently until they’re about 1/4 inch thick.

4. I season both sides with salt and pepper, then lay out two half-slices of mortadella and one slice of fontina on each piece of chicken.

5. I place two asparagus spears in the center of each breast, letting the tips peek out from the sides, and then roll the chicken up tightly. I secure each roll with two bamboo skewers to hold its shape.

6. I heat the butter and olive oil in a large sauté pan over low heat and sear the chicken rolls for about 2 minutes on each side until lightly golden.

7. I transfer the rolls to a lined baking sheet and bake for about 10 minutes until cooked through.

8. I serve the chicken rolls topped with generous spoonfuls of mushroom gravy and a sprinkle of fresh parsley, removing the skewers before serving.

Servings and Timing

This recipe serves 4 people. It takes about 50 minutes to prepare and 10 minutes to cook, for a total of around 1 hour. It’s perfect for dinner parties or a special family meal when I want something impressive but not too complicated.

Variations

 For the cheese, I’ve used mozzarella or provolone when fontina isn’t available. I’ve also added spinach or roasted red peppers inside the rolls for extra color and flavor. If I want a creamier sauce, I stir a splash of cream into the mushroom gravy at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the chicken and gravy gently on the stovetop over low heat, adding a splash of stock if the sauce thickens too much. I don’t recommend freezing this dish, as the cheese and sauce can separate when thawed.

FAQs

Can I make the mushroom gravy ahead of time?

Yes, I often prepare it a day ahead and reheat it gently before serving.

Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well and stay juicy — just pound them thinner before rolling.

What can I substitute for fontina cheese?

Mozzarella, provolone, or gouda all melt beautifully as substitutes.

How do I keep the rolls from unrolling while cooking?

I secure them tightly with skewers or toothpicks to hold their shape.

Can I make this recipe without the mortadella?

Yes, the dish still tastes amazing without it — the cheese and asparagus provide plenty of flavor.

What sides go well with this dish?

I love serving it with mashed potatoes, risotto, or a simple green salad.

How can I tell if the chicken is cooked through?

I make sure the internal temperature reaches 165°F (75°C), and the juices run clear when sliced.

Can I use a different type of mushroom?

Absolutely — button or portobello mushrooms also work beautifully.

How do I make the gravy thicker?

I simmer it longer or add a little more flour to the butter before adding the stock.

Conclusion

I love how this stuffed chicken involtini with mushroom gravy combines tender chicken, melty cheese, and earthy mushrooms into one elegant meal. Every bite is rich, flavorful, and comforting, making it perfect for special occasions or cozy dinners at home. It’s a dish that never fails to impress — simple, hearty, and full of Italian warmth.