Stuffed Chicken Thighs (called involtini di pollo in Italian) is your next chicken recipe ELEVATED!
These tender and flavorful seared stuffed chicken thighs are filled with mascarpone cheese and sliced meat of your choice, such as, ham, prosciutto or mortadella. The savory sauce and moist chicken is a dish EVERYONE WILL LOVE! The next time you think about making chicken- add these delectable stuffed chicken thighs to the menu. Did I mention the herby truffle oil sauce? That deserves some bread dipping…
Why use Chicken Thighs?
Chicken thighs are celebrated for their tenderness and flavor, while chicken breasts (white meat taken from the front of the bird) are praised for their lean meat and low fat content. Thighs are easier to cook, since they don’t dry out as easily as breasts, and are more affordable. Using chicken thighs in this recipe adds a tender meat and rich flavor. You can also make these with chicken breast.
The Secret is in the Mascarpone Cheese!
Traditional stuffed chicken uses sliced cheese. Not this recipe! Wait until you try spreading a layer of creamy mascarpone. I mix the mascarpone with truffle oil and sage to infuse a rich and earthy flavor into the chicken. The mascarpone essentially melts into the chicken and creates the most delicious sauce. I wish I could jump into your home and make this with you! It is the tastiest chicken recipe.
If you don’t have truffle oil to mix with the mascarpone simply substitute with another flavored olive oil or skip the extra flavor and add regular olive oil!
Options for Sliced Meat You Can Use for the Filling
In the photo above the chicken and mascarpone is layered with a slice of meat before rolling up and securing it with cooking twine. Here are some options for the sliced meat:
- Smoked Ham
Try it with different meats and see what you like best! You really can’t go wrong with any of the above ideas. Maybe you have another one you want to try? Either way, make this recipe ASAP!
From my Cucina to Your Table. Mangia! Mangia! (Eat!)
Made with Amore, Elena
If you need potatoes to accompany this meal- try Oven Roasted Potatoes (Italian Style)
More Delicious Recipes for YOU
This recipe makes a big batch. Since they require a little more effort upfront I like to make more and then have them as leftovers or freeze and heat at a later time.
Stuffed Chicken Thighs (called involtini di pollo in Italian) is your next chicken recipe ELEVATED! These tender and flavorful seared stuffed chicken thighs are stuffed with mascarpone cheese and sliced meat of your choice such and prosciutto or mortadella. The savory sauce and moist chicken is a dish EVERYONE WILL LOVE! The next time you think about making chicken- add these delectable stuffed chicken thighs to the menu. Did I mention the herby truffle oil sauce? That deserves some bread dipping.
- 12 chicken thighs
- 1 tablespoon of olive oil
- 1 garlic clove, smashed flat with the side of a knife
- 1 cup (120g) mascarpone cheese
- 1 tablespoon of bread crumbs, unflavored
- 1/2 teaspoon truffle oil (or other flavored oil)
- 1 teaspoon fresh or dried sage leaf, minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- Salt and Pepper to taste
Toothpicks and Kitchen Twine (not edible and used for securing chicken rolls)
- In a small mixing bowl add the mascarpone, bread crumbs, salt and pepper, sage leaf, and truffle oil. Mix until smooth. Set aside.
- Dry chicken thighs with paper towel. Place chicken thighs flat on a cutting board and spread open. Spoon about 1 teaspoon of mascarpone filling and spread across each chicken thigh. Add one slice of meat of choice to each chicken thigh. Roll up each chicken thigh and secure on both ends with kitchen twine (about 4-6 inches of twine per side). Secure even more with a toothpick through the middle of the roll. Season chicken with salt and pepper to taste.
- In a large skillet heat on medium high heat add olive oil and garlic. Add chicken rolls to pan and brown on both sides about 3-5 minutes per side. Take the meat out of pan and place on a plate, temporarily. Deglaze the pan by adding the chicken broth and white wine. Scrape the bottom of the pan and let it simmer on low for about 10 minutes. Add chicken back to the pan and cover with a lid. Cook on low heat for about 10 minutes until the internal temperature of the chicken reaches 165 degrees F.
- Remove kitchen twine and toothpicks before serving!
Keywords: chicken, chicken dinner, easy dinner, fried chicken, pan fried chicken, skillet chicken, dinner tonight, main meal, chicken recipe, main dish, stuffed chicken, mascarpone