Prosciutto-Wrapped Chicken

Prosciutto-Wrapped Chicken 3

Prosciutto-Wrapped Chicken is an elegant yet easy-to-prepare dish that combines the rich, salty flavor of Italian prosciutto with tender, juicy chicken breast.

Often stuffed with cheese, herbs, or vegetables and oven-baked or pan-seared to perfection, this recipe marries simplicity with gourmet flair. The prosciutto crisps up beautifully on the outside, creating a flavorful crust while sealing in moisture. Whether served for a special occasion or a weeknight dinner, Prosciutto-Wrapped Chicken delivers a restaurant-quality experience with minimal fuss.

Ingredients

Main Ingredients

  • 4 boneless, skinless chicken breasts
  • 4–8 thin slices of prosciutto di Parma (1–2 per breast depending on size)
  • 4 oz fresh mozzarella or goat cheese (optional stuffing)
  • 2 tablespoons fresh basil or baby spinach (optional stuffing)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder or minced garlic (optional)

Optional Sauce (Lemon Cream or Balsamic Glaze)

  • ½ cup chicken stock
  • 2 tablespoons heavy cream or 1 tablespoon balsamic vinegar
  • 1 tablespoon unsalted butter
  • 1 teaspoon lemon juice (for lemon cream)
  • 1 teaspoon cornstarch (for thickening, optional)

Serves

4 servings

Step-by-Step Instructions

Step 1: Prepare the Chicken

  1. Butterfly the chicken breasts by slicing horizontally, being careful not to cut all the way through.
  2. Lay open like a book and season lightly with salt, pepper, and garlic powder.
  3. If using stuffing, place a slice of mozzarella or a spoonful of goat cheese along with fresh basil or spinach in the center of each breast.
  4. Fold the chicken closed over the stuffing.

Step 2: Wrap with Prosciutto

  1. Lay 1–2 slices of prosciutto on a flat surface, slightly overlapping.
  2. Place the chicken breast in the center and wrap the prosciutto tightly around the chicken.
  3. Secure with toothpicks if necessary, but wrapping snugly usually suffices.

Step 3: Sear the Chicken

  1. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
  2. Place the wrapped chicken seam-side down and sear for 2–3 minutes until the prosciutto crisps.
  3. Flip and sear the other side for 2 minutes more.

Step 4: Finish in the Oven

  1. Transfer the skillet to a preheated oven at 400°F (200°C).
  2. Bake for 12–15 minutes until the internal temperature reaches 165°F (74°C).
  3. Remove and let rest for 5 minutes before slicing.

Step 5: Prepare Optional Sauce

  1. While chicken rests, return the skillet to the stovetop.
  2. Add chicken stock to deglaze the pan, scraping up bits.
  3. Stir in lemon juice or balsamic vinegar and let reduce by half.
  4. Whisk in cream and butter (or cornstarch slurry to thicken).
  5. Season with salt and pepper and drizzle over sliced chicken.
Prosciutto-Wrapped Chicken
Photo by Elena Leya on Unsplash

Serving Suggestions

Prosciutto-Wrapped Chicken pairs beautifully with:

  • Garlic mashed potatoes or herbed couscous
  • Grilled or roasted asparagus
  • A crisp arugula and parmesan salad
  • Creamy polenta or risotto
  • Buttered green beans or sautéed spinach
  • A glass of dry white wine like Pinot Grigio or Sauvignon Blanc

For a low-carb pairing, serve it with cauliflower mash or zucchini noodles.

Tips for Perfect Prosciutto-Wrapped Chicken

  1. Use thinly sliced prosciutto – It wraps better and crisps nicely.
  2. Avoid overstuffing – Keeps everything sealed and tidy.
  3. Sear before baking – Adds texture and deep flavor.
  4. Don’t overcook – Use a meat thermometer to hit 165°F internal temp.
  5. Let it rest – Ensures juices redistribute, keeping the chicken moist.
  6. Use fresh herbs – Adds brightness to the savory meat.
  7. Deglaze the pan – Make use of the fond for a delicious sauce.
  8. Trim the chicken properly – Remove excess fat or gristle for even cooking.
  9. Double wrap if needed – For larger chicken breasts, more prosciutto = better coverage.
  10. Serve with acid – A touch of lemon or vinegar balances the richness.

Healthier Alternatives

Want to lighten it up? Here’s how:

  • Use reduced-fat cheese or skip the cheese altogether.
  • Use skinless chicken thighs for more flavor and a leaner fat profile than breast if preferred.
  • Bake without searing and use nonstick spray instead of oil.
  • Replace cream in the sauce with Greek yogurt or skip the sauce entirely.
  • Serve with roasted vegetables or salad instead of starch-heavy sides.
  • Choose low-sodium prosciutto or use less salt in seasoning.
  • Use an air fryer for a crisp finish with minimal oil.

Creative Variations

  1. Stuffed with Sundried Tomatoes and Goat Cheese – Adds tang and depth.
  2. Wrapped in Bacon – For a smokier flavor twist.
  3. Add Pesto Inside – Bright basil pesto adds richness and color.
  4. Use Chicken Thighs – Juicier and more forgiving to cook.
  5. Spinach-Artichoke Stuffed – A creamy filling that mimics the classic dip.
  6. Add a Crust – Dredge the outside in almond flour after wrapping for extra crunch.
  7. Grilled Version – Use indirect heat and foil to crisp up the prosciutto outside.
  8. Prosciutto-Wrapped Chicken Tenders – Appetizer-style bites for parties.
  9. Skillet-to-Table Presentation – Serve straight from the skillet with a garnish of microgreens.
  10. Asian-Inspired – Add a ginger-soy glaze for a fusion flair.

Common Mistakes to Avoid

  1. Using thick-cut prosciutto – It won’t wrap or crisp properly.
  2. Overstuffing the chicken – It can cause tearing or uneven cooking.
  3. Not drying the chicken – Moisture prevents searing and crisping.
  4. Overcooking – Results in dry meat and rubbery texture.
  5. Skipping the sear – You’ll miss out on that crispy, flavorful crust.
  6. Under-seasoning – Remember that prosciutto is salty, but internal seasoning still matters.
  7. Not securing loose ends – Leads to cheese leakage and poor presentation.
  8. Forgetting to rest the meat – Makes a big difference in juiciness.
  9. Using low-quality cheese – Cheap cheese can become greasy or rubbery when baked.
  10. Not trimming the chicken – Leads to uneven cooking and texture.

History of Prosciutto-Wrapped Chicken

The dish Prosciutto-Wrapped Chicken is a modern fusion of traditional Italian ingredients and contemporary culinary techniques. While it may not trace back centuries like many classic Italian dishes, it draws heavily from age-old culinary principles. Prosciutto, the aged and thinly sliced Italian ham, has long been a staple in Italy’s gastronomic history, especially in regions like Emilia-Romagna and Tuscany.

Prosciutto-Wrapped Chicken

The idea of wrapping meat in cured ham comes from Italian traditions such as Saltimbocca, a Roman dish made with veal, prosciutto, and sage. Saltimbocca translates to “jump in the mouth,” referencing the burst of flavor in every bite. As Italian cuisine spread across Europe and North America, chefs began to adapt and reinterpret it—leading to variations using chicken instead of veal.

By the late 20th century, Prosciutto-Wrapped Chicken became popular in upscale restaurants and home kitchens alike. It was beloved for its gourmet appearance and the harmony of flavors between the delicate chicken and the rich, salty prosciutto. Today, it remains a go-to dish for date nights, holidays, and dinner parties, offering elegance with ease.

FAQs About Prosciutto-Wrapped Chicken

  1. Can I make Prosciutto-Wrapped Chicken ahead of time?
    Yes, wrap and refrigerate the chicken for up to 24 hours before cooking.
  2. What’s the best cheese for stuffing?
    Mozzarella, goat cheese, or cream cheese work well. Fontina and provolone are also great.
  3. Do I need to sear it before baking?
    Searing adds crispness and flavor but you can skip it and bake directly if preferred.
  4. Can I grill it instead of baking?
    Yes! Use indirect heat and a foil pan to avoid flare-ups and maintain moisture.
  5. How do I keep the prosciutto from falling off?
    Wrap tightly, overlap slices, and place seam-side down in the pan.
  6. Is prosciutto cooked or raw?
    It’s dry-cured and safe to eat raw, but it crisps beautifully when cooked.
  7. Can I freeze it?
    Yes, freeze cooked chicken in an airtight container for up to 2 months. Reheat gently.
  8. What kind of wine pairs best?
    A dry white like Pinot Grigio, or a light red like Chianti or Pinot Noir.
  9. How can I keep it from drying out?
    Don’t overcook. Use a thermometer and remove at 165°F internal temp.
  10. Can I make it dairy-free?
    Absolutely—just skip the cheese and cream-based sauce.

Prosciutto-Wrapped Chicken is a beautiful blend of elegance and simplicity. It honors the richness of Italian culinary tradition while offering a modern, flexible dish suitable for many palates and occasions. Whether you’re stuffing it with creamy cheese, pairing it with a lemony sauce, or serving it alongside roasted vegetables and a glass of wine, this dish never fails to impress. Crispy prosciutto, juicy chicken, and flavorful fillings make this a go-to recipe for gourmet dinners made easy. Master this dish, and you’ll always have a crowd-pleaser in your repertoire.