Prosciutto Wrapped Chicken with Creamy Lemon Sauce
Prosciutto wrapped chicken is a flavor-packed version of baked chicken wrapped in parma ham. Crispy on the outside and juicy on the inside, this will be your new go to dinner when you want to impress someone.
Prosciutto wrapped chicken breast is the Italian equivalent of wrapping the chicken in bacon. It’s anything but ho hum and so easy to make.
This dish is impressive enough to make for company or a date night at home, but easy enough to make on a busy weeknight.
This delicious prosciutto chicken is versatile too. It’s a keto chicken recipe that you can serve to your low carb friends and family with some with cauliflower mash or asparagus.
For those not watching their carbs it’s amazing served with some pasta, creamy polenta with goat cheese, or mashed potatoes.
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Ingredients You’ll Need
Here’s what you’ll need for this recipe:
- Chicken breasts – For this recipe, we used 6 ounce pieces to make sure they cook properly and evenly each time. You could substitute chicken tenders or chicken thighs but you will need to adjust the bake time to ensure they aren’t over or under cooked.
- Kosher salt and black pepper
- Prosciutto – You should be able to find this either at the butcher’s counter or with the other cured meats such as salami, pepperoni, etc.
- Olive oil – You could use another light tasting oil if you prefer.
- Chicken broth – Water can work too, but the broth gives it a bit more flavor.
- Lemon juice – This adds a burst of freshness to the recipe.
- Butter – You can use salted or unsalted, but salted might make the dish a bit too salty.
Buy some extra chicken breast and make one of these other easy chicken dinners!
- Instant Pot Chicken Tacos
- Instant Pot Chicken with Mushrooms
- Sheet Pan Chicken and Asparagus
- Oven Chicken Fajitas
Instructions
Step 1 – Prepare oven. Preheat oven to 400 degrees F.
Step 2 – Prepare the chicken. First, lightly pat the chicken dry and then sprinkle it with salt and pepper. Next, lay two pieces of prosciutto out on a flat surface so that they are slightly overlapping. Place a single breast on the flattened prosciutto and then tightly roll it around the chicken, repeating the process for each breast.
Step 3 – Sear the chicken. Heat the oil in a large cast iron skillet or other oven safe skillet. Once the oil is hot, add the wrapped chicken and sear each side for 2 minutes.
Step 4 – Bake the chicken. Once each breast has seared, arrange the 4 pieces in the pan and place in the oven to bake for 8 to 10 minutes or until an instant read thermometer inserted into the thickest part of the chicken shows 165 degrees F for the internal temperature of the chicken.
Note: Remember, if you are substituting chicken tenders or chicken thighs you’ll need to adjust your time.
- Chicken tenders will cook quickly. They should cook through in the searing process so they don’t even need to go into the oven.
- Chicken thighs cook slower. They are usually thicker than chicken breast so they may need a few extra minutes in the oven.
Step 5 – Remove the chicken from the oven. Once the skillet is out, carefully place the chicken on a cutting board. Next, place the skillet on the stovetop and heat over medium-high heat.
Step 6 – Make the sauce. When ready, add the chicken stock and lemon juice and then whisk them together. Allow the sauce to cook for about 2 to 3 minutes or until it begins to thicken. Once it has thickened some, remove the skillet from the stove top and whisk in the butter, salt, and pepper.
Step 7 – Serve. Serve the chicken with a drizzling of sauce over each piece.
Choosing the Right Chicken Breast
When selecting the best chicken breasts, you should look for ones that are about 6 ounces each.
I often have trouble finding smaller chicken breasts in grocery stores so I buy thicker chicken breasts and butterfly them, using a knife to cut them in half widthwise to create 2 thinner pieces of chicken.
Another option is to place the chicken breast on a piece of plastic wrap, cover it with other piece of plastic wrap and then lightly pound it out with a mallet until it is a uniform thickness.
The key is ending up with chicken breasts that are uniformly thick so they cook in a consistent amount of time.
What is Prosciutto?
Prosciutto, also known as parma ham, is a popular cured, uncooked and unsmoked ham that comes from Italy. When cooked, it has a similar flavor to bacon or ham.
Wrapping your chicken in bacon can often lead to kind of flabby bacon that doesn’t crisp up well. Slices of prosciutto are cut extremely thin so it easily wraps around chicken and it crisps up perfectly as the chicken cooks.
You can also use it to stuff a pork loin, throw it in an antipasto salad, or add it to antipasto skewers as an appetizer.
What to Serve With Prosciutto Wrapped Chicken
You can easily make a meal out of this simple chicken recipe. Here are some our favorite side dishes to help get your meal planning started:
- Regular mashed potatoes or Instant Pot Mashed Potatoes
- Air Fryer Broccoli
- Cauliflower Mash
- Winter Salad with Homemade Vinaigrette
- Endive Salad with Homemade Blue Cheese Dressing
- Panzanella Salad – Italian Bread Salad
- Italian Green Bean Salad
How to Make it Ahead of Time
Make the chicken according to the recipe and then let them cool completely.
Place the chicken in an air tight container and place in the fridge for up to 3 days.
To reheat, warm ½ cup of chicken broth in a large skillet and then slice the chicken into thin slices to add the skillet along with any remaining sauce. Cook over medium heat until warmed through.
Looking for More Easy Chicken Recipes?
- Keto Chicken Alfredo Stuffed Peppers
- Keto Peanut Butter Chicken
- King Ranch Chicken Casserole
- Creamy Chicken and Bacon Pasta
- Keto Chicken Bacon Ranch Casserole
- Instant Pot Salsa Chicken
- More Chicken Recipes…
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Prosciutto Wrapped Chicken with Creamy Lemon Sauce
Ingredients
- 4 Chicken breasts, approximately 6 ounces each see note #1
- ½ teaspoon Kosher salt
- ¼ teaspoon Black Pepper
- 8 slices Prosciutto
- 1 tablespoon Olive oil
- ⅓ cup Chicken broth
- 2 teaspoons Lemon juice
- 2 tablespoons Butter
Instructions
- Preheat oven to 400 degrees F.
- Lightly pat the chicken dry and sprinkle each breast with salt and pepper.
- Lay two slices of prosciutto on a flat surface, slightly overlapping. Place a chicken breast on the prosciutto and then tightly roll it around the chicken. Repeat for each chicken breast.
- Heat the olive oil in a large cast iron pan or oven-safe skillet. Once the oil is hot add the wrapped chicken and brown for 2 minutes on each side.
- Once all of the chicken has been browned arrange all 4 pieces in the pan and place it in the oven to bake for 8-10 minutes or chicken is cooked through (internal temperature 165 degrees F).
- Remove from oven and transfer chicken to a cutting board.
- Place the skillet back on the stovetop and heat over medium-high heat.
- Add the chicken stock and lemon juice and whisk together. Let the sauce cook for 2-3 minutes until it begins to thicken.
- Remove the pan from the heat and add the butter. Whisk everything together and add salt and pepper to taste.
- Plate the chicken and drizzle sauce over it before serving.
Notes
- When selecting the chicken breasts, you should look for ones that are about 6 ounces each. I often have trouble finding smaller chicken breasts so I buy thicker chicken breasts and butterfly them, using a knife to cut them in half widthwise to create 2 thinner pieces of chicken. Another option is to place the chicken breast on a piece of plastic wrap, cover it with other piece of plastic wrap and then lightly pound it out with a mallet until it is a uniform thickness. The key is ending up with chicken breasts that are uniformly thick so they cook in a consistent amount of time.
Nutrition
