Prosciutto Wrapped Baked Chicken Breast is the next thing you need for a weeknight dinner when you don’t know what to make! A simplified skillet chicken recipe similar to chicken saltimbocca with salty parma ham wrapped chicken but using whole chicken breast, easy, dried herbs and a punchy garlicky dijon wine sauce.
The prep for this recipe is super fast with easy-to-find ingredients that are guaranteed to be delicious no matter your experience in the kitchen.
Ingredients & substitutions
To make this dish you’ll need:
- boneless, skinless chicken breast
- salt and pepper
- sliced prosciutto
- olive oil
- oregano (or sage, thyme, or parsley!)
- dijon mustard
- white wine
The sauce for this will be a nice combo of spicy dijon mustard and buttery white wine garlic sauce and makes juicy, tender chicken.
We're going to keep the prep faster and easier by using whole chicken breast and dried herbs with a punchy pan sauce.
Winging this recipe without a trip to the grocery store? No sweat! We got this.
You can substitute pretty much anything in this recipe and still have a delicious dish on the table in 20-ish minutes.
Protein: chicken breast, veal, or white flaky fish like cod, haddock, or halibut are all fabulous substitutions. Just be sure to adjust the cooking times. (165°F internal temperature for chicken, 145°F for fish.)
Herbs: sage is the classic chicken saltimbocca herb, but any dried herb will work. You can substitute dried sage, thyme, or parsley if you have it. If you have fresh herbs those can be substituted as well.
White wine sauce: If you don’t cook with wine, substitute a little chicken or vegetable stock. To make this dairy-free, substitute vegan butter for dairy butter.
How to make prosciutto wrapped chicken
Can we get a round of applause for skillet chicken?! You throw your ingredients in the pan, plop it in the oven, and set the timer. Bliss!
Here’s how easy this is going to be:
The chicken should be served immediately after cooking. I recommend pairing it up with parmesan risotto or slicing and serving it over a fresh summer salad.
If you’re not serving it right away, cut the cooking time by about 5 to 8 minutes so the chicken doesn’t overcook when reheating.
Any pan that can go from the stovetop to the oven is perfect for this! So just make sure the handle is oven safe. Cast iron is my absolutely favorite. It retains heat well and has a nice heavy bottom so it cooks evenly in the oven.
Yes yes yes! Big fan of this idea. To stuff the chicken breast with cheese, slice it on the bias (so it opens like a book) and place the cheese inside before wrapping with prosciutto.
My favorite cheese recommendations for are fontina, gouda, mozzarella, or brie!
Cooking times will vary depending on how thick each piece of chicken is. For smaller chicken breast cook 15 to 18 minutes, medium size cook 18 to 20 minutes, and for larger size chicken breast check doneness around 20 to 25 minutes.
If you're unsure whether the chicken is done, you can use a meat thermometer to check for an internal temperature of 165°F.
Side dish ideas & suggestions
This dish is a go-to because it's a crowd pleaser and easy to make (and hard to screw up) but also because it pairs with pretty much anything. If you want simple side dishes, try roasting some veggies in the oven on a sheet pan next to your chicken.
For a date night style dinner, try these super fluffy mashed potatoes or ridiculously creamy parsnips!
Piccata style asparagus, baked spaghetti squash, or crispy brussels sprouts are a great pairing, too.
And if you're a sauce lover, don't forget the dinner rolls to sop up that super yummy pan sauce!
Be sure to let me know in the comments how you served your chicken!
If you loved this recipe, please leave a star rating the in recipe card below. THank you for your support!!
Baked Prosciutto Wrapped Chicken
- oven safe skillet
- 4 boneless, skinless chicken breast
- salt and pepper
- 8 slices prosciutto di parma
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic (thinly sliced or chopped)
- ½ teaspoon dried oregano
- 1 tablespoon dijon mustard
- 1 lemon (juice half the lemon, slice the remaining half)
- ¼ cup white wine (can substitute chicken or veggie stock)
- Preheat oven to 425°F. Trim any fat off the chicken breast if desired. Season it with salt and pepper. Wrap the chicken with slices of prosciutto and give it a quick drizzle of olive oil.
- In a cast iron or oven safe skillet, melt the butter with the garlic and ½ teaspoon oregano, over medium high heat. Once the butter is melted and the garlic is fragrant remove from heat. Add the 1 tablespoon dijon, lemon juice, lemon slices, and wine. Stir to combine.
- Place the prosciutto wrapped chicken breast on top of the sauce. Bake in the oven for 18 to 20 minutes or until the chicken reaches an internal temperature of 165°F. See notes for more on cooking times.
- Smaller chicken breast cook 15 to 18 minutes, medium size cook 18 to 20 minutes, and for larger size chicken breast check doneness around 20 to 25 minutes.
- If you don't have a fresh whole lemon, substitute 1 tablespoon lemon juice.
- Prosciutto di parma or standard sliced prosciutto will work perfectly. You could also do this with pancetta or very thinly sliced deli ham as well.
- See post above for how to stuff the chicken with cheese.
Great recipe with modifications. Instead of just putting the sauce on the bottom, I put the sauce on the bottom and drizzled sauce across the chicken breasts after they had been wrapped with the prosciutto. I also forgot to add the olive oil in the beginning but didn't need it anyway in the end. The butter that was used to saute the garlic and then used in the sauce was plenty enough fat to keep the chicken breasts moist when drizzled across them and then baked in the oven. I also didn't use whole chicken breasts- used 2 chicken tenderloins a piece to make a whole chicken breast since tenderloins were cheaper and that's what I had on hand. I also cooked in a Nuwave convection oven and the chicken was done perfectly at 400 degrees for 15 mins.
Lesley Flint says
I haven't cooked this yet but I have all the ingredients and it looks straight forward and tasty