Seasoned chicken breasts wrapped in Prosciutto, cooked until crispy then mixed in with a simple white wine, onion and mushroom sauce. Cooked all in one pan in less than an hour, this dish makes for an easy and elegant weeknight dinner. | Gluten Free + Dairy Free
If you’re looking for something new to add to your weeknight menu, I highly recommend this Prosciutto Wrapped Chicken! It’s salty, savoury, elegant and waaaay easier to make than it might look.
Fancy chicken dinner ✔️
Glass of wine for the chef ✔
What’s not to love?
The Prosciutto Wrapped Chicken
Mix together the spice blend( dried thyme, oregano, garlic powder, salt and pepper) in a little bowl, then sprinkle over the all sides of the chicken pieces. Once covered in spice, begin wrapping each chicken breast in prosciutto. You’ll need about 2-3 slices of prosciutto depending on how large the chicken pieces are. The idea here is to cover as much of the chicken as possible.
From here, you can now add the chicken to a preheated pan/skillet and cook about 4-5 minutes on each side until the prosciutto has crisped up then remove from the pan. Don’t worry about cooking the chicken through entirely at this point because you will finish cooking it later.
So essentially the chicken prep comes down to four main steps:
- Pound the chicken pieces to tenderise.
- Sprinkle chicken with dried herbs.
- Wrap in prosciutto.
- Cook the chicken in a heated pan until crispy.
The Mushroom Sauce
In the same pan you used to cook the chicken, add a little more oil if needed, then add the sliced onions. Cook the onions another 3-5 minutes until they soften, then add the mushrooms.
After a few more minutes, add the chicken stock and white wine and bring everything to a boil. Once you’ve reached a boil, reduce the temperature to a gentle simmer and let the sauce cook and reduce down for about 5-7 minutes. Add 1-3 teaspoons of flour to the pan to thicken the sauce a little more – keep in mind that the more flour you use the thicker the sauce will be.
Next, simply add the prosciutto wrapped chicken back to the pan, nestle the pieces in the sauce and then place the skillet in a preheated oven to finish cooking for about 7 minutes – that’s it!
Ingredients, Tips & Substitutions
Tenderise the chicken
- This step isn’t 100% necessary so go ahead and skip if you’re short on time, but I recommend pounding the chicken breast before you begin.
- To do so: Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook more evenly and make for a more tender piece of meat. A meat mallet it made for a job like this, but if you don’t have one on hand you can use a rolling pin or a heavy pan.
Use a hot pan
- Make sure to heat up your skillet before adding the chicken so that the prosciutto will form a nice crust.
If you don’t want to use white wine
- I don’t recommend it if you can help it, but you can use chicken stock in place of the wine. If you skip the wine make sure to add at least 2 tablespoons of lemon juice to the sauce to make up for the loss of acidity.
For a thicker sauce
- Using only 1 teaspoon of flour thickens the sauce just a bit to make it a little more silky. If you prefer a thicker sauce increase the amount of flour to a tablespoon.
- This type of dish goes well with some like rice or mashed potatoes (cauliflower rice and mashed cauliflower for low carb options) to soak up all that extra sauce.
Hope you all enjoy!
Don’t forget to #asaucykitchen on instagram if you try this Prosciutto Wrapped Chicken with Mushrooms! I love seeing what you make! You can also post your pictures to my facebook page!
- 4 large boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt & pepper, each
- 8-12 slices prosciutto
- 1 tablespoon olive oil
Veggies & Sauce
- 1 tablespoon olive oil (15 ml)
- 1 medium red onion, thinly sliced
- 8 oz mushrooms, sliced
- 1 cup chicken stock (240 ml)
- 1/2 cup dry white wine (120 ml)
- 1 teaspoon gluten free all purpose flour
- Salt to taste
- Fresh thyme for serving, optional
- Preheat oven to 400°F/200°C.
- Mix together the oregano, thyme, garlic powder, salt and pepper in a small bowl to combine. Sprinkle the spice blend over all sides of the chicken.
- Wrap each chicken breast with 2-3 slices of prosciutto so that most of the chicken is covered.
- In a large, oven-safe skillet add 1 tablespoon of olive oil and bring to a medium high heat. When the oil is hot add the chicken to the skillet and cook each side for about 3-4 minutes until the prosciutto has crisped up. Remove the chicken from the pan and set aside on a plate.
- Add another tablespoon of oil to the skillet along with the sliced onions and cook about 4-5 minutes until the onion begins to soften. Add the mushrooms and keep cooking and stirring, about 3-4 minutes.
- Stir in the chicken stock and wine. Bring the mixture to a boil, then reduce down the temperature to maintain a simmer for about 5-7 minutes. Add the flour to the pan and mix into the sauce to thicken. For a thicker sauce, add another 1-2 teaspoons of flour. Taste and season the sauce with more salt if needed.
- Add the chicken back to pan then place the skillet in the oven and bake for 7-8 minutes until the chicken has fully cooked through (internal temp should be 165°F/74°C).
- Remove from the pan, let rest a few minutes before serving. Garnish with fresh thyme if desired and enjoy.
- For a thicker more gravy-like sauce mix in a full tablespoon (3 teaspoons) of flour.
- You can omit the white wine by using more chicken stock in it's place. If you leave out the wine I recommend adding at least 2 tablespoons lemon juice so you don't miss out on the acidity.
- Recommended but not 100% necessary: Before you wrap the chicken - tenderise the breast. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken.