chicken prosciutto recipe

The Best chicken prosciutto recipe

I’ve been making chicken prosciutto for years now, and it’s one of those rare recipes that feels both simple and special—like a hug in a pan. There’s something about the way the salty, tender prosciutto wraps around the juicy chicken that makes it feel indulgent without being heavy. It’s not just a dish; it’s a moment. My kids would beg for seconds, and honestly, I don’t blame them. The flavors are rich but balanced, the texture is perfect—crispy edges on the chicken, that perfect pull of the prosciutto when you bite into it. It’s that kind of dish that makes you feel like you’ve done something good with food, whether you’re serving it for a casual weeknight dinner or a little something extra for a weekend gathering.

Chicken prosciutto is also surprisingly healthy for someone who loves rich foods. The chicken is lean and packed with protein, and the prosciutto adds a burst of flavor without overpowering the meal. I’ve noticed my family’s energy levels stay steady after eating it—no sluggishness, just satisfaction. It’s not some gimmicky “light” recipe, but it’s not heavy either. My kids love it because it’s not boring; it’s got that little extra something that makes it feel special, and honestly, so do I. I’ve made it for holidays, for simple dinners, even for when I just want something that feels fancy without the fuss. It’s the kind of recipe that makes you feel like you’re doing something good for your body and your taste buds at the same time. Plus, it’s easy to prep ahead—marinate the chicken in the morning, and by dinner, it’s ready to go. No last-minute stress, just good food.

Chicken Prosciutto Pasta with Lemon Butter Sauce

4.7 from 1016 votes

A rich and flavorful dish featuring tender chicken breast poached in prosciutto-infused broth, paired with al dente pasta and a zesty lemon butter sauce. This elegant yet simple recipe highlights the natural sweetness of chicken and the salty depth of prosciutto.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup prosciutto (thinly sliced)
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)

For the Pasta

• 8 oz fettuccine or linguine
• Salt and black pepper (to taste)

For the Sauce

• 3 tbsp unsalted butter
• 2 tbsp fresh parsley (chopped)
• 1/2 cup heavy cream (optional)
• 1/4 cup grated Parmesan cheese

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add prosciutto slices and cook until crispy (about 3 minutes). Remove prosciutto and set aside.
2. 2 In the same skillet, add chicken breasts and cook for 5 minutes on each side until golden. Remove chicken and set aside. In the same skillet, add chicken broth, lemon zest, and minced garlic. Simmer for 5 minutes. Stir in prosciutto and cook for another 2 minutes. Remove from heat.
3. 3 Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. 4 In a bowl, mix butter, parsley, and heavy cream (if using). Season with salt and pepper. Stir in drained pasta and toss to coat evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
5. 5 Spoon the pasta mixture onto serving plates. Top with chicken breasts, drizzle with any remaining prosciutto broth, and sprinkle with grated Parmesan cheese.

🔧Equipment

• Large skillet
• Pot with lid
• Mixing bowls
• Knife and cutting board
• Pasta cooker or large pot
• Salad spinner (optional)
• Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28💛Saturated Fat: 18❤️Cholesterol: 120🧂Sodium: 1000🌾Total Carbs: 55🥦Dietary Fiber: 3🍬Sugars: 5🥩Protein: 45

📝Notes

For extra flavor, add a pinch of red pepper flakes or fresh herbs like basil or thyme to the sauce.,You can substitute chicken broth with a mix of water and vegetable broth for a vegetarian option.,Ensure chicken is cooked to an internal temperature of 165°F (74°C) to guarantee it is fully cooked.

This chicken prosciutto recipe is always a crowd-pleaser because it’s simple yet impressive enough to impress guests without taking forever to prepare. It’s perfect for family gatherings because the sweet, salty flavors of the prosciutto melt beautifully over tender chicken, making it a versatile dish that works well with a variety of sides—whether it’s a casual weeknight meal or a more formal occasion. Plus, it’s a great way to use up leftover prosciutto if you’ve got some stashed in the fridge.

❓ Frequently Asked Questions About Chicken Prosciutto Pasta with Lemon Butter Sauce

What is the difference between traditional prosciutto and chicken prosciutto?

Chicken prosciutto is a modern twist on traditional prosciutto, replacing the pork leg with chicken thighs. While classic prosciutto is cured with salt, sugar, and sometimes spices, chicken prosciutto often incorporates herbs like rosemary, garlic, and black pepper, as well as unique curing methods like dry brine or wet brine with wine or broth. The texture and flavor profile differ significantly—chicken prosciutto tends to be leaner, more tender, and infused with aromatic herbs, whereas pork prosciutto is richer and saltier.

How long does it cure chicken prosciutto, and what’s the best method?

Curing chicken prosciutto typically takes 10–14 days, though some recipes extend it to 21 days for deeper flavor. The best methods include dry brine (rubbing with salt, sugar, and spices, then refrigerating) or wet brine (soaking in a mixture of water, wine, broth, and seasonings). For a faster result, some use a vacuum sealer with a curing solution. After curing, the chicken should be rinsed, patted dry, and smoked or baked to develop its flavor.

Can I use bone-in or boneless chicken thighs for this recipe?

Yes, you can use either! Bone-in thighs are traditional for prosciutto because the bones add moisture and depth, but boneless thighs work too—just ensure they’re trimmed of excess fat. If using bone-in, remove the bones before curing for even seasoning. For extra tenderness, some recipes suggest trimming the skin slightly before curing, though it’s optional.

What’s the best way to smoke or cook chicken prosciutto after curing?

After curing, chicken prosciutto should be rinsed, patted dry, and cooked gently to avoid drying out. The best methods include: – Smoking at 225–250°F (107–121°C) for 2–3 hours with wood chips (hickory, apple, or cherry work well). – Baking at 350°F (175°C) for 20–25 minutes until crispy. – Pan-searing in a hot skillet with olive oil until golden. Avoid high heat or direct grilling, as it can make the meat tough. Let it rest for 5 minutes before slicing.

Does chicken prosciutto need to be aged like pork prosciutto?

No, chicken prosciutto doesn’t require aging like traditional pork prosciutto (which often ages for weeks or months). Since chicken is leaner and cooks faster, it’s best consumed within 1–2 weeks after curing and cooking. However, if you want extra flavor, you can briefly cold-smoke or dry-brine it for another 2–3 days before serving. Over-aging can make chicken prosciutto dry and tough.