chicken and prosciutto recipe

The Best chicken and prosciutto recipe

Chicken and prosciutto is one of those dishes that feels like a warm hug for my whole family—simple enough to make every day, but special enough to impress when we’re hosting guests or just treating ourselves after a long week. There’s something about the salty, tender bite of prosciutto wrapped around perfectly cooked chicken that makes it feel indulgent without being heavy. My kids—especially my teenage son who’s always picky about protein—will eat it straight from the pan or on a bed of greens, and my husband always says it’s the only thing he’ll eat when he’s traveling because it’s so easy to reheat and just as good the next day. It’s that kind of dish that balances flavor and practicality, making it a staple in my meal prep rotation.

I love how this recipe lets the natural flavors shine without relying on excessive sauces or heavy sides. The prosciutto adds a rich, salty depth that pairs beautifully with the juicy chicken, and the herbs and lemon brighten it up just enough to feel fresh. Plus, chicken is one of those lean proteins that’s packed with protein and vitamins, making it a smart choice for everyday meals. It’s not just good for us—it’s good for the kids too, especially when we serve it with roasted veggies or a simple arugula salad. And because the prosciutto cooks quickly, we can make a big batch and have leftovers ready for lunch the next day without any fuss. It’s the kind of recipe that feels like a little treat, but it’s also so easy to fit into a busy schedule. My family might not always think it’s “special,” but it’s always a hit.

Grilled Chicken with Prosciutto-Wrapped Prosciutto Chicken

4.9 from 541 votes

A delicious and elegant dish featuring tender grilled chicken breast wrapped in prosciutto, paired with a light tomato-based sauce. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 slices prosciutto (about 1 oz each)

For the Sauce

• 1 cup marinara sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper to taste

Extras

• Fresh basil leaves (for garnish)
• Grated Parmesan cheese (optional)
• 1 tbsp balsamic glaze (optional)

👨‍🍳Directions

1. 1 Preheat your grill to medium-high heat (around 375°F/190°C).
2. 2 In a small bowl, mix marinara sauce, minced garlic, olive oil, oregano, salt, and pepper.
3. 3 Place each chicken breast on a plate. Wrap each breast tightly with a slice of prosciutto, securing with toothpicks if needed.
4. 4 Brush the marinara mixture evenly over the prosciutto-wrapped chicken breasts.
5. 5 Place the chicken on the grill and cook for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and the prosciutto is slightly charred.
6. 6 Remove from the grill and let rest for 5 minutes. Garnish with fresh basil and grated Parmesan if desired. Serve with a drizzle of balsamic glaze.

🔧Equipment

• Grill or grill pan
• Mixing bowl
• Knife and cutting board
• Measuring spoons
• Tongs
• Plates

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 850mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 12g🥩Protein: 35g

📝Notes

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This chicken and prosciutto recipe is always a crowd-pleaser because it’s simple yet impressive—no fancy techniques required, just great flavor that feels special. It’s perfect for family gatherings because it’s hearty enough to hold up under plates of sides while still being light enough to let everyone enjoy it without feeling weighed down. Plus, the prosciutto adds that perfect balance of salty richness that makes even basic ingredients feel like a celebration.

❓ Frequently Asked Questions About Grilled Chicken with Prosciutto-Wrapped Prosciutto Chicken

1. What is the traditional method for cooking chicken with prosciutto in Italy?

The traditional method involves sautéing prosciutto directly on the chicken—either in the oven or on the stovetop—without cutting the prosciutto into strips. The prosciutto is placed over the chicken breast or thigh, then cooked until the prosciutto is crispy and the chicken is fully cooked. This technique is called “cotto a pezzo” (cooked in one piece) and is a hallmark of Italian cuisine, particularly in dishes like Pollo alla Cacciatora or Pollo con Prosciutto.

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2. Can I substitute prosciutto for another type of cured meat in this recipe?

While prosciutto is the classic choice, you can experiment with other thinly sliced cured meats like bacon, pancetta, or even smoked ham, but keep a few things in mind: – Bacon (especially thick-cut) may overpower the chicken, so use it sparingly. – Pancetta works well but may need extra crisping time. – For a lighter touch, try thinly sliced prosciutto crudo (raw prosciutto) and cook it separately to avoid sogginess. – Avoid salami or pepperoni, as they have too much fat and seasoning.

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3. How do I ensure the chicken stays moist while cooking with prosciutto?

The key to juicy chicken when cooking with prosciutto lies in: – Brining or marinating the chicken (10–15 minutes in saltwater or a light marinade) to retain moisture. – Cooking it low and slow (180–190°F/82–88°C for poultry) to prevent drying out. – Not overcrowding the pan—cook in batches if needed to allow even heat distribution. – Brushing prosciutto directly onto the chicken (instead of layering it) to avoid excess fat. – Resting the chicken (5–10 minutes after removing from heat) before serving to redistribute juices.

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4. What’s the best way to handle prosciutto if it’s too soft or greasy?

If the prosciutto is mushy or too fatty, here’s how to fix it: – Pat it dry with paper towels before placing it over the chicken to remove excess moisture. – Use a thin layer—only a few slices over the chicken, not a thick blanket. – Pre-cook it separately (e.g., pan-fry until crispy) and then place it over the chicken for a crispy finish. – Choose higher-quality prosciutto (e.g., Parma or San Daniele) that has less fat and a firmer texture. – Reduce cooking time—overcooking turns prosciutto greasy; aim for 10–15 minutes total for crispiness.

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5. Can I make this dish ahead of time and reheat it?

Yes, but with caution: – Make ahead: Assemble the dish (chicken + prosciutto) up to 1 day ahead, then refrigerate. – Reheating: Warm the chicken and prosciutto in a 300°F (150°C) oven for 10–15 minutes, turning occasionally, to crisp the prosciutto without drying the chicken. – Alternative: Serve the chicken cold with a warm prosciutto crostini (toasted bread with prosciutto slices) for a lighter presentation. – Avoid microwaving—it can make the prosciutto soggy. If microwaving is necessary, use a low setting and cover with a damp paper towel.