Prosciutto Wrapped Chicken with Mushrooms
Prosciutto Wrapped Chicken is an easy and elegant dish for weeknights and special occasions. Seasoned chicken breasts and spinach wrapped in delicate prosciutto are seared crisp, then finished with a mushroom garlic sauce. It’s SO simple yet packed with incredible flavor. It’s gluten-free and perfect for Whole30, to boot!
If you’re looking for an elegant meal to add to your weeknight rotation or impress dinner party guests, look no further than this prosciutto-wrapped chicken. It may look like it requires sophisticated culinary skills, but it’s much easier to make than you may think.
I consider this masterpiece of a meal a cross between chicken saltimbocca and chicken marsala. The recipe starts similar to saltimbocca as seasoned chicken breasts are topped with a layer of fresh spinach and bundled in slices of succulent Italian prosciutto. From there, the chicken bundles are seared and finished in the oven with a marsala-esque sauce loaded with mushrooms and garlicky goodness.
In the end, the chicken is crispy on the outside and fall apart tender through the center. The rich mushroom sauce, however, truly sets these prosciutto-wrapped chicken breasts apart from the rest. It instantly upgrades the dish to a world-class restaurant-quality entree -that just so happens to be gluten-free, dairy-free, low-carb, and Whole30! 😋 Let’s cook!
Why You’ll Love This Recipe
- If you’re a fan of saltimbocca and marsala, you will love this fusion of flavors.
- It’s delicious served with various sides for weeknight dinners and fancy entertaining.
- It’s made with a short list of real food ingredients perfect for Whole30.
- It’s easy to make and even easier to eat!
Ingredients
- Chicken breasts – I like using organic boneless, skinless chicken breasts. They are naturally smaller, typically between 4 and 6 ounces. If your chicken breasts are larger, it’s best to cut them in half horizontally into even size cutlets before wrapping them in prosciutto.
- Baby spinach – I wanted to sneak in something green, so spinach leaves are tucked in between the chicken breasts and prosciutto.
- Prosciutto – This delicate Italian ham is dry-cured and typically served raw, but it’s SO good cooked and crispy. You can also make this with Jamon serrano (Spanish prosciutto). Just keep in mind that it isn’t as salty.
- Mushrooms & garlic – For the sauce, you will need white cremini mushrooms and/or baby bella mushrooms and plenty of freshly minced garlic.
- Chicken stock – This is the base of the mushroom sauce, so its quality will impact the final flavor of the dish. That said, use a good quality rich stock here.
- Lemon juice – Adding a touch of acidity to the sauce helps balance and tie the flavors together.
- Red wine vinegar – Enhances the sauce. You can also use sherry vinegar or white wine if you like.
- Herbs – Feel free to make this with dry or fresh herbs. Basil, parsley, and rosemary are perfect. Remember, the flavor in dried herbs is more concentrated, so be sure to taste before adjusting the seasonings.
- Spices– salt and freshly cracked pepper, to taste
How To Make Chicken Wrapped In Prosciutto
Step 1: Sauté mushrooms. Heat olive oil in a large pan. Add the garlic and mushrooms and cook, stirring often, until soft and golden (about 6 minutes). Remove from the pan, set aside, and try not to devour them!
Step 2: Assemble and sear chicken bundles. Pat the chicken dry with a paper towel and season with salt and pepper. Layer spinach leaves on top and wrap each piece with two slices of prosciutto. In the same pan, sear the bundles for 1 minute on each side.
Step 3: Top with mushroom sauce. Add mushrooms, broth, vinegar, lemon juice, and herbs to the pan. Simmer for 1-2 minutes.
Step 4: Finish in the oven. Drizzle a bit of olive oil over the top and bake in a 350°F preheated oven until the chicken juices run clear and the meat is cooked through (about 30 minutes, depending on size). Serve hot with your favorite sides. Enjoy!
Recipe Tips
- Brining is totally optional, but if you have the time to refrigerate the chicken breasts in a bowl of salt water overnight, it will make the meat even more tender and flavorful. However, using smaller chicken breasts results in tender, juicy chicken even without brining it since it cooks in a flavorful broth.
- Make sure the oil doesn’t get too hot before adding the mushrooms and garlic to the pan, or else they will scorch. The goal is to sauté the mushrooms until soft and aromatic gently.
- For the prosciutto to get crispy, your pan must be hot enough that the meat begins to sizzle and sear the moment it touches the pan.
- Be careful not to overcook. Chicken is finished when the internal temperature reaches a safe 165°F.
Variations & Serving
Chicken thighs or pork: Feel free to wrap boneless, skinless chicken thighs or boneless pork tenderloin chops in prosciutto instead of chicken breasts. Adjust the baking time as needed.
Cheese: Feel free to sneak a layer of cheese between the chicken breasts and spinach leaves before wrapping them in prosciutto. Freshly shredded mozzarella, parmesan, and swiss cheese are great options.
Serving: Prosciutto-wrapped chicken with mushroom sauce is fantastic served over mashed potatoes, cooked pasta, couscous, rice, cauliflower rice, quinoa, polenta, and more. Add some green to the plate with fork-tender veggies like asparagus, broccoli, and green beans.
Storing & Freezing
Storing: Keep leftovers in a shallow glass airtight container in the fridge for 2-3 days. The best way to reheat is in a pan over medium heat until the chicken and mushrooms are warmed through. Add a splash of chicken broth to the pan to keep the chicken moist as it heats.
Freezing: I don’t suggest freezing these leftovers. However, you can wrap the chicken pieces in prosciutto and freeze them uncooked in an airtight container for 2-3 months. Let thaw in the fridge overnight, then let the pieces stand at room temperature for 15-20 minutes before following the rest of the recipe as instructed.
Recipe FAQ
The timing will vary depending on the size of the chicken breast, but if they are between 4-6 ounces each, baking at 350°F for 30 minutes is a good place to start. For precisions, use a meat thermometer and check that the internal temperature reaches 165°F.
More Pork-Wrapped Recipes You’ll Love
- Bacon-Wrapped Stuffed Dates
- Smoked Bacon Wrapped Shrimp
- Bacon Wrapped Green Beans
- Prosciutto & Cheddar Wrapped Apples
- Bacon Wrapped Stuffed Chicken
- Bacon Wrapped Venison
Prosciutto Wrapped Chicken with Mushrooms
Ingredients
- 4 tbsp extra virgin olive oil divided
- 2 garlic cloves minced
- 8 oz mushrooms sliced
- 6 small organic chicken breasts (about 4 oz each)
- salt & freshly cracked pepper to taste
- 1/2 cup baby spinach leaves stems removed
- 12 slices prosciutto ham (about 1/2 ounce per slice)
- 1 cup chicken stock or broth (stock has more flavor, so I prefer it here)
- 1 tbsp lemon juice fresh
- 1 tsp dried basil You can use fresh herbs, just adjust amount to taste
- 1/2 tsp dried parsley
- 1/2 tsp dried rosemary
- 1 tsp red wine vinegar
Instructions
- Preheat oven to 350 degrees F.
- Heat 2 tbsp of olive oil in a large saute pan (use a large oven-proof skillet if you have one for an easier process) and cook garlic and mushrooms until soft and golden, about 6 minutes, stirring frequently. Set aside.
- Heat the remaining 2 tbsp olive oil in your saute pan.
- Assemble the chicken bundles by first seasoning each chicken breast with salt and pepper and then lay a few pieces of spinach on top of each piece. Wrap each chicken breast with 2 slices of prosciutto.
- Place into the hot oil and sear about 1 minute on each side.
- If using an oven proof skillet: Add mushrooms, broth, vinegar, lemon juice, and herbs to the pan. Simmer 1-2 minutes. Drizzle chicken bundles with a little olive oil and bake in preheated oven for about 30 minutes.
- If using a baking dish: Place chicken bundles into a 7×11 baking dish. Pour mushrooms and garlic back into the saute pan and add chicken broth, vinegar, lemon juice and herbs. Simmer about a minute and pour mixture over chicken breasts. Drizzle chicken bundles with a little olive oil and bake in preheated oven for about 30 minutes.
Notes
- Brining is totally optional, but if you have the time to refrigerate the chicken breasts in a bowl of salt water overnight, it will make the meat even more tender and flavorful. However, using smaller chicken breasts results in tender, juicy chicken even without brining it since it cooks in a flavorful broth.
- Make sure the oil doesn’t get too hot before adding the mushrooms and garlic to the pan, or else they will scorch. The goal is to sauté the mushrooms until soft and aromatic gently.
- For the prosciutto to get crispy, your pan must be hot enough that the meat begins to sizzle and sear the moment it touches the pan.
- Be careful not to overcook. Chicken is finished when the internal temperature reaches a safe 165°F.
Nutrition
*This post was originally published March 15, 2013 and has been updated throughout.
- Mango Protein Shake - July 22, 2024
- Guacamole Puking Pumpkin - July 15, 2024
- Air Fryer Peach Crisp - July 10, 2024
This chicken recipe looks delicious and perfectly savory.
Thank you Kathy!
I made this last night and my husband and kids loved it.
I’m so happy that you enjoyed the recipe! 🙂
Amazing! All of my favorites blended together. Perfect!
I would like to make this in advance. Is the sear a must, or can I make the bundles in advance put in the fridge & pour the mushroom mixture on right before I put it in the oven?
It would be fine to do it that way, too. Should still have a lot of flavor and turn out delicious. 🙂
I bought thin sliced chicken breasts inadvertently. I guess around 4 oz each. How much less time should I cook the chicken in the oven?
I don’t recommend doing this recipe with thin sliced because they’re very hard to wrap with the prosciutto. But I had mushrooms and prosciutto in the fridge that would go bad shortly and wanted to use them up. Your recipe sounds delicious, but it might be a tad messy with the thin sliced.
Hi Kimmie! Yes, the cutlets will be harder to wrap, but you could try rolling them up and wrapping them and securing with a skewer. I haven’t tested the recipe with the thin cuts, but I would just cook them for around 20 minutes and test with a meat thermometer to make sure that they reach a safe 165 degrees F. Let me know if you try it this way!