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Perfectly seasoned, Prosciutto-wrapped chicken over creamy, cheesy, lemony orzo makes for a fabulous weeknight meal! This dish is a complete dinner layered with textures and Italian flavors…it's sure to be a crowd-pleaser you'll make on repeat!
Nothing is tastier or easier than a one-skillet meal that doesn't require any extra sides or fuss after it's put together. It's hearty, warming, and perfect for cooler weather. This dish is full of Northern-Italian inspired flavors, and the best thing? It just looks elegant and fancy, while not requiring too much work to put together.
What ingredients do I need to make Prosciutto Wrapped Chicken?
Chicken breasts - It's best to use a thick chicken breast so that it stays nice and juicy. If you opt for a thin or butterflied chicken breast, you'll need to adjust the cooking time a bit so that they don't dry out! Boneless, skinless chicken thighs also work if you don't like breasts!
Prosciutto - Adds a nice salty flavor, crispiness and keeps the chicken juicy while cooking. If you don't have Prosciutto, thinly sliced bacon will do just as well.
Spices - Pepper, salt, garlic powder, onion powder, thyme, red pepper flakes, and paprika. Mix all the spices together to season your chicken breasts and add a nice depth of flavor.
Olive oil - For searing the chicken and adding flavor.
Lemon - To deepen the flavor and add some citrus-y interest.
Garlic - Garlic adds flavor and health benefits.
Shallot - Shallot has a wonderful, mild flavor and really makes the dish! If you don't have a shallot, you can use ½ small yellow onion.
Orzo - A delicious, rice-shaped pasta to make this a complete meal.
Butter - For flavor and creaminess.
Broth or stock - Chicken, works best, but vegetables will also work.
Heavy cream - For creaminess. If you don't like to use heavy cream, half-and-half or whole milk also works well.
Parmesan - Freshly grated is best; it melts nicely and tastes better.
White wine - This is for more depth of flavor, and be sure to use a dry white wine (pinot grigio or sauvignon blanc). If you don't have/don't drink wine, go ahead and substitute it for more broth.
Capers - These are tangy and briny, much like green olives, but they're a bit tastier. They're bold in their flavor, but they really work in this dish, and they taste incredible with chicken.
How do you make Prosciutto Wrapped Chicken?
- 1 - Preheat your oven to 400 degrees Fahrenheit.
- 2 - Season and wrap your chicken breasts in Prosciutto.
- 3 - Sear the breasts for 3-5 minutes on each side in some olive oil, in an oven-safe dish. Set them aside.
- 4 - Don't clean the pan, add the minced garlic, lemon, and shallot to the pan, saute for 1-2 minutes.
- 5 - Add the orzo and butter, and saute for another minute. Just until the butter melts.
- 6 - Add the broth, heavy cream, parmesan, wine, and capers. Return the chicken to the pan. Bake until the chicken is cooked through.
Prosciutto Wrapped Chicken
- 3 chicken breasts 2.25 lbs chicken
- 3 slices Prosciutto
- ½ tsp pepper
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp thyme
- ¼ tsp paprika
- ¼ tsp red pepper flakes
- 3 tbsp olive oil extra virgin
- 1 lemon cut into thin wedges
- 2 cloves garlic minced
- 1 shallot minced
- 1 cup orzo
- 2 tbsp butter
- 2 cups broth or stock chicken preferably, or vegetable
- ½ cup heavy cream
- ½ cup parmesan freshly grated
- ¼ cup white wine dry, pinot grigio or sauvignon blanc
- 3 tbsp capers rinsed
- Preheat the oven to 400 degrees Fahrenheit.
- Mix the spices together and evenly coat the chicken breasts with the mixture. Then wrap each breast in Prosciutto.
- Add olive oil to a deep medium-sized, oven-safe pan (or dutch oven) over medium heat, and sear the chicken breasts for 3-5 minutes on each side. Or until the Prosciutto and chicken looks crispy and golden. Remove the chicken from the pan, set them aside on a plate.
- Turn the heat down to medium-low. Add the lemon wedges, garlic, and shallot. Saute for 1-2 minutes until fragrant. Add the butter and orzo and saute until the butter melts.
- Add the broth, heavy cream, parmesan, white wine, and capers.
- Return the chicken to the pan and transfer to the preheated oven for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
Store leftovers in an airtight container or covered pyrex, in the refrigerator, for 3-4 days.
To reheat in the microwave: add a few drops of water to your microwave-safe dish and cover, microwave on high for 3 minutes or until warmed throughout.
To reheat in the oven: Preheat your oven to 375 degrees Fahrenheit. Add leftovers to an oven-safe dish with a splash of water, white wine, or milk, cover the dish with foil and heat for 15 minutes, or until warmed throughout.
To reheat on the stove: Add leftovers to a pan with olive oil or butter, a splash of milk (or water or wine), cover with foil, and warm over medium heat for 5-8 minutes.