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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.
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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
Ingredients
- 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
Instructions
- 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.
Notes
Store leftovers in an airtight container or covered pyrex, in the refrigerator, for 3-4 days.
REHEAT:
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.
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