Prosciutto-Wrapped Chicken Breasts in Mushrooms Sauce Recipe
Prosciutto-Wrapped Chicken Breasts in Mushroom Sauce is my go-to when I want a great Sunday dinner or holiday dinner without much trouble. It’s simple to make, yet ridiculously packed with flavor—big recommendation from me.
Why Will You Love this Recipe?
- Weeknight-easy, dinner-party fancy. You’re wrapping tender chicken in salty prosciutto and letting the pan do the heavy lifting. It tastes special with very little effort.
- Deep, cozy flavors. The mushroom–white wine pan sauce is silky, savory, and spoon-licking good. It turns simple chicken into something that feels restaurant-worthy.
- Flexible and forgiving. Thin cutlets cook quickly and stay juicy under the prosciutto. If your pieces are thicker, a couple extra minutes in the pan does the trick.
Recipe Variations
- Swap the wine. Use chicken broth with a squeeze of lemon if you’re skipping wine. You’ll still get brightness and a lovely, glossy sauce.
- Add cream or cheese. Stir in 2 tbsp heavy cream or finish with a sprinkle of grated Parmesan. It makes the sauce extra lush and crowd-pleasing.
- Herb it up. Thyme is classic, but rosemary or Italian seasoning works too. Fresh parsley at the end adds pop and color.
Tools You’ll Need
- Large deep skillet with lid (optional). A roomy pan gives the chicken space to crisp. A lid helps if you need an extra minute to finish cooking through.
- Tongs and a wooden spoon. Tongs make flipping tidy, and the spoon is perfect for scraping up those tasty browned bits.
- Sharp knife and cutting board. You’ll want thinly sliced mushrooms and finely chopped onion. Clean cuts mean faster, even cooking.
FAQ
Can I freeze it?
Yes, but freeze the cooked chicken separately from the sauce for best texture. Reheat gently and whisk a splash of broth into the thawed sauce to bring it back.
How do I store leftovers?
Store in an airtight container up to 3 days in the fridge. Reheat on low in a skillet with a bit of water or broth until warmed through.
How long does it last?
In the fridge, it’s happiest for 2–3 days. If you plan longer storage, freeze portions up to 2 months.
What can I serve with it?
Mashed potatoes, buttered noodles, or rice soak up all that sauce. A crisp green salad or steamed green beans balances the richness.
Is it suitable for keto, gluten-free, dairy-free, or paleo?
It’s naturally low-carb and can be keto if you replace the flour with almond flour or omit it and reduce the sauce longer. For gluten-free, use a 1:1 gluten-free flour or cornstarch slurry; for dairy-free, you’re good as-is unless you add cream; for paleo, skip the flour and wine, and use extra broth with a longer reduction.
Can I use chicken thighs instead of breasts?
Absolutely—boneless, skinless thighs are great. Add a couple extra minutes per side and cook to 165°F internal.
Do I need to pound the chicken?
If your cutlets aren’t thin, a quick pound to even thickness helps them cook evenly. Aim for about 1/2 inch thick.
Other Recipes You’ll Love
- Ricotta and Spinach Gnudi
- Creamy Chicken Breast With Mushrooms
- Deep Fried Mushrooms
- Bacon-Wrapped Chicken Tenders From The Oven
- Savory Zucchini Crepes with Prosciutto
- Leek And Pancetta Quiche
- Instant Pot Beef Stroganoff
- Simple Creamy Mushroom Sauce
Prosciutto-Wrapped Chicken Breasts in Mushroom Sauce
Ingredients
Chicken
- 5 thin chicken breast cutlets about 1.1 lb
- 3.5 oz thinly sliced prosciutto
- Salt black pepper, garlic powder (to season chicken)
- 2 tbsp olive oil (8-10 slices)
Mushroom & White Wine Sauce
- 1 large yellow onion finely chopped
- Salt black pepper
- 1 tsp dried thyme
- 10.5 oz cremini or white mushrooms thinly sliced
- 1/3 cup dry white wine
- 1/2 cup water or chicken broth
- 1 tbsp all-purpose flour
Instructions
- Season & wrap. Pat chicken dry and season both sides with salt, pepper, and a light sprinkle of garlic powder. Wrap each cutlet in a slice (or two) of prosciutto, overlapping to cover.
- Sear the chicken. Heat olive oil in a large deep skillet over medium to medium-high heat. Sear chicken 2–3 minutes per side until prosciutto is crisp and chicken is cooked through (165°F); transfer to a plate.
- Cook the aromatics. In the same skillet over medium heat, add onion. Sprinkle a pinch of salt and cook 3–4 minutes, stirring and scraping up browned bits.
- Add mushrooms & thyme. Stir in mushrooms, a pinch of salt and pepper, and thyme. Cook 3–4 minutes until the mushrooms start to soften and give off liquid.
- Deglaze with wine. Pour in white wine and simmer 2 minutes, stirring to reduce the alcohol edge and concentrate flavor.
- Thicken the sauce. Whisk flour into water until smooth, then pour into the pan. Simmer 2–3 minutes, stirring, until the sauce thickens and turns glossy; adjust salt and pepper.
- Finish. Return chicken and any juices to the skillet, nestling pieces into the sauce. Warm 1–2 minutes and serve.
