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Prosciutto wrapped chicken is already delicious, but what makes the chicken and prosciutto combo even better? Adding filling! This prosciutto wrapped stuffed chicken recipe with goat cheese and sun-dried tomatoes is crisp on the outside and juicy inside. It’s bound to become one of your new favorite chicken recipes.
This dish is nice enough to serve to guests, but easy enough for a quick dinner. Win for everyone.
What Is Prosciutto Wrapped Chicken?
This chicken prosciutto recipe features a stuffed chicken breast with a simple filling and then everything is wrapped with slices of prosciutto. Not only does the prosciutto add great flavor to the chicken, but it also helps keep the chicken juicy and the filling from sneaking out while baking. For a similar flavor without the oven, try this sun dried tomato chicken on the stovetop instead!
How To Make Prosciutto Wrapped Stuffed Chicken
Chicken wrapped in prosciutto ham looks fancy, but it’s just as easy as bacon wrapped chicken breasts. Here’s how to make prosciutto wrapped chicken breast:
- Brine chicken. Place the chicken breasts into a large bowl with enough water to cover them. Add sea salt and stir to mostly dissolve. Let sit at room temperature or for up to a day in the fridge. (I start most of my chicken breast recipes this way – see the original juicy baked chicken breast here that uses this method!)
- Make filling. In a small bowl, mix together goat cheese, sun-dried tomatoes, minced garlic, and fresh thyme leaves.
- Prep chicken. Season with salt and pepper on both sides. Cut a slit horizontally in each chicken breast, being careful to not cut all the way through. You want to essentially make a pocket.
- Stuff. Stuff the inside with the goat cheese mixture and press lightly to keep the filling together.
- Wrap. Lay out 3 slices of prosciutto flat (or 4 slices if the breasts are large) slightly overlapping. Place a stuffed chicken breast on top upside down (nicer side should be facing down as this will be the top) and wrap in prosciutto, covering all sides, including the slit.
Place into a 9×13 baking dish, preferably with the prosciutto ends mostly tucked underneath.
- Bake. Wrap the remaining chicken pieces in prosciutto and place into the baking dish so that the pieces are not touching, or barely touching. Bake.
- Rest. Rest for 5 minutes, then slice against the grain.
Chicken and Prosciutto FAQs
Can you make it without filling?
Yes, you can. Simply brine, wrap the chicken in prosciutto, and bake as directed.
But, I hope you’ll try the filling at least once. It’s delicious and not hard at all!
Can you use chicken thighs?
You can, but you won’t be able to stuff them. The baking time will vary as well – it will take a bit less time for skinless thighs, and more time for bone-in thighs.
I recommend using ones without skin, since we are wrapping the chicken in prosciutto.
Chicken and Prosciutto Storage Instructions
Can you make it ahead?
Yes, you can prep things ahead, but I would recommend baking right before serving for best results. Here are the parts you can do ahead:
- Brine the chicken (for up to a day)
- Mix up the goat cheese filling
- Stuff the chicken and wrap in prosciutto
When you’re ready to eat, just pop it in the oven!
How to store chicken with prosciutto and cheese
Store it in the refrigerator for 2-3 days.
Can you freeze prosciutto wrapped stuffed chicken?
Yes, you can also freeze this chicken for 2-3 months. It’s best to freeze before baking (to avoid dry chicken), and let it thaw in the fridge before you bake it.
Reheating instructions
For best results, reheat any leftover baked chicken with prosciutto and cheese in the oven at 350 degrees just until warm. The microwave also works, but is more prone to drying it out.
If you are intentionally making it ahead, it’s best to avoid baking and just bake once (using the oven temperature and time on the recipe card below) when you are ready to eat.
What To Serve With Baked Prosciutto Wrapped Chicken Breast
All this chicken stuffed with prosciutto and goat cheese needs is a low carb side dish:
- Roasted Asparagus – Ready in just 20 minutes and a reader favorite!
- Keto Mashed Cauliflower – Find the secret to silky smooth mashed cauliflower, you’ll make it this way forever!
- Oven Roasted Veggies – Can’t go wrong with roasted veggies, here’s my guide for perfect keto roasted veggies.
- Sauteed Zucchini – Butter, garlic, and zucchini… and it’s ready in 10 minutes!
- Whole Roasted Cauliflower – Serving this meal to guests? Add this show-stopper side to really impress.
Tap the links below to see the items used to make this recipe.Tools To Make
- Ceramic Baking Dish – Take this chicken prosciutto recipe from oven to table with a nice ceramic baking dish.
- Instant Read Meat Thermometer – The best way to tell if your chicken prosciutto recipe is cooked through is to use a meat thermometer. This is my favorite one as it reads super quickly and accurately.
Chicken With Prosciutto And Cheese
Prosciutto Wrapped Chicken Breast Recipe
A flavorful, EASY prosciutto wrapped chicken recipe! Chicken and prosciutto with sun-dried tomato goat cheese filling looks fancy, but needs only 15 minutes prep time.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Chicken:
Seasoning:
Filling:
Wrap:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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To brine the chicken breasts, place them in a large bowl with enough water to cover them. Add sea salt and stir to mostly dissolve. Let sit for 10 minutes at room temperature, or for up to a day in the refrigerator.
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Meanwhile, preheat the oven to 450 degrees F (232 degrees C).
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Season both sides of the chicken breasts with salt and pepper.
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In a small bowl, mix together the goat cheese, sun-dried tomatoes, minced garlic, and fresh thyme leaves.
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Cut a slit horizontally in each chicken breast, not cutting all the way through, to form a pocket. Stuff the inside with the goat cheese mixture and press lightly to prevent filling from falling out.
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Lay out 3 slices of prosciutto flat (or 4 slices if your chicken breasts are large), slightly overlapping. Place a stuffed chicken breast on top upside down (so that the nicer looking side is face down) and wrap in prosciutto, covering all sides, including the slit. Place into a 9x13 baking dish, preferably with the prosciutto ends mostly tucked underneath.
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Wrap the remaining chicken pieces in prosciutto and place into the baking dish, so that the pieces are not touching or just barely touching.
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Bake for 18-20 minutes, until cooked through or internal temperature reaches 165 degrees F(74 degrees C). Rest for 5 minutes before serving.
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Recipe Notes
Serving size: 1 prosciutto wrapped chicken breast
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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13 Comments
Lisa C
0Looks delicious. Can you use another type of cheese? and If so, any particular type?
Wholesome Yum A
0Hi Lisa, Some substitutes for goat cheese include cream cheese, feta cheese, ricotta cheese, or cottage cheese.
Rachel
0Hi, just came across your recipe, it looks delicious! Question— did you put butter in your baking dish before putting chicken down? It doesn’t mention greasing the pan or anything but one picture looks like they are sitting in some sort of butter/ thyme?
Thanks!
Wholesome Yum A
0Hi Rachel, I did not use butter for this recipe. I use a nonstick baking dish, but if your sticks, I would grease the baking dish. What you see in the picture is after it is finished cooking (the juices etc from the chicken).
Kimberley Demarest
0This looks great! I have made prosciutto wrapped chicken a lot for my husband but love the idea of adding cheese and sun-dried tomatoes. Quick Question, could this be frozen then made up at a later date?
Wholesome Yum D
0Hi Kimberley, You can freeze the chicken for 2-3 months. It’s best to freeze before baking (to avoid dry chicken), and let it thaw in the fridge before you bake it.
Keri DiStefano
0I enjoyed this dish so much. The tender chicken and crisp outside… I certainly will use brine from now on. \😁/!! Thank You for sharing your walk with Keto. It’s given me an amazing start
Cheryl
0Delicious! My husband, daughter and I really enjoyed this recipe. I left out the sun-dried tomatoes because none of us like them. Whenever I try a new recipe, I know my husband really likes it when he tells me “you can make this again.”
Donna
0What kind of sun-dried tomatoes do you recommend? In a jar with oil, canned or in a package?
Wholesome Yum M
0Hi Donna, Jarred sun-dried tomatoes works great! I also have a recipe for homemade sun-dried tomatoes that will work well too.
Lisa
0That looks awesome!
Diana Johnson
0Wow I just LOVE this recipe! The flavors go together so well. Thanks for the tip on brining the chicken breasts. I always forget to do that.
wilhelmina
0Just pure deliciousness! Love this easy upgrade to a plain chicken dinner!