Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy Prosciutto Wrapped Chicken Looks Fancy, But It’s So Easy
Prosciutto wrapped chicken is already a delicious combo, but I like to take it a step further by stuffing it with creamy goat cheese, sun-dried tomatoes, garlic, and herbs. It turns out juicy on the inside, crisp on the outside, and so full of flavor. Here’s what makes it one of my go-to chicken recipes:
- Rich, savory flavor – The salty prosciutto, creamy goat cheese, and sweet sun-dried tomatoes hit all the right notes. It’s buttery, garlicky, and a little tangy, just like the flavors in my sun dried tomato chicken, but baked instead of pan-seared.
- Just 7 ingredients – No long list or fancy steps here. I can usually throw this together with ingredients I already have.
- So easy to make – It might look fancy, but this recipe is simple enough for a weeknight dinner. The prosciutto wraps everything up neatly, with no toothpicks or mess, and helps keep the chicken juicy. Prep takes about 15 minutes and it bakes in under 20.
Whether you’re cooking for guests or just want to treat yourself, this one’s a keeper. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my chicken wrapped in prosciutto recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I used boneless skinless chicken breasts, since they’re easy to stuff. You can use thighs if you want, but skip the skin and keep in mind the bake time will change.
- Prosciutto – I usually use 3 slices per chicken breast, but if they’re big, you might need 4 to cover everything. Pancetta or thinly sliced serrano ham would work too.
- Goat cheese – I love the tangy flavor it adds, but if you’re not a fan, cream cheese or even ricotta will still give you that creamy texture.
- Sun-Dried Tomatoes – I usually make my own because they taste so much better than store-bought, but either kind will work. Just be sure to chop them small so they mix in evenly.
- Fresh Thyme – It adds a subtle earthy flavor, but if I’m out, I just swap in a small pinch of dried thyme, basil, fresh sage, or use Italian seasoning in a pinch.
- Garlic – I use fresh minced garlic for the best flavor, but about 1/2 teaspoon garlic powder or 1 teaspoon of the jarred stuff works too.
- Sea Salt & Black Pepper
How To Make Prosciutto Wrapped Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Brine the chicken. Fill a big bowl with water, stir in some salt, and let the chicken brine while you prep everything else.
- Make the filling. Mix together the goat cheese, sun-dried tomatoes, garlic, and thyme in a small bowl until it’s nice and creamy. Then, pat the chicken dry and sprinkle both sides with salt and pepper.
- Stuff the chicken. Slice a pocket into each chicken breast, spoon in the filling, and press the sides together gently so it stays put.
- Wrap it in prosciutto. Lay out a few slices of the prosciutto, place the chicken on top (nicer side down), and wrap it up tightly. I like to tuck the ends under so they stay in place.
- Bake prosciutto wrapped chicken. Place all the wrapped chicken in a baking dish with a little space between each piece, then pop it in the oven until the prosciutto is crisp and the chicken is cooked through.
My Recipe Tips
- Don’t skip the brine. It only takes a few minutes, but it makes a big difference in keeping the chicken juicy and flavorful. I do this almost every time I cook chicken breasts.
- Let the goat cheese soften a bit. If it’s too cold, it’s harder to mix and stuff. I usually leave it on the counter while I prep everything else.
- Tuck the prosciutto ends underneath. This helps keep the whole thing sealed and keeps the filling from sneaking out while it bakes.
- The easiest way to know if your chicken prosciutto recipe is done is to use a meat thermometer. It should reach 165 degrees F in the thickest part. I use this thermometer because it’s quick and really accurate.
- You can totally make it without the stuffing. Just brine, wrap, and bake. But I really hope you try it with the filling at least once… it’s so good and honestly super easy!
- Rest before slicing. I know it’s tempting to dig in right away, but letting the chicken sit for a few minutes helps the juices stay put.
Prosciutto Wrapped Chicken
Prosciutto wrapped chicken stuffed with goat cheese and sun-dried tomatoes—easy to make, full of flavor, and perfect for dinner any night.
Remove Ads
Ingredients
Tap underlined ingredients to see the ones I use.
Chicken:
Seasoning:
Filling:
Wrap:
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
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.
-
Meanwhile, preheat the oven to 450 degrees F (232 degrees C).
-
Season both sides of the chicken breasts with salt and pepper.
-
In a small bowl, mix together the goat cheese, sun-dried tomatoes, minced garlic, and fresh thyme leaves.
-
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.
-
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 9×13 baking dish, preferably with the prosciutto ends mostly tucked underneath.
-
Wrap the remaining chicken pieces in prosciutto and place into the baking dish, so that the pieces are not touching or just barely touching.
-
Bake for 18-20 minutes, until cooked through or internal temperature reaches 165 degrees F(74 degrees C). Rest for 5 minutes before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 prosciutto wrapped chicken breast
- Tips: Check out my recipe tips above to help you lock in moisture, pack in flavor, and make this prosciutto wrapped chicken come out just right every time.
- Serving ideas: See my serving ideas below for easy veggie sides, satisfying starches, and fresh salads to pair with prosciutto wrapped chicken.
- Store: Keep leftovers in the fridge for 2-3 days.
- Meal prep: You can brine the chicken, mix the filling, and even wrap it ahead. Just bake it fresh for the best texture.
- Reheat: I like to reheat it in the oven at 350 degrees just until warm so the prosciutto stays crisp. The microwave works too, just be careful not to overdo it.
- Freeze: You can freeze it before baking for up to 3 months. Thaw in the fridge, then bake when you’re ready.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Prosciutto Wrapped Chicken
Serving Ideas
This dish is super versatile, so you’ve got plenty of options for what to serve with it. Here are a few of my go-to sides to round out the meal:
- Veggies – I usually roast asparagus, mixed veggies, or whole cauliflower at the same time. If I’m in a hurry, sautéed zucchini on the stovetop works great too.
- Starches – I love serving it with mashed cauliflower or cauliflower rice to soak up the extra flavor. But my girls always ask for crispy air fryer potatoes.
- Salads – I like to pair this prosciutto wrapped chicken with my arugula salad or cucumber tomato avocado salad. They both add a fresh, light contrast.
24 Comments
Roberta
0I haven’t tried recipe. Isn’t prosciutto salty? Recipe calls for adding salt. On salt restricted diet. Will this be to much salt? Can I leave out adding salt?
Maya | Wholesome Yum
0Hi Roberta, Yes, prosciutto is salty but I still recommend salting the chicken. You can leave it out if you need to for dietary reasons, though.
Eleni Tsialafos
0Hi. Looks like a wonderful recipe and Im going to make it. Just wanted to know, no broth in pan or water, just chicken? Thank you.
Maya | Wholesome Yum
0Hi Eleni, That’s correct, I don’t add any liquid to the pan. You can if you like for extra moisture, but it will make your prosciutto softer.
Dianne
0looks delicieous
Maya | Wholesome Yum
0Thanks, Dianne! Please let me know what you think when you try it. 🙂
Cheryl
0What’s the minimum amount of time to brine?
Maya | Wholesome Yum
0Hi Cheryl, I’ve done as little as 10 minutes and it still improves the texture of the chicken. But the longer you brine, the more juicy it will be, up to 24 hours.
Carol
0Delicious but made some changes. Instead of brining, I split the breasts lengthwise and pounded to make thinner and rolled them. After putting in the filling, I put 2 slices of prosciutto to finish, baking as suggested. Very good but felt the filling was too crumbly and a little too goaty. Will make again but will add a little cream cheese to change the consistency and make the filling a little more mild.
ELIZABETH C GREGORY
0While reading this recipe I thought…..wonder what subbing dried cranberries for the tomatoes would be like. Going to try it. Any thoughts??
Wholesome Yum D
0Hi Elizabeth, I have never done that, let me know the results after you try it.
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!