Parma Ham Prosciutto Wrapped Chicken in White Wine Sauce

This Parma Ham Prosciutto Wrapped Chicken is sautéed to crispy perfection and then topped with a buttery white wine sauce. This recipe is great for an easy weeknight meal, but also elegant enough for a date night and it comes together in 30 minutes!

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This Prosciutto Chicken recipe combines the best flavors. Salty prosciutto and parmesan cheese wrap around a lightly floured, tender chicken cutlet. Then, a buttery garlic white wine sauce pours over the top right before serving.

This chicken dinner is so simple to make and has such an elevated taste, that whoever eats it won't believe it was prepared in 30 minutes. Those are my favorite kind of meals!

Jump to:

• Why You'll Love This Recipe:
• Ingredients:
• Substitutions & Variations:
• How to Make Prosciutto Wrapped Chicken:
• Expert Tips:
• Recipe FAQs:
• Storage/Reheating:
• More Chicken Recipes You Will Love:
• Recipe

Why You'll Love This Recipe:

• The recipe takes less than 30 minutes
• It's absolutely delicious..like a flavor explosion in your mouth
• This chicken is super versatile and pairs well with pasta, rice, potatoes, or salad

If you are looking for side dishes to pair with the chicken, try my Pink Sauce Pasta, Peach Burrata Salad, or Air Fryer Mini Potatoes.

Ingredients:

Chicken Breast-Sliced in half to create 2 thinner breasts, then pounded into cutlets, and tossed into flour and spices. I am a huge fan of chicken cutlets. It feels like the best way to enjoy every flavor in the recipe, rather than just a big bite of chicken.

Prosciutto- You can use different versions of prosciutto for this recipe, but I highly recommend Parma Ham, also called Prosciutto di Parma. Parma Ham is from Northern Italy and an article from Masterclass titled, Parma Ham vs. Prosciutto, states that the pigs that make Parma Ham are fed the whey from Parmigiano-Reggiano. Parma Ham is known for its sweet and nutty flavor and the product must come from the Parma region of Italy.

Butter and Olive Oil- The chicken is sautéed in butter for flavor. Olive Oil is added to the skillet to increase the burning point and avoid the butter from burning.

Flour, Oregano and Spices- Creates a light batter for the chicken.

Chardonnay, Garlic, Butter, & Lemon Juice- Garlic toasts to perfection and Chardonnay is added for rich flavor. Then, just a touch of lemon juice is poured in for acidity and the final touch is butter, which melts down into the white wine sauce.

Parmigiano-Reggiano Cheese and Fresh Parsley- Parmesan cheese is used for it's salty nutty flavor that pairs perfectly with the Parma Ham Prosciutto. Look for Parmigiano-Reggiano cheese, which will change your cooking game. You won't find the depth of flavor that it has to offer in any other parmesan cheese. Fresh Parsley is the best finishing touch for this Italian dish.

Substitutions & Variations:

If you can't find Parma Ham, you can certainly substitute any kind of prosciutto.

Not big on wine? Substitute it for a good quality Chicken stock. Kitchen Basics is my favorite brand for its deep flavor. Make sure to use stock and not broth, so it doesn't taste watered down.

Need the recipe dairy free? Leave out the cheese.

If you are looking for Chicken Saltimbocca, add in 1-2 tablespoons of minced fresh sage under the prosciutto. Yum!

How to Make Prosciutto Wrapped Chicken:

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Here are the Step by Step Instructions to make Prosciutto Wrapped Chicken in White Wine Sauce.

Preheat the oven to 175 degrees and get a cookie sheet ready. The chicken cooks in two batches, and we will pop the chicken in the oven to keep it warm.

Step 1: Prepare the Chicken

Slice the chicken breast in half into two thinner breasts. You should have 6 thin chicken breasts.

Cover with plastic wrap and pound with a meat mallet just until the thickest part of the chicken is pretty close to the thinnest portion. This will allow them to cook evenly.

Remove the plastic wrap and pat dry the chicken cutlets. Season with ½ teaspoon salt and ¼ teaspoon black pepper.

Step 2: Prepare Flour Mixture

Into a large bowl, add the flour, oregano, remaining salt and pepper and whisk to combine.

Step 3: Coat Chicken in Flour

Using tongs or your hands, dip each chicken breast in the flour mixture. It should lightly cover the whole cutlet. Place on a dry cutting board.

Step 4: Wrap in Prosciutto

Lay each piece of prosciutto over the chicken breast and use your fingers to push the prosciutto into the chicken. You can see below how it leaves the finger prints in it. That means you did it right.

If you have smaller chicken pieces, you can wrap the prosciutto around the back of the chicken or rip the prosciutto into a smaller size. On the larger pieces, it will just cover one side completely.

Step 5: Pan fry the Prosciutto Chicken

Heat a Stainless Steel Skillet to medium heat. Add in 2 tablespoons of butter and olive oil. If it starts to smoke, turn heat down a bit below medium. Once the oil is hot, carefully add 3 of the chicken breasts into the skillet prosciutto side down.

Cook for 4 minutes, then use a spatula to get under the prosciutto and flip. Turn heat down to medium low and cook for another 3 to 5 minutes until the internal temperature reads 165 degrees.

Remove the first batch of chicken and transfer on a cookie sheet and place in the warmed oven. Repeat the process with the second batch. You may need to add an additional tablespoon of butter and 1 teaspoon of olive oil to the pan if it looks too dry.

Once the second batch is finished, add into the oven.

Step 6: Make the White Wine Sauce

Use the same skillet to cook the sauce. Heat to medium low heat and add in the garlic. Cook until fragrant, about 30 to 60 seconds.

Slowly pour in the white wine and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Allow the wine to cook in the skillet for 2 to 3 minutes. Pour in lemon juice. Toss in remaining 2 tablespoons of butter and melt. Stir the sauce well.

Step 7: Serve

Place Prosciutto Chicken onto a serving dish. Pour over white wine sauce and top with parmesan cheese and fresh parsley. Enjoy!

Expert Tips:

• The olive oil is important to add with the butter to increase the burning point. Butter has a lower burning point of about 350 degrees, where olive oil is closer to 400 degrees. I love the flavor of the butter, which is why I like the combo in this recipe.
• Before adding the chicken into the pan, make sure you have the right amount of butter and olive oil and that the pan is hot. This will help the prosciutto to not stick to the bottom. Make sure to place it prosciutto side down into the pan. Use your hands to hold the sides of the chicken and drop carefully in the pan to make sure the parma ham doesn't fall off.
• When making the white wine sauce, do not burn the garlic. You just want it lightly toasted and fragrant.

Recipe FAQs:

Storage/Reheating:

Allow the chicken to cool to room temperature and store in a sealed container for up to 2-3 days. To reheat, cook in the oven at 350 degrees for 10 to 15 minutes on a cookie sheet until hot. If you cook it longer, those thin cutlets will dry out.

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