Need to spice up your usual chicken dinner? Dress (the chicken) to impress with these prosciutto-wrapped chicken breasts! Made in just 30 minutes and filled with creamy ricotta and spinach, wrapped up in salty prosciutto. A spruced up easy, busy weeknight meal the whole family will love.
This is a new favorite in my house, especially when we're sick of plain baked chicken and I don't want to slave away in the kitchen. When it comes to a quick and simple weeknight dinner, these chicken breasts wrapped in prosciutto are top-tier and right up there with Balsamic Bruschetta Chicken Thighs and 30-minute Chicken Osso Bucco.
This isn't your standard wrapped chicken recipe, we're adding a cheesy spinach filling which adds TONS of flavor and produces juicy chicken.
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Ingredients and Substitutions
See the recipe card below for quantities and remaining ingredients.
How to Make Prosciutto-Wrapped Chicken
Step 1
Add the chicken breasts to a large bowl and season with olive oil, salt and black pepper.
Step 2
In another bowl, add the ricotta, mozzarella, chopped and wilted spinach, lemon juice, garlic powder, salt, red pepper flakes and oregano. Mix to combine.
Step 3
Lay 1-2 pieces of prosciutto out on a cutting board and top with a chicken breast. Spoon the filling onto the chicken. Repeat with each piece of chicken.
Step 4
Roll each piece up and secure the chicken roll with a toothpick.
Step 5
Place on a large baking dish, sheet pan or oven-safe skillet and bake for 25-30 minutes. Serve and enjoy!
Sarah's Top Tips
- Pound the chicken evenly. Ensure the chicken breasts are of uniform thickness by pounding them evenly. This helps with consistent cooking and makes them easier to wrap.
- Season generously. Season the chicken well, before wrapping. Season the filling as well for a more flavorful outcome.
- Wilt and drain the spinach. Wilt the spinach in the microwave for 1 minute and be sure to drain and squeeze out excess moisture.
- Secure the wrap. Use toothpicks or kitchen twine to secure the prosciutto around the chicken to prevent it from unraveling during cooking.
- Check the internal temperature. Use a meat thermometer in the thickest part of the breast roll, to check the chicken has reached an internal temperature of 165°F (75°C).
- Let the chicken rest. Allow the chicken to rest for a few minutes after cooking to let the juices redistribute, resulting in a juicier dish. I like to let them rest on a paper towel-covered plate.
Serving
Prosciutto Wrapped Chicken pairs well with a variety of sides such as roasted Mediterranean vegetables, 30-minute mashed potatoes, rice pilaf, or a fresh green salad.
Serve the with a Lemon Vodka Sour.
Storage & Reheating
- To store in the refrigerator, allow the wrapped chicken to come to room temperature. Store in an airtight container for up to 3-4 days.
- To store in the freezer, wrap each piece individually in plastic wrap, then place them in a resealable freezer bag or airtight container. Label with the date and use within 2-3 months. Thaw frozen leftovers in the refrigerator overnight before reheating
- To reheat, preheat the oven to 350 degrees F. Place the chicken in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until warmed through. Be sure to check the internal temperature comes to 165 degrees F.
More Delicious Chicken Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Prosciutto Wrapped Chicken
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See the full post for extra tips and photos
Ingredients
Chicken
- 1 pound thin-sliced chicken breasts
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 slices prosciutto
Filling
- ¾ cup whole milk ricotta cheese
- ½ cup mozzarella cheese
- 1 cup chopped and wilted spinach, microwave for about 1 minute to wilt
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ teaspoon oregano
Instructions
- Preheat the oven to 375 degrees F.
- Add the chicken breasts to a bowl with olive oil, salt, and pepper. Set aside.
- In a bowl, add all of the filling ingredients and mix until combined.
- Lay 1-2 slices of prosciutto on a flat surface topped with a chicken breast. Spoon ¼-⅓ cup of the filling onto each piece of chicken.
- Roll each piece of chicken up and secure with toothpicks.
- Place the chicken in an oven-safe skillet or baking pan and bake for 25-30 minutes until the internal temperature of the chicken reaches 165 degrees F.
Sarah's Tips
- Ensure the chicken breasts are of uniform thickness by pounding them evenly. This helps with consistent cooking and makes them easier to wrap.
- Season the chicken well, before wrapping. Season the filling as well for a more flavorful outcome.
- Wilt the spinach in the microwave for 1 minute and be sure to drain and squeeze out excess moisture.
- Use toothpicks or kitchen twine to secure the prosciutto around the chicken to prevent it from unraveling during cooking.
- Use a meat thermometer in the thickest part of the breast roll, to check the chicken has reached an internal temperature of 165°F (75°C).
- Allow the chicken to rest for a few minutes after cooking to let the juices redistribute, resulting in a juicier dish. I like to let them rest on a paper towel-covered plate.
- To store in the refrigerator, allow the wrapped chicken to come to room temperature. Store in an airtight container for up to 3-4 days.
- To store in the freezer, wrap each piece individually in plastic wrap, then place them in a resealable freezer bag or airtight container. Label with the date and use within 2-3 months. Thaw frozen leftovers in the refrigerator overnight before reheating
- To reheat, preheat the oven to 350 degrees F. Place the chicken in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until warmed through. Be sure to check the internal temperature comes to 165 degrees F.
J says
Going to make this tonight. Will provide feedback!
Sarah Hill says
Hi J,
I hope you enjoy it! I am in the process of updating this recipe with some new tips and photos so please send any feedback and I can include it when I update the post later this month!