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.
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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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Why You'll Love this Recipe
- Easy chicken recipe. In just a few easy steps you'll have a delicious dinner!
- 30-minute recipe. Wrap, stuff and cook this recipe in just 30 minutes.
- Easy to find ingredients. Find everything you need at your local grocery store.
Ingredients and Substitutions
Chicken
- Thin-sliced chicken breasts. Buy thin-sliced chicken breasts or pound the chicken out yourself. It must be thin so the roll doesn't fall apart and to ensure an even cook.
- Prosciutto. Buy good quality prosciutto from the cured meat section or better yet, sliced fresh from the deli.
Filling
- Ricotta and mozzarella cheese. Ricotta adds a rich, creamy texture, making the filling smooth and luscious and the mozzarella adds a gooey center.
- Spinach. Spinach contributes moisture, helping to keep the chicken juicy and tender.
- Lemon juice. Lemon juice adds freshness to the recipe.
- Red pepper flakes. A sprinkle of red pepper flakes for a hint of heat.
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!
Recipe FAQs
Yes, you can assemble the stuffed chicken breasts a few hours ahead or even the night before. Store them in the refrigerator and cook them when ready.
Yes, you can substitute ricotta and mozzarella with other cheeses such as feta, goat cheese, cream cheese, or cheddar, depending on your taste preference.
Yes, you can use frozen spinach. Thaw it completely and squeeze out any excess water before adding it to the filling.
Yes, you can use other cured meats like bacon, pancetta, or even thinly sliced ham as alternatives to prosciutto.
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
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
- Air Fryer Caprese Chicken45 Minutes
- Teriyaki Chicken Kabobs1 Hours 30 Minutes
- Mediterranean Grilled Chicken1 Hours
- Instant Pot Chicken Osso Buco30 Minutes
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Prosciutto Wrapped Chicken
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
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!