If you’re looking for a simple chicken dish that’s loaded with flavor, my Chicken with Prosciutto and cheese is the one to try! Thinly pounded chicken breasts are seared and layered with prosciutto and cheese, broiled in a creamy tomato sauce, and finished with fresh basil. This one’s great for busy weeknights and is ready in under an hour!
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A winning combo for weeknights
As much as I love chicken parmigiana, sometimes I want something a little easier that doesn’t involve breading and frying cutlets, especially on busy weeknights.
It was out of my craving for a chicken and cheese combo that I came up with my chicken with prosciutto and cheese in creamy tomato sauce, and the fact that it’s ready in 45 minutes makes me love this dish even more!
The sauce is similar to my tomato butter sauce, and it’s the perfect companion to the chicken, salty prosciutto, and melted American Muenster cheese. Yes, I’m using American Muenster here – more on that below!
This dish pairs well with a green side, such as roasted broccoli or sautéed broccoli rabe with garlic and oil.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. I’m using whole chicken breasts that I pounded about a 1/2″ thick to equalize the thickness, but you can also buy thinly sliced cutlets to help save time.
- Prosciutto. I love the salty bite prosciutto adds to chicken dishes like this one, and chicken Valdostana.
- Cheese. I am using American Muenster cheese as I find that this type of cheese melts really well, even better than mozzarella. Many restaurants will use this cheese in place of mozzarella as it can be more economical and melts better. This is not to be confused with French Muenster, which has a stronger flavor and is not recommended for this dish. If you prefer to use mozzarella, you certainly can; fontina would also be great.
- Butter and tomatoes. The butter helps to make the tomato sauce silky and creamy. I’m using unsalted butters and canned crushed tomatoes.
- White wine. A dry white wine, such as Sauvignon Blanc, should be used here. If you cannot have wine, you can omit it and add an extra 1/2 cup of chicken stock.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- In a saucepot, sautee the shallots with the butter and a pinch of salt until translucent.
- Add the wine, chicken stock, and tomatoes and bring to a boil, then reduce the heat and simmer for 20 minutes or until it reduces by about half.
- While the sauce is simmering, pound the chicken breasts and season well with salt and pepper on both sides.
- Dredge the breasts in flour and shake gently to remove the excess, then place on a baking sheet.
- In a large stainless pan over medium heat, sear the chicken in olive oil and butter on both sides until brown, working in batches to not overcrowd the pan. Once browned, transfer to a plate and cover with foil.
- Puree the sauce and season with salt and pepper to taste.
- Add 1/2 the sauce to the pan and nestle the chicken. Top each breast with prosciutto, then 2 slices of cheese.
- Broil until the cheese melts or turns golden brown but watch carefully to prevent burning. Remove the pan and top with the fresh basil. Serve with the remaining sauce on the side and enjoy!
Top tips
- Time vs. money. You can save money buy purchasing chicken breasts that you’ll need to pound to about 1/2-inch thick. Conversely, you will spend more money buying sliced chicken cutlets, but you will save time as they will likely be thin enough to not require pounding.
- Using stainless steel. I love using stainless for recipes like chicken with prosciutto because it allows for a great sear on the chicken. It is important to properly heat your stainless steel pan to prevent sticking. Be sure to preheat the pan for about 3 minutes, before putting the cold oil and butter in the pan. Once the oil and butter are shimmering, sear the chicken.
- Use homemade stock. Whenever possible, I recommend using homemade chicken stock over anything from a box. This will instantly elevate the flavor of your dish but also affords you total control over sodium levels in your dish.
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Chicken with Prosciutto in Creamy Tomato Butter Sauce
Ingredients
For the sauce
- 4 tablespoons unsalted butter
- 1 large shallot sliced
- 2 cups low-sodium chicken stock plus more to thin as needed
- 1/2 cup dry white wine
- 1 28-ounce can crushed plum tomatoes
- salt and pepper to taste
For the chicken
- 4 chicken breasts pounded flat
- salt and pepper to taste
- 1/2 cup flour for dredging only
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 4 slices prosciutto or enough to cover chicken in layer
- 8 slices American muenster cheese or enough to cover each piece of chicken
- 8 large basil leaves hand torn
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Instructions
For the sauce
- Heat a saucepot to medium-low with the butter and the shallots and a pinch of salt. Cook until the shallots are soft and translucent, then add the wine, chicken stock, and tomatoes. Bring to a boil, then lower the heat and simmer for 20 minutes or until it reduces by about half.
- Puree the sauce in a blender or use an immersion blender. Season with salt and pepper to taste and set the sauce to the side, covered to keep warm.
For the chicken
- Pat the pounded chicken breast dry and season both sides with salt and pepper. Dredge in flour and shake off the excess. Place the chicken on a parchment paper lined baking sheet.
- Heat a stainless steel pan to medium heat for 3 minutes. Add the olive oil. Once shimmering, add 1 tablespoon of butter and sear the chicken on both sides until golden brown (about 3 minutes per side). Work in batches to not overcrowd the pan. Place all of the seared chicken on a plate and tent with foil.
- Turn the broiler on and set the rack to the second-highest level.
- Add 1/2 of the prepared sauce to the pan and place the chicken on top. Top each chicken breast with a piece of prosciutto, then 2 slices of cheese.
- Broil until the cheese melts and turns golden brown (about 3 minutes, but watch carefully).
- Remove the pan from the oven and top with the basil leaves. Serve with the remaining sauce on the side.
Notes
- Pan size. I used a 14-inch stainless steel pan. You might not be able to fit all of the chicken in a 12-inch pan. If so, transfer the chicken and sauce to a baking dish or sheet pan before broiling.
- Chicken. I used 4 chicken breasts, pounded to about a 1/2″ thick. You can also use pre-sliced chicken cutlets.
- Prosciutto. One layer of prosciutto is all that is required. Buying pre-sliced packaged prosciutto makes it easy to work with.
- Cheese. Any melting cheese will work. Mozzarella, fontina, or soft provolone can be subbed for the American muenster cheese.
- Leftovers. Chicken with Prosciutto in Creamy Tomato Sauce can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was absolutely delicious!! My husband said “That Jim really knows his “stuff”!! But he didn’t actually say “stuff” lol Love every recipe we’ve made from watching you and from emails you send. Can’t wait to get your cookbook in November!!
We really appreciate the comment, Eileen, and so happy your husband approved too! Thanks for preordering the book- we hope you love it!
Why do you call this dish “with Creamy Tomato Sauce” – when there is no cream in the sauce? BTW I loved it – delicious and so much easier than chicken parm!!!!!
The sauce is creamy because of the butter. Glad you enjoyed!
Isn’t the dish you are making called Saltim’ Bocca à la Romana using chicken instead of veal and sage traditional minus the tomato sauce
The only thing this dish has in common with saltimbocca is that it uses prosciutto. Here’s our recipe for chicken saltimbocca recipe if you’d like to see. https://www.sipandfeast.com/chicken-saltimbocca/