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This Creamy Tuscan Chicken with Crispy Prosciutto is the perfect quick and easy, hearty, delicious dinner. Pan-seared Italian seasoned chicken breasts in a creamy sun-dried tomato and kale sauce. All cooked together with potatoes and topped with salty crispy prosciutto for a complete dinner made in one skillet. Truly one of those all-in-one dinners that everyone at the table will love. Great for busy weeknights!
Can you tell that I am slowly leaning us into the cozier dinners? I know it’s still hot in most places right now, but it is September 1st. We all know that chillier days are on the horizon. Fall will be here in the blink of an eye!
I fully intend to soak up every last minute of the nice September weather, but with super crisp nights and slightly shorter days, I’m craving a little cozy too.
That’s why this skillet dinner is perfect for this month! It’s creamy and cozy, but not as hearty as a heavy soup, or a chicken and pasta dinner. It’s just a nice balance and so delicious with rich Italian flavor.
Details
What we all love most about skillet dinners is that they tend to be simple. And the same is true for this recipe.
Start with the prosciutto. Just like you would with bacon, crisp up the prosciutto in a nice big skillet. This takes maybe 5 minutes and will be much less greasy than bacon.
When the prosciutto is crisp, pull it out of the skillet, and cook the chicken.
If you’ve made chicken parmesan this is very similar. Simply dredge the chicken through flour, then pan-sear it in a hot skillet. This allows the chicken to form a nice golden crust on the outside. I recommend using thin chicken cutlets. The thin chicken cooks evenly and browns nicely in a short amount of time.
Tip: if your grocery store does not carry chicken cutlets, as a swap, try asking your butcher to pound out chicken breasts for you. This is super easy to do at home, but truthfully, it’s not much fun. The butcher can quickly pound out the chicken and save you the trouble and the mess.
Also, you can easily make this chicken gluten-free by replacing the flour with almond flour. Or use your favorite gluten-free flour blend (I like cup4cup).
Now, toss in some shallots, lots of garlic, and your favorite blend of Italian seasoning. Since I have a lot of fresh herbs right now, I ended up doing a mix of fresh thyme, oregano, and basil. I then added paprika for flavor and cayenne for heat. You can do this too or simply use Italian seasoning.
Then, be sure to add the sun-dried tomatoes. These really add such a delicious, sweet tomato bite. If you have fresh cherry tomatoes on hand, you could use those too.
Next, add some broth and toss in the cubed raw potatoes and chicken. You’ll want to simmer the potatoes with the chicken so that they both cook at the same time.
Finish out the dish with cream or canned coconut and lots of grated parmesan. For greens, fresh bunches of kale are key! Spinach would also be great, or really, even broccoli.
Serve this up with bread for soaking up all that yummy sauce. I love to make my homemade beer bread!
Any dish is a crowd pleaser when beer bread is involved.
Looking for other simple dinners? Here are my favorites:
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Herby Buttered Balsamic Mushroom Ravioli
One Skillet Street Corn Chicken Enchilada Bake
One Pot Creamy Roasted Red Pepper Chicken Pasta
Instant Pot Pesto Zuppa Toscana
Lastly, if you make this Creamy Tuscan Chicken with Crispy Prosciutto, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Tuscan Chicken with Crispy Prosciutto
Servings: 6
Calories Per Serving: 511 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds thin cut chicken breasts
- kosher salt and black pepper
- 1/4 cup all-purpose or gluten free flour
- 2 tablespoons extra virgin olive oil
- 3 ounces prosciutto, torn
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons Italian seasoning
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- red pepper flakes
- 3 cups low sodium chicken broth
- 1 cup peeled and chopped raw potatoes
- 3/4 cup heavy cream or canned coconut milk
- 1 tablespoon dijon mustard
- 3 tablespoons lemon juice
- 1/2 cup grated parmesan cheese
- 1 bunch Tuscan kale, roughly chopped
- fresh basil
Instructions
- 1. Season the chicken with salt and pepper. Sprinkle with Italian seasoning. Place the flour in a shallow bowl and dredge the chicken through the flour, pressing to adhere. 2. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet. 3. In the same skillet, add 1 tablespoon olive oil and the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove from the skillet. 4. Add the shallots and garlic and cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, Italian seasoning, and a pinch each of red pepper flakes, salt, and pepper. Cook 2 minutes. Pour in the broth. Add the potatoes and chicken. Partially cover and cook over medium heat until the potatoes are fork tender, 10-15 minutes. 5. Remove the lid. Pour in the cream. Add the dijon, lemon juice, parmesan, and Tuscan kale. Cook until the kale is wilted, 5 minutes. 6. Serve the chicken and sauce with crispy prosciutto and fresh basil.
This post was originally published on September 1, 2022
What did I do wrong? The sauce never thickened but the beer bread was great!
Cat
Hi Cat,
Thanks for giving this recipe a try! Sorry to hear you didn’t enjoy the sauce, it really isn’t meant to be thick. Please let me know if you have any other questions! xx
Made this for dinner tonight with a few substitutions – roasted red peppers instead of sundried tomatoes (didn’t have any), no potatoes and no prosciutto (I don’t eat pork). I added fresh parsley at the end and served over egg noodles. It was delicious. I always love that it is so easy to adapt the recipe to things you have on hand and still end up with a great dish!
Hey Alana,
Thanks a lot for trying this recipe and sharing what worked well for you, I am so glad to hear it was a winner! xx
We made this recipe today for the first time. We used less chicken and more potatoes and substituted spinach for the kale.
It was so so good, this will definitely not have been the only time we made this.
Thanks for this great recipe.
Hi Tina,
Happy Sunday!! I love to hear that this recipe was a hit, thanks for making it! xTieghan
This recipe creates something awfully yummy! I used turkey bacon and lowfat coconut milk because I already had them on hand in my kitchen. Wonderful meal!
Hi Renee,
Happy Sunday!! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Absolutely delicious!!! I made this exactly as written and wouldn’t change a thing!! I like cooking new things, so it’s rare for me to put a recipe on repeat, but this one has already been added to my cooking plan for the upcoming month. Seriously, SO GOOD!! Thank you!!
Hi Carole,
Perfect!! I love to hear that this recipe was a hit, thanks for trying it out! Have a great weekend! xx
Very tasty, but more of a dinner with friends dish than everyday fare. At least it s for my husband and myself. The combination of ingredients blended beautifully though.
Hi Pati,
Awesome!! I am so glad to hear that this recipe was a winner, thanks for making it! Hope you’re off to a great Saturday! xT
Made this tonight and it was phenomenal. Used coconut milk instead of cream and it was perfect, not too heavy. Served over rice and it was wonderful for all the brothy goodness.
Hi Lisa,
Happy Saturday! I am so glad the coconut milk worked well for you! Thanks for trying the recipe and sharing your feedback! xTieghan
Super yummy!! Definitely serve it with crispy bread! I would say use 1 TB of the Italian seasoning instead of two. It was still delicious just very over seasoned in my opinion.
Hey Ashley,
Thanks so much for making this dish and sharing your feedback, I am so glad it was enjoyed! xT
I have made countless of Tieghan’s recipes. This is hands down my absolute favorite. I am so excited to make it again.
Hey Michaela,
Awesome!! I am so glad to hear that this recipe was a winner, thanks for making it! Hope you’re off to a great Saturday! xT
Looks delicious. Could I substitute chicken thighs instead?
Hi Sue,
Sure, that will work well for you! I hope you love this dish, please let me know if you try it out! xx
I made this tonight for dinner along with some garlic bread and pasta for my husband and 4 littles to fill up on, it is delicious! I love all the flavors. I especially love recipes like this that have all the good stuff in one pot (or skillet) thank you for this recipe, I’ve been in a cooking slump for a while lol.
Hi Jessie,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
Do you think this could be adapted to an oven dish? Wanting to cook for a larger number and it would be hard on the stovetop. Thank you. The recipe sounds beautiful
Hi Brandy,
Totally, I don’t see why not! I hope you love the dish, please let me know if you give it a try! xx
I love your recipes! Do you think this recipe would be good with shrimp or scallops?
Thanks so much Ann! Totally, love the idea of using either of those! Please let me know if you give the recipe a try, I hope you love it! xx
This looks so delish and definitely a keeper for a cool Autumn evening. Thanks Tieghan!
Thanks so much Kimberley, let me know if you give the recipe a try! Happy Friday! xx
Making this tonight, can’t wait! Feel like I can already taste it 🙂
Looks wonderful! I’m not a fan of sun dried tomatoes, but have lots of fresh cherry tomatoes- would those work or would they end up adding too much liquid? Thanks!
Hey Rachael,
Sure, I bet the cherry tomatoes would be delicious! Let me know how the recipe turns out, I hope you love it! xx
Great recipe! Delicious and perfect seasonings! I reduced the recommended amount of sundried tomatos and the acid cut into the cream just perfectly.
Hi Maria,
Amazing!! I am so glad you enjoyed this recipe and truly appreciate you giving it a try! Have a great weekend! xx
Can I make this & freeze it to serve the following week?
Hi Cheryl,
Sure, I suppose that would be okay for you to do! Please let me know if you give the recipe a try, I hope you love it! xx
I hope you love the recipe Leonora! Let me know how it turns out! xTieghan
It was UNREAL Tieghan, thank you!! 🙂