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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
Made this for dinner tonight, delicious!! I used spinach instead of kale and I forgot to buy cream so I just used regular milk.
Hey Monica,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win. Have a wonderful day!
I boiled my chicken for 15 mins. It came out as rubber. Cannot recommend this.
Hi Erica,
So sorry to hear this did not turn out for you, but why did you boil the chicken? Those are not the instructions:) Let me know if I can help further!
I looooove this recipe! In the regular rotation for us and I look forward to this one everytime:) the only change I make is using bacon instead of prosciutto because it is so dang expensive here! But with some crusty bread agh so goood
Het Nadia! Thank you SO much, I am so glad you are loving this tuscan chicken! Love to hear it’s in the rotation as well! 🙂 xT
Excellent recipe, I would not cook the chicken so long though.
Hi Su,
Happy Sunday!! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx
So good! I added the paprika and cayenne, the lemon MAKES it. I added short pasta for an easy lunch this week. Thank you!!!
Hey Mary,
Wonderful! So glad to hear that this recipe was enjoyed, thank you so much for making it! Happy Sunday! xT
Yum!!! The flavors were SOOOO good! I would have given it 5 🌟 but it was a little too soupy. I was hoping it was a thicker, creamier sauce. I used coconut milk so I think next time I’ll try heavy cream instead and maybe reduce the chx broth.
Thanks so much for your comment, Stacy! So glad to hear this recipe was enjoyed, I appreciate you giving it a try! Xx
I thought that too, and then I read the post. It is meant to be soaked up with bread.
5 stars for flavor! It was a little too soupy – but it doesn’t affect my rating because it was THAT good. Next time I will cut the broth by 1/2 a cup or more. Otherwise this was AMAZING! I served it with homemade garlic sourdough toast.
Hey CeCe,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out well for you! xT
Delicious! I’ve made this recipe a few times we love it. It makes a lot sauce I pair it with pasta to soak some up.
Hey Marissa,
Awesome! So glad to hear that this dish turned out nicely for you, I appreciate you making it! xx
Cannot wait to make this recipe again today. This time for family who have never tried it!!!
Still a chill in the air here in the west so perfect dinner to follow a little fire pit time.
Love to hear this, Betsy!! Thanks so much for making this dish and your feedback! xT
Flavor was awesome but the sauce was more like a soup
Hi Mary,
Thanks so much for trying this recipe and sharing your feedback! So sorry to hear it was soupy for you. Please let me know if there is anything that I can help with! xx
This is my go-to! So much so that my husband jokes about it. 🙂 So much great flavor that hits the spot every time. Great freezer meal, too!
Hey Paige,
Love to hear this! Thanks a lot for making this recipe and your comment! Have a great day:)
Great dish, I would half the amount of Italian seasoning next time.
Thanks a lot, Phyllis!! I am thrilled to hear that this recipe turned out well for you, thanks for your comment! Xx
The Dijon was overpowering in this and it was so saucy it was almost a soup.
Hi there,
Thanks for trying this dish and sharing your feedback, so sorry to hear you didn’t love it. Please let me know if there is anything that I can help with! xx
So delicious!
Thanks so much Deb!! Glad to hear you enjoyed this recipe:) Have a great Sunday! xT
One of the absolute best chicken recipes I have ever had! It was so good that this is the first recipe I have ever commented on. Only thing I want to make the sauce a little thicker next time.
Hey Jim,
Happy Sunday! I am thrilled to hear this dish turned out well for you, thanks a lot for trying it out! Xx