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Oven roasted, cheesy prosciutto-wrapped chicken with Honeycrisp apples, roasted garlic, a little crispy sage, and browned butter. All served in a delicious white wine and cider pan sauce…for good measure. It doesn’t get simpler, cozier, or more delicious than this crispy prosciutto chicken recipe. All you need is one skillet, 30 minutes, and fresh in-season autumn ingredients. Great any night of the week with a side of rice pilaf and a colorful salad.
A lot of times my favorite recipes are the recipes created because the original recipe concept completely failed. When a recipe fails, I usually scramble to try and make it right. Or…I simply scratch it all together and do something different, but maybe similar-ish.
Enter this cheesy, crispy prosciutto-wrapped chicken. When I began the day, I started out with a completely different chicken dinner in mind. But by the end of the day, I was photographing this one-skillet meal and SO EXCITED about it.
And you know something else? I’ve come to realize that my creativity really shines when under pressure. It’s not necessarily ideal (because oh my gosh it’s stressful), but I guess it works? Kind of? I’m not sure. The point is I love when I’m able to turn recipe failures into something even better than I’d originally envisioned. This chicken is all the sweet and savory flavors of fall, combined into a 30-minute chicken dinner. And every bite is mouth-watering.
To make this prosciutto and apple butter chicken…
It all starts with an oven-safe skillet or roasting pan. I highly recommend my go-to Staub 12-inch cast-iron skillet. It’s the perfect pan for this recipe…and it’s extra pretty too.
Just be sure to use a pan that can go from the oven to the stove. You’ll bake the chicken in the oven, but then finish the pan sauce on the stove. This is why cast iron is ideal, but any roasting pan or stainless steel pan will also work.
Now, the chicken. It’s sweet, savory, cheesy, salty, and so freaking good. Here is why. Each chicken breast (you could also do chicken thigh) is spread with apple butter, topped with blue cheese, and wrapped in prosciutto. I know this may sound like an odd combo, but please, trust me here, it works. If you don’t love blue cheese, not a problem, use creamy gouda or sharp cheddar cheese. All will be equally delicious.
Next, roast the chicken with shallots, garlic, rosemary, thyme, and sweet Honeycrisp apples. As the chicken cooks the cheese melts, the prosciutto crisps, and the apples slowly caramelized and take on delicious flavor.
Next, that cider pan sauce
Once the prosciutto is crisp, remove the chicken from the oven and transfer with the apples onto a plate. Why? Because you need to make the pan sauce. Oh, the pan sauce. It’s beyond incredible.
Browned butter. Fried Sage. White Wine. Fresh apple cider.
I mean, MOUTHWATERINGLY GOOD…yes, shouting is necessary.
The sauce cooks down with the roasted garlic and shallots and turns into a flavorful, butter and herb-infused sauce with hints of wine and sweet autumn cider. It’s perfect drizzled over the prosciutto chicken and roasted apples.
To serve, I love making a quick wild rice pilaf, it’s light but hearty. The pilaf soaks up the delicious flavors of the sauce and I always find it pairs particularly well with apples.
Add crusty bread and a simple autumn salad. Best any night of the week dinner that would easily be perfect for a fancy dinner party with friends.
Also, if you’re looking for other sides to serve with this chicken, creamy mashed potatoes, polenta, or even mashed cauliflower would all be equally great options.
If you make this prosciutto apple and sage butter chicken with cider pan sauce 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!
Watch The How To Video:
Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce
Servings: 4
Calories Per Serving: 533 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 4 teaspoons apple butter
- 1/2 cup crumbled blue cheese or 4 thin slices of gouda cheese
- 8 thin slices prosciutto
- 2 small shallots, halved
- 4 garlic cloves, smashed
- 1-2 Honeycrisp apples, cut into 10-12 wedges
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 12 fresh sage leaves
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup apple cider
Instructions
- 1. Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil. 2. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp apple butter, then top with cheese. Wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and apples around the chicken. Add the rosemary and thyme. Drizzle olive oil over the apples, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked.3. Switch the oven to broil Remove the apples from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven place the chicken on the plate with the apples.4. Place the skillet with the shallots and garlic over medium heat. Add the butter and sage. Cook 1-2 minutes, until the butter is browned and the sage crisp. Remove the sage from the skillet and add to the plate with the chicken. 5. To the skillet, add the wine and cider. Bring to a boil over high heat. Boil 5 minutes, until reduced by half. Slide the chicken and apples back into the skillet, simmer 1 minute. Remove from the heat. 6. Serve the chicken topped with apples. Drizzle over any pan sauce. Top with fried sage. Serve along side rice pilaf. Enjoy!
This post was originally published on September 26, 2019
I have green apples on hand. 🤔
Thoughts on if I should give a go with them?
Hi Joy,
That will be okay for you to use! I hope you love this recipe, please let me know if you give it a try!
My boyfriend and I recently visited Apple Hill and came home with freshly picked apples, pressed cider, and apple butter. I wanted to find a way to use them all and this dish was perfect!
My boyfriend keeps gazing at me like I’m some magical kitchen witch, and has requested for this to be his birthday meal lol
It’s definitely going into the fall rotation!
Hey Erica,
Happy Monday! I’m thrilled to hear this recipe turned out well for you!
Thanks for making it and your comment:)
This was fantastic! Lovely presentation, too, and not a lot of effort.
Hi Vika,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win. Have a wonderful day!
This was a fabulous recipe! Misread the apple cider for apple cider vinegar – ended up juicing two fresh apples instead and it still gave it that sweetness needed. Also, that runoff of butter, wine, and cider makes for an excellent salad dressing if you make a side salad for this! Loved it will definitely cook again and keep fiddling with the recipe for fun
Hey Alexandra,
Happy Sunday!🎃 Thanks a bunch for making this recipe and your comment, so glad to hear it was a winner!
I have made this every year since it was first posted!!! I do a hard cider substitute now, and also use a buttery chardonnay (19 Crimes Hard Chard, or Martha Stewart’s chardonnay, are two of my faves)- not as crisp as the recommended, but the buttery notes pair so well with the sage butter sauce! I get thicker proscuiotto, as I found the blue cheese oozes out if I don’t wrap the chicken well, and I also get the creamy sliceable blue cheese vs crumbly, as it stays together better. Such a great receipe, with a unique combo of flavours! Only mentioning my tweaks since I always have the alcoholic cider on hand, so it’s easy to use and compliments the creation. Love Half Baked Harvest 🙂 Making this this week, with farm picked honeycrisps, and homegrown sage, thyme and rosemary!
Hey Lori,
Happy Monday!! Thanks a lot for making this recipe each year and sharing your feedback, I’m so glad it is always a winner!
Absolut amazing taste
Thank you so much Tina! So glad you loved this recipe! xT
This recipe is truly unbelievable. It’s slightly sweet, savory, and just incredibly delicious all around. Love the addition of blue cheese too!
Hey Brit,
Happy Monday!! Thrilled to hear this recipe was enjoyed, thanks for making it and your feedback!🌷
10 stars! I didn’t quite feel finished with Fall🍁 and this recipe is a winner! I have made quite a few of your recipes and this is my new favorite! This might seem strange, but I had everything at home to make this with the substitution of six chicken thighs. I had applesauce instead of apple butter. The only addition made was a sprinkle of smoked paprika on the thighs at prep. 425° for 3 mins. It’s a stunning presentation in a bed of mashed potatoes. Truly beautiful and so delicious. The APPLES taste SO good! My picky husband really enjoyed it. (Gouda for him, Gorgonzola for me) Everyone should try this recipe! It’s a win!
Hey TeAnne,
Fantastic! Love to hear this recipe turned out well for you, thanks for making it! Have the best week:) xxT
lol! 35 minutes… not 3.. for the obvious typo 🙃
Made this dish for dinner the other night and it was a hit! So delicious! We had my niece over for this meal and she doesn’t care for blue cheese, so use the gouda. Mmmm!
Hi Lori,
Wonderful!! So glad to hear you enjoyed this recipe, thanks for making it! Have the best weekend!☃️
This was just amazing. Made as instructed. Such a perfect fall/winter comforting food. Served with baked sweet potato and a salad with Gorgonzola, dried cranberries, pecans and balsamic vinaigrette. All the flavors on the plate married perfectly. Thank you! I have made many of your recipes and really appreciate and enjoy your style.
Hey Melissa,
Amazing! Thank you for making this recipe and your comment, so glad it was enjoyed! xxT
Amazing as always! Impressed my picky eater boyfriend. Don’t let the last comment deter you. If you’re a foodie who knows how to cook … this one’s for you!
Hey Rachael,
Happy Sunday!! I’m so glad your family enjoyed this recipe, thank you so much for making it and your feedback! xx
What in the world is this recipe?
I made this for dinner tonight and it was awful. It was watery, soupy, and the cream curdled in the cider. I read the reviews first and brought my cream to room temp beforehand and it still happened. This recipe needs some serious work, what a waste of time and ingredients 🙁
Hi Ali,
So very sorry to hear this dish did not turn out for you. The sauce really isn’t meant to be thick here, there is no cream in this recipe…so I’m not sure where that came from. If there is anything else that I can help with please let me know! xx
Best dinner! I used bacon instead of prosciutto and herbed mozzarella for the cheese! I wish I could share the picture!
Hey Rebecca,
Happy Monday! So glad to hear you enjoyed this recipe, thank you so much for trying it! Have a great week! xT
Can this dish be prepared ahead and frozen without risking quality?
Hey Elizabeth,
Sure, I bet that would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
Made this last night & WOW was this delicious!! I didn’t use prosciutto & I used chicken breasts so just had to leave it in the oven longer. I can’t wait to make it again!
Hey Heather,
Awesome!! Thank you so much for trying this recipe and your comment, so glad it was a hit! Have a great weekend! xT