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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’ll have to skip the pork, but the rest looks so incredibly delicious! Thanks for the recipe!
Thank you Kathryn! xTieghan
You know how to spice up old boring chicken! Can’t wait to try this!
Thank you Feta! I hope you love this! xTieghan
It says 1/2 a cup of apple cider!
Hi Tieghan!
Gosh, I just love the way you follow the season and available produce! I also love it when you have a one-pot meal.
I’d love to see you round out your beautiful entrees by offering coordinating sides. Like what kind of salad would you put with this autumn chicken?
Thank you for sharing with all of us! I’m having SO much fun following and cooking with you.
Best,
Colorado Belle
This looks and sounds delicious! I’m planning on making it for a small housewarming party next week. Can’t wait! Would this be ok without the cheese? I have 2 people who try to limit their dairy…
Good gods, Tieghan! What a beautiful dish to welcome Fall. I have to try this. Prosciutto will keep the chicken moist!
Thank you so much Coco! I am so glad you loved this recipe! xTieghan
Can’t wait to make this one. Can taste it now.
Thank you Joyce! I hope you love this! xTieghan
You left out the apple cider from the list of ingredients.
Ill fix that! Thanks Donna! xTieghan
Looks delicious can’t wait to try this when my Mother-in-law visits. . I saw your recipes i& your new cookbook in October’s Good Housekeeping. You need your own cooking show on Food Network or Cooking Channel.
Thank you so much Mari! I am so glad you loved this! xTieghan
The cider in the recipe isn’t listed in the ingredients. How much does one use in the recipe?
Hi Pamela! You need 1/2 cup apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How much apple cider?
Hi Debi! You need 1/2 cup apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan! I’m dying to make this, but I can’t find the apple cider in the ingredients list. How much should I add? Thanks! Nancy
Hi Nancy! You need 1/2 cup apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How much cider?
Hi Nancy! You need 1/2 cup apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Tieghan! We must be on the same wavelength! I can’t believe I actually just bought, sage, rosemary, prosciutto and apple cider the other day! Plus, I just made apple butter. I’m thinking this may be dinner tonight. Fall is in full swing (although, the temperature could go down a bit here. It’s been in the mid 70’s for a couple of weeks) , but the tree’s are just starting to turn colour. Can’t believe yours are at their peak right now! It would be so pretty to see. Thanks for this recipe and I shall let you know how it turns out! ?
Ok wow that is so perfect!!! I hope you absolutely love this recipe Colleen! xTieghan
Hi Tieghan!
i would love to make this tonight! How much cider should I add? Looks delicious!
Thank you!
Kristen Berry
Hi Kristen! You need 1/2 cup apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan