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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
Made this tonight. For one it smelled amazing baking. It was such a great combo!! Loved it!!
Thanks Ashley!
Do you think I could make this with pork loin?
You definitely could use pork loin. I’d suggest cutting it into smaller chunks and you may have to adjust the cooking times. Let us know if you have more questions along the way!
I made this last night and my husband said it was the best chicken he has ever tasted and we already made plans to have it again next week! Seriously SO DELICIOUS and really easy too!
That’s fantastic! Thanks for sharing Tara!
This was in the top 5 best things I’ve Ever tasted and/or made!!! I highly recommend using high-quality Gouda. The way it pairs with the sweetness of the apple is insane. And those sage chips? Amazing!
Thank you Austin! Glad to hear you enjoyed it!
Made this tonight thinking fall although it was 80 degrees in NJ. I love the flavors and the ease of this recipe. I made the apple butter over night in my Instapot and have plenty to spare for a butternut squash soup.
Thanks Sandi! I’m happy to hear you enjoyed it. And that you are doing your best to enjoy the season even if the weather isn’t cooperating!
Made this tonight, Tieghan! It was to die for! Company worthy for sure! I may even make it for
Thanksgiving. Ours is coming up this month! Thanks so much!
Thank you Colleen! I hope you love this! xTieghan
There is not one, NOT ONE, recipe that I’ve cooked from your site that has been anything other than delicious! PS. I think you know this but, everything is better with crispy sage.
Ah that feels so amazing to hear! Thank you so much Karen! xTieghan
It’s apple cider, not apple cider vinegar, right?
Yes apple cider not apple cider vinegar. Enjoy Kira! Let us know if you have any other questions!
My husband and I made this tonight. We followed the recipe exactly and it was divine! What amazing flavors that I never would have thought of combining. Thanks for the beautiful recipe!
Thank you Elizabeth! xTieghan
This was delicious! I used cheddar as I love New England cheddar with the apples that are coming off of the trees!
Ooo yes! Thank you for trying this Kelly! xTieghan
Made this last night. Great way to dress up chicken breasts. The combo of the cheese, apple butter and prosciutto is amazing…sweet and salty.
Thank you so much Molly! xTieghan
Incredibly tasty and all made in one pot! Easy clean up! I substituted pumpkin butter for apple butter because I had picked it up earlier today at the farmers market.
Thank you so much Jennifer! I am so glad this turned out so well! xTieghan
A fantastic fall recipe! Followed recipe exactly! I’ll be making this again!, Wonderful flavors!
I love to hear that! Thank you Judith! xTieghan
I’ve recently found you (your site) and I stalk it on a daily basis. Can’t wait to make it all!! Having friends over for dinner on Sunday and dying to make this but is there a good substitute for the white wine?
Hello from the UK made it tonight lovely very quick to make. Here in the UK we don’t have apple butter so I just substitute saute apple butter work a treat. Thank for the great recipe
Thank you for making this Adrian! I am so glad it turned out amazing for you! xTieghan