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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
This was absolutely delicious! Served it with Some roasted broccoli, and your mashed cauliflower recipe! My husband thought they were mashed potatoes! This was fantastic!!!!
That is so amazing! I am so glad you both loved this recipe, Andie! Thank you! xTieghan
Everyone loved this dish! I will definitely be making it again…great way to use up apples from apple picking.
That is so amazing to hear! Thank you so much Sara! xTieghan
Tieghan – I wouldn’t change a thing—what flavor! Made it last night and just served it with steamed broccoli. Yet another winner winner chicken dinner! PS I used Gouda.
I love to hear that! Thank you so much Karoline! xTieghan
This is the most amazing thing I’ve ever eaten. No lie. It was soooo good. I immediately sent the recipe to all of my friends.
That is so amazing to hear! Thank you so much for trying this N! xTieghan
This was a fantastic recipe! The flavors were so perfectly balanced & it was fairly quick and easy and so yummy! The chicken stayed super moist. This is definitely a repeat recipe and would be an impressive meal to serve to company!
Yes! Thank you so much Dana! xTieghan
This was SO good. And made my kitchen smell divine. My chicken was a little dry, so I may have overcooked it a bit, but the flavors in this were OMG good. I served with mashed sweet potatoes and it was perfect.
Thank you so much Anna! xTieghan
I recently found your Instagram and have been
Pinning your recipes like crazy. This is the first one I tried and I loved it. My husband said he was impressed and that I need to make again soon. I ordered your cookbook tonight on Amazon. I look forward to many more happy endings after trying your recipes. Thanks for this Fall Beauty.
Hi Mistie! I am so glad this turned out so well for you! I hope you continue to love my recipes and the book! Thank you! xTieghan
This recipe is SO good! It has a few steps to it, but it’s totally worth it! Such a perfect fall meal. We couldn’t stop gushing about it as we ate it!
Thank you Aryana! I am so glad you loved this! xTieghan
Can’t wait to make! What kind of cider? Like a sweet Apple cider or alcoholic or ?
Thanks!
Hi Rebecca! I use sweet apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This is legit one of the best dishes I’ve ever made. My husband, toddler and I ate most of it at supper and my first thought was, “Maybe I should make this again tomorrow.” Perfect for fall and all the fresh orchard apples!
That is so awesome! I am so glad you loved this Allie! Thank you! xTieghan
One of my very favorite HBH recipes! It took me a lot longer than the suggested time – which is nothing new – but it was well worth it! I made this with the sage butter mashed potatoes from the coq au vin recipe (I make these with about everything!) and the dish was so rich and tasty. Perfect for fall!
I am so glad you love this recipe Lindy! Thank you so much! xTieghan
WOW! Made this last night for a friend and it was so easy, super quick clean up, and best of all impressively delicious!! I used gouda on half and trader joe’s unexpected cheddar on the other 2, both were on point. Highly recommend this for any night of the week!
Oh yum on the gouda! Way to use what you had on hand! Thanks for sharing Ashley! X Kelly
So delicious and easy to make ?
Thanks Zoe! X Kelly
Yummm!! I made this for dinner tonight and it was so good!! I loved how simple it was and only one dirty pan. My family loved it, including a very picky 3 year old. I will definitely be making this again.
Less dishes the better! Happy to hear you enjoyed it Mandi.
A crowd pleaser for sure! I’m totally guilty of snacking on the apples while the chicken was broiling but this was a delicious recipe. I used gouda cheese (I don’t always love gorgonzola) and it was the perfect balance of sweet and salty. Will definitely be making again, thanks Tieghan!
What a delicious swap Victoria! Thanks for sharing.