Next Post
Pumpkin Patch Chocolate Peanut Butter Cake.
This post may contain affiliate links, please see our privacy policy for details.
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
Well, I think I know what I’m making next week! Not a blue cheese fan though, so I think I’m gonna try this with a local cheesemonger’s garlic chive aged brie.
YES! I hope you love this recipe! Thank you! xTieghan
Excellent!!! I substituted turkey bacon fore the prosciutto. This recipe is a keeper!
Thank you so much Gwen! I am so glad this turned out so well! xTieghan
This was amazing and easy my guests were blown away. I did not have apple butter so I substituted honey butter. This will become a staple at our home.
That is so amazing to hear Angela! Thank you so much! xTieghan
Wow! Can I just say that is one of the best meals I’ve ever cooked! And the best part is that is was pretty easy and only 1 pan! I am blown away! Thank you so much for this post!
Thank you Lauren! I am so glad this turned out so well for you! xTieghan
I made this tonight for dinner, so delicious! The only thing is, my sage didn’t crispy at ALL, it just got limp and wilty in the pan. Any tips on how to avoid this for next time / why my sage leaves didn’t crisp?
Hey Clare! All you need to do is just cook the sage longer in the butter. It shouldn’t take more then 1-2 minutes to crisp up, once it holds it’s shape, it’s crisp. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
I made apple butte last week and was searching for other ways to use it up. This was amazing- like fall on a plate! Thank you!
Thank you Jamie! xTieghan
Best smelling dish I’ve ever made
Thank you Emily! xTieghan
Hi, Teagan,
This was delicious! Just made it tonight. It turned out great I need to look through your cookbook I bought at Anthropologie again. . Thank you!
I am so glad you loved this recipe Holly! I hope you love some recipes from the book! xTieghan
I just made this for dinner! It was so tasty! I did supplement some homemade chicken broth for some of the cider just got funsies. A great combo of savory and sweet!
Thank you so much Sarah! xTieghan
I have been married 7 years and have made dinner for my husband almost every week night. I made this tonight and he said it was one of his favorite dishes I have ever made. I said that I was just good at following directions! You did an amazing job. The flavors were interesting, exciting, and warm. Will be making this many times during these cooler months. Thank you!!
Wow that is so amazing! Thank you so much Jessica! xTieghan
Fabulous!!
Thank you Nan! xTieghan
Making for Sunday night and adding sweet potatoes to the mix!
Thank you Shelly! xTieghan
Yayyyyy you added servings!
?
I must have made this wrong or something. It didn’t turn out well. I used the chicken breasts. After a 20 min bake in the oven, there was so much juice from the chicken in the pan. The recipe didn’t call for it to be drained so I didn’t. It turned out very soupy in the end.
Hi Pam, where your chicken breast large? Did you cut them in half horizontally as directed? If using large breast, they will most likely have a lot of moisture which is why you had too much liquid in the pan. I recommend cutting your breast in half horizontally or using the called for chicken cutlets. Please let me know if you have any other questions. Hoping this helps you a bit! Thank you! xTieghan ???
I made this tonight for my mom – it is AMAZING!! Sooooo delicious. I ised smoked gruyere instead of gouda, and added yd yams and mushrooms to the pan – showstopper!!
YES! I love to hear that! Thank you so much for trying this Catherine! xTieghan