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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 amazing. All the components were all so tasty. My whole family loved it which was surprising cause some of my kids are picky eaters. Thanks for the great recipe.
Thank you Shauna! I am really glad this recipe turned out so well for you! xTieghan
Made this tonight for dinner and it was so good. So. Good. The whole house smelled amazing too. My cast iron pan is a little small so i baked and broiled everything in a larger baking dish then transferred to the cast iron for the stove top part. Used gouda and laid the prosciutto on top of the chicken instead of wrapping it. Your recipes have not disappointed and i cant wait to try out another one!
Wow yes! I am really glad this recipe turned out so well for you, Coral!! xTieghan
Another “keeper” recipe. We made it as written and loved it. I made a butternut squash and apple risotto to serve as a side dish. We will make this again!
I am really happy you enjoyed this, Karen! Thank you for trying it! xTieghan
I made this recipe last night and it was absolutely delicious!!! PERFECT fall entree!
Thank you Bunny! xTieghan
My house smells incredible after making this recipe, and, even better, my entire family loved it. Followed the recipe exactly, except I kept the sauce on the side. Thank you!
Thank you Julie! I am really glad this turned out well for you! xTieghan
I accidentally bought WAY too thin chicken and had to make several adjustments as a result, but it still turned out amazing so I thought I’d share in case anyone makes my mistake!
-dropped the initial oven cooking time to 10m
-still broiled 2 minutes
-the apples didn’t cook all the way due to shorter oven time, so I heated them up in a separate pan on the stove–next time I’ll just leave them in during broiling
This may be the best sauce I’ve ever eaten. My husband kept insisting I make this recipe OFTEN. I think it’ll have to be once a month at most due to the cost of prosciutto, but it was definitely a hit!
Thank you for sharing for everyone else! I am really glad this turned out so well for you, Abby! xTieghan
Made tonight. Excellent! Toddlers and adults both have two thumbs up.
YES! Love that! Thank you Jenna! xTieghan
Hi Tieghan,
My daughter very much dislikes chicken and most meats. However, our family of 4 is not vegetarian so we can’t always accommodate her. Last night she asked what we were having for dinner. I said, grilled chicken with veggie kabobs and hummus. She cried, so I made Mac n cheese, I don’t always accommodate her but try when I can. This morning I looked for delicious recipes on Half Baked Harvest. This was a total winner. My daughter LOVED this!!! Thank you so much!
P. S. We make a ton of your desserts and love them!
Hi Sarah! I am so happy this was a winner for the whole family!! Thank you so much for trying this one! Hopefully I have more recipes that you all can enjoy together! xTieghan
Made this tonight pretty much exactly as written. Used Gouda as the cheese and had to use dried sage spice in sauce while cooking down apples a bit more in sauce after the oven. Bottom line – it was V AMAZING!!! We went too fast to get a picture… make sure you have rolls or bread to dip in that sauce! Wonderful dinner. Thank you!!!
Haha thats when you know its good! I am really happy this turned out so well for you, Kara! Thank you for trying it! xTieghan
What can I use instead of the wine? (Alcohol free home)
Hey Channing,
You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What if you do not have apple butter .?
Hey Alvie,
I would just omit the apple butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love, love, loved this! Perfection!
Thank you so much!! xTieghan
This. Is. Delicious. So many flavors. Love it!!
Thank you so much Hillary! xTieghan
This recipe has me convinced that I need to invest into a cast iron skillet. I used a smaller oven safe pan for 8 boneless skinless thighs of varying sizes (half gouda and half bleu cheese) and wrapped with beef bacon. I ended up with quite a bit of sauce so just served as is and it was good. I can imagine following the rest of the steps to actually make the pan sauce makes the recipe even better. With the apples, this was the perfect entree for our Rosh Hashanah dinner, thank you!
Hi Thy! I am really happy this recipe turned out so well for you! Thank you so much for trying it! Also, as you probably know, I love my cast iron skillet! Highly recommend!! xTieghan
Oh Tieghan, you’ve done it again! This is absolutely superb. Since this whole Covid thing began, your wonderful recipes have been the highlight of my day! I made this tonight and my husband and I loved it.
Aw that is so sweet to hear, Teddi! I hope you and your husband continue to enjoy my recipes! Thank you! xTieghan