Stuffed Chicken Wrapped in Prosciutto

Stuffed chicken wrapped in prosciutto is a flavorful combination of perfectly seasoned chicken topped with gruyere cheese and wrapped in salty prosciutto. The chicken is baked in the oven with peaches, a touch of brown sugar, and butter to form a delicious pan sauce that adds a sweet and savory touch. Garnish with burrata and fresh basil for a meal that will rock your socks!

For more delicious dinner ideas, try my maple dijon chicken and creamy mushroom chicken!

This is seriously one of my favorite recipes on my blog. Well, this and my coq au vin blanc recipe. I developed it back in 2020 when I was stuck in my little apartment during the pandemic. At first bite, the richness of the creamy mustard sauce with the sweet peaches and juicy chicken literally made me do the “happy food” dance.

Best part, it’s so versatile and easy to make.

The chicken is topped with rich and creamy gruyere cheese, wrapped in salty prosciutto, then cooked with peaches, a touch of brown sugar, and butter. When everything cooks down in the oven, it makes the most delicious sauce that truly takes it over the top! Stuffed chicken never tasted so good.

Why This Recipe Works

• Simple ingredients but lots of flavor! 
• Easy chicken recipe! If you’re looking for a quick dinner, this recipe is for you! It comes together in under an hour and doesn’t require much hands on cooking. 
• Sweet and Savory!

Ingredient Overview and Substitutions

(full list of ingredients in the recipe card)

Boneless Skinless Chicken Breast – yes, I know that most of my chicken dinners call for chicken thighs, but we’re using chicken breasts for this one. Why? Because they’re a leaner than the chicken thighs and the richness of the cheese and prosciutto combined with the fatiness of the chicken thighs made the recipe a little too heavy. So chicken breasts it is! You can also use chicken tenderloins too. 

Prosciutto – Prosciutto is a type of dry-cured ham originating from Italy. It has a salty-sweet flavor with a melt-in-your-mouth texture and a hint of nuttiness. You’ll want to get thin slices of prosciutto – whether it’s prepackaged of straight from the butcher at hte deli counter. If you don’t have prosciutto, you can use bacon (if using bacon, try to use thinner cuts, the thicker cuts take longer to cook).

Gruyere Cheese – Gruyère cheese has a rich, creamy, and slightly nutty flavor with a hint of sweetness and a smooth, firm texture. Just make sure to buy the block of cheese as opposed to the pre-shredded kind. 

Peaches – the peaches truly make this recipe! They add a sweet element that is just superb with all of the savory and salty flavors. Peaches are mostly in season in the summer, so if it’s winter time and you’re wanting to make this recipe – you can use pears! Thank me later!

Fresh Garlic –  the best way to up flavor is to add freshly diced garlic. So that’s what I did! When baking the chicken in the oven, the garlic caramelizes and adds a mellow and subtly sweet flavor to the recipe. In a pinch, garlic powder will do (about 1 tsp). 

Sour cream – you can also use greek yogurt here. 

Seasonings – we’re keeping it simple and using onion powder and dried thyme. I prefer using dried thyme as opposed to fresh thyme so that it doesn’t burn in the oven and cook off the flavor. 

Tips

• Use firm peaches, softer peaches will become mushy in the oven. 
• If it’s no longer peach season, opt for using pears instead! 
• For a bit of spice, add in some red pepper flakes! 
• If you can’t find prosciutto, opt for thin cut bacon as a close substitute. 
• I recommend using an instant-read thermometer to check for doneness of the chicken. 

How to make Prosciutto Wrapped Chicken

• Preheat oven to 400 degrees F. Pat the chicken dry with paper towels.
• Use a sharp knife to cut chicken breast in in half, lengthwise (down the side of the chicken). Season chicken with onion powder, thyme, salt, and pepper. Top with shredded Gruyere cheese and wrap with pieces of prosciutto. Place prosciutto-wrapped chicken to a 12-inch cast iron pan (or any ovenproof skillet). (Image 1 and 2)

• Add sliced peaches, diced garlic, brown sugar, and sliced butter all over the chicken.
• Bake for 25-30 minutes, until the chicken is fully cooked (the internal temperature should be 165 degrees F at the thickest part of the breast with a meat thermometer) 

• Remove peaches and chicken from the skillet and place skillet on stove over medium-high heat – don’t drain grease! Add in chicken stock and allow juices to reduce and thicken, about 2-3 minutes. Remove from heat and add dijon mustard and sour cream, be sure to get those browned bits off of the bottom of the pan (that’s where all of the flavor is!). Whisk until combined. Pour on top of chicken and peaches. Optional, but highly recommend – top with a little burrata for great flavor!! 

What to Serve with Chicken Breasts

Because this recipe is a meal on it’s own, I simple served with sliced olive bread and garnished with basil and burrata. It was incredible! You can also serve with smashed potatoes, peach caprese salad, a side salad, a cozy tomato soup, or a cauliflower orzo for a refreshingly fun way to add in more textures and flavors!

To keep up the peach theme, serve with my peach tea recipe then make my easy peach cobbler recipe for dessert!

Storing and Making Ahead

Store in an airtight container or wrap tightly with plastic wrap for up to 3 days in the refrigerator. 

More Chicken Recipes

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Butter Swim Biscuits

Main Course

Juicy Pan Seared Pork Chops

Desserts

Vanilla Pound Cake

Breakfast

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