Prosciutto Wrapped Chicken with Sherry Cream Sauce is our favorite easy and quick dinner! There’s so much flavor in this skillet chicken recipe, and it’s made in under 30 minutes. Plus I just love this mouth-watering cream sauce for chicken!
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What’s in Prosciutto Wrapped Chicken?
Chicken breast is wrapped in thin slices of prosciutto, then cooked in the most delicious sauce and baked to perfection. It’s filled with garlic and rosemary for a nice savory flavor, then topped with parmesan to finish it off.
- Chicken: Use large boneless, skinless chicken breasts for this recipe.
- Prosciutto: You’ll want large slices that wrap most of the way around the chicken, but you can overlap multiple slices if needed.
- Sherry: Use a dry or medium-dry cooking sherry for the sauce. You can substitute a dry white wine if needed.
- Sour Cream: This is what makes the sauce extra creamy. I like using a low-fat version, but you can use full-fat if you like.
- Garlic: Use 3 cloves, minced (or more if you love garlic).
- Rosemary: Rosemary has an intense, fragrant taste that adds great flavor to this dish.
- Salted Butter
- Olive Oil
- Salt & Pepper
Pro Tip: You can wrap your chicken in other cured meats, such as speck, ham, or bacon!
Variations on Chicken Wrapped in Prosciutto
This prosciutto wrapped chicken in sherry cream sauce is a simple, classic recipe. You can change it up in quite a few ways. Feel free to swap the prosciutto for a different cured meat or swap the chicken breasts for chicken thighs.
You could also substitute the sour cream for Greek yogurt for a lighter, tangier flavor. Swap the rosemary for your favorite herb, such as sage, basil, or thyme, for a slightly different take. Make this dish spicier by adding a bit of crushed red pepper flakes to the sauce.
This chicken goes so well with a glass of wine at dinnertime. I recommend a dry white wine, like sauvignon blanc, to complement the flavors of the prosciutto and creamy sherry sauce.
Prosciutto is a type of dry-cured Italian ham that is served in very thin slices. While it’s often eaten uncooked, it does get cooked in this recipe while baking.
I love using a cast iron skillet because it goes from the stove to the oven without issue. But you can use any oven-safe skillet.
Yes, you can substitute chicken thighs for this recipe if you prefer. Use boneless, skinless thighs. Follow the same steps in the recipe card, but you will need to increase the cooking time slightly. Bake a few extra minutes, until the internal temp reaches 165°F.
How to Store and Reheat Chicken Breast Wrapped with Prosciutto
Store leftover prosciutto wrapped chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes or on the stovetop set over medium-low heat until warmed through.
How to Freeze Prosciutto Wrapped Chicken Breast
Freeze prosciutto wrapped chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating. I do not recommend freezing the sherry cream sauce, as it will turn grainy and separate as it thaws.
What to Serve with Chicken Wrapped with Prosciutto
Serve this delicious, flavorful, and easy chicken recipe with rice, over pasta, or by itself. You can’t go wrong! The sherry cream sauce melts into anything you serve it with and turns it into the most delicious side dish.
I’d eat this sauce over a bed of rice and be happy! It’s great with Bacon & Goat Cheese Mashed Potatoes, Creamy Garlic Mushrooms, Focaccia Bread, or Roasted Melting Potatoes!
Prosciutto Wrapped Chicken with Sherry Cream Sauce
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 4 slices prosciutto
- 3 tablespoons salted butter (⅜ stick)
- 1 tablespoon olive oil divided
- 3 cloves garlic minced
- 1 cup cooking sherry (dry or medium dry)
- 2 cups low-fat sour cream
- 2 sprigs fresh rosemary
- Freshly shredded Parmesan cheese optional, for garnish
Instructions
- Preheat oven to 375°F.
- Season the chicken breasts with salt and pepper to taste.4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Wrap each piece of chicken with a slice of prosciutto, pushing down the edges to adhere.4 slices prosciutto
- Heat the butter and ½ tablespoon oil in a 10-inch skillet set over medium-high heat. Swirl the mixture around in order to coat the entire base of the skillet.3 tablespoons salted butter, 1 tablespoon olive oil
- Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, depending on thickness. You want the chicken to be browned on both sides and nearly cooked through. Remove from the skillet and set aside.
- Add the remaining olive oil to the skillet and sauté the garlic for 2-3 minutes, or until fragrant and translucent. Scrape the brown bits in the pan to the center as you cook, that's where all the flavor is.3 cloves garlic
- Add the cooking sherry to the skillet and bring to a boil. Reduce to a simmer and whisk in the sour cream 1 cup at a time, until the cream sauce forms. Lay the rosemary into the skillet. Let simmer for 10 minutes.1 cup cooking sherry, 2 cups low-fat sour cream
- Place the chicken back into the skillet, nestled in the sauce.
- Bake, uncovered, for 5-10 minutes or until chicken is fully cooked and heated through.
- Serve with rice, pasta, or on its own, spooning the sauce over the chicken.2 sprigs fresh rosemary, Freshly shredded Parmesan cheese
Video
Becky’s Tips
- Replace rosemary with sage or basil for a slightly different (but still delicious) flavor.
- Be sure chicken has reached an internal temperature of 165F before eating.
- Scrape the brown bits in the pan to the center as you cook–that’s where all the flavor lives!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
More Creamy Chicken Recipes We Love
- Chicken Bacon Ranch
- Caesar Chicken
- Creamy Garlic Chicken with Bacon
- Tuscan Chicken
- Marry Me Chicken
- Basil Chicken Skillet
- Chicken Dijon
It seems wonderful and delicious.
Hi! Does the salt have to be sea salt?
Thanks so much!
I always like your recipe and always try them.
IT seems tasty recipy
I can’t do sour cream (I can’t handle the smell and have tried to cook with it, and it’s just NOT a good idea). Do you think it would be possible to sub sour cream with regular cream?
I love the recipe! It’s easy and so tasty!
I love the recipe! It’s easy.
thats what i call a PROSCIUTTO WRAPPED SHERRY CREAM CHICKEN SKILLET, it looks divine !
Becky – love this recipe, but tonight I made a different sauce that I thought you might like. Sauteed some chopped green onions in butter until browned, added some white wine to deglaze and let that burn off. Then sprinkled in ground rosemary (I didn’t have any fresh, darnit!), some garlic powder, some chicken broth, and some dried Montmorency cherries. Let that cook for about 15-20 minutes, until it had reduced a good bit, then put the browned, prosciutto wrapped chicken breasts back into and stuck it in the oven for 10 minutes at 375. (Basically your recipe, just swapped the sherry for white wine and the cream for chicken broth and added cherries!) The cherries with the prosciutto were a very nice complement to each other.
That does sound good. I try not to cook with too many dairy products….or else hubby may have issues. I like to substitute chicken broth, and then add 1/4 cup (if that) of cream.