Prosciutto Wrapped Chicken with Mushrooms
Prosciutto Wrapped Chicken with Mushrooms transforms simple ingredients into restaurant-quality dinner. Ready in 35 minutes—gluten-free, elegant, family-approved!
You know what’s funny? I used to think fancy dinners required hours in the kitchen and a culinary degree. Then I discovered this Prosciutto Wrapped Chicken with Mushrooms, and everything changed.
This Italian Stuffed Chicken recipe feels like something you’d order at a cozy trattoria, but it’s honestly easier than most weeknight meals. The salty prosciutto crisps up beautifully around tender chicken, while earthy mushrooms swim in a dreamy white wine sauce that’ll have everyone asking for seconds.
Perfect for date nights, Sunday dinners, or even Thanksgiving when you want something special without the stress. And yes, it’s naturally gluten-free—no weird substitutions needed!
Table of Contents
Ingredients
| Chicken Prep | Amount |
|---|---|
| Boneless, skinless chicken breasts (large) | 4 |
| Dried oregano | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Prosciutto slices | 8-12 |
| Olive oil | 1 tablespoon |
| Veggies & Sauce | Amount |
|---|---|
| Olive oil | 1 tablespoon (15 ml) |
| Red onion (medium, thinly sliced) | 1 |
| Mushrooms (sliced) | 8 oz |
| Chicken stock | 1 cup (240 ml) |
| Dry white wine | 1/2 cup (120 ml) |
| Gluten-free all-purpose flour | 1 teaspoon |
| Salt | To taste |
| Fresh thyme (optional) | For serving |
Instructions
Step 1: Preheat your oven to 400°F (200°C). While it’s warming up, grab a small bowl and mix together the oregano, thyme, garlic powder, salt, and pepper until well combined. Sprinkle this aromatic blend generously over all sides of each chicken breast—don’t be shy with those seasonings!
Step 2: Now for the fun part: wrapping time! Lay out 2-3 slices of prosciutto per chicken breast, slightly overlapping them. Place each seasoned chicken breast on the prosciutto and wrap it snugly around the meat, covering as much surface area as possible. The prosciutto should stick to itself naturally—it’s like edible packaging with built-in flavor.
Step 3: Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat until it shimmers. Carefully place the wrapped chicken breasts in the hot skillet and let them sizzle undisturbed for 3-4 minutes per side. You’ll hear that beautiful crackling sound as the prosciutto crisps up and turns golden brown. Remove the chicken from the pan and set aside on a plate—it’ll finish cooking in the oven soon.
Step 4: Add another tablespoon of olive oil to the same skillet (don’t wipe it out—all that flavor stays!). Toss in the thinly sliced red onions and cook for 4-5 minutes, stirring occasionally, until they start to soften and become translucent. Add the sliced mushrooms and continue cooking for another 3-4 minutes, stirring frequently. The mushrooms will release their moisture and shrink down, soaking up all those delicious pan drippings.
Step 5: Pour in the chicken stock and white wine, stirring to scrape up any browned bits from the bottom of the pan—that’s pure flavor gold right there. Bring the mixture to a rolling boil, then reduce the heat to maintain a gentle simmer for 5-7 minutes. Sprinkle in the gluten-free flour and whisk it into the sauce to create a silky, slightly thickened consistency. If you prefer a thicker sauce (I usually do!), add another 1-2 teaspoons of flour. Taste and adjust the salt as needed.
Step 6: Nestle the prosciutto-wrapped chicken breasts back into the pan, spooning some of that gorgeous mushroom sauce over the top. Transfer the entire skillet to your preheated oven and bake for 7-8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check—it’s the best way to ensure perfectly cooked, juicy chicken every time.
Step 7: Remove the skillet from the oven (careful—that handle is HOT!). Let the Chicken with Mushrooms rest for 2-3 minutes before serving. This allows the juices to redistribute throughout the meat, keeping everything moist and tender. Garnish with fresh thyme sprigs if you’re feeling fancy, then plate it up with your favorite sides and dig in!
Substitutions
Can’t find prosciutto? Thinly sliced ham works in a pinch, though you’ll miss some of that delicate, salty depth. You could also try turkey bacon for a lighter option, but cook it separately until crispy before wrapping the chicken—it won’t crisp as nicely in the pan.
No white wine on hand? Replace it with an equal amount of additional chicken stock plus 1 tablespoon of fresh lemon juice or white wine vinegar. The acid brightens the sauce beautifully and mimics that wine complexity we’re after.
Mushroom varieties matter less than you’d think. Baby bellas, cremini, or even shiitake mushrooms all work wonderfully in this Italian Stuffed Chicken dish. I’ve even used a mix of whatever I found in my fridge, and it turned out delicious every time!
For the gluten-free flour, any blend works—just make sure it’s a 1:1 all-purpose variety for the best thickening power. Cornstarch or arrowroot powder can substitute in equal amounts if that’s what you have.
Troubleshooting
Prosciutto burning before chicken cooks? Your heat’s too high. Medium-high should give you that gorgeous golden crisp without blackening. If you notice it browning too quickly, reduce the heat slightly and give each side an extra minute.
Chicken not reaching 165°F in the oven? Pop it back in for another 2-3 minutes. Chicken breast thickness varies wildly, so cooking times aren’t always exact. A meat thermometer is your best friend here—it eliminates all the guesswork.
Sauce too thin? Whisk in another teaspoon of gluten-free flour or let it simmer uncovered for a few extra minutes. You can also add a tablespoon of cold butter at the end and swirl it in for extra richness and body.
Prosciutto won’t stay wrapped? Pat the chicken dry before seasoning and wrapping. Excess moisture prevents the prosciutto from adhering properly. You can also secure it with toothpicks—just remember to remove them before serving!
Storage
Store leftover Prosciutto Wrapped Chicken with Mushrooms in an airtight container in the fridge for up to 3 days. The prosciutto softens a bit after storage, but reheating it in a hot skillet for a few minutes brings back some of that crispiness. You can also reheat gently in a 350°F oven for about 10 minutes.
For meal prep, you can season and wrap the chicken breasts up to 24 hours ahead, then store them covered in the fridge until you’re ready to cook. The mushroom sauce also reheats beautifully—just add a splash of stock if it thickens too much.
Serving Suggestions
Well… this Chicken with Mushrooms basically begs for something to soak up that incredible pan sauce. I love serving it over creamy mashed cauliflower, buttery egg noodles, or even a simple bed of sautéed spinach.
A crisp side salad with a light vinaigrette cuts through the richness perfectly. For a heartier meal, try pairing it with roasted vegetables or these easy gluten-free entertaining appetizers if you’re hosting.
Don’t forget crusty gluten-free bread for mopping up every last drop of that wine-mushroom sauce. Trust me, you won’t want to waste a single bite!
Variations
Make it dairy-free: This recipe’s already naturally dairy-free, but if you want extra richness, stir in a tablespoon of coconut cream or dairy-free butter at the end of cooking. It adds luxurious body without any milk products.
Kid-friendly version: Skip the wine and use all chicken stock instead (add that extra lemon juice for brightness). You can also cut the cooked chicken into strips for little hands. My niece actually loves picking at the crispy prosciutto—it’s like fancy bacon to her!
Add some greens: Toss in a few handfuls of fresh baby spinach or chopped kale during the last 2 minutes of sauce simmering. The greens wilt perfectly and add nutrition without changing the flavor profile. It’s an easy way to sneak in extra veggies for picky eaters.
Cheese lovers’ upgrade: Sprinkle shredded mozzarella or parmesan over the chicken during the last 3 minutes of baking for a melty, golden topping. According to trusted gluten-free nutrition research, combining protein sources like cheese and chicken creates a more satisfying, balanced meal.
FAQs About Prosciutto Wrapped Chicken
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work beautifully and stay extra juicy. Just adjust the cooking time—thighs may need an extra 2-3 minutes in the oven to reach 165°F since they’re a bit thicker and denser than breasts.
How do I know when the prosciutto is crispy enough?
You’re looking for golden-brown edges with some darker caramelized spots. It should look like crispy bacon and make a slight crackling sound when you move the chicken in the pan. If it’s still pale and soft, give it another minute per side.
What’s the best wine to use for this Prosciutto Chicken Breast recipe?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works perfectly. Man, oh man, don’t stress about using expensive wine—something you’d enjoy drinking (in the $8-15 range) is ideal. The alcohol cooks off, leaving behind delicious depth and acidity.
Can this be made ahead for dinner parties?
You bet! Prep the wrapped chicken and mushroom sauce separately up to a day ahead. When guests arrive, just sear the chicken, warm the sauce, and finish everything in the oven together. It looks impressive but requires minimal last-minute effort—exactly what you need when entertaining.
Why is my sauce not thickening?
Make sure you’re using gluten-free flour (not just cornstarch) and whisking it thoroughly into the simmering liquid. The sauce needs to bubble gently for at least 2-3 minutes after adding flour to activate the thickening power. If it’s still thin, sprinkle in a bit more flour or reduce it longer.
Best way to slice the mushrooms for even cooking?
Aim for 1/4-inch thick slices—they cook evenly and maintain some texture without turning mushy. Don’t slice them too thin or they’ll disappear into the sauce, and don’t make them too thick or they’ll stay undercooked and rubbery.
Final Thoughts
This Prosciutto Wrapped Chicken with Mushrooms has become my go-to for impressing guests without breaking a sweat. The combination of crispy, salty prosciutto with tender chicken and that rich, earthy sauce tastes like something from an Italian bistro—but it’s honestly simpler than most Tuesday night dinners.
Whether you’re new to gluten-free cooking or just looking for an elegant weeknight upgrade, this recipe delivers restaurant-quality results every single time. Pop it in the oven, set the timer, and get ready for the compliments to roll in!
Prosciutto Wrapped Chicken with Mushrooms
Equipment
- Large oven-safe skillet
- Small bowl
- Meat thermometer
Ingredients
Chicken Prep
- 4 large boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8-12 slices prosciutto
- 1 tablespoon olive oil
Veggies & Sauce
- 1 tablespoon olive oil 15 ml
- 1 medium red onion thinly sliced
- 8 oz mushrooms sliced
- 1 cup chicken stock 240 ml
- ½ cup dry white wine 120 ml
- 1 teaspoon gluten-free all-purpose flour
- salt to taste
- fresh thyme for serving, optional
Instructions
- Preheat your oven to 400°F (200°C). While it’s warming up, grab a small bowl and mix together the oregano, thyme, garlic powder, salt, and pepper until well combined. Sprinkle this aromatic blend generously over all sides of each chicken breast—don’t be shy with those seasonings!
- Now for the fun part: wrapping time! Lay out 2-3 slices of prosciutto per chicken breast, slightly overlapping them. Place each seasoned chicken breast on the prosciutto and wrap it snugly around the meat, covering as much surface area as possible. The prosciutto should stick to itself naturally—it’s like edible packaging with built-in flavor.
- Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat until it shimmers. Carefully place the wrapped chicken breasts in the hot skillet and let them sizzle undisturbed for 3-4 minutes per side. You’ll hear that beautiful crackling sound as the prosciutto crisps up and turns golden brown. Remove the chicken from the pan and set aside on a plate—it’ll finish cooking in the oven soon.
- Add another tablespoon of olive oil to the same skillet (don’t wipe it out—all that flavor stays!). Toss in the thinly sliced red onions and cook for 4-5 minutes, stirring occasionally, until they start to soften and become translucent. Add the sliced mushrooms and continue cooking for another 3-4 minutes, stirring frequently. The mushrooms will release their moisture and shrink down, soaking up all those delicious pan drippings.
- Pour in the chicken stock and white wine, stirring to scrape up any browned bits from the bottom of the pan—that’s pure flavor gold right there. Bring the mixture to a rolling boil, then reduce the heat to maintain a gentle simmer for 5-7 minutes. Sprinkle in the gluten-free flour and whisk it into the sauce to create a silky, slightly thickened consistency. If you prefer a thicker sauce (I usually do!), add another 1-2 teaspoons of flour. Taste and adjust the salt as needed.
- Nestle the prosciutto-wrapped chicken breasts back into the pan, spooning some of that gorgeous mushroom sauce over the top. Transfer the entire skillet to your preheated oven and bake for 7-8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check—it’s the best way to ensure perfectly cooked, juicy chicken every time.
- Remove the skillet from the oven (careful—that handle is HOT!). Let the chicken rest for 2-3 minutes before serving. This allows the juices to redistribute throughout the meat, keeping everything moist and tender. Garnish with fresh thyme sprigs if you’re feeling fancy, then plate it up with your favorite sides and dig in!
