Prosciutto Wrapped Chicken In Sherry Cream Sauce

By Becky Hardin

Published Feb 28, 2023

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!

partial view of prosciutto wrapped chicken in a frying pan with rosemary. - 5

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.

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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.

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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 !

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Ingredients1x2x3x

▢ 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

Video

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

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.

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

featured prosciutto wrapped chicken. - 9

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

Notes

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

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!