This Mushroom and Prosciutto Stuffed Chicken is literally bursting with amazing flavours. It’s creamy, herby and totally delicious! It feels like a fancy dinner right out of a restaurant but easy enough so you can enjoy it at home any night of the week!
Did someone say Mushroom and Prosciutto Stuffed Chicken? I meaaaaan, I’m down for just about ANYTHING that involves Prosciutto. Combine that with fresh Mushrooms, which I also love so dearly, add in some fresh herbs and liquids of sorts (ahem, winnnnne), stuff that into a Chicken Breast and now we’re talkin’. Talkin’ creamy, talkin’ delicious and talkin’ irresistible.
Stuffed chicken is always a game changer. I mean, you just knnnnow you’re getting layers upon layers of deliciousness in every bite. And really, you can stuff chicken with whatever you want! This Prosciutto Stuffed Chicken with Mushrooms is the ultimate comfort food meal. It’s elegant, filling, full of flavour and is sure to impress anyone you feed it to.
It may sound a little bit on the fancy side. And you might think it looks even fancier. However, believe me when I say that this dinner is easy enough to make on a weeknight and hearty enough to fill up even the hungriest of bellies. It’s a family favourite, a date night favourite and, believe it or not, a kid friendly favourite, too. Talk about a win-win.
WHAT YOU’LL NEED TO MAKE THIS PROSCIUTTO AND MUSHROOM STUFFED CHICKEN
It may look like a lot of ingredients at first glance but when they come together, they really make the perfect harmony. Let’s talk about them in a little bit more detail down below:
- Chicken Breasts: Boneless, skinless chicken breast work best in this recipe as they’re easiest to slice open and stuff.
- Prosciutto: Adds saltiness, texture and the perfect crunch to the dish. I love the San Daniele brand but any will work just fine here.
- Mushrooms: The base of our chicken stuffing. Adds a meaty texture and heartiness to the dish. I used regular sliced white button mushrooms but brown or cremini will work just as well.
- White Wine: Any dry White Wine or Cooking Wine works well here. I like using Pinot Grigio or Sauvignon Blanc. However, if you’re not into using Wine at all, just leave it out!
- Garlic: Just necessary in a dish like this for that subtle garlic flavour! Fresh is best for this recipe. However, if all you have on hand is garlic powder, use 1/2 teaspoon instead of the 3 fresh cloves.
- Shallots: Adds a mild onion flavour to the dish. You can use white or red onion instead, if you prefer.
- Butter: For sautéeing, adds flavour. Any kind of oil may be used instead, if preferred.
- Chicken Broth: Adds extra chicken/savoury flavour to the dish. You can use vegetable broth instead, if you prefer.
- Heavy Cream: Makes this dish creamy and extra delicious!
- Chili Flakes: For a bit of a kick! Therefore, add more or less, depending on your spice preference. However, if you’re not into spice at all, just omit them all together.
- Fresh Thyme and Sage: For freshness, flavour and a herby/Earthy kick. I love using fresh herbs for this recipe but if you only have dry on hand, use 1 tsp of Dried Thyme instead of 1 tbsp of Fresh and 2 tbsp of Dried Sage instead of 1/3 cup of Fresh.
- Salt/Pepper: As always. For balance and extra flavour.
THE CRISPY PROSCIUTTO
I’m not lying, I love Prosciutto sooo much if I had to choose only one thing to eat for the rest of my life, it would be a true contender. I can eat it on pizza, in sandwiches or just on it’s own, like chips, especialllllly if crisping up is involved.
And oh, crisping up most certainly is involved for this Mushroom and Prosciutto Stuffed Chicken.
HOW TO DO IT:
Round up each slice of Prosciutto individually using your hands. Basically make them into little circular piles or “nests”. Generally, this prevents the edges from cooking too quickly. Throw them onto a parchment lined baking sheet, in a single layer, no touching.
Throw the baking sheet into the oven on the middle lower rack and cook for 10-12 minutes. Keep an eye on them the last few minutes of baking to ensure they don’t burn. How tragic would that be!
Transfer them to a wire rack where they’ll crisp up even more and become little God sent pieces of Heaven you could add to any dish!
You know, there was a time in my cooking journey, I confidently rendered the Wire Rack useless. I just didn’t see the point of trying to transfer a hot AF cookie that could crumble ANY second because it’s so hot to a wire rack to cool. Why risk it? Why not just cool them in the pan they came outta? So many wHyYySSSs?! Until one day, with these Almond Milk Pulp Cookies, I saw it work it’s wonders right before my very eyes and I was convinced I could never achieve that same outer crispy and inner chewy perfection without it. Now, all these years later, I believe in it so much, I’m over here using it to further crisp up Baked Prosciutto. Genius, I know.
THE MUSHROOM AND PROSCIUTTO CREAM SAUCE
Ah, the Cream Sauce. This Cream Sauce has ALL the goods. White Wine (OBVIOUSLY, I don’t like being the only one in the Kitchen drinking on a Tuesday…). Chicken Broth. Fresh Sage. Fresh Thyme. Shallots cooked in Butter. Sliced Fresh Mushrooms. Heavy Cream. And of course, that Crispy Prosciutto. Simmer it altogether until you reach your desired thickness. The more it simmers, the more amazing the house will smell. You’ve been warned.
PRO TIP: Adding 1 tbsp of Cornstarch mixed with 2 tbsp of Broth or Water to the sauce as it simmers will speed up the thickening process. In any event, this sauce does take a bit on the longer side to thicken as we watered it down quite a bit with the broth, cream and wine. But trust me, every bubbling moment is going to be worth it!!!
KEY TIPS TO MAKING PROSCIUTTO AND MUSHROOM STUFFED CHICKEN
- You need to make a slit in each Chicken Breast (lengthwise) in order to stuff them with the sauce. You can do this before or after cooking them but I find it easier to do it after the Chicken has been at least partially cooked ( as not shown in the photo below. Sometimes, we learn the hard way! Lol) Remember not to slice the Chicken Breasts alllllll the way through, about halfway, using a sharp knife, will work just fine.
- Before transferring to a hot oven to finish cooking, sear the chicken breasts until a nice golden brown crust forms, a few minutes per side. This will provide a perfectly crisp outer layer while leaving the inside nice, tender and juicy.
- There is enough Cream Sauce to both stuff the chicken and surround/top it. I love using all the sauce cause I’m a sauce loving gal but if you feel it’s a lot, use however much you prefer and save the rest for another dish (great on Veggies!)
FREQUENTLY ASKED QUESTIONS
Licking it by the spoonful is by all means acceptable when sauce is this good, just sayin’. But, aside from this Mushroom and Prosciutto Stuffed Chicken, this sauce is pure gold on Pork, as a Pasta Sauce or even great on Veggies such as Green Beans or Baby Carrots.
That’s where good ol’ cornstarch comes in. Just add a tablespoon to 2 tablespoons of liquid (broth or water) before adding it to the simmering sauce. Generally, the longer you simmer, the more the sauce will reduce and thicken. I simmered my sauce for about 30 minutes to achieve the thickness I wanted.
Leftovers can be stored in an airtight container and kept in the fridge for up to 2 days. Believe it or not, this dish is even good cold! Don’t judge me! Can be easily reheated in in a skillet on a stovetop, in a microwave, toaster oven or air fryer.
Anything goes. Garlic Bread would be great to soak up any of the “extra” Prosciutto and Mushroom Cream sauce. A side of simple buttered spaghetti or pasta would be amazing. Any kind of Vegetable. A salad. It really can be served with anything!
MUSHROOM AND PROSCIUTTO STUFFED CHICKEN
SO creamy. SO good. This Sauce for this Mushroom and Prosciutto Stuffed Chicken is EVERYTHING!
Ingredients
- 2 Boneless Skinless Chicken Breasts*
- 1 tsp Olive Oil
- 1 tbsp Butter
- 2 cups Chicken Broth
- 3/4 cup Heavy Cream
- 1/2 cup Dry White Wine
- 1 225g package White Mushrooms, sliced
- 100 g Prosciutto, crisped then sliced (recipe below)
- 3 Garlic Cloves, minced
- 1 Shallot, diced
- 1/3 cup Fresh Sage, chopped
- 1 tbsp Fresh Thyme
- 1 tsp Chili Flakes
- Salt and Pepper, to taste
To Thicken the Sauce
- 1 tbsp Cornstarch
- 2 tbsp Chicken Broth (or water)
Instructions
THE CRISPY PROSCIUTTO
1. Preheat the oven to 400°.
2. Take each slice of Prosciutto and fold the edges inwards all the way around - they’ll look like little nests or bunched up circles. Place them on a parchment lined baking sheet and bake for 10-12 minutes, keeping an eye the last couple of minutes to ensure they don’t burn.
3. Transfer to a wire rack to cool (they’ll crisp up a bit more as they cool).
4. Chop all but 2 slices up into small pieces. Set aside.
FOR THE SAUCE
1. In a large skillet over medium heat, add the butter. Once melted, add the shallots and sauté, stirring frequently, a couple minutes.
2. Add the mushrooms and cook, stirring frequently, until soft (a few minutes).
3. Add the garlic and stir until fragrant, about 30 seconds.
4. Add the thyme, sage, chili flakes, salt and pepper and stir for a couple of minutes, allowing the flavours to mingle.
5. Add the white wine and let reduce, stirring occasionally, a few more minutes.
6. Add the Crispy Prosciutto pieces and stir until combined.
7. Add the Chicken Broth and Heavy Cream, give it a good stir then bring to a bubbling boil then immediately reduce the heat to a low simmer.
Mix the cornstarch and 2 tbsp of Broth or Water in a small bowl. Add it to the cream sauce and stir.
Cook on low for 15-30 minutes, stirring occasionally, until sauce thickens to your liking.
THE STUFFED CHICKEN
1. Reduce the oven to 350°.
2. Pat the chicken breasts dry and season on each side with salt and pepper.
3. Heat the Olive Oil in a large cast iron skillet (or other oven safe skillet). When hot, add the chicken breasts and sear a few minutes per side. The chicken should develop a nice golden brown crust but won’t be all the way cooked through at this point. Transfer to the hot oven and cook an additional 20 minutes. Transfer to a cutting board and allow to cool. Keep the skillet close by. At this point, the chicken is nearly done - it will finish cooking in the last step.
4. Slice the breasts in half lengthwise but don’t go all the way through (about halfway is good).
5. Spoon as much of the cream sauce mixture as needed into each of the sliced chicken breasts to stuff them.
6. Spread the remaining mushroom cream sauce on the bottom of the skillet, making two wells for the chicken breasts.
7. Put the chicken in the skillet and return to the oven, for 5-10 minutes or until a meat thermometer reads 165°F.
8. Garnish each stuffed chicken breast with one reserved whole crispy Prosciutto slice each. Serve with as much sauce on top/around as desired.
Notes
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 808Total Fat: 50gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 258mgSodium: 2645mgCarbohydrates: 21gFiber: 4gSugar: 9gProtein: 59g
MORE FLAVOURFUL CHICKEN RECIPES
INDIAN INSPIRED CHICKEN TIKKA MASALA
BAKED ROSEMARY CHICKEN WITH GARLIC AND LEMON
MAMA’S FAMOUS WHITE WINE CHICKEN
ITALIAN INSPIRED CHEESY CHICKEN SKILLET
KETO FRIENDLY CHEESY CHICKEN PARMESAN
