Sun-Dried Tomato Chicken (With Prosciutto)


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This one-pan Sun-Dried Tomato Chicken (With Prosciutto) dish is full of bold, big flavors! Delicious rich, creamy sauce, crispy prosciutto, and juicy chicken. So, so good! And it’ll be on your table in 30 minutes!

PS. This creamy sun-dried tomato sauce is to die for!

Sun-Dried Tomato Chicken (With Prosciutto)

This is definitely one of my favorite chicken dishes. It’s quick and easy to make after the long day at work, yet fancy enough to be served when guests are coming over. The combination of flavors is just perfect. Plus, you can find all the ingredients in the supermarket (and the list is short!). Amazing!

The sauce is ridiculously addictive, and you can sever this delicious chicken with anything you want – pasta, mashed potatoes, baguette, flatbreads, rice or even french fries. The dish is great as it is, but you can absolutely add some extra veggies if you want. Baby spinach, mushrooms, green beans, peas, asparagus will work amazingly here.

What you need

The recipe is made around sun-dried tomatoes. I just love them! You can use them for so many different things – sauces, stuffings, toppings for pizza, sandwiches, salads. Well, the possibilities are endless! The “extra bonus” is the oil that the sun-dried tomatoes are marinated in. It’s perfect for cooking, and just a small amount adds so much extra flavor to the dish! Never, never throw it away!

You can make this prosciutto chicken either with sun-dried tomatoes from the jar or with the sun-dried tomato pesto. Both options are absolutely delicious! I went with pesto this time.

Ah, and instead of prosciutto ham, you can go with serrano ham or bacon. So choose what works best for you!

Here’s what I love about this Sun-Dried Tomato Chicken (With Prosciutto) recipe:

  1. Everyday ingredients that you can easily find in the supermarket.
  2. Rich, creamy sauce that you can serve with almost anything.
  3. Crispy, savory prosciutto and juicy chicken! Totally addictive.
  4. Ready in 30 minutes!!
  5. Easy and effortless to make – no tricky steps.
  6. Simple and elegant.

I think you get my point. This chicken recipe is simply the best!

Prosciutto Chicken With Creamy Sun-Dried Tomato Sauce

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AuthorEwaCategory, , DifficultyBeginner

This one-pan Prosciutto Chicken With Creamy Sun-Dried Tomato Sauce dish is full of bold, big flavors! Delicious rich, creamy sauce, crispy prosciutto, and juicy chicken.

Prosciutto Chicken With Creamy Sun Dried Tomato Sauce

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 2 Small chicken breasts
 100 g Prosciutto (or Serrano)
 200 ml Cream (at least 20% fat)
 150 ml Dry white wine (or chicken broth/water)
 3 Tomatoes
 3 tbsp Sun-dried tomato pesto (or 8 sun-dried tomatoes from the jar, finely chopped)
 1 tbsp Tomato paste
 2 Garlic cloves (minced)
 1 tsp Oregano
 ½ tsp Paprika powder (optional)
 Salt and pepper
 Olive oil
 Fresh parsley or basil (chopped)
To serve
 French fries/mashed potatoes/Rice/Bread
 Salad/Cooked veggies

1

Start by peeling and deseeding tomatoes. It's much easier if you put tomatoes into the hot, boiling water first! Then, finely chop the tomatoes.

2

Cut each chicken breast into half (horizontally). Season pepper and a little bit of salt. Be careful with salt, as prosciutto is quite salty. Then, wrap in prosciutto ham.

3

Heat the pan over medium-high heat with one tablespoon of olive oil. Fry the chicken for a few minutes (each side) until nicely browned and crispy. The chicken doesn't have to be fully cooked through - it'll later simmer in the sauce. It's all about the crispy prosciutto.

4

Remove the chicken from the pan. Lower a heat a bit and add more olive oil. Add tomatoes, garlic, dried oregano, a pinch of pepper and salt. Fry tomatoes for around 10 minutes stirring often.

5

Now add white wine (or chicken broth or water), cream, pesto (or chopped sun-dried tomatoes), tomato paste, and bring to the boil. Transfer the chicken back.

6

Simmer for 15 minutes - until the chicken is done and the sauce thickens. No need to flip the chicken.

7

Top with chopped parsley or basil. Serve!

 

Ingredients

 2 Small chicken breasts
 100 g Prosciutto (or Serrano)
 200 ml Cream (at least 20% fat)
 150 ml Dry white wine (or chicken broth/water)
 3 Tomatoes
 3 tbsp Sun-dried tomato pesto (or 8 sun-dried tomatoes from the jar, finely chopped)
 1 tbsp Tomato paste
 2 Garlic cloves (minced)
 1 tsp Oregano
 ½ tsp Paprika powder (optional)
 Salt and pepper
 Olive oil
 Fresh parsley or basil (chopped)
To serve
 French fries/mashed potatoes/Rice/Bread
 Salad/Cooked veggies

Directions

1

Start by peeling and deseeding tomatoes. It's much easier if you put tomatoes into the hot, boiling water first! Then, finely chop the tomatoes.

2

Cut each chicken breast into half (horizontally). Season pepper and a little bit of salt. Be careful with salt, as prosciutto is quite salty. Then, wrap in prosciutto ham.

3

Heat the pan over medium-high heat with one tablespoon of olive oil. Fry the chicken for a few minutes (each side) until nicely browned and crispy. The chicken doesn't have to be fully cooked through - it'll later simmer in the sauce. It's all about the crispy prosciutto.

4

Remove the chicken from the pan. Lower a heat a bit and add more olive oil. Add tomatoes, garlic, dried oregano, a pinch of pepper and salt. Fry tomatoes for around 10 minutes stirring often.

5

Now add white wine (or chicken broth or water), cream, pesto (or chopped sun-dried tomatoes), tomato paste, and bring to the boil. Transfer the chicken back.

6

Simmer for 15 minutes - until the chicken is done and the sauce thickens. No need to flip the chicken.

7

Top with chopped parsley or basil. Serve!

Sun Dried Tomato Chicken (With Prosciutto)

Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

Originally posted 2019-05-03 13:02:55.

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5 Comments

  1. Kim 22 May 2019 at 17:12

    Making this now, so I can’t attest to flavor (though it smells delicious!). I would update your directions by stating in step 5 to add the cream, heat the wine separately, then add the wine to the cream. I followed your instructions and the cream curdled 🙁 Just a thought 🙂

    Reply
    1. Ewa 22 May 2019 at 17:14

      Hi Kim, it has never happened to me before, sorry to hear :/ What’s the fat % of the cream you used? If it’s low, it may be the reason. I always use a cream that is at least 20% fat. But I hope it will still taste good:)!

      Reply
  2. Carol Taylor 3 December 2019 at 02:27

    I was in at the mention of sun-dried tomatoes…I just love them 🙂 Thank you for sharing it sounds delicious #sensai

    Reply
  3. Pingback: #SeniSal Roundup: Dec 2-6, 2019 ~ Esme Salon

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