Introduction
Looking for a dinner that feels fancy but is secretly super simple to throw together? This Prosciutto Stuffed Chicken Breast recipe is one of my go-tos for impressing guests—or just spicing up a weeknight meal. It’s juicy, cheesy, salty, and savory, all rolled into one easy-to-make package. The combo of Gruyère, peppery arugula, and salty prosciutto inside a golden-seared chicken breast? Chef’s kiss. This is the kind of recipe that makes you feel like you’re eating at a little Italian bistro, without having to leave your kitchen.
Detailed Ingredients 🍗🧀🌿
- 6 chicken breast halves (about 24 oz) 🍗
- 6 slices prosciutto 🥓
- 6 slices Gruyère cheese 🧀
- 1½ cups arugula, stems trimmed 🌿
- ½ teaspoon salt 🧂
- ½ teaspoon black pepper 🧂
- 3 tablespoons all-purpose flour 🌾
- 1 tablespoon olive oil 🫒
Direction
- Preheat oven to 350°F. Lightly spray a shallow baking dish with nonstick spray.
- Place chicken breasts between two sheets of heavy-duty plastic wrap and pound to ¼-inch thickness.
- Lay a slice of prosciutto, a slice of Gruyère, and about ¼ cup of arugula on each piece of chicken.
- Fold the chicken over to enclose the filling, pressing edges together. Season with salt and pepper.
- Dredge the stuffed chicken lightly in flour, shaking off the excess.
- Heat olive oil in a nonstick skillet over medium-high heat. Sear the chicken 5 minutes per side until golden.
- Transfer to the baking dish and bake for 5 more minutes or until fully cooked. Serve warm and melty!
My Story
I first made this dish on a whim for a “fancy” date night at home when going out wasn’t an option—and I was blown away. I had some prosciutto, arugula, and Gruyère hanging out in the fridge and thought, “Why not?” What came out of the oven tasted like something from a restaurant, and now it’s a staple whenever I want to serve something delicious with minimal stress. It’s one of those recipes that makes people think you spent way more time than you actually did—and let’s be real, we all need a few of those in our back pocket.
FAQ
Can I substitute the Gruyère cheese?
Absolutely! Fontina, mozzarella, or even Swiss cheese work well.
What if I don’t have arugula?
Spinach is a great substitute—it’s mild and tender and works perfectly.
Can I make this ahead?
Yes! You can prep the stuffed chicken a day in advance and refrigerate until ready to cook.
Do I have to sear the chicken first?
Searing gives it a golden crust, but you can bake it entirely if preferred—just increase the bake time to around 20 minutes.
How do I know the chicken is cooked?
Use a meat thermometer—internal temp should hit 165°F.
Suggestion
- Serve over creamy mashed potatoes or polenta for a comforting meal.
- Add a crisp side salad with lemon vinaigrette to balance the richness.
- Pair with roasted asparagus or green beans for color and crunch.
- A glass of chilled white wine like Chardonnay or Pinot Grigio is perfect here.
- Slice leftovers thinly for a killer sandwich the next day!
Conclusion
This Prosciutto Stuffed Chicken is proof that simple ingredients can make a seriously stunning meal. With melty cheese, peppery greens, and the richness of prosciutto tucked into tender chicken, each bite is packed with flavor. And it all comes together in under an hour—hello, weeknight hero! Whether you’re hosting a dinner party or just treating yourself, this dish hits all the marks: it’s elegant, easy, and oh-so-tasty. Once you try it, you’ll be adding it to your regular rotation—I promise.
Recipe lovingly written by Sarah Cooper 💛
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