Chicken Zucchini and Prosciutto
Elevate your weeknight dinners with this savory and elegant Chicken Zucchini and Prosciutto recipe. Tender, golden-seared chicken breasts are layered with perfectly seasoned zucchini slices and wrapped in smoky slices of prosciutto, all brought together in one oven-safe skillet. Infused with the fragrant aroma of garlic and fresh rosemary, this dish is finished with a squeeze of bright lemon juice, adding a burst of freshness to every bite. Ready in under an hour, this low-carb, protein-packed recipe is both flavorful and wholesome. Serve it alongside crusty bread or a crisp side salad for a restaurant-worthy meal that's sure to impress. Perfect for a family dinner or entertaining guests, this recipe combines simple ingredients with rich, dynamic flavors for a truly memorable dish. Keywords: chicken zucchini prosciutto recipe, easy chicken dinner ideas, low-carb chicken skillet dinner.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 medium zucchini
- 8 slices prosciutto
- 2 tablespoons olive oil
- 2 cloves garlic cloves
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lemon
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini into thin rounds, about 1/8-inch thick. Set aside.
Finely mince the garlic and strip the leaves from the rosemary sprig. Chop the rosemary finely.
Pat the chicken breasts dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the minced garlic and rosemary. Sauté for 30 seconds until fragrant.
Layer half of the zucchini slices in the skillet, creating an even bed. Sprinkle with a pinch of salt and pepper.
Place the seared chicken breasts on top of the zucchini layer, then arrange 2 slices of prosciutto over each chicken breast.
Top the chicken and prosciutto with the remaining zucchini slices, arranging them neatly. Add another pinch of salt and pepper if needed.
Transfer the skillet to the preheated oven and bake for 18-22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Carefully remove the skillet from the oven. Squeeze the juice of the lemon over the chicken and zucchini for a fresh, bright finish.
Serve the chicken with zucchini and prosciutto immediately. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
