Lemon Chicken with Prosciutto Fresh Herbs
Bright, zesty, and irresistibly savory, this Lemon Chicken with Prosciutto and Fresh Herbs is a show-stopping dish that's perfect for weeknight dinners or elegant gatherings. Juicy, tender chicken breasts are wrapped in crispy prosciutto and infused with the vibrant flavors of fresh rosemary, thyme, and garlic, then bathed in a tangy lemon and white wine sauce. The dish comes together in just 40 minutes, using straightforward techniques like pan-searing and oven-roasting for perfectly golden and flavorful results. Serve it alongside roasted vegetables, creamy potatoes, or fluffy rice for a complete, crowd-pleasing meal. This recipe is a celebration of fresh, simple ingredients that elevate comfort food to gourmet status.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 2 whole lemons
- 4 slices prosciutto
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 3 cloves garlic cloves (minced)
- 3 tablespoons olive oil
- 1 cup white wine (optional)
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
Zest one lemon and juice both lemons, setting both zest and juice aside separately.
Wrap each chicken breast with a slice of prosciutto, securing it in place with kitchen twine or a toothpick if needed.
In a large, ovenproof skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear on both sides until golden brown, about 2-3 minutes per side. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Sauté the minced garlic until fragrant, about 30 seconds.
Add the lemon zest, fresh thyme, and rosemary to the skillet, stirring to combine.
Deglaze the skillet by pouring in the white wine (if using) and letting it reduce for about 2 minutes. Then, add the chicken broth and lemon juice, stirring well.
Return the chicken breasts to the skillet, spooning some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and allow the chicken to rest for 5 minutes. Spoon the sauce over the chicken before serving.
Garnish with additional fresh herbs if desired, and serve warm with a side of roasted vegetables, rice, or potatoes.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4179 mg | 182% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 231.9 g | 464% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 166 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2514 mg | 53% | |
*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.
