Prosciutto-Wrapped Chicken with Truffle Mushroom Risotto

Transform a simple chicken breast into a restaurant-worthy dish with this prosciutto-wrapped chicken recipe. Inspired by Italian saltimbocca, the chicken is wrapped in savory prosciutto, seared until golden and roasted to perfection. It’s served atop a creamy mushroom risotto infused with garlic herb butter and Parmesan, then finished with a drizzle of truffle oil for an umami boost.

This dish is perfect for a special dinner or when you want to impress guests without spending hours in the kitchen. The combination of crispy prosciutto, tender chicken and rich risotto creates a harmonious blend of flavors and textures. Follow the step-by-step instructions to achieve a gourmet meal at home.

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Ingredients

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Truffle OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C). In a medium pot, bring 4 cups of water and the chicken stock concentrates to a boil. Once boiling, reduce the heat to low to keep warm. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim the mushrooms and slice them into ¼-inch-thick pieces.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the scallion whites and cook until softened, about 1-2 minutes. Add the Arborio rice and cook, stirring constantly, until the rice becomes translucent, about 1-2 minutes. Begin adding the warm stock ½ cup at a time, stirring after each addition and allowing the rice to absorb most of the liquid before adding more. Continue until the rice is al dente and creamy, about 30-35 minutes. You may not need all the stock.
3. While the risotto cooks, pat the chicken breasts dry with paper towels. Lay two slices of prosciutto side by side on a flat surface. Tightly wrap the prosciutto around one chicken breast. Repeat with the remaining prosciutto and chicken breast. Any leftover prosciutto can be used as desired.
4. Heat a drizzle of olive oil in a second large ovenproof pan over medium-high heat. Add the prosciutto-wrapped chicken and sear until browned, about 2 minutes per side. Transfer the pan to the oven and roast until the chicken is cooked through, about 15 minutes. Let the chicken rest for a few minutes, then slice crosswise. If your pan is not ovenproof, transfer the chicken to a small baking dish before roasting.
5. While the chicken roasts, quarter the lemon. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the sliced mushrooms and season with salt and pepper. Cook, tossing occasionally, until tender, about 4-7 minutes. Once done, stir the mushrooms into the risotto along with the garlic herb butter, half of the Parmesan cheese, a squeeze of lemon juice and any resting juices from the chicken. Season with salt, pepper and additional lemon juice to taste.
6. Divide the risotto among plates and sprinkle with the scallion greens and remaining Parmesan cheese. Top with the sliced prosciutto-wrapped chicken. Drizzle with truffle oil to taste. Serve with remaining lemon wedges on the side for squeezing over the dish.

Recipe Tips

FAQ

Can I use a different type of rice for the risotto?

Arborio rice is recommended for its high starch content, which creates a creamy texture. Other short-grain rice like Carnaroli or Vialone Nano can also work, but the result may vary.

Can I substitute the truffle oil?

Truffle oil adds a distinct earthy flavor, but you can omit it or substitute with a drizzle of good quality olive oil if desired.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or stock to refresh the risotto.