Prosciutto-Wrapped Chicken with Truffled Mashed Potatoes and Lemony Green Beans

This dish brings restaurant-quality flair to your home kitchen. Juicy chicken breasts are wrapped in salty prosciutto, seared until crispy, then finished with a bright lemon pan sauce. On the side, creamy mashed potatoes are elevated with truffle zest and fresh chives, while roasted green beans get a pop of lemon and a hint of chili flakes.

Despite the gourmet feel, this meal comes together in under an hour with simple techniques. Perfect for a special weeknight dinner or impressing guests, every component is designed to complement each other for a balanced, satisfying plate.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 g Truffle ZestView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Meanwhile, zest and halve lemon.
2. Pat chicken dry with paper towels; season all over with salt and pepper. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy, 2-3 minutes per side. Transfer to one side of a baking sheet. Roast on top rack for 5 minutes (you’ll add the green beans then). (For 4 servings, spread chicken out across entire sheet; roast on top rack until cooked through, 15-17 minutes.)
4. Once chicken has roasted 5 minutes, remove sheet from oven. Carefully toss green beans on empty side with a large drizzle of olive oil, lemon zest and salt. (For 4 servings, leave chicken roasting and toss green beans on a second sheet; roast on middle rack.) Return to top rack until chicken is cooked through and green beans are tender, 10-12 minutes. (If chicken is done first, remove from sheet and continue roasting beans.) Once cool enough to handle, slice chicken crosswise.
5. Meanwhile, finely chop chives. To pot with drained potatoes, add sour cream, half the chives, 2 TBSP butter (3 TBSP for 4 servings) and as much truffle zest as you like. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6. Heat pan used for chicken over medium-high heat. Add stock concentrate, ¼ cup water (⅓ cup for 4 servings) and lemon juice to taste. Cook until thickened, 2-3 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4), salt and pepper. Divide chicken, potatoes and green beans between plates. Top chicken with sauce and remaining chives.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for truffle zest?

You can omit it or use a pinch of garlic powder and a drop of truffle oil for a similar earthy flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.