Prosciutto-Wrapped Chicken with Spring Vegetable Risotto

Inspired by the classic Italian saltimbocca, this dish wraps tender chicken breasts in salty, savory prosciutto for a crispy, flavorful crust. The chicken is roasted until golden and juicy, then served over a creamy risotto packed with fresh spinach, sweet grape tomatoes and extra bits of prosciutto for a burst of flavor in every bite.

This recipe is a complete meal in one, combining protein, vegetables and creamy rice. The risotto is cooked slowly with chicken stock and finished with Parmesan and butter, making it rich and satisfying. Perfect for a weeknight dinner that feels special.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. In a medium pot, bring 4 cups water and the chicken stock concentrate to a boil, then reduce heat to low to keep warm. Thinly slice the garlic cloves. Halve, peel and mince the shallot. Halve the grape tomatoes lengthwise. Pick the sage leaves from the stems; add the stems to the warm stock and set the leaves aside.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the shallot and garlic; cook until softened, about 1-2 minutes. Add the Arborio rice and cook, stirring, until translucent, 1-2 minutes. Begin adding the warm stock ½ cup at a time, stirring after each addition. Wait until the rice absorbs most of the liquid before adding more. Continue until the rice is al dente and creamy, 30-35 minutes.
3. Pat the chicken breasts dry with paper towels. On a flat surface, lay 2 slices of prosciutto side by side. Place one chicken breast at one end and roll tightly to wrap. Repeat with the remaining 2 slices and the other chicken breast. Set aside the remaining prosciutto.
4. Heat a drizzle of olive oil in an ovenproof medium pan over medium-high heat. Add the wrapped chicken and sear until golden brown, about 2 minutes per side. Transfer the pan to the oven and roast until the chicken is firm and no longer pink in the center, about 15 minutes. (If your pan is not ovenproof, transfer the chicken to a small baking dish before roasting.)
5. When the risotto has about 5 minutes left, stir in the grape tomatoes and spinach. Cook until the spinach wilts and the tomatoes soften, about 5 minutes. Meanwhile, thinly slice the remaining prosciutto.
6. Stir the sliced prosciutto, 1 tablespoon butter, Parmesan cheese and any juices from the chicken pan into the risotto. Season with salt and pepper to taste. Slice the chicken crosswise. Divide the risotto among plates, top with the sliced chicken and garnish with fresh sage leaves.

Recipe Tips

FAQ

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

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. You can substitute with Carnaroli or Vialone Nano, but avoid long-grain rice.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. If you don’t have a thermometer, cut into the thickest part; it should be opaque and no longer pink.

Can I make this recipe dairy-free?

Yes, omit the butter and Parmesan or use dairy-free alternatives. The risotto will still be flavorful thanks to the prosciutto and stock.