Crispy Prosciutto-Wrapped Chicken with Truffle Mushroom Risotto

Sometimes a simple chicken breast needs a little something extra. In this recipe, we take inspiration from Italian saltimbocca to create a dish that feels truly special. Juicy chicken breasts are wrapped in thin slices of prosciutto, then seared until the prosciutto turns delightfully crisp. The chicken is finished in the oven, ensuring it stays tender and moist.

But the star of the show might just be the side: a creamy mushroom risotto made with arborio rice, scallions and a touch of garlic herb butter. A drizzle of truffle oil adds an umami-rich finish that ties everything together. This is comfort food elevated-perfect for a date night or when you want to impress without spending hours in the kitchen.

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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

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 400°F. Wash and dry all produce. Bring 4 cups water (7 cups for 4 servings) and stock concentrates to a boil in a medium pot. Once boiling, reduce heat to low. Trim and thinly slice scallions, separating whites from greens. Trim mushrooms, then cut into about ¼-inch-thick slices.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites and mushrooms and cook, stirring, until softened, 1-2 minutes. Add rice and cook, stirring, until translucent, 1-2 minutes. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until al dente and creamy, 30-35 minutes.
3. Pat chicken dry with paper towels. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with another two slices of prosciutto and the other chicken breast (you may have some prosciutto left over; use the rest as you like).
4. Heat a drizzle of olive oil in another large pan over medium-high heat. Add wrapped chicken and sear until browned, about 2 minutes per side. Transfer seared chicken to a lightly oiled baking sheet. Place in oven and roast until chicken is cooked through, about 15 minutes. Let rest a few minutes, then slice crosswise.
5. Quarter lemon. Stir garlic herb butter, half the Parmesan, a squeeze of lemon juice and any juices released by chicken into risotto. Season with salt, pepper or more lemon juice to taste.
6. Divide risotto between plates and sprinkle with scallion greens and remaining Parmesan. Top with sliced chicken. Drizzle with truffle oil to taste. Serve with any remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

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

Arborio rice is best for risotto because of its high starch content, which creates a creamy texture. You can use other short-grain rice like carnaroli, but avoid long-grain varieties.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. A meat thermometer is the most reliable tool.

Can I make this dish dairy-free?

Yes, you can substitute the garlic herb butter with a dairy-free butter alternative and omit the Parmesan cheese or use a dairy-free Parmesan substitute. The risotto will still be delicious.