Crispy Prosciutto-Wrapped Chicken with Truffle Mashed Potatoes and Lemon Green Beans

This isn’t your average chicken dinner. By wrapping chicken breasts in salty, savory prosciutto and searing until crispy, you get a restaurant-worthy main course with minimal effort. A bright lemony pan sauce adds the perfect finishing touch.

On the side, creamy mashed potatoes are elevated with minced chives and a hint of truffle zest, while roasted green beans get a kick from chili flakes and fresh lemon zest. It’s a complete meal that feels indulgent but comes together in under an hour.

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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

1 teaspoon Chili FlakesView 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. 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. Boil until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then 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 chicken and 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 (we’ll add the green beans then). For 4 servings, spread chicken out across whole sheet and roast until cooked through, 15-17 minutes.
4. Once chicken has roasted 5 minutes, remove baking sheet from oven. Toss green beans on empty side of same sheet with a large drizzle of olive oil, lemon zest, salt and a pinch of chili flakes. For 4 servings, toss green beans on a second baking sheet; roast on middle rack. Roast until chicken is cooked through and green beans are tender, 10-12 minutes. If chicken is done before green beans, remove from oven and continue roasting green 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 tablespoons butter 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, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter, salt and pepper. Divide chicken, potatoes and green beans between plates. Top chicken with sauce and remaining chives. Sprinkle green beans with more chili flakes if desired.

Recipe Tips

FAQ

Can I use other potatoes for the mash?

Yes, Yukon Golds are ideal for their creamy texture, but Russets or red potatoes also work well.

What can I substitute for truffle zest?

Truffle zest adds a unique flavor, but you can omit it or substitute with a pinch of garlic powder or finely grated Parmesan.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.