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

This dish brings restaurant-level flair to your home kitchen with minimal effort. Juicy chicken breasts are wrapped in salty prosciutto, seared until crispy and finished with a lemony pan sauce. On the side, creamy mashed potatoes are elevated with minced chives and truffle zest, while roasted green beans get a bright kick from lemon zest and chili flakes.

Perfect for a special weeknight dinner or impressing guests, every component comes together in under an hour. The combination of savory, creamy and tangy flavors will make this a new favorite.

Log in to save recipes and build weekly shopping lists.

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 (and middle 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 other potatoes instead of Yukon Gold?

Yes, Yukon Golds are ideal for their creamy texture, but you can substitute with Russet or red potatoes. Adjust cooking time as needed.

Is there a substitute for truffle zest?

Truffle zest adds a unique earthy flavor, but you can omit it or substitute with a pinch of garlic powder and a drop of truffle oil if available.

Can I make this dish ahead of time?

The components are best served fresh, but you can prepare the mashed potatoes and green beans in advance. Reheat gently and cook the chicken just before serving.