Crispy Prosciutto-Wrapped Chicken with Truffle Mushroom Risotto

There’s something magical about the combination of salty, crispy prosciutto wrapped around tender chicken breast. This dish takes inspiration from Italian saltimbocca, but with a creamy, earthy twist: a luscious mushroom risotto finished with truffle oil. The result is a restaurant-quality meal that feels indulgent yet is surprisingly simple to make at home.

Each bite offers a contrast of textures-crisp prosciutto, juicy chicken and velvety risotto studded with tender mushrooms. A drizzle of truffle oil adds an umami richness that ties everything together. Whether you’re cooking for a special occasion or just want to elevate a weeknight dinner, this recipe is sure to impress.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 400°F. In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and slice mushrooms into ¼-inch-thick pieces.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites and cook until softened, 1-2 minutes. Add rice and cook, stirring, until translucent, 1-2 minutes. Add ½ cup stock and bring to a simmer. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock-adding ½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and creamy, 25-30 minutes.
3. Meanwhile, pat chicken dry with paper towels. Lay two slices of prosciutto beside one another on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining chicken and prosciutto.
4. Heat a drizzle of olive oil in a second large, preferably ovenproof, pan over medium-high heat. Add wrapped chicken and sear until browned, 2-3 minutes per side. Transfer pan to oven and roast until chicken is cooked through, 14-16 minutes. (Tip: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven.) Let rest a few minutes once roasted, then slice chicken crosswise.
5. Meanwhile, quarter lemon. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until tender, 4-7 minutes. Once mushrooms are done, stir into risotto along with garlic herb butter, half the Parmesan, a squeeze of lemon juice and any resting juices from chicken. Season with salt, pepper and more lemon juice to taste.
6. Divide risotto between plates and sprinkle with scallion greens and remaining Parmesan. Top with chicken. Drizzle with truffle oil to taste. Serve with any remaining lemon wedges on the side.

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 substitute with another short-grain rice like carnaroli or vialone nano, but avoid long-grain rice.

Can I make this dish dairy-free?

Yes, you can omit the Parmesan and garlic herb butter or use dairy-free alternatives. The risotto will still be flavorful from the stock and mushrooms and the truffle oil adds richness.

How do I store leftovers?

Store leftover chicken and risotto separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or stock to the risotto to loosen it.