Crispy Prosciutto-Wrapped Chicken with Truffle Mushroom Risotto

Transform a simple chicken breast into something extraordinary with this prosciutto-wrapped chicken recipe. Inspired by classic Italian saltimbocca, the chicken is wrapped in savory prosciutto and seared until perfectly crisp, then served over a luscious truffle mushroom risotto. The combination of salty prosciutto, earthy mushrooms and aromatic truffle oil creates a dish that feels indulgent yet approachable for any home cook.

This recipe is designed to impress without requiring hours in the kitchen. With a handful of premium ingredients like Arborio rice, Parmesan and garlic herb butter, you can create a restaurant-worthy meal that’s perfect for a special date night or a cozy dinner at home. The creamy risotto provides the perfect backdrop for the crispy chicken, while a drizzle of truffle oil adds a final touch of elegance.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Truffle OilView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of water to a boil. Add the Arborio rice and cook until tender, about 18-20 minutes. Drain and set aside.
2. While the rice cooks, thinly slice the scallions, separating the white and green parts. Slice the mushrooms. Zest and juice the lemon.
3. Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Wrap each cutlet with a slice of prosciutto, pressing gently to adhere.
4. In a large skillet, heat 1 tablespoon of garlic herb butter over medium-high heat. Add the wrapped chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and tent with foil.
5. In the same skillet, add the remaining garlic herb butter and the white parts of the scallions. Cook for 1 minute until fragrant. Add the mushrooms and cook until browned, about 4-5 minutes.
6. Stir in the cooked rice, chicken stock concentrate, half the truffle oil and 1/4 cup water. Cook, stirring, until the rice is creamy and heated through, about 2-3 minutes. Remove from heat and stir in the Parmesan cheese and lemon zest. Season with salt and pepper to taste.
7. Divide the risotto between plates. Top with the prosciutto-wrapped chicken. Drizzle with the remaining truffle oil and garnish with the green parts of the scallions and a squeeze of lemon juice. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is recommended for its creamy texture, but you can substitute with another short-grain rice like carnaroli or sushi rice.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to revive the risotto.

Can I make this recipe dairy-free?

Yes, you can substitute the garlic herb butter with a dairy-free butter and omit the Parmesan cheese or use a dairy-free alternative.