Crispy Prosciutto-Wrapped Chicken with Truffle Mushroom Risotto

This recipe takes a simple chicken breast and transforms it into something truly special. Inspired by Italian saltimbocca, the chicken is wrapped in thin slices of prosciutto, seared until golden and crisp, then finished in the oven. The result is juicy, flavorful meat with a delightful salty crust.

Paired with a creamy mushroom risotto enriched with Parmesan and a hint of lemon, this dish is finished with a drizzle of truffle oil for an umami boost. It’s a restaurant-quality meal you can easily make at home.

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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. Preheat oven to 400°F (200°C). Bring 4 cups of water and the chicken stock concentrates to a boil in a medium pot, then reduce heat to low to keep warm. Trim and thinly slice the scallions, separating white and green parts. Trim the mushrooms and slice into ¼-inch thick pieces.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the scallion whites and cook until softened, about 1-2 minutes. Add the Arborio rice and stir until translucent, 1-2 minutes. Begin adding the warm stock, about ½ cup at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue until the rice is al dente and creamy, about 30-35 minutes.
3. Pat the chicken breasts dry with paper towels. Lay two slices of prosciutto side by side on a flat surface. Place one chicken breast on top and roll the prosciutto tightly around it. Repeat with the remaining prosciutto and chicken breast. (Any leftover prosciutto can be used as desired.)
4. Heat a drizzle of olive oil in an ovenproof large pan over medium-high heat. Add the prosciutto-wrapped chicken and sear until browned, about 2 minutes per side. Transfer the pan to the oven and roast until the chicken is cooked through (no longer pink in the center), about 15 minutes. Let rest for a few minutes, then slice crosswise. If your pan is not ovenproof, transfer the chicken to a small baking dish before roasting.
5. While the chicken roasts, heat a drizzle of olive oil in a medium pan over medium-high heat. Add the sliced mushrooms and season with salt and pepper. Cook until tender, 4-7 minutes. Cut the lemon into wedges. When the mushrooms are done, stir them into the risotto along with the garlic herb butter, half of the Parmesan cheese, a squeeze of lemon juice and any juices released by the chicken. Season with salt, pepper and additional lemon juice to taste.
6. Divide the risotto among plates. Sprinkle with the remaining Parmesan and the sliced scallion greens. Top with the sliced prosciutto-wrapped chicken. Drizzle with truffle oil to taste. Serve with the remaining lemon wedges on the side.

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 vialone nano. Avoid long-grain rice as it won’t yield the same creamy risotto.

Can I make this dish dairy-free?

The recipe contains Parmesan cheese and garlic herb butter, both dairy. You can try using dairy-free butter and a vegan Parmesan alternative, but the flavor and texture will differ.

How do I store leftovers?

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