Crispy Prosciutto-Wrapped Chicken with Truffle Mushroom Risotto

Sometimes a simple chicken breast needs a little something extra. This recipe wraps juicy chicken in salty prosciutto, then sears it until golden and crisp. Served over a velvety mushroom risotto with a drizzle of truffle oil, it’s a dish that feels special enough for a celebration but is doable on a weeknight.

Inspired by Italian saltimbocca, this meal combines rich flavors and textures. The prosciutto crisps up beautifully, while the risotto gets an earthy boost from mushrooms and a touch of garlic herb butter. A final flourish of truffle oil takes it over the top.

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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. Wash and dry all produce. Bring 4 cups water (7 cups for 4 servings) and stock concentrates to a boil in a medium pot. Once boiling, reduce heat to low. Trim and thinly slice scallions, separating whites from greens. Trim mushrooms, then cut into about ¼-inch-thick slices.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites. Cook, tossing, until softened, 1-2 minutes. Add rice and cook, stirring, until translucent, 1-2 minutes. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until al dente and creamy, 30-35 minutes.
3. Meanwhile, pat chicken dry with paper towels. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with another two slices of prosciutto and other chicken breast (you may have some prosciutto left over; use the rest as you like).
4. Heat a drizzle of olive oil in a second large pan over medium-high heat (use an ovenproof pan if you have one). Add wrapped chicken to pan and sear until browned, about 2 minutes per side. Transfer pan to oven and roast until no longer pink in center, about 15 minutes. Let rest a few minutes, then slice crosswise. (TIP: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven.)
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, tossing, 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 juices released by chicken. Season with salt, pepper and more lemon (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 for squeezing over.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is best for risotto because of its high starch content, which creates a creamy texture. Other short-grain rice may work, but the result will be less creamy.

Can I substitute the truffle oil?

Yes, you can omit the truffle oil or substitute with a high-quality extra virgin olive oil for a different flavor profile.

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 the microwave or on the stovetop.