Crispy Prosciutto-Wrapped Chicken with Truffle Mushroom Risotto

Transform a simple chicken breast into a restaurant-worthy entrée with this recipe inspired by classic Italian saltimbocca. By wrapping the chicken in thin slices of prosciutto and searing until golden, you get a delightful crispy exterior that locks in moisture. The savory chicken is then served atop a rich, creamy mushroom risotto finished with a drizzle of truffle oil for an extra layer of umami.

This dish is perfect for a special dinner at home, combining elegant flavors with straightforward techniques. The risotto is cooked slowly, allowing the arborio rice to absorb the flavorful chicken stock, while the mushrooms add an earthy depth. With each bite, you’ll enjoy the contrast of textures and the luxurious taste of truffle.

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Ingredients

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce 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

0.25 ounce ChivesView 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 the oven to 400°F (200°C). In a medium pot, bring 4 cups of water and the chicken stock concentrates to a boil. Once boiling, reduce the heat to low to keep warm. Thinly slice the garlic cloves. Peel and finely mince the shallot. Trim the mushrooms and slice them into ¼-inch thick pieces.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the minced shallot and sliced garlic, cooking until softened, about 1-2 minutes. Stir in the arborio rice and cook until the grains become translucent, about 1-2 minutes. Begin adding the warm stock, ½ cup at a time, stirring frequently. Wait until the rice absorbs most of the liquid before adding more. Continue this process until the rice is al dente and creamy, about 30-35 minutes.
3. Pat the chicken breasts dry with paper towels. On a flat surface, lay two slices of prosciutto side by side. Place one chicken breast on top and tightly roll the prosciutto around the chicken, ensuring it is fully wrapped. Repeat with the remaining prosciutto and chicken breast. (Any leftover prosciutto can be used as desired.)
4. Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add the prosciutto-wrapped chicken and sear until browned, about 2 minutes per side. Transfer the pan to the preheated oven and roast until the chicken is cooked through and no longer pink in the center, about 15 minutes. Let the chicken 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, season with salt and pepper and cook until tender, about 4-7 minutes. Cut the lemon into wedges and mince the chives. Once the mushrooms are done, stir them into the finished risotto along with the garlic herb butter, half of the Parmesan cheese, half of the chives, a squeeze of lemon juice and any juices released by the resting chicken. Adjust seasoning with salt, pepper and additional lemon juice to taste.
6. Divide the risotto among plates. Sprinkle with the remaining Parmesan cheese and chives. Place the sliced prosciutto-wrapped chicken on top. 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 for the risotto?

Arborio rice is recommended for its high starch content, which creates the creamy texture characteristic of risotto. Other short-grain rice like carnaroli or vialone nano can also work, but avoid long-grain rice as it won’t yield the same creaminess.

Can I substitute the truffle oil?

Truffle oil adds a distinct earthy flavor, but if you don’t have it, you can omit it or substitute with a drizzle of high-quality olive oil. The dish will still be delicious.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) or when the juices run clear when pierced with a knife. Let it rest for a few minutes before slicing to retain moisture.