Crispy Prosciutto-Wrapped Chicken with Truffled Mashed Potatoes and Lemony Green Beans

This dish brings restaurant-level flair to your home kitchen with minimal effort. Juicy chicken breasts are wrapped in salty prosciutto and seared until perfectly crispy, then finished with a bright lemony pan sauce. The creamy mashed potatoes are elevated with minced chives and a touch of truffle zest, while roasted green beans get a kick from chili flakes and fresh lemon zest.

Every component comes together beautifully for a balanced, satisfying meal that’s sure to impress. Whether you’re cooking for a special occasion or just want to elevate a weeknight dinner, this recipe delivers on flavor and presentation.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.07 ounce Truffle ZestView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Place them in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15–20 minutes. Reserve ¼ cup of the potato cooking liquid, then drain the potatoes and return them to the pot.
2. Meanwhile, zest and halve the lemon. Pat the chicken breasts dry with paper towels and season all over with salt and pepper. Lay two slices of prosciutto side by side on a flat surface. Tightly wrap the prosciutto around one chicken breast. Repeat with the remaining prosciutto and chicken.
3. Heat a drizzle of olive oil in a large oven-safe pan over medium-high heat. Add the chicken and sear until browned and crispy, 2–3 minutes per side. Transfer the chicken to one side of a baking sheet. Roast on the top rack for 5 minutes. (The green beans will be added later.)
4. After 5 minutes, remove the baking sheet from the oven. Toss the green beans with a drizzle of olive oil, lemon zest, salt, and a pinch of chili flakes. Place them on the empty side of the baking sheet. Roast until the chicken is cooked through and the green beans are tender, 10–12 minutes. If the chicken finishes before the green beans, remove it from the oven and continue roasting the beans. Once cool enough to handle, slice the chicken crosswise.
5. While the chicken and beans roast, finely chop the chives. To the pot with the drained potatoes, add the sour cream, half the chives, 2 tablespoons of butter, and as much truffle zest as you like. Mash the potatoes, adding splashes of the reserved potato cooking liquid as needed, until smooth. Season with salt and pepper.
6. Heat the same pan used for searing the chicken over medium-high heat. Add ¼ cup of water, the chicken stock concentrate, and lemon juice to taste. Cook until the sauce thickens, 1–2 minutes. Turn off the heat and stir in 1 tablespoon of butter, salt, and pepper. Divide the chicken, mashed potatoes, and green beans among plates. Drizzle the chicken with the pan sauce and garnish with the remaining chives. Sprinkle the green beans with more chili flakes if desired.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with any starchy potato like Russets, but the texture may be slightly different.

Can I prepare this dish ahead of time?

The components are best enjoyed fresh, but you can prep the potatoes and green beans in advance. Reheat gently before serving.

What can I use instead of truffle zest?

If you don’t have truffle zest, you can omit it or substitute with a pinch of garlic powder for extra flavor.