Prosciutto-Wrapped Chicken with Truffled Mushroom Risotto

Transform a simple chicken breast into something truly special with this prosciutto-wrapped chicken recipe. Inspired by Italian saltimbocca, the chicken is wrapped in thin slices of prosciutto, seared until golden and crisp, then roasted to perfection. Served atop a luscious mushroom risotto, each bite is a harmony of savory, creamy and umami flavors.

This dish is perfect for a date night or when you want to impress guests without spending hours in the kitchen. The risotto is made with arborio rice, cremini mushrooms and a touch of truffle oil for an earthy finish. With simple ingredients and clear steps, you’ll have a gourmet meal on the table in under an hour.

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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 Cremini 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

2 tablespoon 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. Meanwhile, thinly slice the garlic, mince the shallot and slice the cremini mushrooms into ¼-inch thick pieces.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the shallot and garlic and cook until softened, about 1-2 minutes. Add the arborio rice and stir for 1-2 minutes until translucent. 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. While the risotto cooks, 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 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, season with salt and pepper and cook until tender, 4-7 minutes. Cut the lemon into wedges and mince the chives. Once the mushrooms are done, stir them into the risotto along with the garlic herb butter, half the Parmesan, half the chives, a squeeze of lemon and any juices released by the chicken. Season with salt, pepper and additional lemon juice to taste.
6. Divide the risotto between plates. Sprinkle with the remaining Parmesan and chives. Place the sliced chicken on top and 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 a creamy risotto. You can substitute with other short-grain rice like carnaroli or vialone nano, but the texture may vary slightly.

Can I make this dish ahead of time?

Risotto is best served fresh, but you can prepare the chicken and mushrooms in advance. Reheat the risotto gently with a splash of stock or water to restore creaminess.

What can I use instead of truffle oil?

If you don’t have truffle oil, you can omit it or substitute with a drizzle of high-quality olive oil and a sprinkle of truffle salt for a similar earthy flavor.