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This Creamy Tuscan Chicken with Crispy Prosciutto is the perfect quick and easy, hearty, delicious dinner. Pan-seared Italian seasoned chicken breasts in a creamy sun-dried tomato and kale sauce. All cooked together with potatoes and topped with salty crispy prosciutto for a complete dinner made in one skillet. Truly one of those all-in-one dinners that everyone at the table will love. Great for busy weeknights!

Creamy Tuscan Chicken with Crispy Prosciutto | halfbakedharvest.com

Can you tell that I am slowly leaning us into the cozier dinners? I know it’s still hot in most places right now, but it is September 1st. We all know that chillier days are on the horizon. Fall will be here in the blink of an eye!

I fully intend to soak up every last minute of the nice September weather, but with super crisp nights and slightly shorter days, I’m craving a little cozy too.

That’s why this skillet dinner is perfect for this month! It’s creamy and cozy, but not as hearty as a heavy soup, or a chicken and pasta dinner. It’s just a nice balance and so delicious with rich Italian flavor.

Creamy Tuscan Chicken with Crispy Prosciutto | halfbakedharvest.com

Details

What we all love most about skillet dinners is that they tend to be simple. And the same is true for this recipe.

Start with the prosciutto. Just like you would with bacon, crisp up the prosciutto in a nice big skillet. This takes maybe 5 minutes and will be much less greasy than bacon.

When the prosciutto is crisp, pull it out of the skillet, and cook the chicken.

If you’ve made chicken parmesan this is very similar. Simply dredge the chicken through flour, then pan-sear it in a hot skillet. This allows the chicken to form a nice golden crust on the outside. I recommend using thin chicken cutlets. The thin chicken cooks evenly and browns nicely in a short amount of time.

Tip: if your grocery store does not carry chicken cutlets, as a swap, try asking your butcher to pound out chicken breasts for you. This is super easy to do at home, but truthfully, it’s not much fun. The butcher can quickly pound out the chicken and save you the trouble and the mess.

Also, you can easily make this chicken gluten-free by replacing the flour with almond flour. Or use your favorite gluten-free flour blend (I like cup4cup).

Creamy Tuscan Chicken with Crispy Prosciutto | halfbakedharvest.com

Now, toss in some shallots, lots of garlic, and your favorite blend of Italian seasoning. Since I have a lot of fresh herbs right now, I ended up doing a mix of fresh thyme, oregano, and basil. I then added paprika for flavor and cayenne for heat. You can do this too or simply use Italian seasoning.

Then, be sure to add the sun-dried tomatoes. These really add such a delicious, sweet tomato bite. If you have fresh cherry tomatoes on hand, you could use those too.

Next, add some broth and toss in the cubed raw potatoes and chicken. You’ll want to simmer the potatoes with the chicken so that they both cook at the same time.

Finish out the dish with cream or canned coconut and lots of grated parmesan. For greens, fresh bunches of kale are key! Spinach would also be great, or really, even broccoli.

Serve this up with bread for soaking up all that yummy sauce. I love to make my homemade beer bread!

Any dish is a crowd pleaser when beer bread is involved.

Creamy Tuscan Chicken with Crispy Prosciutto | halfbakedharvest.com

Looking for other simple dinners? Here are my favorites: 

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

Herby Buttered Balsamic Mushroom Ravioli

Spicy Pesto Pasta Alla Vodka

One Skillet Street Corn Chicken Enchilada Bake

One Pot Creamy Roasted Red Pepper Chicken Pasta

Instant Pot Pesto Zuppa Toscana

Lastly, if you make this Creamy Tuscan Chicken with Crispy Prosciutto, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Creamy Tuscan Chicken with Crispy Prosciutto

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 511 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Season the chicken with salt and pepper. Sprinkle with Italian seasoning. Place the flour in a shallow bowl and dredge the chicken through the flour, pressing to adhere.
    2. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet.
    3. In the same skillet, add 1 tablespoon olive oil and the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove from the skillet.
    4. Add the shallots and garlic and cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, Italian seasoning, and a pinch each of red pepper flakes, salt, and pepper. Cook 2 minutes. Pour in the broth. Add the potatoes and chicken. Partially cover and cook over medium heat until the potatoes are fork tender, 10-15 minutes.
    5. Remove the lid. Pour in the cream. Add the dijon, lemon juice, parmesan, and Tuscan kale. Cook until the kale is wilted, 5 minutes.
    6. Serve the chicken and sauce with crispy prosciutto and fresh basil.
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Creamy Tuscan Chicken with Crispy Prosciutto | halfbakedharvest.com

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Comments

  1. My kids were skeptics at first, but instant converts. Absolutely delicious, and easy to make. I didn’t have fresh basil so instead substituted tarragon and parsley, and it was great. Tieghan, I am so happy I found you and HBH; your recipes are full of real ingredients that I typically have on hand, and everyone in the family loves the dinners (and banana bread!). Thank you for every recipe you post.

    1. Hi Shawna,
      Thanks so much for your kind message and making so many recipes! I love to hear that you have been enjoying them! xT

  2. 5 stars
    This is the second time I’m making it! It’s more on the soupy side for me and I’m okay with that, the bread just soaks up all the good juices. A few things on my end that was changed due to my error – I used sun-dried tomato puree instead of whole sun-dried tomatoes, guesstimated it to be around 3-4 tbs. Everything else was pretty much the same and it has become a staple for fall/winter dishes. Really love this with some fresh sourdough baked dinner rolls.

    1. Hey Lydia,
      Amazing!! I appreciate you making this dish and sharing your review, so glad to hear it was a winner! xT

  3. 5 stars
    This recipe is amazing! You might think that this is a heavy recipe, but the cream is really delicate when you get into it. A new monthly staple for us!

    1. Hey Sebastian,
      Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx

  4. Absolutely delicious! I doubled the recipe and made if for Christmas dinner on the coast of Maine and was a huge hit! Thanks for another delicious recipe!

    1. Hey Anne,
      Happy Holidays!!☃️ I appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xT

  5. 5 stars
    I pretty much quadrupled the recipe for a Christmas party and was a bit nervous that it wouldn’t turn out right but it did. I didn’t pound the chicken, just sliced into roughly one inch by 3 inch cuts. I omitted the potatoes (because I was serving with the 4 cheese sage spinach lasagna- that was amazing) and when the 10-15 minute cover in chicken broth step came, I cut the time in half, then Poured everything and the last ingredients into a large crockpot, covered a finished by slow cooking on low for a couple hours until it was time to serve. I used chopped sage, rosemary, thyme and basil as the seasonings. It was a huge crowd pleaser and pretty easy to make.

    1. Hey Heather,
      Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! Thanks so much for sharing what worked well for you! xx

  6. This was do delicious! Next time I make it, I’ll have to remember to have some rustic Italian bread on hand! The Prosciutto was a bit overkill, in my opinion, and unnecessary, but others may disagree. I agree with another reviewer that mushrooms would be a fabulous addition! I may also try spinach instead of kale next time!

    1. Hey Heather,
      Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT

  7. 5 stars
    Ma’am, this recipe made my husband swoon. It improved my marriage lol. It’s THAT good. The Dijon mustard at the end really sends it over the top!!! Will repeat this many times.

    1. Hey Rebekah,
      Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx

  8. 5 stars
    Another fabulous recipe ! Yours are always a home run. Next time if I want to put over pasta or even a mashed potato instead of cooking with potatoes would you suggest thickening the sauce? Thanks so much!

    1. Hey Amy,
      Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! I would just simmer longer to thicken the sauce. xx

  9. 3 stars
    This could have been good, but I substituted coconut milk and it completely ruined the whole thing. It went from Tuscan to carribbean. It was disgusting. I wasted so many ingredients and time, and it was inedible.

    1. Hi Monique,
      Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed. I would use the heavy cream next time! xx

      1. 5 stars
        Really enjoyed this recipe, and got lots of, “Wow, that smells good,” comments heating it up at the office the next day. I subbed two skin-on thighs and a bone-in breast for the chicken, and did grape tomatoes sliced in half in place of the sun-drieds. I also sauteed the kale before adding the broth, because I hate chewy kale. Came out good enough to make it into our weeknight recipe rotation.