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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!
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.
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).
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.
Looking for other simple dinners? Here are my favorites:
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Herby Buttered Balsamic Mushroom Ravioli
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
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.
Ingredients
- 1 1/2 pounds thin cut chicken breasts
- kosher salt and black pepper
- 1/4 cup all-purpose or gluten free flour
- 2 tablespoons extra virgin olive oil
- 3 ounces prosciutto, torn
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons Italian seasoning
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- red pepper flakes
- 3 cups low sodium chicken broth
- 1 cup peeled and chopped raw potatoes
- 3/4 cup heavy cream or canned coconut milk
- 1 tablespoon dijon mustard
- 3 tablespoons lemon juice
- 1/2 cup grated parmesan cheese
- 1 bunch Tuscan kale, roughly chopped
- fresh basil
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.
Made this tonight—another delicious winner! The temps are still near 100 degrees here, but this didn’t heat up my kitchen too much and it was so nice to make a fall-ish meal for the fam. Bread is a must to soak up the flavorful sauce! Thank you!!
Hi Cari,
Happy Wednesday! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xx
This was really good!
Hi Jenn,
Happy Wednesday! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xx
ALL OF THE STARS!!! This recipe is a total winner. Serving with bread as suggested is a must. The sauce is divine and you need something to soak it up with! I would caution that this recipe is a fair amount of work. It definitely took me longer than 45 min. I swapped chicken breast for boneless/skinless chicken thighs because I think they hold up better to simmering and used coconut milk. I can’t express how loved this recipe was and it is super adaptable to whatever you have on hand/want to use up. Knocked it out of the park 🙂
Hi Sabrina,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! Thanks for sharing what worked well for you! xxT
Made this tonight for Labor Day and it is absolutely delicious Tieghan! Literally! Only thing I’m missing is some baked bread, definitely will grab a loaf next time. Thank you! ?
Hi Judy,
Happy Tuesday!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xT
Once again another superstar, restaurant quality meal! Followed exactly using the option of coconut milk, and I must admit I only used one tablespoon of the Italian seasoning in the sauce as I too though 2 tablespoons was a lot since the chicken was seasoned.
So delicious and flavorful!
Your love of sun dried tomatoes in your recipes inspired me to oven roast my huge crop of Roma and San Marzano tomatoes with garlic & oregano, and then place in a jar covered with oil. Now I have endless delicious sweet tomatoes for your recipes!
So glad my daughter-in-law Lindsay introduced me to you and so glad we got to meet in Atlanta at the book signing with her! Keep it up Tieghan! We’ll done!
Hi Sharon,
Thanks so much for making this recipe and sharing what worked well for you!! I am so glad it was enjoyed:) And thanks again for coming to Atlanta!! Have a great week! xTieghan
DELICIOUS RECIPE! I already can’t wait to make it again. I loved it as left overs as well. The prosciutto was an excellent addition. Thank you Tieghan 🙂
Hi Amber,
Thanks so much for your kind message and making this dish, I love to hear that it was enjoyed! xxT
This was delicious! I’m thinking of trying it out with shrimp for some pescatarian friends. What do you think?
Hi Jan,
Thanks for making this dish, I am so glad it was enjoyed! Sure, I bet shrimp would be delicious! Let me know if you give it a try:)
Ingredients say 2 TBLS Italian seasoning
directions say sprinkle hicken with Italian seasoning but under #4 it says add Italian seasoning. How much do you sprinkle on the chicken – both sides?
thank you
Made this last night. It is delicious! I did put the potatoes in to cook (about 30 minutes) before returning the chicken to pan. With the longer cooking, the liquid reduces so I added more cream and bone broth. I made it with the heavy cream and look forward to making it again with coconut milk. Many thanks! Definitely a keeper!!!
Hey Betsy!
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
Yummy – loved this.
Hi can you omit the potatoes and toss with penne pasta instead? I think this would make a great pasta dish
Hi Patricia,
Sure, I don’t see why not, sounds like a great idea! Let me know if you give the recipe a try, I hope it turns out amazing! xx
Hi Tieghan
The dish worked wonderfully with penne pasta. This will be a go to dish for me it didn’t take long to make and It was delicious
Thank you so much
Hey Patricia,
Amazing!! I am so glad to hear you enjoyed this recipe and such a great idea to use the penne in place of the potatoes! Happy Monday! xT
Hi Helen,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
My family loved it said the flavors were fabulous we used kale and tomatoes from our garden ❤️❤️❤️
Hi Kohr,
Thanks so much for your kind message and making this recipe, I love to hear that it was enjoyed!! Have a great week! xx
I’m about to make this but then realized I don’t have “Italian seasoning“. What is your suggestion of seasonings I can mix together?
Hi Jess,
The blend of herbs present in Italian seasoning usually consists of basil, oregano, rosemary, thyme, and marjoram. Please let me know if you have any other questions, I hope you love the recipe! xx
This has the best flavor!! One of my favorite HBH recipes!!
Hi Sandi,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
Hi everyone, what can you substitute instead of the prosciutto? I don’t personally like it.
Hi Rachelle,
Bacon would also be great to use. I hope this helps! xx
Made this last night, delicious!
Hi Jessica,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
Making this tonight. Quick question, 2 TBSP of Italian seasoning seems like a lot, but I always like to try your version first. It’s usually on spot! How much do you sprinkle on the chicken and add to the pan later.
Hey Kathy,
I would do half and half:) I hope you love this recipe, please let me know if you give it a try! xTieghan