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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!

@halfbakedharvest

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♬ Gold (Remix) – Kiiara

Creamy Tuscan Chicken with Crispy Prosciutto

Author: Tieghan Gerard
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

US Customary – Metric

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. 5 stars
    Thanks for this amazing recipe! I love all of your recipes but this one blew it out of the park. Definitely on my go-to list for an impressive but not too complicated dinner. I used coconut milk, boneless, skinless chicken thighs and cherry tomatoes from my garden as that’s what I had on hand but otherwise followed the recipe exactly.

    Reply

    1. Hey Donna,
      Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) Thanks for sharing what worked well for you! xTieghan

      Reply

  3. 3 stars
    I was very confused by this dish. The description makes it sound like you end up with a “sauce”, but adding 3c of stock definitely leaves you in soup/stew territory. When I finished my chicken in the liquid with the potatoes, all of the “crust” achieved ended up sogging out and rubbing off. Not sure if that means we did something wrong or if the preparation just doesn’t make sense. As others mentioned, the potatoes felt out of place. I’m also not sure why the sundried tomatoes are added so early? Ours ended up basically rehydrating and losing the flavor and texture that makes sundried tomatoes special, imo. We did really enjoy the flavor combo, though, so we may try to make again with modifications and served over pasta like others suggested. We rarely feel “meh” about your recipes, but this one just didn’t hit for us.

    Reply

    1. Hi Carrie,
      Thanks so much for making this recipe and sharing your feedback, so sorry to hear it was not enjoyed! Sounds like you did everything correctly, maybe just not your cup of tea. Happy Sunday! xT

      Reply

  5. 5 stars
    Absolutely delicious!!! The kale was somehow one of my favorite parts?! The broth was so good. I dipped some brioche in it and ….. Wow. Your recipes never disappoint<3

    Reply

    1. Hi Lyndsey,
      Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx

      Reply

    1. Hi Carla,
      Wonderful! Thanks so much for making this recipe and sharing your feedback! I am so glad it was enjoyed! Happy Friday! xx

      Reply

    1. 4 stars
      I love the flavor combinations with the sauce, and the toppings of basil and prosciutto. I found the potatoes to be a little out of place with the other flavors and the dish was a bit soupy. I loved the flavors though so I plan to make again, omitting the potatoes and instead deserving the dish over rice or pasta.

      Reply

      1. Hi Courtney,
        Thanks a lot for trying this recipe out and sharing your feedback, I am glad it was enjoyed overall! xTieghan

        Reply

    2. Hi Renie,
      So sorry to hear you did not enjoy the recipe, please let me know if I can help in any way! Happy Friday! xT

      Reply

  10. 5 stars
    This was absolutely delicious. I didn’t have prosciutto or shallots so I subbed in bacon and onion. Served with French bread, It was so good. My family loved it. I’ll definitely make this again.

    Reply

    1. Hi Jenna,
      Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT

      Reply

  12. 5 stars
    Ah Ma Zing! This was delicious. I sautéed the garlic & shallots in a little bit of butter then deglazed the pan with a bit of white wine. Used fresh Roma tomatoes from our garden instead. My husband and I nearly licked the plates ?
    Thanks for sharing! Will definitely be making this again

    Reply

    1. Hi Astrid,
      Happy Thursday! So glad you were able to use some veggies from your garden to make this dish, thanks for giving it a try! xTieghan

      Reply

    1. Hi Phyllis,
      Sure, that will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx

      Reply

    1. Hi Kathy,
      Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT

      Reply