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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!
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So good! Very easy. I look forward to eating this all fall/winter
Hi Barry,
Happy Thursday!! I love to hear that you enjoyed this dish, thanks so much for trying it out! xx
Ok, I was nervous about this one but it delivered! Amazing combo of flavors. Only upped the lemon juice just a little because my kids love that flavor! Will be storing this recipe away for later!
Hi Shana,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan
Wow, I made this recipe and it is fabulous. My only tweak was to add a little bit of cream cheese as I had some in the fridge. As a mother of teens and pre-teens I had found myself turning to take out to please simple palates, I was frustrated with everyones different tastes. Then I found Half Baked Harvest. There are so many recipes that I know everyone in my family of 5 will love. I have made over 20 of your dinners and loved each one. I thank you for helping me to find joy and excitement in cooking again with your inspiring and straightforward recipes.
Hi Erin,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! Thanks so much for your kind message? xTieghan
Super, super good! Made this for my parents and boyfriend. Everyone loved it–especially my mom! She didn’t stop complimenting it. They already want it again haha. Will definitely be on rotation this fall and winter!
Hey Andrea,
Love to hear this! Thanks so much for making this recipe and sharing with your family:) xTieghan
If this recipe isn’t in a recipe book, it needs to be (by the way, I own 2 of your fabulous cookbooks). This is definitely going to be my go to meal when I invite guests over. Delicious!! Thanks so much!
Hi Faye,
Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)
This recipe is absolutely incredible! We made it last night for dinner! I’ve been a huge hbh fan but have never posted a comment before, but have been making your recipes for 6 years now. My husband and I just got back from honeymoon, and cooking is one of the things we love to do together, and this was a perfect welcome back recipe! Thank you!!
Hi Melissa,
Thanks so much for your kind message and making so many recipes! I love to hear that this was enjoyed! xx
Super delish! I would add 1 c of orzo pasta and skip the potatoes. I also subbed spinach and did dried tomatoes rather than oil packed ones.
Hi Christy,
Perfect! Thanks for making this recipe and sharing what worked well for you! I am glad it was enjoyed! xT
Tried this recipe this evening. It looked so good and the family liked it. Something seemed to be missing but after thinking about it, we think we would have liked it more if it didn’t have the lemon and/or mustard. Kids are huge Alfredo fans so they were probably expecting more creaminess. I did extra potatoes and lots of kale.
Hi Kasia,
Thanks for making this recipe and sharing your review. Sorry to hear you didn’t love it! It definitely is not meant to be like an Alfredo:) xTieghan
So delicious. We all loved it. Decadent and rich. Thanks, Tieghan!
Hi Elizabeth,
Perfect! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan
First snowfall happening in Wyoming. Turning back to this recipe tonight and looking forward to it. Thanks again!
Stay warm!!
The flavors were fantastic, but I agree that this was more of a soup than a saucy dish. I think next time I’ll cook the potatoes separately and add much less stock, maybe just enough to deglaze the pan.
Hi Kirstin,
Thanks for trying this recipe and sharing your review, sorry to hear you didn’t love it! xT
Delicious!!! Love a flavorful one dish meal!! I did not bread my chicken and i used purred cannellini beans (and some whole) instead of any cream. So so good! Thanks for your continued inspiration in my kitchen! Never tried anything that wasn’t a hit!
Hey Sarah,
Happy Tuesday! Thanks so much for giving this recipe a try, I am so glad it was a hit! Great idea to use the beans! xTieghan
This was very tasty. But I really think the amount of ingredients was over the top. I made this exactly how the recipe was written. I thought it was a lot of steps therefore a lot of work. But in the end it was a very tasty satisfying dinner.
Hi Sherry,
Thanks for making this recipe and sharing your feedback, sorry to hear it felt like too much for you! xTieghan
Saturday night was finally the night for your Creamy Tuscan Chicken – it was delicious! I made a couple of substitutions based on preference and items on hand. I had some petite medley potatoes so I scrubbed them well and halved them with skin on and I used baby spinach instead of kale ( not really fans of kale). Next time, I think I shall add the chicken back to the pan a little later in the final braising step along with the sun-dried tomatoes. I also think more potatoes and sun-dried tomatoes would be great – maybe even some halved cremini mushrooms and/or biased-cut carrots. We enjoyed the more stew-like consistency in lieu of a thicker sauce – amazing for dipping bread. I had planned to serve alongside sauteed haricot verts and simple Caesar salad, but it was such a lovely dish served in low-wide white pasta bowls that only the buttered & roasted Asiago bread made it to the table … oh, and a little extra Parmesan-Reggiano to sprinkle on top. I love your recipes – they have complex flavor without overly complicated steps. Thank You!!
I thought this too about the potato Having to cook too long and the chicken being overdone. I’m glad you wrote that point up. Thank you.
Hey there,
Amazing!! Thanks a lot for trying this dish and sharing your feedback and what worked well for you, I love to hear that it was tasty for you! xT
Hi Tieghan, what skillet with white interior do you have pictured on this recipe post?
Hi Stefanie,
So sorry, I do not have a link for that skillet, it is vintage! Please let me know if you have any other questions! xT
Another winner! I threw this together on Saturday evening for dinner when a friend popped in and it was delicious and easy, yet tasted like I put a lot of effort into it! Thank you for another wonderful recipe.
Hi Talia,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT