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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 |

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 |


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 |

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 |

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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  • 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 |

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  1. 5 stars
    i just made your Tuscan Chicken for dinner and my husband’s comment was “wow, this is such a delicious dish!”
    The only twist i added was a bit of organic cornstarch to thicken the super savory and utterly delicious sauce so we could
    enjoy every single drop!

  2. this took WAY more time than i thought….. but it was delicious. great balance of flavours, and the crispy prosciutto is the best.

    1. Hi Christine,
      Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)

  3. 5 stars
    This was insanely good!!! My boyfriend was convinced I picked it up from a fancy restaurant ? Every one of your recipes is better than the last. I used to dread cooking dinner, but making your recipes has turned cooking into one of my favorite pastimes! Can’t thank you enough!

    1. Hi Lauren,
      Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT

  4. 5 stars
    First let me say this recipe as my husband say s is “company worthy”! Delicious, easy to prepare, and the house smells amazing! Tender chicken & potatoes, delicious broth, and very accommodating to using half & half (what I had) instead of heavy cream! Winner winner!! Thank you Tieghan!

    1. Hey Sharon,
      Thanks so much for making this recipe and sharing your feedback:) I am so glad it was enjoyed! Happy Friday!

  5. 5 stars
    I made this for friends last weekend while we were in Breckenridge at the wine festival. It was a WOW! Happily had leftovers that we ate again last night – great the second time around as well. Good crusty bread is a must because you don’t want to leave anything behind on the plate.

    1. Hey Paula,
      Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx

  6. 5 stars
    I served it with pasta and it was soooo good. Directions were easy to follow and it was pretty easy for a novice cook like myself (although potatoes took a lot longer to cook than the recipe). Looking forward to trying more dishes!

  7. 4 stars
    Enjoyed the flavors of this dish. I would cut the Italian seasoning in half as I felt it was a little overpowering. And I used speck rather than prosciutto and some roasted burst tomatoes in addition to the sun-dried which added some different flavors. Will make again. It’s nice to have an Italian flavor dish that isn’t pasta-based (my husband isn’t the biggest “noddle fan.”)

    1. Hi Noell,
      Thanks so much for making this dish and sharing your feedback! So sorry about the seasoning! Hope you’re off to a great Monday! xTieghan

  8. 5 stars
    I love so many of your recipes but this is the best one yet. The flavors blend so well and it is quick to make. A 10/10.

    1. Hi Linda,
      Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  9. 5 stars
    This recipe is so wonderful. I was intimidated at first, but it turned out to be so much easier than I anticipated. This is delicious. We only subbed the kale for spinach. The dish doesn’t need a ton of basil, so just a few leaves will work. We did too much basil (because I love basil) and ended up having to take some out. My boyfriend is a very picky eater and he enjoyed it. Great for lactose intolerance as well if you just take out the parmesan and use the coconut milk.

    1. Hey Sydnee,
      Amazing! Thanks for making this dish and sharing what worked well for you! I am so glad to hear it was enjoyed! xx

  10. 5 stars
    This was extremely delicious. I am not a measurer at all so everything was very casually eyeballed and I skipped the basil altogether. The dish as a whole turned out very nicely— the sauce and the prosciutto made it phenomenal.

  11. 5 stars
    This was delicious! I made it with the whipped ricotta toast and lemon thyme honey as a side. My family asked for more potatoes in the dish next time, even though I had already doubled them! More spuds next time will make it perfect.

  12. 5 stars
    This was absolutely delicious! I used pounded out chicken thighs instead on chicken breasts (because that’s usually what I have on hand). This will be in the regular rotation. Don’t miss out on that crispy prosciutto!