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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. This was amazing! Just made it tonight and felt like an accomplished chef. Better than my local Italian restaurants!

    1. Hey Ileabeth,
      Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)

    1. Hi Holly,
      Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT

  2. 5 stars
    My friend tried this recipe and told me it was delicious! Do you think I can make it a day ahead? Or it will be a “problem” with the potatos? Thank you soooo much 🙂

    1. Hi Valeria,
      How far in advance are you wanting to make this? Do you just want to prep and warm through for serving? That should work. Let me know how else I can help! xx

      1. Dear Tieghan, we make it on time, no ahead cooking. We were afraid to try it 😉 It was delicious. We used spinach. Thank you for teaching us how to enjoy dinner in new ways!

  3. Can anyone tell me how the chicken turned out? When I look up a regular piece of chicken breast it takes no more than 8-10 minutes to pan-fry it. And it is done.

    So I am a bit confused about pan-frying a thin cut of chicken breast for 5 minutes. Let it rest and then put it back in to boil with the potatoes for 15 more minutes when it is already done.

    My question is why would you not just put it in the last 5 minutes to warm up and serve? Or just put the sauce over the done chicken? Seems like this would be a better option.

    1. PS… I’m thinking of using Tenderloins instead. Fry them up… and add them at the last minute just to warm them. Otherwise, they get overdone quite fast.

    2. Hi there,
      These are the steps I found that the chicken turned out best for you, but if you are concerned with over-cooking it, feel free to adjust the recipe to your liking:) Let me know if you give it a try! xT

    1. Hey there,
      You can serve this with whatever you like! I typically just do a crusty bread for my family since it already has the potatoes but I know some readers have served with rice or pasta. Let me know if you give the recipe a try! xTieghan

  4. I’m making this for dinner tonight and I have tiny bite size potatoes that I’d like to use up. Will that work if I just cut them in half and throw in?

    1. Hey Justina,
      Totally, that will be great, you could even use them whole! I hope you love this recipe, let me know how it turns out! xx

    1. Hey Diane,
      Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

    1. Hi Anne,
      So glad you enjoyed the flavors of this dish! Yes, I would reduce the broth or allow it to simmer longer:) xx

    1. Hey Loren,
      Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! Sure, I bet the instant pot would be great! xT

  5. 5 stars
    Hi Tieghan!

    This will be my 3rd timing making this dish in about a month since you posted it. OH MY GOSH, SO GOOD. I’m wondering if this recipe is okay to put in the freezer as well? Heading out of town in a few days! 🙂


    1. Hey Paige,
      Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! Sure, you could totally freeze this! xT

  6. Hi! I am excited to try the recipe! I saw in your video you are using fresh herbs instead of Italian seasoning. I was wondering what and how much you used?


    1. Hi Ashley,
      Honestly I didn’t really measure and kind of just use what I have on hand:) Thyme, basil sage, and oregano are all great options! I hope you love this dish! xx

  7. 5 stars
    WOW!! YUM!!! Might be the best home dinner we’ve ever had! Truly restaurant worthy. My husband doesn’t love chicken unless it’s fried; he had two helpings and said we need to add this to the rotation!! Can’t wait to have the leftovers. Thank you for this recipe!
    (I did increase the potatoes per a review suggestion.)

  8. I made this last night alongside your beer bread recipe, and both were absolutely wonderful. Wanted to soak up every last drop of that sauce!