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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!

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.

Ingredients

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
    OMG! First Half Baked Harvest Recipe I’ve made – I know, shocker!!! I have to say this was FREAKIN amazing! so much flavor!! the whole family loved it! (they’ve become my R&D Department – tough job! they want to try with pasta instead of potato and for me to make the sauce a wee-bit thicker…oh and bread to go with next time! ) this recipe is a KEEPER!!!! did it with chopped up spinach and it just was amazing…reheated in microwave beautifully!!!! LOVE LOVE LOVE IT! (added your books to my Christmas Wish list) 🙂

    1. Hey Lisa,
      Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Lol thanks so much for your kind message:) Happy Tuesday! 🎄

  2. 5 stars
    This is a great recipe and it’s a huge bonus that it’s made in one skillet. It has tons of flavor and is impressive to serve up to guests. The recipe is easy to follow so you don’t have to be a seasoned cook to produce a dinner that wows everyone. I used spinach instead of kale as I had some in my fridge. I’m making it tonight as I have guests staying from abroad and I needed to make something in advance for tomorrow. I plan to serve it with a crisp green salad and garlic bread. Tieghan’s recipes are always a hit in our home!

    1. Hey Maura,
      Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT

  3. 5 stars
    Absolutely delicious! I made this for the first time tonight and my husband said it tasted like fall and better than a restaurant. The dish is perfectly balanced (I made the recipe as written) and is a great combination of flavors and textures. This would be a great dish to serve at a dinner party: simple enough but impressive. Will def make again! Thanks so much!

    1. Hey Karen,
      Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)

  4. My husband and I LOVED this!!! Made the recipe exactly as written and made your beer bread to go on the side (also AMAZING)!! The crispy prosciutto was such a nice touch and dipping the bread in the sauce was *chefs kiss! Will definitely make this again for in-laws!!

    1. Hey Elizabeth,
      Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)

  5. I love this recipe. I have cooked it so many times and it is exceptional every time. I decided to cook this recipe for my Mom’s 80th birthday party for 42 people. It was still amazing even in such a large volume.

    1. Hey Alicia,
      Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)

    1. Hey Sarah,
      Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)

  6. 4 stars
    I made this dinner tonight for the fam and the flavors were phenomenal! The sauce never really reduced down for me though, albeit we didn’t add potatoes which probably would’ve absorbed a lot but kids like roasted potatoes more. Will probably try a corn starch slurry next time to thicken to a sauce. All in all a fantastic dish!

  7. 4 stars
    Loved the flavours but will swap out the potatoes for mushrooms and serve with orzo, egg noodles or gnocchi! So tasty!!

    1. Hi Tracy,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

    1. Hey Eva,
      I typically serve this one its own because of the potatoes, but you could totally serve with rice or pasta! I hope this recipe turns out well for you! xT

  8. This looks absolutely delicious! I have chicken thighs that I am looking to cook tonight, could I use them in this recipe? If so, how would you adjust cooking time? Thanks!

    1. Hey Maureen,
      Totally, I would just increase your time by 10-15 minutes depending on the size of your thighs! I hope you love this recipe, please let me know if you give it a try! xT

      1. Tieghan,

        Thank you so much. I made the dish using chicken thighs and it was absolutely delicious! A wonderful meal and another fabulous recipe shared by you xox

  9. 5 stars
    This is such an amazing fall recipe! I used butternut squash instead of potatoes, just let it cook a little longer than 15min, closer to 25min. I also used thin sliced chicken breast and fully cooked them at the start so only slid those back in when I put in the cream, Dijon etc. I used this for meal prepping and it was really delicious both fresh and heated up for lunches. I made it a second time without prosciutto and that was fine since there is a lot of other flavor in the sauce. Thanks for such a great recipe 🙂

  10. If you cook the thin chicken till golden brown and the again cook it with the potatoes for 10-15 min until potatoes are cooked… would it overcook the chicken?

    1. Hi Meredith,
      They should be just fine, I haven’t had any issues, just make sure you are using chicken breasts and not tenders. I hope you love this recipe, let me know if you give it a try! xT

  11. I didn’t want to use chicken because I had just made your chicken chili the previous night, so I used boneless pork chops instead. Also, added mushrooms. This was so delicious. If I was in a bind I think I could leave out the prosciutto. Great with crusty bread.

    1. Hi Beth,
      Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! Great idea to use pork chops!!👻

  12. 5 stars
    Making this for the second time! My husband and little aren’t super impressed with just potatoes as their starch so spooning some of the sauce over some pasta to make them happy! I didn’t have prosciutto on hand, so I crisped some bacon, set aside and then sautéed the garlic and shallots in the fat. This is definitely a new staple and will be on repeat!

    1. Hi Kristin,
      Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! 👻