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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.



  • 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. 4 stars
    This is one of the most delicious chicken dishes I have ever made. My family loves it. I have made it twice, no substitutions, made as described. It came out perfect each time.

  2. 5 stars
    Just made this tonight and WOW!! Super fast recipe and SO much flavor! I had three pieces of crusty bread just sopping up the sauce!
    Chicken was seasoned great, loved the coconut cream and parm cheese in it. I used chicken tenders. The prosciutto really hit my salt tooth right! Definitely one for the recipe book! Mahalo!

      1. Hi Jaime,
        Happy Monday!! Love to hear that this recipe turned out well for you, thanks for trying and your feedback! xT

  3. 5 stars
    OH MY GOSH! This was amazing! Lots of steps but not hard and my husband said it was the best meal I’ve ever made (not sure I completely agree LOL). The only change I made was spinach for kale; we are household of kale loathers. Will be making again very soon I’m sure. Question: I want to serve this over pasta but with the potatoes, is that too much starch? Maybe lose the potatoes and add in green beans? Thanks!!

  4. 5 stars
    This recipe is perfection! Although swamped fettuccini for the potatoes bc my son doesn’t love potatoes, it was incredible!!!!! Definitely making into my normal rotation! Thank you!

  5. 4 stars
    This was delish! Will be making it again. Used spinach and added some shittakes. It seemed a bit too salty so I will add the whole can of coconut cream next time.

  6. 5 stars
    Loved this recipe. I omitted potatoes in favor of making homemade pasta studded with sage which actually worked very nicely with these flavors. My teen said it was ‘bussin bussin’ & easy for me to double up the chicken for his lunches for the week. The only downside is it is a bit labor intensive so best for weekend nights at our house. Will make again!

    1. Hi Dakota,
      Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xx

  7. How do you feel about substituting spinach for the kale, family isn’t on the kale bus. Thoughts?

    1. Hey Michelle,
      Spinach would be great! Please let me know if you have any other questions, I hope you love this recipe! xT

  8. I made this for my family and they all enjoyed it. I’d like to make it for a dozen ladies. Is there a way to get it all prepped ahead of time and then heat up in the skillet when we are ready to eat? Or can you suggest a different simple chicken dish I can prep ahead so I don’t have to be cooking while my guests arrive?

    1. Hey Erika,
      Happy Sunday!! 🍉🍓🫐 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your comment! Sure, I would just reheat on low:) xT

    2. Erika did you make this for your dozen ladies? I am considering making it for 9 or 10 people, men and women.Curious how it went making it ahead of time.

    1. Hey Sabrina,
      Love to hear that you have been enjoying this recipe! Yes, I think it would be just fine for you to freeze! Let me know if you have any other questions! xT