No string required to keep this Prosciutto Wrapped Chicken rolled up! This is two dishes that just happens to be made in one pan. The tasty juices from the chicken mingles with the salty prosciutto as it drips onto the potato. It’s like potato gratin made with the best chicken broth ever!
This is a sister recipe of everybody’s favourite Bacon Wrapped Chicken – with the added bonus of a potato side dish!
I didn’t realise until I wrote the recipe out that this is actually a one pan dish. It’s a “fancy enough for company” midweek meal I’ve been making for years. You know when you’ve made a recipe so many times it becomes second nature to you? I actually had to weigh and write the ingredients down properly when I made it to share the recipe with you!
So you might be wondering why I intentionally make this in one pan, without the primary objective being less washing? Well, it’s simply because of extra flavour! I have a hang up about not wasting flavour. I am big on deglazing pans (the brown bits on the pan is gold!), I make things like this Julia Child Zucchini Tian which is made using the juices squeezed out of the zucchini (this is truly a genius recipe), and of course I’m a big fan of meals made entirely in one pot so all the flavour is trapped and makes it onto my dinner plate!
These scalloped potatoes….they are just GOLD. For something made with so few ingredients, the flavour is out of this world. And the secret is the chicken juice which drips onto the potatoes while they are baking via the salty prosciutto (more free flavour, more free flavour!).
The other little secret tip I have is making the surface of the potatoes golden brown pretty much all over. There’s no denying that plonking chicken on top while it bakes means you get less browning on top on some parts of the surface of the potatoes. To get around this, firstly, I make sure to use a large baking dish or ovenproof skillet (pictured), so there is at least 50% of the surface area of the potatoes not covered by the chicken.
And secondly, right at the very end while the chicken is resting, I scatter over some parmesan, crank the heat right up to max and pop the potatoes back in for 5 minutes to brown the top.
Check out these golden brown potatoes!
The concept behind this recipe is the same as my One Pan Rotisserie Chicken on Potato Gratin. But I think it’s fancier because it’s STUFFED!
Oh – speaking of stuffed – no fussy kitchen string required for these! The prosciutto effectively holds the chicken roll up together, then I just stick some toothpicks in the ends to seal it (just roughly is enough). Sometimes I don’t even bother with the toothpicks. What happens is that some of the ricotta comes oozing out of the side like sausages – like the photo on the right (from another time I made this 🙂 ). Though it means there is less ricotta inside, I really love the bits that ooze out because they brown. So delish!
If you are making this to impress (think your hubby’s boss, date etc), you can either use a rolling pin to flatten the chicken more evenly or use scissors (or a knife) to trim the lump parts of the chicken so when it is cut open, the ricotta filling is perfectly centred.
I sometimes trim the chicken slightly but I’ve never bothered flattening it because this is one of my shortcut recipes. 🙂
Speaking of shortcut, the key thing in this that really makes it “work” with so few ingredients is the prosciutto. It adds flavour and salt to both the chicken and the potatoes, plus texture to the dish as a whole because it is quite crispy. It won’t work as well with bacon because it is much thicker. Jamon will work just as well though!
What do you think? Worth trying? 😉
– Nagi x
Similar to this, anything Bacon Wrapped is a GOOD THING!
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Prosciutto Wrapped Chicken and Scalloped Potatoes (One Pan!)
Ingredients
Ricotta Filling
- 2/3 cup ricotta
- Zest of 1 small lemon , or 1/2 large lemon
- 1 1/2 tsp finely sliced fresh sage leaves (Note 1)
- 1/4 tsp salt
- Pepper
Prosciutto Chicken & Potatoes
- 4 chicken thigh fillets , skinless and boneless (about 5 - 7 oz / 150 - 200g each)
- 4 long or 8 small thin slices of prosciutto
- 1.5 lb / 750 g potatoes , peeled and cut into thin slices
- 1 garlic clove , crushed (optional)
- 1 1/2 tbsp olive oil + 1/2 tbsp extra olive oil
- 1 tsp dried thyme leaves
- 1/4 cup freshly grated parmesan
- Salt and pepper
Instructions
- Preheat oven to 180C/350F.
- Mix together the Ricotta Filling ingredients in a small bowl.
- Lay out the prosciutto on a work surface. Place chicken lengthwise at the bottom of each strip.
- Divide Ricotta Filling between the chicken, placing it at the bottom (closest to you).
- Roll up the chicken, wrapping it in the prosciutto, finishing with the seam side down. Not too tightly otherwise the ricotta will ooze out!
- Use toothpicks to seal the ends. (Note 2)
- Spread the potato slices on the base of a roasting dish or large ovenproof skillet. Fan them out so they are overlapping slightly.
- Mix together 1 1/2 tbsp olive oil and garlic then pour over the potatoes, using a teaspoon or brush to spread it out. Sprinkle with salt and pepper and thyme leaves.
- Place chicken on top of the potato, drizzle the chicken with 1/2 tbsp olive oil and bake for 40 minutes.
- Remove chicken onto a plate to rest, covered loosely with foil.
- Sprinkle the potatoes with parmesan cheese, then return just the potatoes back into the oven and turn up the oven to maximum. Bake for 5 minutes.
- Remove potatoes from the oven. Place chicken back on top.
- Serve asap!
Recipe Notes:
Nutrition Information:
Hi Nagi! Mad this tonight with a couple of substitutions. I used hashbrowns from the dairy case and my ricotta was too loose, so I used a good Swiss. Fresh thyme from my garden and it was fabulous! I also used some Dijon mustard as a dipper! Hope you don’t mind 🙂
Of course I don’t mind! That’s what cooking is all about 🙂 Your version sounds DELISH! And I had to smile because I just shared a hash brown recipe last night!! You and me – great minds think alike!! N x
Nagi, I love your recipes and have made quite a few of them. The latest was this one – but I must admit I took a few liberties with the recipe mainly because I wanted to use what I had available, which meant that I used chicken breast schnitzel slices (hiding in the freezer as was 2 slices proscuitto), some homemade ricotta that needed using, spinach from the garden and chat potatoes.
It will be a lot better with the chicken thighs as the breast was a little dry. Still love the concept.
Taking liberties is GOOD!! That’s what cooking is all about 😉 I’m glad you enjoyed it even though the breast was a little dry which I can imagine it was because prosciutto doesn’t have much fat either 🙂 I’m very selective about what I use breast for!!
T’m glad you enjoyed the flavour though! (Who has prosciutto in the freezer? Mine never lasts long enough!!)
Wow Nagi
I love trying your recipes. This one is a sure fire winner. the lemon flavour seeps through and it was absolutely delicious, thank you for sharing.
Hi Gill! Thank you so much for taking the time to come back and share your thoughts! I’m so glad you loved it!! 🙂
Hi Nagi,
Made this for my family tonight. What a hit!
The lemon flavor just from the zest was surprising (and so delicious).
My family have all agreed, this recipe is definitely a keeper.
Thanks for keeping our tastebuds excited with your delicious recipes.
Absolutely a five star recipe.
Cheers
Megs
Yay Megs! SO GLAD everyone loved it! I know, the filling is quite surprising, isn’t it? For something with so few ingredients. 🙂 I think I got the filling recipe from a Gordon Ramsay show, then I added the prosciutto, potatoes etc. Thank you for coming back to let me know you loved it!! N x
Gorgeous dish Nagi! One of my favorite ones on your blog! Love prosciutto, but always have trouble with prosciutto/bacon wrapped anything 🙂 Now you’ve inspired me to try this chicken! And the potatoes look delicious! Pinned!
Thanks Mira!! 🙂 I struggle with bacon wrapped things without toothpicks or string to hold the roll up together but prosciutto works fab! 🙂
WOW! Talk about fancy! This one pan dish is SO impressive-looking Nagi! My mouth is watering, I will have to give it a go.
Aw, thanks Jessica you’re so sweet! <3
Oh mah gahhh, Nagi! There ain’t a dang thing about this dish that I don’t love! I simply NEED all of this up in my belleh. Pronto! The salty prosciutto with the creamy ricotta and the juicy chicken… those crispy taters – I.Am.Drooling! Perfection is happening here. And soon it will be happening in my kitchen! Pinned! <3 Cheers!
Aw, thanks Cheyenne! You’re always so sweet!! I feel the same when I see YOUR creations too 🙂 That blueberry swirl ice cream just about killed me! 🙂
Holy Jump-in-ma-belly deliciousness! Almost seem to good to be true, but I trust.
Talk about GOLD! Wow, and you know I love the prosciutto. Pinned this for sure. 🙂
Prosciutto is the king of all sliced meats!! N x
Wow, this looks really delicious! So great you did it in one pan.
Thanks Sabrina! N x
This is a meal fit for king!!! And absolutely love that it’s a one pot meal. Those are the best 🙂
I know right? One Pot ROCKS! 🙂 All the flavour trapped!
Oh that last photo before the recipe!!!! I just want to reach into my screen and steal that slice of chicken!!!!
This is jam packed full of all my favourite things. Amazing! I love sage and chicken 🙂
Definitely posh enough for company….in fact it is one for the in-laws!
Pinning this 🙂
Awww, thanks Claire you’re so sweet!! But you should make something of your own for the in-laws…. <3
You are a creative genius, Nagi! I love this dish SO much! I don’t cook with prosciutto much. But I will be running to the store like a mad woman to find some of it so that I can make this delicious dish 😉 Thanks so much for sharing, Nagi! Pinned! 😀
Aw, thanks so much Kennedy, you’re way too sweet! 🙂
Made these tonight for dinner. I wasn’t sure of the oven temp. so I put it on 350F. The potatoes were a hair under done at the end of 40 minutes so I left them in another 5-10 before browning the tops. Also had to cut back on the lemon to about half and they were still very lemony. Other than that it was really good. Nice combination of flavors. I’ll probably make these again. Thanks for the recipe.
Oops, I can’t believe I forgot to include the oven temperature! Thanks for the reminder, I’ve just fixed it. 🙂 Thank you for coming back to let me know you enjoyed it! N x
Ok cool glad I guessed right on the temp. 😉
And I agree with your updated note 2. I didn’t pinch/seal the ends and the ricotta oozed out a little and browned a little. Very Tasty.
Great minds think alike!! 🙂 I was almost tempted to plop dollops of ricotta all over just to get extra browned bits of ricotta!! Te he! 🙂
And my keyboard is currently covered in drool – I type this with wet fingers. :-p
You have just solved my issue of “What am I going to cook for lunch on Saturday?” I’m going to make this dish for Mrs PappaRich Broadway, who is coming to our house for lunch. Poor Mr PappaRich Broadway has to work, but I’ll make sure Mrs PPRB goes home with some leftovers!
Now that’s a high praise! Mrs PRB must have a high standard for food!! 😉 N x
Hi Nagi, being your normal useless bloke!! One for you girls! Could you please tell me how I measure 1 teaspoon of fresh herb leaves, I’m desperate to try your mouth watering prosciutto wrapped stuffed chicken, but can’t find how to measure fresh herbs into teaspoons! Thick or what? Keep up the good work, and please help one ,are you ready girls, useless man, to enjoy more of your delicious looking recipes!xx
Hi Stevie! Happy to help and it’s not a silly question at all! I added more to Note 1 to provide guidance because I think it’s a good question. 🙂 What you do is finely slice the sage leaves first. Once sliced they are easier to pack into the teaspoon to measure. Slice them as thinly as you can – if you are worried they are too thick, cut them into a fine dice. 🙂 Same flavor, just a wee bit more effort to finely dice them rather than finely slice them! Otherwise, dried thyme leaves goes really well this too which is much easier to measure and no chopping! I’ve given tips in Note 1. 🙂 N x
Aw, thanks Shashi! I spied an incredible parfait from you in my inbox this morning…looking forward to checking it out!
YES it is so worth trying! I can NOT wait to make this. Chicken can be SO BLAH (except YOUR teriyaki 😉 )…so I THANK YOU a million times for this recipe! AND thank you for pics of how you roll them out- I am a VISUAL learner, so this helps me tremendously… as I sit and write I am going through my brain thinking of what I buy to make this TONIGHT! And I agree if you make this for say a MIL, a boss or just some friends they will think you are…Julia Childs or even Nagi! OH Nagi, a friend of yours that has a blog…yikes I will get her name…well -she has a recipe for homemade ricotta that is STINKIN easy and once you taste, you will not want to buy the ‘tub’ again- whole milk and a lemon ( plus boiling, straining etc) and that is it! Can you imagine the lightness from homemade ricotta and salty from prosciutto? YUM, I am hungry in Portland- feeling the fall air arrive, just as your spring begins! Lisa x
Hi Lisa! Seeing your messages makes me happy!! Oooh, yes I know which recipe you mean, I can’t remember either! Is it cooling down now? yay, because I want to start sharing more winter comfort recipes!!! I was WAITING for it to start cooling down!
I’m glad you find the prep photos helpful! I do try to include them to demonstrate things like that. 🙂
I really must try homemade ricotta! I keep saying that. 🙂 I got a giant tub on special the other day that I have to get through first! Thanks for the reminder! N x
You know how to do one pot meals right! This looks amaaaaaaazing. Jason doesn’t eat prosciutto (or any kind of pork), so I suppose I’d have to eat this all myself. Damn. 😉
OR make them like this but for his, peel the prosciutto off so YOU get extra crunchy prosciutto!! Te he!
Yeah, definitely worth trying! I love your one pot meals! It’s so genius to use the juices from the chicken to flavour the dish. Obvious, really, so why have I never thought of it … duh!
Just wondering – do you slice the potatoes with a mandoline or just do it the old fashioned way?
Oh shush you! Please – the genius recipes you source – I LOVE them. Especially that 6 ingredient chocolate cake you did recently, it’s my go to brownie recipe now! 🙂
I love that this is a coincidental one pan meal! Also, I am a huge fan of scalloped potatoes and I realize now I have never made them in my own home! Definitely going to have to change that and make this recipe ASAP! 🙂
Is it just me or does Scalloped Potatoes sound like a fancy word when actually it’s just baked sliced potatoes? 😉