Prosciutto-Wrapped Baked Chicken with Sage Butter Sauce

This Prosciutto-Wrapped Baked Chicken is tender, flavorful, and simple enough for a weeknight dinner yet elegant enough for guests. The chicken breasts are brined for maximum juiciness, wrapped in salty prosciutto, and baked to perfection. Finished with a warm sage-garlic butter sauce and a squeeze of lemon, it’s a delicious, Italian-inspired dish that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts
• Kosher salt and freshly cracked black pepper, to taste
• 8 to 12 slices prosciutto (2–3 per chicken breast)
• 4 tablespoons melted butter, divided
• 1 clove garlic, minced or pressed
• 1 tablespoon finely chopped fresh sage*
• Pinch of crushed red pepper flakes
• ¼ cup dry white wine
• Fresh lemon wedges, for serving
• Optional garnishes: chopped fresh chives, grated Parmesan, or extra red pepper flakes

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Instructions

1. Brine the Chicken (optional but recommended):

In a large bowl, dissolve ¼ cup kosher salt in 1 quart warm water. Add the chicken breasts and let them soak for 15 minutes at room temperature or up to 6 hours in the refrigerator. Rinse well with cold water and pat dry thoroughly. (Skip this step if using pre-brined chicken.)

2. Prep and Wrap the Chicken:

Preheat oven to 450°F (230°C). Wrap each chicken breast with 2 to 3 slices of prosciutto, overlapping slightly so the chicken is mostly covered.

3. Bake:

Place the wrapped chicken in a single layer in a large baking dish. Brush the tops with 1 tablespoon of the melted butter. Season lightly with salt and pepper. Bake for 18–20 minutes, or until the chicken reaches an internal temperature of 165°F and is no longer pink inside. Remove from the oven, tent loosely with foil, and let rest for 5–10 minutes.

4. Make the Sage Butter Sauce:

While the chicken bakes, melt the remaining 3 tablespoons of butter in a small skillet over medium-low heat. Add the garlic, sage, and red pepper flakes and sauté for 6–8 minutes, or until the sage becomes slightly crispy. Add the white wine, stir, and simmer for 5 minutes more. Remove from heat.

5. Serve:

Spoon the sage butter sauce over the baked chicken. Serve immediately with fresh lemon wedges and your choice of garnishes.

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Why You’ll Love This Recipe

• Restaurant-quality flavor: Crisp prosciutto and herb butter create a luxurious combo.
• Simple but impressive: Elegant enough for dinner parties, yet simple to make.
• Customizable: Easily adaptable to personal tastes and dietary needs.
• Quick cooking: From prep to plate in under 45 minutes (including brine).

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Tips

• Don’t skip the brine if time allows—it adds noticeable moisture and flavor.
• Use thin prosciutto slices so they adhere well and crisp nicely in the oven.
• Let the chicken rest before serving to keep the juices inside.
• Deglaze the sauce pan well after the wine is added for extra flavor.

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Variations and Substitutions

• Use boneless thighs: Swap in boneless chicken thighs for juicier results.
• Add cheese: Tuck a slice of mozzarella or fontina under the prosciutto for a cheesy center.
• Swap herbs: Try fresh rosemary, basil, or thyme instead of sage.
• No wine? Use chicken broth with a splash of lemon juice instead.

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FAQs

Can I make this ahead of time?
You can wrap the chicken in prosciutto up to a day in advance and refrigerate. Bake just before serving.

What kind of wine should I use?
A dry white like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well.

Can I make this without butter?
Yes, substitute olive oil for the butter, though the flavor will be slightly different.

What if I don’t have fresh sage?
Use ½ teaspoon dried sage, or substitute with fresh thyme or rosemary.

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Serving and Suggestions

• Serve with: Roasted vegetables, mashed potatoes, or a crisp green salad.
• Carb pairing: Try creamy risotto, orzo, or buttered noodles.
• Wine pairing: Enjoy with a chilled glass of dry white wine or a light rosé.
• Make it fancy: Add a drizzle of balsamic glaze or a sprinkle of Parmesan before serving.