This easy, show-stopper dinner is healthy to boot. Well I mean besides the cream. But the asparagus totally makes up for that. 

Prosciutto-Wrapped Chicken with Asparagus

Guys, I don’t want to brag or anything, but I’m pretty much single-handedly saving the whales over here. I haven’t had a longer-than-5-minute shower in months. I know the rest of you are getting pounded with snow right now, but we Californians are in drought-land.

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Prosciutto-Wrapped Chicken with Asparagus

Okay…that’s not actually why I’m taking 5-minutes showers. I’m not that good of a person. No, we just have a crappy from-the-past water heater. 5 minutes. That’s it. 5 minutes, and then I’m left with barely warm water. And I like my showers HOT.

I was talking to my friend Lara about this today and she said, “If my skin is not red when I get out, then it wasn’t a hot enough shower.” Yes. Yes.

Prosciutto-Wrapped Chicken with Asparagus

A sad residual of this fact is that I now only have 1 square foot of shower space that is not filthy. My usual strategy for cleaning the shower is to wipe it down with a magic eraser every day. Because if I have to clean something, doing it with hot water streaming on my skin is how I want it done. (I would clean everything in the shower if I could.)

But who has time for shower-scrubbing when you only have 3 minutes to shampoo AND condition your hair? 2 minutes to shave your legs??

Prosciutto-Wrapped Chicken with Asparagus

Good thing my mother-in-law is coming to town next week, otherwise my one-square-foot of clean shower would slowly diminish until eventually I’d be showering on tip toe. Nothing beats a mother-in-law when it comes to cleaning motivation. (Love you Kris! :)

I seriously need to get Eric to turn up the temperature on the water heater. He’s going to notice soon that I never shave my legs anymore.

Prosciutto-Wrapped Chicken with Asparagus

I’m trying to think of a segue from shaved legs to Valentine’s Day, and boy have I got some, but let’s keep this blog G-rated.

If you are braving the crowded restaurants on V-day, more power to you, but I for one will be making dinner at home. A fast one, that doesn’t require any thought, so that I can get back to making good use of my shaved legs. (Don’t worry, I’ll take a shower in the guest bathroom. TMI?)

Prosciutto-Wrapped Chicken with Asparagus

This Prosciutto-Wrapped Chicken with Asparagus is a good option. Classy, pretty, and suuuper easy.

Prosciutto-Wrapped Chicken with Asparagus

One last thing: in case you haven’t heard, this Thursday the 13th is officially Galentine’s Day, a day to celebrate us gals and how awesome we are :) Check back for the dessert I will be making, and for links to all the other recipes that some other awesome bloggers will be bringing to the party! #GalentinesDayParty

Prosciutto-Wrapped Chicken with Asparagus
Prosciutto-Wrapped Chicken with Asparagus

 Try to find these “thin cut” chicken breasts. It will save you some time.

Prosciutto-Wrapped Chicken with Asparagus

Wrap up those bad boys.

Prosciutto-Wrapped Chicken with Asparagus

Fry it up on the stove. Don’t crowd your meat, use 2 pans if you have to.

Prosciutto-Wrapped Chicken with Asparagus

Whisk up some creamy pesto…

Prosciutto-Wrapped Chicken with Asparagus

Add some asparagus…

Prosciutto-Wrapped Chicken with Asparagus

And voila!

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Prosciutto-Wrapped Chicken with Asparagus

5 from 7 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 Servings
This easy, show-stopper dinner is healthy to boot. Well I mean besides the cream. But the asparagus totally makes up for that.


  • 1 pound chicken breast, sliced thin (2-3 breasts)
  • salt & black pepper, freshly ground
  • 2 tablespoons flour, or more
  • 4 slices prosciutto
  • 2 tablespoons olive oil
  • 1 bunch asparagus
  • 1/4 cup basil pesto
  • 1/3 cup cream


  • Prepare the chicken. Use a sharp knife to slice each chicken breast in half horizontally, to create a thin cutlet. Start at the thick edge of the chicken breast. You should end up with pieces of chicken that are the same shape as a chicken breast, just thinner. Pat them dry with a paper towel, then sprinkle with salt and pepper; go easy on the salt, the prosciutto is salty.
  • Rub the chicken with the flour. Wrap each piece of chicken with a piece of prosciutto.
  • In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees.
  • Meanwhile, add about 3 inches of water to a small pot, cover, and put it on to boil. Wash the asparagus and snap off the woody ends. Cut the asparagus into 2 inch pieces. Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover. Cook for about 5 minutes, or until tender. Immediately rinse with cold water to stop the cooking and set it aside. (If you don’t have a steamer, you can roast the asparagus, or saute it with some oil).
  • In a small bowl whisk together the pesto and cream. When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. Serve with potatoes or crusty bread.



Serving: 1chicken breast | Calories: 389kcal | Carbohydrates: 9g | Protein: 29g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 339mg | Potassium: 682mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1492IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 3mg
Course: Main Course
Cuisine: American
Calories: 389
Keyword: asparagus, chicken, Prosciutto
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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  1. 5 stars
    I miss read the receipt the first time and ended up cutting my chicken into small pieces and wrapping them each in a piece of prosciutto! For a mistake it turned out quite well. Two good size breasts cut into 10 12 pieces works out great for my wife and I. there is enough chicken for leftover (twice) and we add more Basil pesto and asparagus as needed. it can be a bit time consuming, but I have found it to be well worth the time. there is enough for 5 – 6 people to eat well and we serve it over rice. we tried pasta but it seems to go better with rice for us.

    An excellent receipt! One of our favorites.

    1. Hi Nick! I can see why you were confused, that first instruction was a little vague. I’ve updated it to be more clear. But I’m glad it worked out anyway! This would be so tasty served with rice, I will try that next time. Thank you so much for taking the time to come back and comment! People like you are a gem to food bloggers.

  2. 5 stars
    My five year old son loved it! I added too much salt to the flour. So I added more cream and a bit more pesto. Also I used mexican cream.

  3. I have very few regulars in my house because I love trying new things all the time. It takes a lot for something to be a repeat and this recipe is one for me! It is easy, light, and so tasty. I make it exactly as written. I have made it many times over the years so I figured it was time to finally leave a comment XD
    Thanks for a great recipe!

    1. I’m so happy to hear you have enjoyed this dish over the years Kay! That is so awesome. I am the same as you, I don’t repeat a lot of recipes but I love to use this one and change it up, sometimes I use salmon, sometimes I swap the pesto for another sauce. it’s a great base to start from! Thanks so much for taking the time to review!

  4. Wow, this is great!  Who knew a delicious sauce was so easy. I used thighs, and put flour with seasoning in a bag and shook the chicken in the bag. I also cooked the asparagus by microwaving for 3 minutes. I didn’t have cream so used half and half. Next time I think I’ll make more sauce, it was sooo good. 

    1. I love the idea of trying this with thighs, that would be even more delicious! I’m so glad you liked it, thank you for leaving a review!

  5. Okay so I just made this with bacon instead of prosciutto and roasted broccolini instead of asparagus. And I didn’t use flour. So I guess I did an entirely different recipe. But still – it was fantastic! 

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