This isn’t just another chicken recipe. Prosciutto-wrapped chicken with asparagus is impossibly juicy, and the fresh asparagus brings a pop of spring brightness. Plus, this easy, show-stopper dinner is healthy to boot. Well, I mean, besides the cream. But the asparagus totally makes up for that, right? Originally published February 7, 2014.
Table of Contents
- This chicken will knock your socks off
- Key ingredients
- How to make prosciutto-wrapped chicken with asparagus
- What to serve with prosciutto-wrapped chicken
- How to store
- How to reheat
- Can I freeze prosciutto-wrapped chicken with asparagus?
- Can I make prosciutto-wrapped chicken with asparagus in advance?
- More date-worthy recipes
- Prosciutto-Wrapped Chicken with Asparagus Recipe
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.
Okay…that’s not actually why I’m taking 5-minute 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.
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??
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 tiptoe. 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.
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?)
This chicken will knock your socks off
This prosciutto-wrapped chicken with asparagus is a good option. Classy, pretty, and suuuper easy, tossed in a silky basil pesto cream sauce. It’s got texture, it’s got color, and every bite delivers big, balanced flavor. Even better, it comes together in about 30 minutes. Perfect for those at-home date nights.
Featured Comment
“Wow, this is great! Who knew a delicious sauce was so easy?” – Aknak
Key ingredients
- Use fresh asparagus. Put the canned stuff away. (Or throw it away.)
- For this recipe, thin-sliced chicken breasts are key. You can carefully butterfly and slice them yourself, or save yourself some time (and a little sanity) by grabbing the pre-sliced cutlets from the store. No judgment here. Pro tip: to butterfly a chicken breast, place your hand flat on top and CAREFULLY slice it horizontally through the middle with a sharp knife, stopping just before cutting all the way through so the breast opens like a book.
- You can use homemade or store-bought basil pesto. I think both are fine for this recipe. Use whatever you have.
How to make prosciutto-wrapped chicken with asparagus
Try to find these “thin cut” chicken breasts. It will save you some time.
Wrap up those bad boys with a slice of prosciutto.
Fry it up on the stove. Don’t crowd your meat; use 2 pans if you have to.
Whisk up some creamy pesto…
Add some asparagus…
And voila!
How good does this look? SOOOO good.
What to serve with prosciutto-wrapped chicken
So many options!
- I never say no to mashed potatoes. Perfect for date night!
- Oven-roasted red potatoes would also be great–and easy!
- This lemon arugula salad would pair perfectly with salty prosciutto.
- Don’t forget some homemade French bread to sop up the delicious creamy pesto sauce.
How to store
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. If possible, keep the sauce separate from the chicken and asparagus to help everything maintain the best texture.
How to reheat
Warm leftover chicken and asparagus in a skillet over medium-low heat, adding a splash of cream or chicken broth to loosen the sauce if needed. You can also microwave in 30-second increments, covered, stirring the sauce in between so it heats evenly.
Can I freeze prosciutto-wrapped chicken with asparagus?
Yes, you can freeze the cooked chicken (with or without the sauce) for up to 2 months. Let it cool completely, then wrap tightly and store in a freezer-safe container. Thaw overnight in the refrigerator before reheating gently on the stovetop. Don´t bother freezing the asparagus, as it gets too mushy. Just make it fresh when serving.
Can I make prosciutto-wrapped chicken with asparagus in advance?
Yes, but with a couple of easy tweaks. You can wrap the chicken in prosciutto up to 24 hours in advance. Arrange the wrapped cutlets in a single layer, cover tightly, and refrigerate until ready to cook. When it’s time for dinner, just sear and finish cooking as directed.
You can also trim the asparagus ahead of time and store it in the fridge (wrapped in a damp paper towel inside a bag) until you’re ready to cook.
If you’d like to fully cook the dish ahead, it does reheat well. Just warm it gently on the stovetop with a splash of cream or broth to loosen the sauce and keep the chicken tender. For the best texture, slightly undercook the asparagus if you know you’ll be reheating it later.
More date-worthy recipes
Recipes for Dinner
Creamy Tuscan Salmon (30 Minute Dinner!)
Meatless Dinner Recipes
Butternut Squash Tortellini
Recipes for Dinner
Pork Chops in Creamy Mushroom Sauce
Facebook | Pinterest | Instagram
Prosciutto-Wrapped Chicken with Asparagus
Ingredients
- 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
Instructions
- 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.
How did I just find your site? Where have you been all my life? I just pinned about 10 recipes and can’t wait to try them all – perhaps I should cook two dinners per day ;) Keep up the great work, sista!
Haha Michelle! Sometimes I really do cook 2 dinners…but I think that’s because I’m one of those food blogging freaks :) Thanks for taking the time to comment, you made me smile!
This looks great! What kind of cream do you use? Does it have to be 35%?
Thanks!
Leanne, I’m so sorry I never responded to you. I remember typing out a response but maybe I forgot to hit send? Weird. I use heavy whipping cream, sometimes it’s just called heavy cream. I’ve never heard of percentages being associated with cream. I bet you could even try this with half n half.
THIS STUFF IS AMAZING AND WORTHY OF ALL CAPITAL LETTERS.
My husband gave me a hard time all through dinner for tooting my own horn, but holy moly. This recipe is incredible! I planned to have the leftovers for tomorrow and it took every ounce of self control not to eat it all tonight.
Oh, my gosh, just stumbled across your blog while looking for make-ahead egg recipes….this looks to die for!! All your dishes look fabulous!! Thanks! New favorite!
Thank you for taking the time to tell me that Kathy! You are so sweet. You have no idea how much it means to me. I pour a lot into this blog of mine, and it feels really good to get something back occasionally. So thank you! One happy blogger over here :)
Saw this recipe & can’t wait to try it. I’m Polish & grew up eating all kinds of Polish food as my grandmother was from Poland. We NEVER ate anything like this. I suspect that with new generations of Poles and the internet providing easy access to recipes, that someone Polish may have posted it where you saw it written in Polish. Someone posted above, that this is maybe Italian in origin and I agree; especially where the prosciutto and pesto are used. Thanks for posting it.
Thanks for the comment Candy!! Since posting I’ve learned that you’re right, it’s not a Polish dish. I should probably go change the post! Well wherever it comes from, enjoy! It’s so good!
I made this tonight for the second time and we all (my hubby, my 4 year old and myself) all just love it. So easy and so delicious! Thanks for sharing.
Glad it turned out Alicia! You know it’s a keeper when the kids eat it :)
So so good and super easy! I made this last night for dinner party and it turned out delicious!
Thank you for the review Katya! I hope you impressed the pants off all your friends! :)
Made this tonight , no changes. It was devoured , next time I will double the pesto sauce to drip the crusty bread in. Thank you!!!
Glad it worked for you Maria! That’s a good idea on the sauce. I mean pretty much any sauce that consist of cream and pesto deserves to be doubled, right? :) Thanks for commenting!
I just made this last night, and it was AMAZING!!! Thank you for sharing this recipie. I felt like a gourmet chef for my family. Even my 3yr old loved every bit of it. :)
Yes!! Any day I make someone feel like a gourmet chef for my family is a good day. My 3-year-old loves this too! Except for the asparagus. And the chicken…hm. Tell me your secret!! :) Thanks for commenting Marion!
HA! I can see the dilemma. =)
We bribe with the bread and desert, gotta take advantage of that now while they still believe everything the parents say. haha So if she wants a piece of the garlic bread then she has to have a bite of her greens for every bite of bread! =)
I just made this! Delicious!
I’m so glad you liked it Adi! Thanks for coming back to review it! Have a great weekend :)
This was a hit! I have a 2 year old and she has never liked eating asparagus until now! She had two servings of asparagus and even did the “happy food” dance! Thank you!
Awesome Jessica! Any recipe that makes toddlers eat something green has to be a winner, right? Seriously though :) I’m so glad you guys liked it! Thanks for commenting!
Newbie question: How do you make the pesto cream sauce??? :)
Hey Janster! It’s in step 5 of the directions: all you have to do it mix together some store-bought or homemade pesto with cream. That’s it!
Made this and it was delish!! So simple too. I forgot to dust chicken in flour, didn’t make a difference- still browned nicely. I also did a quicker way of steaming asparagus( glass bowl in microwave covered w plastic warp). Served w potatoes. Thanks for this awesome recipe :)
I’m so glad you liked it Daniela! That’s a great idea with the asparagus. Fewer dishes, right? :) And good to know about the flour, maybe I’ll skip it next time. Thanks for coming back to comment!
Considering how crazy I am about prosciutto I just want to eat this entire post!
Thanks Pamela! I know, every time I cook with prosciutto I think to myself, Why don’t I eat this every day?
I’m half Polish and half Sicilian. My maternal grandparents emigrated here from Sicily and my paternal great-grandparents emigrated here from Poland. These ingredients definitely look Italian to me. The Polish cooking I grew up with was completely different.
Awesome RM! Thanks for the info! Honestly, it didn’t feel very Polish to me. Now I know! Thanks!
No problem. Basil and prosciutto are definitely Mediterranean and not Baltic. I try cooking like my Sicilian grandfather and Polish grandmother (mostly grandfather) and I’m always looking for new recipes. Thanks for sharing.