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:
Prosciutto wrapped chicken w scalloped potatoes, what a wonderful lunch, we so enjoyed it. Thank you so much Nagi for all your efforts. Your fantastic recipes are keeping us afloat during this difficult time here in time UK.
Thanks so much Hilary, I’m so glad you’re loving the recipes! N x
Ett another goooood recipe👏 The lemon zest in the filling makes for that special touch! Sage however I just can’t stand so I used fresh oregano instead. I might have miscalculated the amount of potatoes and spread the slices a bit too thinly, so some of them got a bit too crispy, but since I made this for myself that didn’t matter because I love crispy😊 The next time I make this I think I’m going to add something saucy, like either a cold sauce or some coleslaw-like salad.
It should be ”Yet another” of course😏
Sounds delish Anna, thanks for letting me know what you think!
What a great recipe! I made a variation, adding finely chopped rosemary ham and egg yolk to the ricotta mixture and au gratin potatoes (using milk, cream, and shredded Asiago) to add some creaminess. We will definitely be having this again. Thanks for the inspiration!
Sounds like you nailed it!!
Nagi I’m so happy I found your blog. I have made many of your delicious recipes, your step by step demonstrations so easy I look forward receiving your recipes by email. I rate all your recipes five star.
You are a fanomable. I will keep cooking your recipes and my Italian recipes….can’t go wrong with that.
I live in Vancouver (Canada) born in Italy
GRAZIE …. Nagi
Thank you for your wonderful message Caterina! I’m so pleased you are enjoying my recipes, thank you! I bet you have some fantastic classic Italian recipes – and some not so well known which are gems that people need to DISCOVER!!! 🙂
Nagi, I bought some food safe silicon Rubber bands which are awfully handy for trussing, and also for rollups. I got hem on eBay, and I only use them occasionally but they take up almost no drawer space and sometimes they are quite useful. As far as I can see, being cooked doesn’t deteriorate them at all.
Gosh what a good idea! I must look into it!
Hi Nagi,
I’m planning to make this for a Christmas in July party and was wondering if it would be fine to just triple the ingredients? And if so, how much would the cooking time need to be adjusted if at all?
Thank you for your help 🙂
Hi Judith! Yup, tripling it is fine but I would make it in 3 separate pans or two large pans 🙂 As for bake time, depends how large your oven is! If you can get it all on the same shelf then maybe just an extra 5 to 10 minutes!
This did not work so well for me. I used chicken breasts, sliced thin, and my deli did not have fresh proscuito, so I had to buy it packaged, and it was very difficult to work with. I had trouble covering the rolled breast with the amount of proscuito that I had. I did use both sage and thyme, and the flavor was good. t must have been OK, because my husband ate 2 of the wrapped chickens – I served it with wilted spinach with garlic. Not sure if I would do this again.
Hi Suzie, I’m sorry you had trouble working with the package prosciutto! It definitely is stickier and usually thinner so it tears easily. Fresh sliced is much easier to handle. Glad the flavour was enjoyable for your though!!
This looks so good. I love prosciutto and this recipe seems well worth the try.
Greetings from Atlanta, Georgia. Wow, Nagi, this is a keeper! My husband declared it the best meal I have ever made. It’s easy to prep in advance. I rolled the chicken and covered it with wrap and refrigerated it in the morning. I even peeled and sliced the potatoes and kept the slices submerged in water. Just needed drying in a tea towel before assembling. I used a mandolin. Did I read somewhere that slicing was better? I think maybe they were a little too thin. Will definitely make again and often. Thanks for such a tasty recipe.
Amanda! You just made my morning with this lovely message! I’m so glad you enjoyed it 🙂 Isn’t the chicken incredible for something with so few ingredients? I remembered where I got the filling recipe from – Gordon Ramsay! He’s a legend 🙂
I cut the potatoes with a knife because I do find a mandolin too thin for this particular recipe. Also you get more crunchy edges with slightly thicker slices. But a mandolin certainly is handier! Thank you for taking the time to come back and let me know you enjoyed it Amanda! 🙂
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