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:
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? 😉
Whoa! This is THE most elegant one pot dish I’ve ever seen! I love everything about this dish! Especially the prosciutto, which holds a special place in my heart. I was a vegetarian for 8 years (if can you believe it)… then I went to school in Italy and everything changed. The first bite of meat I had in 8 years was prosciutto and it was like the heavens opened up! Another stellar dish, Nagi 🙂
I cannot imagine that moment you experienced…but WHAT a moment!! (Every time I hear tidbits about your life growing up, I just think “SO EXOTIC!!”)
Hi Nagi! The textures here are amazing! As are the flavors! Mandoline or hand cut? A great dish!
Hi Dorothy! I cut these potatoes by hand because they don’t need to be super thin, they are cooked for 40 – 45 min which is plenty 🙂 I’m glad you approve of this! I did have minor thoughts that it was a bit too odd for most people, I feel almost relieved that you approve! N x
Absolutely beautiful Nagi! I love those recipes that become second nature to us!!
The potatoes look absolutely delicious… and I am so there for prosciutto wrapped anything! 🙂
I know, aren’t they the best!! I know you’ve got a bunch on your site like that! 🙂 N x
I have no problem dirtying a dozen pans when I’m making something. I don’t like the cleanup, but if I get great flavor that way, I’ll do it. But I much prefer something like this that I can make in one dish. You’re right — you usually get better flavor in dishes like this. This is fantastic! A really good recipe — thanks.
Thanks John! I’m totally with you – on weekends during downtime, I’ll dirty 5 pans to make something special, but midweek, this is more what I do! N x
Are YOU EFFING Kidding me?!? OMG this is so gorg!!! Jesus Nagi! Listen honey let me tell you! You blow some chefs out of the water with your dishes! These potatoes…omg…they are EVERYTHING!!! You are brilliant my dear! This has to be one of my favorite recipes you have on the blog! I have so many fantastic adjectives to use for you…amazing…incredible… fantastic… stunning…surely delicious… creative…I can go on and on. I love what you do for food! You deserve all the success you get because of brilliant recipes like this! xo
Gosh, makes me so happy to read this! Thank you SO MUCH Mila, I can’t tell you how much it means to me coming from a real chef like you. thank you so much! I know I do things a bit wacky sometimes but, well, you know, it’s just to get flavour I want with minimum effort!! N x
Nagi, I’m glad it makes you happy. You deserve it. And you know what…food is SUPPOSED to be delicious, simple and good…it doesn’t matter how you get there. There is really no right way if it tastes fab and does not destroy the quality of naturally integrity of the ingredients. You are exactly the reason I love so many home chefs more than real chefs . xox