This prosciutto wrapped chicken recipe is a simple keto dish made using chicken thigh, wrapped in thin slices of prosciutto and baked in a creamy sauce. It’s very easy to make, and tastes delicious!
Hey hungry readers, today I wanted to share a recipe that was a little less dessert based, and a little more suitable as a main meal. Don’t get me wrong, desserts are great, but recently I’ve been having less and less need for them.
So… I have simply started creating more (and better) main meals for the family! (win win)
Keto is all about higher fat, so using cream (and plenty of it) is such a delight. This cream sauce is made super flavour packed by adding chicken stock, black pepper, garlic and all the leftover juices from the pan-fried chicken and prosciutto.
Helpful Tips To Make Prosciutto Wrapped Chicken
- Using chicken thighs with the skin removed allows the prosciutto to create a crunch around the chicken. Here in Australia at the supermarkets, we generally don’t buy chicken thighs with the skin on (or bones in). Leaving the skin off allows you to add more cream and tasty prosciutto without sacrificing too much of your fat macros.
- Thinly sliced prosciutto is the best to use and to save a few extra dollars. I find it’s cheaper just to buy what you need (6 slices) as opposed to purchasing a full pack and having leftovers.
- Frying in a non-stick frying pan helps keep the prosciutto attached to the chicken, otherwise, it tends to stick to cast iron pans (unless a lot of fat is used) due to the delicate nature of the meat.
- I find thickened cream useful in this prosciutto-wrapped chicken recipe, mainly because it’s already thick and doesn’t need to be reduced for a long time on the stove, but also because it’s cheap here in Australia. You can use regular heavy whipping cream or pure cream if you desire, but you may want to simmer it a little longer before placing it into the oven.
Here in Australia, the supermarkets tend to sell chicken thigh with the skin removed. If you can’t find skinless chicken, just use the skin on – bone in kind, and cook to an internal temperature of 165F (73C). This will likely take longer than what is suggested in the recipe below.
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Prosciutto Wrapped Chicken Thighs
- 800 g Chicken Thigh skin removed, approximately 6 medium size
- 180 g Prosciutto thinly sliced
- 1 cup Thickened Cream (heavy whipping cream)
- 1/4 cup chicken stock or bone broth
- 2 cloves garlic crushed
- 1 tsp black pepper
- Preheat your oven to 180C (350F)
- Bring a frying pan to a medium high heat, and place the chicken thighs top side down to cook until golden brown in colour (5-10 minutes). Turn and cook until the internal temperature of the chicken is 73C (165F)
- Remove the chicken from the frying pan, wrap in prosciutto and add back to the pan, cooking on all sides for a further 2-3 minutes or until crispy. Remove from the pan.
- Reduce to a low heat, and add cream, stock, pepper and garlic. Stir to incorporate the remaining chicken fat into the sauce, then place the chicken thigh back into the sauce.
- Place into the oven for 5-10 minutes, or until the sauce has reduced to your liking.
- Will keep in the fridge for up to 4 days, or can be frozen for up to 2 months.
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