Prosciutto-Wrapped Chicken
with Truffled Chive Mashed Potatoes and Lemony Green Beans
- Milk
This, folks, is not your average chicken dinner. Our chefs added tons of restaurant-level flair (with almost no effort!) by wrapping chicken breasts in salty, savory prosciutto. Once seared, it crisps to perfection. For a finishing touch, it’s drizzled with a lemony pan sauce. The sides aren’t too shabby, either. Creamy mashed potatoes are swirled with minced chives and sumptuous truffle zest, and roasted green beans are tossed with lemon zest and a sprinkle of chili flakes for a kick.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Lemon
12 ounce
Chicken Breast
2 ounce
Prosciutto
6 ounce
Green Beans
1 teaspoon
Chili Flakes
¼ ounce
Chives
2 tablespoon
Sour Cream
(Contains: Milk)
0.07 ounce
Truffle Zest
1 unit
Chicken Stock Concentrate
Not included in your delivery
1 tablespoon
Olive Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain and return potatoes to pot. Meanwhile, zest and halve lemon (halve both lemons for 4).
Pat chicken dry with paper towels; season all over with salt and pepper. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around 1 chicken breast. Repeat with remaining prosciutto and chicken.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and sear until browned and crispy, 2-3 minutes per side. Transfer to one side of a baking sheet. Roast on top rack for 5 minutes (we’ll add the green beans then). (For 4 servings, roast chicken until cooked through, 15-17 minutes.)
Once chicken has roasted for 5 minutes, remove baking sheet from oven. Toss green beans with a large drizzle of olive oil, lemon zest, salt, and a pinch of chili flakes on empty side of sheet. (For 4 servings, toss green beans on a second baking sheet.) Roast until chicken is cooked through and green beans are tender, 10-12 minutes. (If chicken is done before green beans, remove from oven and continue roasting green beans.) Once cool enough to handle, slice chicken crosswise.
Meanwhile, finely chop chives. To pot with drained potatoes, add sour cream, half the chives, 2 TBSP butter, and as much truffle zest as you like. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth. Season with salt and pepper.
Heat pan used for chicken over medium-high heat. Add ¼ cup water (⅓ cup for 4 servings), stock concentrate, and lemon juice to taste. Cook until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter, salt, and pepper. Divide chicken, potatoes, and green beans between plates. Top chicken with sauce and remaining chives. Sprinkle green beans with more chili flakes, if desired.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the prosciutto-wrapped chicken, though some found it too salty; the truffle mashed potatoes were a hit 🍲.
- Ease of prep: Most found it simple to make, though some had trouble wrapping the chicken in prosciutto.
- Suggestions: Consider reducing added salt, as the prosciutto provides plenty; check chicken doneness early to avoid drying out.
- Leftovers: Several mentioned the chicken reheats well; some wished for larger portions, especially of vegetables.
- Sides: The lemony green beans were popular, though a few received wilted produce; many raved about the truffle mashed potatoes.
Reviews from our home cooks
I'm afraid I overcooked the chicken a bit, but the drizzle of lemon butter sauce helped to make up for it, and the prosciutto wrap was a huge hit! The green beans were wonderfully lemony, and the mashed potatoes were so perfect after adding the chives, sour cream and butter, that I decided to save the packet of truffle zest to use in my next mushroom dish. Overall, we thought the meal was fabulous. We will try it again, but will check the chicken for doneness a few minutes sooner.
We had a blast! Cooking as a family, and enjoying a fantastic meal! I mean, who would just out of the blue say, "Hey, we should make Prosciutto wrapped chicken tonight, with truffle and chive mashed potatoes, and some lemon zested green beans!" I look forward to our next meal!
I LOVED this one, probably one of my absolute favorites that I've had. The prosciutto wrapped chicken was delicious and the potatoes with chives and the mushroom zest was to die for! Would definitely recommend ❤️
Delicious chicken with the prosciutto wrap! The sauce kept it from being dry. Good meal choice with the potatoes & broccoli. Great meal with minimal effort.
Can't lose with prosciutto wrapped chicken! The lemon green beans and lemony sauce really brings the whole dish together. Will definitely order again.
Absolutely delectable. I think I cooked the chicken for too long as it was dry, but that was no fault to the recipe. I love prosciutto and pairing this with truffle infused mashed potatoes? I was on cloud nine.
A fantastic recipe, I wish there was a call out on the recipe card that, if one wanted to, "wrap the defrosted chicken in the prosciutto, and then wrap in plastic wrap in place in fridge for some hours or overnight." I did this and the chicken was so juicy.
I loved the crispy flavor of the prosciutto wrapped around the juicy chicken. A great meal that is easy to prepare and has a "restaurant " flavor.
The prosciutto wrapped chicken was excellent, and the sauce was very tasty. But I am not a fan of the truffles mixed in the potatoes. In fact, no one really liked it. So...I won't be serving this again.
Loved the truffle mashers and lemon beans. It was hard to determine when the chicken was done - I overdid it a little, got a little dry. And the prosciutto was overly salty.
