Prosciutto-Wrapped Chicken with Sage
over Truffle Mushroom Risotto & Parmesan
- Milk
Our chefs, inspired by the classic Roman dish, saltimbocca, give you this tender chicken, wrapped in luscious prosciutto and fresh sage, pan seared then finished in the oven. Meanwhile another Italian classic—mushroom risotto—bubbles on the stove; it’s stirred with shallots, cream, and Italian cheeses, sprinkled with lemon, truffle zest, and Parmesan. Top this earthy, creamy risotto with the crisp, herb-scented chicken for a warming, elegant dinner idea.
Ingredients
1 unit
Shallot
2 clove
Garlic
1 unit
Lemon
¼ ounce
Sage
10 ounce
Chicken Cutlets
2 ounce
Prosciutto
4 ounce
Button Mushrooms
¾ cup
Arborio Rice
2 unit
Veggie Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
Italian Cheese Blend
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 g
Truffle Zest
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce heat to low. • Wash and dry produce. • Pick sage leaves from stems. Halve, peel, and dice shallot. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Quarter lemon.
• Pat chicken* dry with paper towels. • Lay two slices of prosciutto beside one another on a work surface. Place a chicken cutlet along bottom of slices and top with 2-3 sage leaves. Tightly roll up prosciutto around cutlet, making sure sage leaves stay in place. Repeat with remaining prosciutto, chicken, and sage.
• Heat a drizzle of olive oil in a medium oven-safe pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. TIP: If your pan isn’t ovenproof, transfer chicken to a baking sheet. • Transfer pan with chicken to top rack of oven; roast until cooked through, 15-18 minutes. Transfer chicken to a cutting board to rest.
• While chicken roasts, heat a drizzle of oil in a large pan over medium heat. Add shallot and mushrooms; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in garlic and cook until fragrant, 1-2 minutes. • Add 1 TBSP butter (2 TBSP for 4 servings), rice, and a big pinch of salt (we used ½ tsp; ¾ tsp for 4). Cook, stirring frequently, until rice is translucent, 1-2 minutes more. • Add 1 cup warm water and stock concentrates; stir until liquid has mostly absorbed. Repeat with remaining warm water—adding ½ cup at a time and stirring until liquid has mostly absorbed— until rice is al dente and mixture is creamy, 20-25 minutes. TIP: Depending on the size of your pan, you may need a little more or less liquid.
• Once risotto is al dente, stir in cream sauce base, Italian cheese blend, half the Parmesan (save the rest for serving), and juice from one lemon wedge (two wedges for 4 servings); cook until slightly thickened, 2-4 minutes. • Remove from heat and stir in truffle zest (use less if you prefer a subtler taste) and 1 TBSP butter (2 TBSP for 4). TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools, so add a splash more water if needed. • Taste and season with salt and pepper.
• Roughly chop remaining sage leaves. Slice chicken crosswise. • Divide risotto between bowls and top with remaining Parmesan. Arrange chicken over risotto; sprinkle with chopped sage. Serve with remaining lemon wedges.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy, truffle-infused risotto and prosciutto-wrapped chicken, calling it restaurant-quality and delicious 🍲.
- Ease of prep: Some found it time-consuming, especially the risotto, but most agreed the effort was worthwhile for the delicious result.
- Suggestions: Consider starting the risotto before the chicken to ensure both finish at the same time; adjust sage and truffle to taste.
- Portions: Several mentioned the risotto portion was generous, with some suggesting adding a vegetable side for balance.
- Chicken: A few found the chicken slightly dry; consider reducing cooking time or using chicken thighs for more moisture.
Reviews from our home cooks
I have never had risotto before. It isn't easy to cook, but omg, it was amazingly delicious! This was worth the extra money. We are on the plan for two people and they sent enough prosciutto to use over three pieces to wrap each piece of chicken (the recipe calls for two). It was soooo good! The sage was perfect and I would definitely do this one again!!!
I loved this recipe. The risotto was slightly too rich; perhaps the Parmesan alone would have been enough. My husband did not love the strong sage flavor (I did!); perhaps a warning to not use too much sage if the eater doesn't love fresh herbs.
My favorite Hello Fresh risotto recipe to date. We love mushroom risotto, and almost always order any meal that includes it. But this one has been our favorite. We love prosciutto wrapped chicken. The sauce was so yummy!
The combination of sage, prosciutto, and chicken turned out really well and flavorful. The risotto took quite some time to cook, and ended up creamy and flavorful as well
I learned how to wrap chicken in prosciutto. Something I have never eaten before! The color was off-putting for the risotto but the flavor was there. I had to add some garlic, onions and peas to have some vegetable of some kind included in the recipe.
This was SO good! The crispy prosciutto wrapped around the chicken and paired with the risotto was an amazing combination. Hope to see it on the menu again!
The truffle seasoning is a really nice complement to the sage in the chicken. Freezes and reheats well-it was yummy!
I couldn't believe how much flavor the chicken had without adding any seasonings, just the prosciutto and sage. And the risotto was perfect!
The risotto is a bit iffy to make and overall the recipe requires too many pans. There's definitely ways to simplify it. The chicken was also difficult to wrap with prosciutto because the prosciutto wouldn't separate from the packaging well. The chicken could also use seasoning, it was rather bland. I was also missing the cream sauce base, but I think that was for the best.
Ugh, so full, they don't skimp on the portion of Risotto here. Very delicious and the prosciutto was crisp around the chicken.
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