Print

Marry Me Chicken with Prosciutto and Burrata

Marry Me Chicken with Prosciutto and Burrata - featured image
Print Recipe

Golden chicken breasts wrapped in crisp prosciutto, simmered in a creamy sun-dried tomato sauce, and topped with clouds of melty burrata. This easy 30-minute Italian-inspired dinner is restaurant-fancy but simple enough for any night of the week.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 8 thin slices prosciutto
  • 2 medium balls burrata cheese (about 4 oz each)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, drained and sliced
  • 3/4 cup chicken broth (low-sodium preferred)
  • 1/2 cup heavy cream
  • A handful fresh basil, sliced
  • Salt and black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup all-purpose flour

Instructions

  1. Pat chicken breasts dry with paper towels. Season both sides with black pepper and a pinch of salt. Dredge each piece lightly in flour, shaking off excess.
  2. Lay 2 slices of prosciutto on your work surface, slightly overlapping. Place a chicken breast on top, then wrap the prosciutto around, tucking ends underneath. Repeat with remaining chicken.
  3. Heat olive oil in a large skillet over medium-high heat. Add the wrapped chicken, seam side down. Cook for 3-4 minutes per side, until the prosciutto is crisp and chicken is golden. Remove chicken to a plate (it won’t be fully cooked yet).
  4. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute, just until fragrant.
  5. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom. Bring to a simmer.
  6. Add heavy cream and stir until the sauce is smooth and bubbling gently. Taste and adjust seasoning with salt, pepper, and red pepper flakes (if using).
  7. Return chicken to the pan, nestling pieces into the sauce. Reduce heat to low, cover, and simmer for 6-8 minutes, or until chicken reaches 165°F internally.
  8. Tear burrata into large pieces and gently lay on top of the cooked chicken. Cover pan and let sit (off the heat) for 1-2 minutes, just until cheese is melty. Scatter fresh basil over everything.
  9. Plate chicken with plenty of sauce and a generous scoop of melty burrata. Serve immediately.

Notes

For gluten-free, use a 1:1 gluten-free flour blend or almond flour for dusting. Add burrata at the very end to keep it creamy. If your pan isn’t oven-safe and you want a golden top, broil for 1 minute. Serve with crusty bread, mashed potatoes, or over sautéed greens. Leftovers keep well for up to 3 days in the fridge.

Nutrition

Keywords: marry me chicken, prosciutto, burrata, Italian chicken, creamy chicken, 30 minute dinner, easy chicken recipe, weeknight dinner, sun-dried tomato chicken, skillet chicken

Find it online: https://atomicbite.com/marry-me-chicken-with-prosciutto-and-burrata-easy-30-minute-dinner-recipe/