Prosciutto-wrapped chicken thighs with garlic cream sauce

Prosciutto-wrapped chicken thighs with garlic cream sauce

Chicken thighs are wrapped in thinly sliced prosciutto and covered in a rich, flavorful sauce. This recipe by Aaron Day is a twist on saltimbocca. Once you try it, you'll understand why saltimbocca is Italian for "leap into the mouth."

Prosciutto-wrapped chicken thighs with garlic cream sauce

Chicken thighs are wrapped in thinly sliced prosciutto and covered in a rich, flavorful sauce. This recipe by Aaron Day is a twist on saltimbocca. Once you try it, you'll understand why saltimbocca is Italian for "leap into the mouth."
USMetric
4 servingservings

Ingredients

  • 4 oz. 110 g prosciutto, thinly sliced
  • 2 lbs 900 g skinless, boneless chicken thighs
  • salt and ground black pepper to taste
  • 2 tbsp 2 tbsp butter
  • 1 cup 240 ml heavy whipping cream
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1 tsp 1 tsp dried sage or dried thyme (optional)
  • 2 cups (4 oz.) 475 ml (110 g) leafy greens
  • 1 tbsp 1 tbsp fresh basil (optional)
This recipe has been added to the shopping list.

Instructions

  1. Wrap the chicken thighs with the prosciutto. Pepper on both sides. The prosciutto is salty so adding more salt to the chicken is not necessary.
  2. Bring a large frying pan to medium-high heat with butter. Place the chicken in the pan and cook until golden brown on both sides. Make sure the pan is not too crowded. You might need to cook the chicken in batches to cook them evenly. The chicken is done when the internal temperature has reached 165°F (73°C). Remove the chicken from the pan and keep warm.
  3. Reduce to low heat, and add cream and garlic to the pan you cooked the chicken in. Stir to combine the remaining chicken fat into the sauce. Taste and season with sage (optional), salt, and pepper accordingly.
  4. Simmer until the sauce has reduced to your liking. The longer it cooks the thicker it will get. Place the chicken back in the pan with the sauce to reheat for a couple of minutes.
  5. Garnish with fresh basil (optional) and serve the chicken and the lovely sauce with leafy greens.

Tip

If you can’t find skinless chicken, use skin-on and bone-in thighs, and cook to an internal temperature of 165 °F (74 °C).

This dish will keep in the fridge for up to 4 days or frozen for up to 2 months.

Add a splash of lemon juice and lemon zest for a fresh aromatic flavor.

Diet Doctor's Recipe Team has slightly modified this recipe to follow our recipe and nutritional guidelines. You’ll find the original recipe here: Fat For Weight Loss - Prosciutto wrapped chicken thighs.

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,312 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.


💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

2 comments

  1. Shirley Devlin
    This was delicious! It was a little tricky getting the chicken to cook through with the prosciutto wrapped around it. Then I looked at Aaron's original recipe, and he says to cook the chicken for awhile first, then wrap the prosciutto around it. Hmmm, maybe that would work better for me.
  2. Rose
    Thanks Shirley, I took your advice and cooked the chicken without the prosciutto first.

Leave a reply

Reply to comment #0 by