Ready to make your usual chicken dinner feel a little more special without spending all evening in the kitchen? These prosciutto-wrapped chicken breasts are filled with creamy ricotta, mozzarella, and spinach, then wrapped in salty prosciutto and baked until juicy and tender. It is an easy weeknight chicken recipe that looks impressive, tastes rich and savory, and comes together with simple ingredients.
This prosciutto-wrapped chicken is a great option when plain baked chicken feels boring but you still want a dinner that is straightforward and manageable. Thin-sliced chicken breasts cook quickly, the ricotta spinach filling keeps the meat moist, and the prosciutto adds a salty, savory layer that makes every bite flavorful.
Unlike a basic stuffed chicken breast, this recipe uses a creamy cheese filling with wilted spinach, lemon juice, garlic powder, oregano, and a touch of red pepper flakes. The filling adds freshness, richness, and just enough seasoning to balance the prosciutto. It is simple enough for a busy night but polished enough to serve when you want dinner to feel a little more elevated.
Ingredients and Substitutions
See the recipe card below for exact quantities and full ingredient details.
The main ingredients for this prosciutto-wrapped stuffed chicken are thin-sliced chicken breasts, olive oil, salt, pepper, prosciutto, whole milk ricotta, mozzarella, spinach, lemon juice, garlic powder, red pepper flakes, and oregano. Thin-sliced chicken breasts are important because they roll more easily and cook evenly. If your chicken breasts are thicker, pound them to an even thickness before filling and wrapping.
Whole milk ricotta gives the filling a creamy texture, while mozzarella adds mild flavor and a little stretch. The spinach should be wilted and drained well before mixing it into the filling so the chicken does not become watery as it bakes. Lemon juice brightens the rich cheese mixture, and the oregano, garlic powder, and red pepper flakes add simple savory seasoning.
How to Make Prosciutto-Wrapped Chicken
Step 1
Add the chicken breasts to a large bowl. Drizzle with olive oil, then season with salt and black pepper. Toss gently so the chicken is evenly coated.
Step 2
In a separate bowl, combine the ricotta, mozzarella, chopped wilted spinach, lemon juice, garlic powder, salt, red pepper flakes, and oregano. Mix until the filling is smooth and evenly combined.
Step 3
Lay 1 to 2 slices of prosciutto on a cutting board or other flat surface. Place one chicken breast on top, then spoon the ricotta spinach filling over the chicken. Repeat with the remaining chicken pieces.
Step 4
Roll each chicken breast up carefully with the prosciutto wrapped around the outside. Secure each roll with toothpicks so it holds its shape while baking.
Step 5
Place the wrapped chicken in a baking dish, on a sheet pan, or in an oven-safe skillet. Bake until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Let it rest briefly before serving.
Sarah’s Top Tips
- Pound the chicken evenly. Chicken breasts with an even thickness are easier to roll and cook more consistently.
- Season both parts of the recipe. Season the chicken before wrapping, and season the ricotta spinach filling so the final dish has flavor throughout.
- Wilt and drain the spinach. Microwave the spinach for about 1 minute to wilt it, then squeeze out excess moisture before adding it to the filling.
- Secure the rolls. Use toothpicks or kitchen twine to keep the prosciutto and chicken in place while baking.
- Check the temperature. Insert a meat thermometer into the thickest part of the chicken roll. The chicken is done when it reaches 165°F (75°C).
- Let the chicken rest. Resting the chicken for a few minutes after baking helps the juices redistribute and keeps the meat tender.
Serving
Prosciutto-wrapped chicken pairs well with many simple side dishes. Serve it with roasted vegetables, mashed potatoes, rice pilaf, broccolini, or a crisp green salad. Because the chicken is rich and savory from the prosciutto and cheese filling, fresh vegetables or a bright salad make an especially nice balance.
This stuffed chicken also works well for a family dinner, meal prep, or a small dinner gathering. Slice each roll before serving to show the creamy ricotta and spinach filling inside.
Storage & Reheating
- To store in the refrigerator, allow the cooked chicken to cool to room temperature. Place it in an airtight container and refrigerate for up to 3 to 4 days.
- To freeze, wrap each piece individually in plastic wrap, then place the wrapped chicken in a resealable freezer bag or airtight container. Label with the date and use within 2 to 3 months. Thaw frozen leftovers in the refrigerator overnight before reheating.
- To reheat, preheat the oven to 350 degrees F. Place the chicken in an oven-safe dish, cover with foil, and heat for about 20 to 25 minutes or until warmed through. Check that the internal temperature reaches 165 degrees F before serving.
More Delicious Chicken Recipes
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Easy Air Fryer Caprese Chicken with Pesto & Mozzarella45 Minutes
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Did you make this recipe? Leave a rating and a comment below. I would love to hear how it turned out.
Prosciutto Wrapped Chicken
See the full post for extra tips and step-by-step photos.
Ingredients
Chicken
- 1 pound thin-sliced chicken breasts
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 slices prosciutto
Filling
- ¾ cup whole milk ricotta cheese
- ½ cup mozzarella cheese
- 1 cup chopped and wilted spinach, microwave for about 1 minute to wilt
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ teaspoon oregano
Instructions
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Preheat the oven to 375 degrees F.
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Add the chicken breasts to a bowl with olive oil, salt, and pepper. Toss to coat and set aside.
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In a separate bowl, combine all of the filling ingredients and mix until evenly blended.
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Lay 1 to 2 slices of prosciutto on a flat surface and place a chicken breast on top. Spoon ¼ to ⅓ cup of filling onto each piece of chicken.
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Roll each piece of chicken tightly and secure with toothpicks.
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Place the chicken in an oven-safe skillet or baking pan. Bake for 25 to 30 minutes, or until the internal temperature reaches 165 degrees F.
Sarah’s Tips
- Pound the chicken to an even thickness so it rolls easily and cooks evenly.
- Drain the wilted spinach well before adding it to the ricotta filling.
- Use toothpicks or kitchen twine to hold the chicken rolls together during baking.
- Always check doneness with a meat thermometer. Chicken should reach 165°F (75°C).
- Let the chicken rest for a few minutes before slicing or serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Freeze wrapped portions for up to 2 to 3 months, then thaw overnight in the refrigerator before reheating.
Tools I Use for This Recipe
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Knife
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Skillet or baking pan
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Calories: 385.57 kcal
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Protein: 32.99 g
Nutritional information is based on third-party calculations and should be considered an estimate. Actual values may vary depending on brands, measuring methods, and portion sizes.