Let me tell you, prosciutto apple chicken is one of those dishes that looks like you spent hours in the kitchen but secretly only takes 30 minutes. Yes, really. Imagine tender chicken wrapped in salty prosciutto, stuffed with creamy cheese and a swipe of apple butter, then roasted alongside caramelized apples and shallots. If that wasn’t enough, it all gets finished with a golden sage butter and glossy cider pan sauce that screams “fall chicken recipe” in the best possible way.
This is the kind of dinner you bring to the table when you want to impress—date night, special family dinner, or when you just need to shake up your weeknight chicken routine. It’s warm, it’s cozy, and it tastes like autumn put on its fanciest outfit.
And don’t worry—despite how elegant it sounds, this recipe is very doable, even if you’re juggling kids, laundry, and answering emails all at once. (Trust me, I’ve been there, apron on, phone tucked under my chin.) Let’s dive into this flavor-packed, fall-perfect dish.
Why You’ll Love This Prosciutto Apple Chicken
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Juicy, flavorful chicken wrapped in crispy prosciutto.
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The perfect balance of sweet (apple) and salty (prosciutto).
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A cider pan sauce that’s silky, tangy, and irresistible.
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On the table in just 30 minutes!
Ingredients
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4 chicken cutlets (or 2 large chicken breasts, halved)
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Kosher salt and black pepper, to taste
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4 teaspoons apple butter (20 g)
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½ cup crumbled blue cheese or 4 thin slices gouda (60 g)
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8 thin slices prosciutto
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2 small shallots, halved
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4 garlic cloves, smashed
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1–2 Honeycrisp apples, cut into wedges
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1 sprig fresh rosemary
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2 sprigs fresh thyme
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2 tablespoons olive oil (30 ml)
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2 tablespoons salted butter (30 g)
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12 fresh sage leaves
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½ cup dry white wine (120 ml)
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½ cup apple cider (120 ml)
Step-by-Step Directions
1. Prepare the Chicken
Preheat oven to 425°F (220°C). Grease an oven-safe skillet. Season chicken with salt and pepper, then spread each cutlet with apple butter. Add a little crumbled blue cheese or a slice of gouda. Wrap each cutlet in two slices of prosciutto. Place in skillet.
2. Roast with Apples & Herbs
Scatter shallots, garlic, and apple wedges around the chicken. Toss in rosemary and thyme. Drizzle everything with olive oil and season lightly. Roast for 15–20 minutes, until chicken is cooked through.
3. Crisp the Prosciutto
Remove apples from the skillet and set aside. Broil chicken for 1–2 minutes until prosciutto is crisp. Watch closely!
4. Make the Sage Butter
On the stovetop, melt butter in the skillet with shallots and garlic. Add sage leaves and cook until the butter browns and the sage gets crispy. Remove sage and set aside.
5. Create the Cider Pan Sauce
Deglaze skillet with white wine and apple cider. Let it bubble for about 5 minutes until reduced. Return chicken and apples to skillet, spoon sauce over, and finish with crispy sage on top.
Tips for Success
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If you’re not a blue cheese fan, gouda or even fontina makes a wonderful creamy alternative.
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Want extra apple flavor? Add a splash of cider vinegar at the end for brightness.
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Don’t skip crisping the prosciutto—it takes this stuffed chicken to restaurant-worthy.
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A cast iron skillet works beautifully for that golden caramelization.
A Personal Story
This dish actually started as a happy accident. I had leftover prosciutto and apples from a charcuterie board, and instead of letting them sit in the fridge (you know how those half-used packs like to linger), I decided to experiment. A little apple butter, a little cheese, and suddenly I had wrapped myself into one of the best dinners I’d made in ages. My husband took one bite and said, “You have to put this on the blog.” So here we are—prosciutto wrapped chicken elevated into a fall favorite.
What to Serve with Prosciutto Apple Chicken
This dish pairs beautifully with:
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Rice pilaf or buttery mashed potatoes (for soaking up the sauce).
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Roasted brussels sprouts or green beans for some veggie balance.
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A side of crusty bread—trust me, you’ll want it for that pan sauce.
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For drinks, a crisp white wine or a spiced apple cider is perfection.
How to Store
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Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cider or broth.
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Freezer: Wrap cooked chicken tightly in foil, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
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Sauce Tip: If the sauce thickens in the fridge, just whisk in a spoonful of water or stock while reheating.
FAQs
Can I make this ahead?
Yes—assemble the chicken up to the roasting step. Keep in the fridge, then bake when ready.
What’s the best cheese for this stuffed chicken?
Blue cheese gives a bold punch, while gouda is mellow and creamy. Both pair beautifully with apples.
Can I swap the cider?
If you don’t have cider, apple juice works in a pinch—though the sauce will be a touch sweeter.
How do I know when the chicken is done?
Use a meat thermometer—165°F (74°C) is your magic number.
A Flavorful Finish
This prosciutto apple chicken is everything you want in a cozy fall chicken recipe—sweet apples, salty prosciutto, creamy cheese, and that dreamy sage butter cider pan sauce tying it all together. It’s hearty, elegant, and ready in just 30 minutes. So the next time you want to wow your dinner table, skip the takeout and bring a little fall magic home.
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Prosciutto Apple Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This elegant yet easy fall dinner features tender chicken stuffed with creamy cheese and apple butter, wrapped in salty prosciutto, and roasted with apples and herbs. Finished with a golden sage butter and glossy cider pan sauce, it’s a cozy, restaurant-worthy dish that comes together in just 30 minutes. Perfect for date nights, family dinners, or impressing guests.
Ingredients
For the Chicken & Roast:
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4 chicken cutlets (or 2 large chicken breasts, halved)
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Kosher salt and black pepper, to taste
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4 teaspoons apple butter (20 g)
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1/2 cup crumbled blue cheese or 4 thin slices gouda (60 g)
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8 thin slices prosciutto
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2 small shallots, halved
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4 garlic cloves, smashed
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1–2 Honeycrisp apples, cut into wedges
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1 sprig fresh rosemary
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2 sprigs fresh thyme
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2 tablespoons olive oil (30 ml)
For the Sage Butter & Pan Sauce:
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2 tablespoons salted butter (30 g)
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12 fresh sage leaves
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1/2 cup dry white wine (120 ml)
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1/2 cup apple cider (120 ml)
Instructions
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Prepare the Chicken:
Preheat oven to 425°F (220°C). Grease an oven-safe skillet. Season chicken with salt and pepper, spread each cutlet with apple butter, and add blue cheese or gouda. Wrap each in two slices of prosciutto and place in skillet. -
Roast with Apples & Herbs:
Scatter shallots, garlic, and apple wedges around chicken. Add rosemary and thyme, drizzle with olive oil, season lightly, and roast 15–20 minutes until chicken is cooked through. -
Crisp the Prosciutto:
Remove apples from skillet. Broil chicken 1–2 minutes until prosciutto is crisp. -
Make Sage Butter:
On the stovetop, melt butter in skillet with shallots and garlic. Add sage leaves and cook until butter browns and sage crisps. Remove sage and set aside. -
Create the Cider Pan Sauce:
Deglaze skillet with wine and cider. Simmer about 5 minutes until reduced. Return chicken and apples, spoon sauce over, and top with crispy sage.
Notes
Gouda or fontina are excellent alternatives to blue cheese for milder flavor.
Add a splash of cider vinegar at the end for brightness.
A cast iron skillet works best for caramelization.
Chicken is fully cooked at 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course / Dinner
- Method: Roasting + Pan Sauce
- Cuisine: American / Italian-inspired