Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and tend to stay even more moist than breasts. You may need to adjust the cooking time slightly, as thighs often cook faster than breasts. Just ensure they reach 165°F internal temperature.

What can I substitute for cooking sherry?

If you don't have cooking sherry, dry white wine works perfectly. You could also use chicken broth with a teaspoon of white wine vinegar or lemon juice added for acidity. Each option will create a slightly different flavor profile, but all will be delicious.

Can I make this dish dairy-free?

While the creamy sauce is a key element, you can create a dairy-free version using coconut cream instead of sour cream. The flavor will be different but still delicious, with a subtle coconut undertone that works surprisingly well with the prosciutto and sherry.

Why did my sauce separate or curdle?

This typically happens when the heat is too high when adding the sour cream or if the sour cream is very cold. To prevent this, make sure to reduce the heat to a low simmer before adding the sour cream, and consider letting the sour cream come to room temperature first. If it does separate, sometimes a vigorous whisking can help bring it back together.

Prosciutto Wrapped Chicken with Sherry Cream Sauce Recipe

Name: Prosciutto Wrapped Chicken with Sherry Cream Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Kosher salt, to taste; Freshly ground black pepper, to taste; 4 slices prosciutto; 3 tablespoons salted butter; 1 tablespoon olive oil (divided); 3 cloves garlic, minced; 1 cup cooking sherry (dry or medium dry); 2 cups low-fat sour cream; 2 sprigs fresh rosemary; Freshly shredded Parmesan cheese (optional, for garnish)

This Prosciutto Wrapped Chicken with Sherry Cream Sauce is a restaurant-quality meal that’s surprisingly simple to make at home. Tender chicken wrapped in savory prosciutto, then bathed in a rich, velvety sherry cream sauce creates a dish that’s both elegant and comforting. Ready in just 30 minutes, it’s perfect for weeknight dinners when you want something special without spending hours in the kitchen.

Why You’ll Love This Recipe

Impressive Yet Simple: Looks and tastes like something from a fancy restaurant, but requires just a handful of ingredients and basic cooking techniques.
Quick Preparation: From prep to table in just 30 minutes, making it perfect for busy weeknights when you still want something special.
Rich Flavor Profile: The combination of salty prosciutto, tender chicken, and luxurious sherry cream sauce creates layers of flavor that taste like they took hours to develop.
Versatile Serving Options: Works beautifully with pasta, rice, or just a simple vegetable side, making it adaptable to what you have on hand.

Ingredients You’ll Need

Chicken Breasts: The star protein that becomes incredibly tender and flavorful when wrapped in prosciutto and cooked in the sauce.
Prosciutto: Adds a beautiful salty, umami flavor and helps seal in moisture, keeping the chicken juicy as it cooks.
Butter and Olive Oil: Creates the perfect base for searing the chicken and developing those delicious brown bits that flavor the sauce.
Garlic: Provides aromatic depth to the sauce that complements both the chicken and the sherry.
Cooking Sherry: The secret ingredient that adds complexity and a subtly sweet note to the cream sauce. Choose dry or medium-dry for best results.
Sour Cream: Creates a tangy, luxurious sauce that clings perfectly to the chicken. Using low-fat works beautifully here, giving richness without heaviness.
Rosemary: Adds a wonderful herbal aroma and flavor that cuts through the richness of the cream sauce.
Parmesan Cheese: Optional but highly recommended for serving, it adds a nutty, salty finish that brings everything together.
Salt and Pepper: Simple seasonings that enhance all the other flavors in the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Herbs

Swap the rosemary for fresh thyme or sage for a different aromatic profile. Each herb brings its own unique character to the dish while still complementing the prosciutto and sherry beautifully.

Wine Substitutions

No cooking sherry? Use a dry white wine like Sauvignon Blanc or Pinot Grigio instead. The flavor will be slightly different but equally delicious.

Creamier Sauce

For an even richer sauce, substitute heavy cream for half of the sour cream. This creates an ultra-luxurious texture that’s perfect for special occasions.

Mushroom Addition

Sauté 8 ounces of sliced mushrooms along with the garlic before adding the sherry for an earthy dimension that works wonderfully with the cream sauce.

How to Make Prosciutto Wrapped Chicken with Sherry Cream Sauce

Step 1: Prepare the Chicken

Preheat your oven to 375°F. Season each chicken breast with salt and pepper, being careful not to over-salt since the prosciutto adds saltiness. Wrap each breast completely with a slice of prosciutto, pressing down the edges so they adhere to the chicken.

Step 2: Sear the Chicken

Heat butter and half the olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the wrapped chicken breasts and sear for 3-4 minutes per side until both sides are golden brown. The prosciutto will become crispy and seal in the chicken’s moisture. Remove the chicken from the skillet and set aside.

Step 3: Create the Sauce Base

Add the remaining olive oil to the same skillet. Sauté the minced garlic for 2-3 minutes until fragrant and translucent. Make sure to scrape up those delicious brown bits from the bottom of the pan – that’s pure flavor gold!

Step 4: Build the Cream Sauce

Pour in the cooking sherry and bring it to a boil, allowing the alcohol to cook off. Reduce the heat to a simmer, then gradually whisk in the sour cream until smooth and well combined. Add the rosemary sprigs whole to infuse the sauce. Let everything simmer gently for 10 minutes, allowing the sauce to thicken slightly and the flavors to meld.

Step 5: Finish in the Oven

Return the seared chicken to the skillet, nestling each piece into the sauce. Transfer the skillet to the preheated oven and bake uncovered for 5-10 minutes, until the chicken is fully cooked (internal temperature of 165°F).

Step 6: Serve

Remove from the oven and let rest for a few minutes before serving. Spoon plenty of sauce over each chicken breast and sprinkle with freshly shredded Parmesan cheese if desired.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Take the chicken and sour cream out of the refrigerator 20-30 minutes before cooking for more even cooking and better sauce texture.
Don’t Rush the Sear: A proper sear on the prosciutto-wrapped chicken creates flavor and helps keep the chicken moist through the rest of the cooking process.
Sauce Consistency: If your sauce seems too thick, add a splash of chicken broth to thin it. If it’s too thin, simmer a bit longer before adding the chicken back to the skillet.
Use an Oven-Proof Skillet: Ideally, use a cast iron or other oven-safe skillet to avoid transferring between dishes, which keeps all those wonderful flavors contained.
Brown Bits Matter: When sautéing the garlic, make sure to scrape up all the brown bits left from searing the chicken – they’re packed with flavor and will make your sauce incredible.

How to Serve

This Prosciutto Wrapped Chicken is incredibly versatile when it comes to serving options:

Perfect Pairings:

Serve over al dente pasta like fettuccine or linguine, which will catch all that wonderful sauce.
A side of fluffy white rice or herbed rice pilaf makes an excellent base for soaking up the sauce.
For a lighter option, pair with roasted asparagus, sautéed green beans, or a simple green salad.

Bread on the Side:

Always include some crusty bread or garlic bread on the side – you’ll want something to mop up every last drop of that sherry cream sauce!

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, making this a great make-ahead dish.

Freezing

This dish can be frozen for up to 3 months. Freeze the chicken and sauce together in a freezer-safe container. The sauce may separate slightly upon thawing, but gentle reheating will bring it back together.

Reheating

For best results, reheat leftovers gently in a covered skillet over low heat until warmed through. Add a splash of chicken broth if the sauce has thickened too much during storage. You can also microwave at 50% power, stopping to stir occasionally, until heated through.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and tend to stay even more moist than breasts. You may need to adjust the cooking time slightly, as thighs often cook faster than breasts. Just ensure they reach 165°F internal temperature.
What can I substitute for cooking sherry?

If you don’t have cooking sherry, dry white wine works perfectly. You could also use chicken broth with a teaspoon of white wine vinegar or lemon juice added for acidity. Each option will create a slightly different flavor profile, but all will be delicious.
Can I make this dish dairy-free?

While the creamy sauce is a key element, you can create a dairy-free version using coconut cream instead of sour cream. The flavor will be different but still delicious, with a subtle coconut undertone that works surprisingly well with the prosciutto and sherry.
Why did my sauce separate or curdle?

This typically happens when the heat is too high when adding the sour cream or if the sour cream is very cold. To prevent this, make sure to reduce the heat to a low simmer before adding the sour cream, and consider letting the sour cream come to room temperature first. If it does separate, sometimes a vigorous whisking can help bring it back together.

Final Thoughts

This Prosciutto Wrapped Chicken with Sherry Cream Sauce is truly one of those special recipes that manages to be both impressive and uncomplicated. I love how a few quality ingredients transform into something that feels so luxurious. Whether you’re cooking for a quiet family dinner or hosting friends, this dish strikes that perfect balance between elegant and comforting. The first time you slice into that tender chicken and watch the cream sauce pool around it, you’ll understand why this recipe deserves a permanent spot in your collection!