Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

If you’re on the hunt for a chicken dish that’s bursting with cozy fall flavors and a little gourmet flair, you’ll absolutely want to try my Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe. This recipe hits all the right notes with tender chicken wrapped in salty prosciutto, sweet-tart Honeycrisp apples, aromatic sage, and a luscious pan sauce that’s infused with apple cider and white wine. Trust me, once you make this, it’ll become a family favorite you’ll want to pull out again and again.

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Ingredients You’ll Need

The magic in this Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe comes from using fresh, quality ingredients that complement each other perfectly. Don’t skip the Honeycrisp apples — their crisp texture and balanced sweetness really shine here.

• Chicken cutlets or boneless chicken breasts: Thin slices cook quickly and hold the stuffing well; if using breasts, slice them horizontally to make cutlets.
• Apple butter: Adds a subtle fruity sweetness that pairs beautifully with the cheese and prosciutto.
• Blue cheese or gouda cheese: Choose bold blue cheese for tanginess or creamy gouda for melt-in-your-mouth richness.
• Prosciutto: This salty, thinly sliced cured meat crisps up perfectly in the oven, adding amazing texture and flavor.
• Shallots and garlic: Roasting mellows their sharpness and enhances their sweetness.
• Honeycrisp apples: Their firm texture holds up well to roasting while providing a tart contrast.
• Fresh rosemary and thyme: Classic herbs that build layers of aromatic depth.
• Extra virgin olive oil and salted butter: Used for roasting and browning, they enrich the dish with fat and flavor.
• Fresh sage leaves: Crispy fried sage brings a wonderful earthy aroma and a little crunch.
• Dry white wine (Pinot Grigio or Sauvignon Blanc): Adds acidity and complexity to the pan sauce.
• Apple cider: Deepens the fruity notes and ties everything into a harmonious sauce.

Variations

I love how adaptable this Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe is — so feel free to tweak it based on what you have on hand or your taste preferences. I’ve tried a few variations over the years that really work well.

• Cheese swap: If blue cheese isn’t your thing, I’ve used thin slices of smoked mozzarella for a milder, creamier bite that still melts beautifully.
• Herb switch-up: While rosemary and thyme are classic, fresh sage here really steals the show, so I always keep some in my garden or freezer.
• Apple variety: I sometimes swap Honeycrisp for Granny Smith if I want a tarter edge — just make sure they hold shape when roasted.
• For a dairy-free version: Skip the cheese and use extra apple butter or a sprinkle of toasted nuts for texture and flavor.

How to Make Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

Step 1: Prep for Perfection

Start by preheating your oven to 425°F and greasing an oven-safe skillet with olive oil — this helps everything cook evenly and prevents sticking. Season your chicken cutlets generously with kosher salt and black pepper. I like to spread about a teaspoon of apple butter over each cutlet; it adds a lovely fruitiness that isn’t overpowering. Then top each with your choice of cheese — whether blue or gouda — and wrap the cutlets tightly with two slices of prosciutto. This wrapping keeps the chicken juicy while adding that irresistible salty crispiness later on.

Step 2: Layer the Flavor

Next, arrange the prosciutto-wrapped chicken in your skillet. Scatter halved shallots, smashed garlic cloves, and those gorgeous apple wedges around the chicken. Add sprigs of fresh rosemary and thyme to infuse more aroma. Drizzle a bit more olive oil over everything, and season the apples with a pinch of salt and pepper. This is where your kitchen will start smelling amazing — the heat brings out the sweetness and herbs blend beautifully.

Step 3: Roast and Crisp

Pop the skillet in the preheated oven and roast for about 15 to 20 minutes, until your chicken is cooked through. I always check with an instant-read thermometer — 165°F is your safe zone. Once the chicken’s done, switch the oven to broil. Remove the apples to a plate temporarily, then broil the chicken for just 1 to 2 minutes to crisp up that prosciutto — but be sure to watch it closely so it doesn’t burn. Once beautifully crisped, transfer the chicken to the plate with the apples.

Step 4: Sauce Time

Place your skillet back on medium heat with the shallots and garlic still inside. Add the butter and fresh sage leaves. As the butter melts and begins to brown, the sage leaves crisp up and release an earthy aroma that’s just heavenly. Remove the sage once crisp and set aside to top the chicken. Then pour in the dry white wine and apple cider, turning the heat up so the liquid boils and reduces by half — this intensifies the flavors and creates a silky pan sauce. Return the chicken and apples to the skillet, simmer for 1 minute to soak up all those flavors, then remove from heat.

Pro Tips for Making Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

How to Serve Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

Garnishes

I like to scatter those crispy sage leaves right on top of the chicken just before serving — they add a beautiful contrast in texture and that vibrant herbal note. Sometimes I’ll finish with a light drizzle of extra apple cider reduction right over the plate for an eye-catching, glossy finish.

Side Dishes

This dish pairs wonderfully with a fluffy rice pilaf to soak up that amazing cider pan sauce. Roasted root vegetables or a simple green salad tossed in a light vinaigrette also balance out the richness perfectly. When I make this for guests, I usually serve it alongside creamy mashed potatoes — it’s comfort food heaven.

Creative Ways to Present

For a special dinner, I’ve plated individual servings on warm plates with the apples arranged neatly around the chicken. A sprig of fresh thyme on top adds that elegant touch. If you want to wow your guests, serving this in a rustic cast-iron skillet right at the table brings that cozy, homey vibe and keeps things sizzling warm.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The chicken can soften a little, so I find it’s best to reheat gently to keep it juicy and avoid drying out the prosciutto crispness as much as possible.

Freezing

I’ve frozen this recipe before, but I recommend freezing before baking for best texture. Wrap each prepared chicken cutlet tightly in plastic wrap and freeze in a zip-top bag. When ready to cook, thaw overnight in the fridge and bake as instructed. Freezing after cooking can make the prosciutto limp.

Reheating

To reheat, I gently warm in a skillet over low heat with a splash of apple cider or broth to revive the pan sauce. Cover loosely with foil and avoid microwaving if you want to preserve the crispy prosciutto texture.

FAQs

Final Thoughts

I absolutely love how this Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe comes together — it’s like a cozy, elegant hug on a plate. When I first made it, my family went crazy for the contrast of flavors and textures, and now it’s one of my go-to dishes for entertaining. If you’re looking for something that feels special but isn’t fussy, give this a try. I’m confident you’ll enjoy the warm blend of apples, herbs, and buttery pan sauce as much as I do. Happy cooking!

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