If you’re craving a quick, hassle-free meal that delivers on taste and elegance, this one-pot recipe has you covered.
Featuring tender chicken breasts wrapped in savory prosciutto, paired with vibrant asparagus and a creamy fontina topping, this dish is a perfect solution for busy weeknights or special occasions.
With minimal cleanup and maximum flavor, it’s a kitchen favorite waiting to happen.
Why This One-Pot Dish Shines
The beauty of a one-pot recipe lies in its simplicity. This dish combines bold ingredients—salty prosciutto, earthy asparagus, and nutty pecans—into a single skillet, creating a symphony of flavors.
Wrapping the chicken in prosciutto not only locks in moisture but also gives it a golden-brown, crispy exterior when seared. The asparagus, placed underneath the chicken, cooks to tender perfection while absorbing the flavors of the dish, making every bite a delicious experience.
Tips for Perfectly Wrapping Chicken with Prosciutto
Getting that prosciutto-wrapped chicken just right is key to this recipe’s success. Here are a few tips to ensure you nail it every time:
- Prep the chicken evenly: Pound the chicken breasts to an even thickness to promote consistent cooking. This also helps the prosciutto wrap securely.
- Overlap the slices: Use two slices of prosciutto per chicken breast, slightly overlapping them, to fully enclose the meat and create a seamless wrap.
- Secure if needed: If the prosciutto doesn’t stick tightly, a toothpick can help hold everything in place during searing.
Elevating the Flavor with a Homemade Vinaigrette
The vinaigrette is where this recipe gets a boost of bright, nutty flavor. Made with toasted pecans, Dijon mustard, and fresh thyme, it brings everything together beautifully.
This quick dressing not only complements the chicken but also enhances the asparagus with a zesty, satisfying finish.
Pro tip: Whisk the dressing while the skillet is still warm for an even infusion of flavors.
Asparagus: The Ideal One-Pot Side
Asparagus is the unsung hero of this recipe, acting as the perfect one-pot side dish. It’s easy to prep and adds a vibrant pop of green to the meal.
When cooked under the chicken and fontina cheese, it soaks up all the rich juices and flavors from the skillet. For best results:
- Choose the right spears: Look for asparagus with tips that are tightly closed and spears that are medium-thick, ensuring they cook evenly without becoming mushy.
- Layer strategically: Place the asparagus in the skillet with tips pointing in opposite directions for even cooking and easy serving.
Why One-Pot Recipes Make Weeknight Meals Easy
This prosciutto-wrapped chicken recipe is a true lifesaver when time is short but flavor is essential. By relying on a single skillet, you save time on both cooking and cleanup, making it ideal for families or solo cooks.
Plus, the recipe is highly versatile—you can swap the asparagus for green beans, broccoli, or even baby potatoes if desired.
Serve this meal straight from the skillet for a rustic, family-style presentation that looks as good as it tastes. Whether you’re impressing dinner guests or feeding the family, this dish checks all the boxes.
Simple Prosciutto-Wrapped Chicken with Asparagus One-Pot Recipe
Equipment
- 12-inch oven-safe skillet
Ingredients
Chicken and Asparagus:
- 4 6- to 8-ounce boneless, skinless chicken breasts, trimmed
- ½ teaspoon pepper divided
- 8 thin slices prosciutto 4 ounces, divided
- 5 tablespoons extra-virgin olive oil divided
- 4 thin slices fontina cheese 4 ounces, divided
- 2 pounds asparagus trimmed
Vinaigrette:
- 2½ tablespoons white wine vinegar
- 2 tablespoons toasted chopped pecans
- 1½ teaspoons Dijon mustard
- 1 small shallot sliced thin
- 1 teaspoon minced fresh thyme
- Pinch of table salt
Instructions
- Preheat oven to 350°F with a rack set in the middle position. Pound the thick ends of chicken breasts between two sheets of plastic wrap to an even ½-inch thickness. Pat chicken dry and season with ¼ teaspoon pepper. Lay 2 prosciutto slices slightly overlapping on a cutting board, place one chicken breast on top, and wrap the prosciutto around the chicken. Repeat for all breasts.
- Heat 1 tablespoon olive oil in a 12-inch oven-safe skillet over medium-high heat until just smoking. Add wrapped chicken and cook until prosciutto browns lightly, about 2 minutes per side. Remove chicken and place fontina slices on top.
- To the same skillet, add half the asparagus with tips pointing in one direction and the other half with tips in the opposite direction. Toss with 1 tablespoon olive oil and season lightly with salt. Arrange chicken breasts on top of the asparagus. Bake for about 12 minutes, or until chicken reaches an internal temperature of 160°F and asparagus is tender.
- In a small bowl, whisk together the remaining 3 tablespoons olive oil, vinegar, pecans, mustard, shallot, thyme, and a pinch of salt until well combined.
- Remove skillet from the oven using potholders. Let the chicken rest for 5 minutes. Toss asparagus with half the vinaigrette. Serve chicken with asparagus, drizzling more vinaigrette on top, and pass any remaining dressing separately.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.