If you’re looking to impress with a dish that feels both elegant and cozy, the Prosciutto-Wrapped Chicken with Asparagus in Basil Pesto Cream Recipe is an absolute must-try. This recipe combines tender chicken breast wrapped in savory prosciutto, paired beautifully with crisp asparagus, all brought together by a luxuriously creamy basil pesto sauce. It’s a harmonious blend of textures and flavors that come together effortlessly, making every bite a delightful experience. Whether you’re cooking for a weeknight dinner or a special occasion, this dish feels special without requiring hours in the kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this dish, and luckily, the list is simple yet thoughtfully balanced. Each component plays a key role — from the salty prosciutto adding depth, to the fresh asparagus bringing vibrant green color and crunch, and finally the basil pesto cream that adds a velvety finish with an herby zing.
- 1 pound chicken breast (sliced thin, 2-3 breasts): Using thin cutlets helps the chicken cook quickly and evenly.
- Salt & black pepper (freshly ground): Just a light seasoning to enhance natural flavors without overpowering prosciutto.
- 2 tablespoons flour (or more): Provides a light coating for crispiness on the chicken when pan-fried.
- 4 slices prosciutto: Adds a salty, savory wrap that crisps beautifully while keeping chicken juicy.
- 2 tablespoons olive oil: Perfect for pan-searing to a golden brown without sticking.
- 1 bunch asparagus: Offers a fresh, slightly grassy crunch that pairs perfectly with the creamy sauce.
- 1/4 cup basil pesto: Bursts with herbal freshness and a hint of nuttiness to elevate the cream sauce.
- 1/3 cup cream: Creates a luscious, silky sauce that ties all the flavors together beautifully.
How to Make Prosciutto-Wrapped Chicken with Asparagus in Basil Pesto Cream Recipe
Step 1: Prepare the Chicken
Start by slicing each chicken breast horizontally into thin cutlets—think of it as butterflying the breasts so you get evenly shaped thin pieces. Pat these cutlets dry with a paper towel; this helps the flour and prosciutto stick better and prevents sogginess. Season lightly with salt and fresh black pepper, being mindful that prosciutto will bring a natural saltiness to the dish.
Step 2: Coat and Wrap
Rub each chicken piece evenly with flour; this creates a slight crust when frying. Then, wrap each cutlet snugly with a slice of prosciutto, ensuring full coverage. This wrapping not only infuses flavor but also seals in the chicken’s juices as it cooks.
Step 3: Pan-Sear the Chicken
Heat olive oil in a large skillet over medium heat until shimmering. Add the prosciutto-wrapped chicken and cook for approximately 5 to 6 minutes on one side without moving to allow browning. Flip carefully and continue cooking for another 4 to 5 minutes until the chicken is golden and cooked through, reaching an internal temperature of 165 degrees Fahrenheit for safety and optimal juiciness.
Step 4: Steam the Asparagus
While the chicken cooks, prepare your asparagus by trimming the woody ends and cutting into 2-inch pieces. Fill a small pot with about 3 inches of water, bring it to a rolling boil, and place the asparagus in a steamer basket above the water. Cover and steam for around 5 minutes until tender-crisp. Immediately transfer the asparagus into cold water to halt the cooking and preserve its beautiful green color. No steamer? Simply roasting or sautéing with a touch of oil works wonderfully as well.
Step 5: Make the Basil Pesto Cream Sauce and Finish
In a small bowl, whisk the basil pesto together with the cream until smooth and fully combined. Once the chicken is cooked, reduce the heat to low, pour the pesto cream over the chicken, and add the asparagus. Allow it to come to a gentle boil to warm through and marry the flavors, then turn off the heat. Your dish is ready to dazzle!
How to Serve Prosciutto-Wrapped Chicken with Asparagus in Basil Pesto Cream Recipe
Garnishes
A sprinkle of freshly grated Parmesan or a few torn basil leaves can add an extra burst of flavor and a lovely final touch to your plate. A light drizzle of extra virgin olive oil over everything right before serving can also amplify the richness.
Side Dishes
This dish pairs splendidly with creamy mashed potatoes, garlic roasted new potatoes, or even a warm crusty baguette to soak up every bit of that glorious basil pesto cream sauce. For a lighter option, a simple arugula salad with lemon vinaigrette complements the savory chicken beautifully.
Creative Ways to Present
For a restaurant-worthy presentation, slice the chicken into medallions and fan them over a bed of asparagus nestled in the pesto cream. Alternatively, serve whole cutlets with asparagus artfully stacked alongside, then spoon the sauce generously on top for a rustic yet elegant look.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together to maintain moisture and flavor. Place the asparagus on the side if you want to preserve its crispness.
Freezing
This dish can be frozen, but expect some texture changes especially with the asparagus. For best results, freeze only the chicken wrapped in prosciutto and the pesto cream sauce separately in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave at medium power to avoid drying out the chicken or breaking the sauce. Add a splash of cream or broth if the sauce appears too thick after reheating.
FAQs
Can I use other vegetables instead of asparagus?
Absolutely! Green beans, zucchini, or even tender broccoli florets would pair nicely. Just adjust cooking times to ensure the vegetables remain crisp yet tender.
Is it necessary to use prosciutto or can I substitute it?
Prosciutto adds that distinctive salty, delicate flavor and crisps nicely. If you don’t have prosciutto, thin slices of pancetta or even bacon can work, but the taste and texture will be slightly different.
Can I make this dish dairy-free?
Yes! Substitute the cream with coconut cream or a dairy-free alternative, and make or buy vegan pesto to keep the flavors vibrant without dairy.
What’s the best way to tell when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F (74°C). The prosciutto will be crispy and the juices from the chicken will run clear when done.
Can this recipe be doubled for a larger crowd?
Definitely. Just be sure to use a larger skillet or cook in batches to avoid overcrowding, which can prevent proper browning of the chicken.
Final Thoughts
There’s something truly special about the Prosciutto-Wrapped Chicken with Asparagus in Basil Pesto Cream Recipe that makes it a go-to for anyone who loves meals that feel indulgent yet homey. It’s a celebration of simple ingredients transformed into something spectacular, and I can’t wait for you to enjoy every sumptuous forkful. Give it a try—you’ll be amazed at how quickly it becomes a dinner favorite!
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Prosciutto-Wrapped Chicken with Asparagus in Basil Pesto Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
This Prosciutto-Wrapped Chicken with Asparagus recipe combines tender chicken breasts wrapped in savory prosciutto, cooked to juicy perfection, and served alongside vibrant steamed asparagus with a creamy basil pesto sauce. It’s a simple yet elegant meal perfect for a weeknight dinner or a special occasion.
Ingredients
Chicken and Prosciutto
- 1 pound chicken breast (sliced thin, approximately 2–3 breasts)
- Salt & freshly ground black pepper, to taste
- 2 tablespoons flour (or more as needed)
- 4 slices prosciutto
- 2 tablespoons olive oil
Asparagus
- 1 bunch asparagus
Sauce
- 1/4 cup basil pesto
- 1/3 cup cream
Instructions
- Prepare the chicken: Use a sharp knife to slice each chicken breast in half horizontally to create thin cutlets. Ensure the pieces are uniform in shape but thinner. Pat them dry with paper towels, then season sparingly with salt and freshly ground black pepper, keeping in mind the prosciutto’s saltiness.
- Coat and wrap: Lightly rub each chicken piece with flour, then wrap each piece with one slice of prosciutto, ensuring it is snugly wrapped around the chicken.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the prosciutto-wrapped chicken pieces. Cook for 5-6 minutes on one side until browned, then flip and cook another 4-5 minutes until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Steam the asparagus: Meanwhile, add about 3 inches of water to a small pot and bring it to a boil. Wash the asparagus and snap off the tough, woody ends. Cut the asparagus into 2-inch pieces. Place them in a steamer basket over the boiling water, cover, and steam for about 5 minutes until tender. Immediately rinse with cold water to stop cooking and set aside. Alternatively, asparagus can be roasted or sautéed with oil if a steamer is not available.
- Make the sauce and serve: In a small bowl, whisk together the basil pesto and cream until fully combined. When the chicken is cooked, pour the pesto cream sauce over it in the skillet, add the steamed asparagus, and bring the mixture to a boil briefly. Turn off the heat and serve the dish hot with potatoes or crusty bread.
Notes
- Use thinly sliced chicken breasts for even cooking and easy wrapping.
- Be cautious with salt as prosciutto is naturally salty.
- Steamed asparagus can be substituted with roasted or sautéed asparagus.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Serve with a side of crusty bread or your favorite potato dish for a complete meal.
