No string required to keep this Prosciutto Wrapped Chicken rolled up! This is two dishes that just happens to be made in one pan. The tasty juices from the chicken mingles with the salty prosciutto as it drips onto the potato. It’s like potato gratin made with the best chicken broth ever!
This is a sister recipe of everybody’s favourite Bacon Wrapped Chicken – with the added bonus of a potato side dish!
I didn’t realise until I wrote the recipe out that this is actually a one pan dish. It’s a “fancy enough for company” midweek meal I’ve been making for years. You know when you’ve made a recipe so many times it becomes second nature to you? I actually had to weigh and write the ingredients down properly when I made it to share the recipe with you!
So you might be wondering why I intentionally make this in one pan, without the primary objective being less washing? Well, it’s simply because of extra flavour! I have a hang up about not wasting flavour. I am big on deglazing pans (the brown bits on the pan is gold!), I make things like this Julia Child Zucchini Tian which is made using the juices squeezed out of the zucchini (this is truly a genius recipe), and of course I’m a big fan of meals made entirely in one pot so all the flavour is trapped and makes it onto my dinner plate!
These scalloped potatoes….they are just GOLD. For something made with so few ingredients, the flavour is out of this world. And the secret is the chicken juice which drips onto the potatoes while they are baking via the salty prosciutto (more free flavour, more free flavour!).
The other little secret tip I have is making the surface of the potatoes golden brown pretty much all over. There’s no denying that plonking chicken on top while it bakes means you get less browning on top on some parts of the surface of the potatoes. To get around this, firstly, I make sure to use a large baking dish or ovenproof skillet (pictured), so there is at least 50% of the surface area of the potatoes not covered by the chicken.
And secondly, right at the very end while the chicken is resting, I scatter over some parmesan, crank the heat right up to max and pop the potatoes back in for 5 minutes to brown the top.
Check out these golden brown potatoes!
The concept behind this recipe is the same as my One Pan Rotisserie Chicken on Potato Gratin. But I think it’s fancier because it’s STUFFED!
Oh – speaking of stuffed – no fussy kitchen string required for these! The prosciutto effectively holds the chicken roll up together, then I just stick some toothpicks in the ends to seal it (just roughly is enough). Sometimes I don’t even bother with the toothpicks. What happens is that some of the ricotta comes oozing out of the side like sausages – like the photo on the right (from another time I made this 🙂 ). Though it means there is less ricotta inside, I really love the bits that ooze out because they brown. So delish!
If you are making this to impress (think your hubby’s boss, date etc), you can either use a rolling pin to flatten the chicken more evenly or use scissors (or a knife) to trim the lump parts of the chicken so when it is cut open, the ricotta filling is perfectly centred.
I sometimes trim the chicken slightly but I’ve never bothered flattening it because this is one of my shortcut recipes. 🙂
Speaking of shortcut, the key thing in this that really makes it “work” with so few ingredients is the prosciutto. It adds flavour and salt to both the chicken and the potatoes, plus texture to the dish as a whole because it is quite crispy. It won’t work as well with bacon because it is much thicker. Jamon will work just as well though!
What do you think? Worth trying? 😉
– Nagi x
Similar to this, anything Bacon Wrapped is a GOOD THING!
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Prosciutto Wrapped Chicken and Scalloped Potatoes (One Pan!)
Ingredients
Ricotta Filling
- 2/3 cup ricotta
- Zest of 1 small lemon , or 1/2 large lemon
- 1 1/2 tsp finely sliced fresh sage leaves (Note 1)
- 1/4 tsp salt
- Pepper
Prosciutto Chicken & Potatoes
- 4 chicken thigh fillets , skinless and boneless (about 5 - 7 oz / 150 - 200g each)
- 4 long or 8 small thin slices of prosciutto
- 1.5 lb / 750 g potatoes , peeled and cut into thin slices
- 1 garlic clove , crushed (optional)
- 1 1/2 tbsp olive oil + 1/2 tbsp extra olive oil
- 1 tsp dried thyme leaves
- 1/4 cup freshly grated parmesan
- Salt and pepper
Instructions
- Preheat oven to 180C/350F.
- Mix together the Ricotta Filling ingredients in a small bowl.
- Lay out the prosciutto on a work surface. Place chicken lengthwise at the bottom of each strip.
- Divide Ricotta Filling between the chicken, placing it at the bottom (closest to you).
- Roll up the chicken, wrapping it in the prosciutto, finishing with the seam side down. Not too tightly otherwise the ricotta will ooze out!
- Use toothpicks to seal the ends. (Note 2)
- Spread the potato slices on the base of a roasting dish or large ovenproof skillet. Fan them out so they are overlapping slightly.
- Mix together 1 1/2 tbsp olive oil and garlic then pour over the potatoes, using a teaspoon or brush to spread it out. Sprinkle with salt and pepper and thyme leaves.
- Place chicken on top of the potato, drizzle the chicken with 1/2 tbsp olive oil and bake for 40 minutes.
- Remove chicken onto a plate to rest, covered loosely with foil.
- Sprinkle the potatoes with parmesan cheese, then return just the potatoes back into the oven and turn up the oven to maximum. Bake for 5 minutes.
- Remove potatoes from the oven. Place chicken back on top.
- Serve asap!
Recipe Notes:
Nutrition Information:
Whoa! This is THE most elegant one pot dish I’ve ever seen! I love everything about this dish! Especially the prosciutto, which holds a special place in my heart. I was a vegetarian for 8 years (if can you believe it)… then I went to school in Italy and everything changed. The first bite of meat I had in 8 years was prosciutto and it was like the heavens opened up! Another stellar dish, Nagi 🙂
I cannot imagine that moment you experienced…but WHAT a moment!! (Every time I hear tidbits about your life growing up, I just think “SO EXOTIC!!”)
Hi Nagi! The textures here are amazing! As are the flavors! Mandoline or hand cut? A great dish!
Hi Dorothy! I cut these potatoes by hand because they don’t need to be super thin, they are cooked for 40 – 45 min which is plenty 🙂 I’m glad you approve of this! I did have minor thoughts that it was a bit too odd for most people, I feel almost relieved that you approve! N x
Absolutely beautiful Nagi! I love those recipes that become second nature to us!!
The potatoes look absolutely delicious… and I am so there for prosciutto wrapped anything! 🙂
I know, aren’t they the best!! I know you’ve got a bunch on your site like that! 🙂 N x
I have no problem dirtying a dozen pans when I’m making something. I don’t like the cleanup, but if I get great flavor that way, I’ll do it. But I much prefer something like this that I can make in one dish. You’re right — you usually get better flavor in dishes like this. This is fantastic! A really good recipe — thanks.
Thanks John! I’m totally with you – on weekends during downtime, I’ll dirty 5 pans to make something special, but midweek, this is more what I do! N x
Are YOU EFFING Kidding me?!? OMG this is so gorg!!! Jesus Nagi! Listen honey let me tell you! You blow some chefs out of the water with your dishes! These potatoes…omg…they are EVERYTHING!!! You are brilliant my dear! This has to be one of my favorite recipes you have on the blog! I have so many fantastic adjectives to use for you…amazing…incredible… fantastic… stunning…surely delicious… creative…I can go on and on. I love what you do for food! You deserve all the success you get because of brilliant recipes like this! xo
Gosh, makes me so happy to read this! Thank you SO MUCH Mila, I can’t tell you how much it means to me coming from a real chef like you. thank you so much! I know I do things a bit wacky sometimes but, well, you know, it’s just to get flavour I want with minimum effort!! N x
Nagi, I’m glad it makes you happy. You deserve it. And you know what…food is SUPPOSED to be delicious, simple and good…it doesn’t matter how you get there. There is really no right way if it tastes fab and does not destroy the quality of naturally integrity of the ingredients. You are exactly the reason I love so many home chefs more than real chefs . xox
Yes, these scalloped potatoes are GOLD, such an easy but OMG fabulous and gorgeous meal, honestly every time I visit your blog, I get so inspired, the photography is gorgeous, the recipes are beautiful and not a headache to make, but very achievable. Love it!
Aw Katalina, thanks so much! Glad you don’t think my recipes are weird, I know I do things a bit differently sometimes! 😉 N x
Bloody oath it’s worth trying! Something tells me I’d be leaving the crispy prosciutto for last. Love the stuff!
One of the few times I cook prosciutto…normally, I prefer to eat it plain because it’s SO YUM!!!
Yum! What a fantastic dish with great flavors and easy cleanup! I love how all of the potatoes on the bottom get a chance to soak in all of the goodness from the chicken and prosciutto. Pinning.
Thank you so much!! Those potatoes really are SO delish! 🙂
Nagi:
This looks so good, and will be great to have when the kids come over.
I love the addition of ricotta cheese.
I already have some variations running around in my head.
Have you thought of using summer savoury instead of sage?
Again another great recipe.
Have a Joyful Day :~D
Charlie
Hi Charlie! I’m so glad you like the look of this! 🙂 I’ve only used sage and thyme in this before but I am sure other herbs would go well, or even just garlic and lemon. And parmesan! Sundried tomatoes…oh boy, the possibilities are endless! N x 😉