This Prosciutto Wrapped Chicken Breast with Cream Cheese is unbelievably tender and full of delicious flavor. It’s so easy to make, too!
Creating tasty low-carb recipes with chicken breast has become something of an obsession of mine.
It’s one of the healthiest, leanest, and least expensive types of protein, so it’s almost always included in the meal plans I create for myself and my clients.
That’s why it makes me sad when I hear some people say that chicken breast is “boring.” That means they don’t know how juicy and flavorful it can be!
Prosciutto-wrapped chicken breast is such a classic because it adds all the salt you need along with a ton of flavor. It also helps keep the cream cheese and basil in contact with the chicken while you bake it.
Meanwhile, the cream cheese seeps into the chicken breast to make it incredibly juicy and binds the herbs to the chicken.
Sound delicious? Just wait until you taste it!
How to make prosciutto wrapped chicken breast with cream cheese
The process is really quite simple. You only need four ingredients and 30 minutes. How much easier can it get?
Step 1: Place the prosciutto slices on a piece of aluminum foil so the edges overlap slightly.
Step 2: Spread the cream cheese evenly onto the prosciutto.
PRO TIP: Let the cream cheese sit at room temperature for 15 minutes to make it easier to work with.
Step 3: Place the fresh basil leaves on top so they cover the cream cheese.
Step 4: Gently, wrap the prosciutto, cream cheese, and basil leaves around the chicken breast and grind a little pepper on top.
Step 5: Bake in the oven for 25-30 minutes (depending on how large the chicken breast is) at 380 F (190 C).
Step 6: When the chicken is done, take it out of the oven and let it rest for about 5 minutes before cutting and serving. Enjoy!
Done! Easy, healthy, and delicious!
Choosing your herbs
I used basil for this recipe and thought it was a perfect complement for the chicken and prosciutto.
Basil is such a classic, plus it has the most wonderful aroma. Just the smell of fresh basil always makes me happy!
If you don’t have basil on hand though, you could also use thyme, sage, or any herb with a fairly strong flavor.
Storage
Leftovers can be stored in the refrigerator in an airtight container for 3-4 days.
If you want to make more than 1 servings for an easy future meal, this dish can be frozen for up to 3 months.
Once you’re ready to eat, transfer to the refrigerator overnight to thaw. The next day, simply heat it up in the oven, microwave, or stove.
Other delicious and easy chicken recipes
As I mentioned earlier, I’m a bit obsessed with finding delicious ways to cook up chicken breast. So if you’re looking for more incredible chicken recipes, check out a few of these favorites:
- Stuffed Chicken Breast with Basil and Sundried Tomatoes
- Mustard Baked Chicken Tenders
- Smothered Creamy Chicken Skillet
I have also collected a roundup of the best Healthy Diabetic Chicken Recipes with even more ideas for low-carb chicken recipes!
When you’ve tried this Prosciutto Wrapped Chicken Breast with Cream Cheese, don’t forget to let me know how you liked it and rate the recipe in the comments below!
Prosciutto Wrapped Chicken Breast with Cream Cheese
Ingredients
- 1 chicken breast
- 1.4 oz. finely sliced prosciutto (Parma ham)
- 1.3 oz. cream cheese (low-fat)
- 5-10 fresh basil leaves (depending on size)
- Pepper
Instructions
- Place the prosciutto slices on a piece of aluminum foil so the edges overlap slightly.
- Spread the cream cheese evenly onto the prosciutto.
- PRO TIP: Let the cream cheese sit at room temperature for 15 minutes to make it easier to work with.
- Place the fresh basil leaves on top so they cover the cream cheese.
- Gently, wrap the prosciutto, cream cheese, and basil leaves around the chicken breast and grind a little pepper on top.
- Bake in the oven for 25-30 minutes (depending on how large the chicken breast is) at 380 F (190 C).
- When the chicken is done, take it out of the oven and let it rest for about 5 minutes before cutting and serving. Enjoy!
Recipe Notes
Nutrition Info Per Serving
I didn’t like sliced prosciutto, I use cheese instead of them and I used dairy cream. The overall recipe is great, thanks for sharing.
Excellent! I have tried it with other herbs and spices also and still came out great.
I used dairy free cream cheese as I’m breastfeeding my toddler who is allergic to dairy – it worked just as well. The only thing I would say is that as a diabetic we should be careful of our sodium intake and this is a pretty salty dish. Next time I will use less prosciutto, maybe half a slice per chicken breast or thigh. It was lovely though.