Mozzarella Stuffed Chicken Wrapped in Parma Ham Recipe
Apr 05, 2023, Updated Mar 03, 2024
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This Mozzarella-Stuffed Chicken Wrapped in Parma Ham (or Prosciutto Di Parma in Italian) Recipe is an Italian classic. Liven up your chicken dinner with this 30-minute meal made in one skillet. Serve with simple steamed asparagus, focaccia bread, Italian sauteed eggplant, and Italian roasted potatoes.
Parma Ham Wrapped Mozzarella Chicken Recipe
This delicious chicken dish makes a perfect weeknight dinner with only a few main ingredients. These tender and juicy chicken breasts are filled with fresh mozzarella cheese and basil and wrapped in a gorgeous prosciutto di Parma ham layer.
The pan sauce made with the drippings adds the final touch, making this dish seem extra special with little effort. This mozzarella-stuffed chicken is a well-loved recipe in our home. It’s a great recipe everyone will enjoy.
Try variations of this dish- Breaded Chicken Cutlets and Involitini di Polo (stuffed chicken thighs).
Table of Contents
- Parma Ham Wrapped Mozzarella Chicken Recipe
- Simple Ingredients
- How to Make Mozzarella Stuffed Chicken Wrapped in Parma Ham Recipe (Step-by-Step photos)
- Substitutions for Slices of Parma Ham
- Variations for Mozzarella Stuffed Chicken Recipe
- Baking Dish
- Storage
- Top tips
- FAQs
- What to Serve with Mozzarella Stuffed Chicken Wrapped in Parma Ham Recipe
- Mozzarella Stuffed Chicken Wrapped in Param Ham Recipe
Simple Ingredients
This stuffed chicken breast recipe is quick and easy, double the recipe to feed a crowd, and made with wholesome ingredients! It’s the perfect main dish for any occasion.
- Chicken breasts, butterflied (about 4 large chicken breasts)
- Olive oil
- Garlic cloves
- Slices of Parma ham (prosciutto di parma)
- Kosher salt
- Black pepper
- Mozzarella cheese, sliced
- Italian basil leaves
- Butter
- Chicken broth
- White wine, optional
See the recipe card for quantities.
Mozzarella Cheese
You can use any mozzarella cheese you prefer. I love fresh mozzarella cheese slices for this recipe’s soft and gooey cheese interior.
Prosciutto di Parma (Parma Ham)
Prosciutto is the Italian word for ham. As the literal meaning of prosciutto di Parma (ham from Parma), the Parma ham is a type of prosciutto from the Parma region of Italy. Prosciutto is a dry-cured, thinly-sliced pork that is perfectly salty.
Not all prosciutto is prosciutto di Parma since it does not come from that region. You can use other varieties of prosciutto depending on what you can find at your local grocery store. See the substitution section of this post for ideas.
How to Make Mozzarella Stuffed Chicken Wrapped in Parma Ham Recipe (Step-by-Step photos)
Preheat oven to 350 degrees F. Butterfly the chicken breasts and pat dry with a paper towel. Season all sides with salt and pepper. How to butterfly chicken breasts- with a sharp knife, cut into the thickest part of the breast, or middle part of the chicken breast, to create a small pocket. Repeat with the rest of the chicken breasts.
Stuff the chicken breasts with mozzarella slices and fresh basil. Close the chicken breasts over the top of the fillings.
Wrap the stuffed chicken completely with prosciutto slices.
Use toothpicks to secure it if desired. If you wrap the prosciutto tightly you won’t need toothpicks.
Heat a cast iron skillet or large skillet (oven-safe) on medium-high heat, and add 1 tablespoon of olive oil. Place stuffed chicken in the hot pan.
Sear on both sides for a couple of minutes per side until the parma ham is golden brown but not too crispy.
Place in the middle rack of the oven and bake for about 20-25 minutes.
Or, until the chicken reaches an internal temperature of 165°F with an instant-read meat thermometer.
Remove the chicken from the pan and place it on a clean plate or cutting board, covered loosely with foil, and rest for 10 minutes in a warm place.
In the meantime, make the sauce with the pan drippings. Add remaining olive oil, butter, and garlic. Cook for 1 minute until the garlic is fragrant. Add chicken broth and wine (if using) to deglaze the pan.
Cook on medium heat for 10 minutes scrapping the pan and letting the sauce reduce a bit.
Cut and serve the chicken. Remove toothpicks (if used), slice each stuffed breast thickly on the diagonal, and arrange it on plates. Serve pan sauce on top of stuffed chicken.
Garnish with extra basil, a delicious side salad, roasted potatoes, steamed asparagus, and homemade bread. Enjoy!
Substitutions for Slices of Parma Ham
Parma ham can be substituted for pretty much any cured meat type.
5 best substitutes for prosciutto di Parma
1 – Prosciutto.
2 – Serrano Ham.
3 – Jamón ibérico.
4 – Bacon.
5 – Pancetta.
Variations for Mozzarella Stuffed Chicken Recipe
You can vary this dish in many fun ways for your next dinner party! Here are some suggestions.
- Italian Seasoning – If you want more herby flavors, sprinkle the outside with a little dry Italian seasoning herbs before cooking.
- Fresh Sage Leaves – vary the herbs and add sage instead of basil.
- Cherry Tomatoes or Red Peppers – add sliced cherry tomatoes or red peppers to the bottom of the pan before baking to make a delicious sauce.
- Sun-dried Tomatoes – add a couple of sun-dried tomatoes to the entire of chicken breast before baking.
- Cream Cheese – Add a smear of cream cheese to the interior of the rolled-up chicken cutlet before baking.
- Swiss Cheese – vary the cheese for the filling and use swiss cheese instead of mozzarella. This will create a more Cordon Bleu stuffed chicken recipe.
- Lemon juice and Lemon Zest – Add a little brightness to the dish by finishing the pan sauce with a splash of fresh lemon juice and a bit of lemon zest.
- Pesto – add a teaspoon of homemade pesto inside the chicken breast.
Baking Dish
The skillet to use: I love cooking in a cast iron skillet. It distributes the heat evenly throughout the bottom of the pan and up to the sides. It’s naturally nonstick and super durable. You can also use a dutch oven-type pot.
Any oven-safe large skillet will work for this stuffed chicken recipe. Alternatively, you can bake the stuffed chicken breasts on a baking sheet, but you won’t have the yummy sauce to serve.
Storage
Store in an airtight container for up to 5 days in the fridge—Reheat in the oven, microwave, or stovetop.
Top tips
- Use a meat thermometer to ensure the chicken’s inside is fully cooked (at least 165°F) before removing it from the oven. Different sizes of chicken breasts can affect the exact cooking time.
FAQs
Prosciutto di Parma is a specific variety of cured pork made according to certain traditions in Italy. For a package to call prosciutto “di Parma” it must be made in a specific way. In Parma, a town in the heart of Emilia-Romagna, prosciutto is part of an age-old tradition passed on from generation to generation.
What to Serve with Mozzarella Stuffed Chicken Wrapped in Parma Ham Recipe
Serve with simple steamed asparagus, focaccia bread, crispy baked polenta fries with parmesan herbs, and Italian roasted potatoes. Don’t forget dessert- Classic Italian Tiramisu Recipe.
If you love chicken recipes, you will also enjoy Baked Chicken Breast, Bake Chicken Drumstick, Baked Chicken Thighs, and Roasted Whole Chicken Recipe!
Here are a few more delicious side ideas to consider when serving this outstanding chicken dish.
Roasted green beans, Brussels sprouts, Crispy Brussels Sprouts Recipe, Creamy Cauliflower Bake, Crispy Potatoes, Italian Mashed Potatoes, or Easy Green Beans and Pinenuts. Make sure to get some crusty bread for the sauce!
More delicious recipes
- Italian Braciole Recipe (Stuffed Beef with Sauce)
- Easy Fried Cheese Balls Recipe (Crispy Bites)
- Easy Bruschetta Recipe with Mozzarella and Tomato Basil
- Parmesan Orzo Pasta with Roasted Vegetables
- Bake Chicken Thighs
Mozzarella Stuffed Chicken Wrapped in Param Ham
This mozzarella stuffed chicken wrapped in parma ham (or, prosciutto di parma in Italian) is an Italian classic you will love. Liven up your chicken dinner with this 30-minute meal made in one skillet.
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
- 2 pounds chicken breasts, butterflied (about 4 large chicken breasts)
- 2 tablespoon olive oil, divided
- 2 cloves garlic, minced
- 9–12 slices prosciutto di Parma ham (or enough to cover each chicken breast)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces fresh mozzarella cheese, sliced
- 8 large Italian basil leaves
- 1 tablespoon butter
- 1/4 cup chicken broth (1/2 cup if not using white wine)
- 1/4 cup white wine, optional
Instructions
- Preheat oven to 350 degrees F. Butterfly the chicken breasts and pat dry with a paper towel. Season all sides with salt and pepper. How to butterfly chicken breasts- with a sharp knife, cut into the thickest part of the breast, or middle part of the chicken breast, to create a small pocket. Repeat with the rest of the chicken breasts.
- Stuff the chicken breasts with mozzarella slices and fresh basil. Close the chicken breasts over the top of the fillings. Wrap the stuffed chicken completely with prosciutto slices. Use toothpicks to secure it if desired. If you wrap the prosciutto tightly you won’t need toothpicks.
- Heat a cast iron skillet or large skillet (oven-safe) on medium-high heat, and add 1 tablespoon of olive oil. Place stuffed chicken in the hot pan. Sear on both sides for a couple of minutes per side until the parma ham is golden brown but not too crispy.
- Place in the middle rack of the oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F with an instant-read meat thermometer.
- Remove the chicken from the pan and place it on a clean plate or cutting board, covered loosely with foil, and rest for 10 minutes in a warm place.
- In the meantime, make the sauce with the pan drippings. Add remaining olive oil, butter, and garlic. Cook for 1 minute until the garlic is fragrant. Add chicken broth and wine (if using) to deglaze the pan. Cook on medium heat for 10 minutes scrapping the pan and letting the sauce reduce a bit.
- Cut and serve the chicken. Remove toothpicks (if used), slice each stuffed breast thickly on the diagonal, and arrange it on plates. Serve pan sauce on top of stuffed chicken. Garnish with extra basil, a delicious side salad, roasted potatoes, steamed asparagus, and homemade bread. Enjoy!
Notes
Top tips
Use a meat thermometer to ensure the chicken’s inside is fully cooked (at least 165°F) before removing it from the oven. Different sizes of chicken breasts can affect the exact cooking time.
Storage
Store in an airtight container for up to 5 days in the fridge. Reheat in the oven, microwave, or on the stovetop.
- Prep Time: 10 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
I made this for New Year’s Day for my family of 15 and everyone loved it! Such a simple recipe with so much flavor. I like that I was able to make ahead of time, too.
Happy you could fee your large family with this yummy recipe!
This is a new family favorite. Every age of my family members enjoyed this yummy dish. It was easy, fast, and delicious.
Yes! If I am having picky guests for dinner I often make this dish for those reasons!
Made this tonight and it was superb!!!
Thank you Elena. 😋
Happy you loved it, Angela! Here’s to many more Italian recipes.
This was such a huge hit with the family, especially my boys!
Happy everyone loved it!