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How to make Mozzarella stuffed Chicken chicken- finished stuffed chicken cut in slices and served on a white platter with fresh basil and drizzled with pan sauce. Bread slices in background. Served with roasted potatoes and asparagus.

Mozzarella Stuffed Chicken Wrapped in Param Ham

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5 from 4 reviews

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


Units Scale
  • 2 pounds chicken breasts, butterflied (about 4 large chicken breasts)
  • 2 tablespoon olive oil, divided
  • 2 cloves garlic, minced
  • 912 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


  1. 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. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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. 
  7. 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! 


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. 


Store in an airtight container for up to 5 days in the fridge. Reheat in the oven, microwave, or on the stovetop.

  • Author: Elena Davis
  • Prep Time: 10 min
  • Cook Time: 20 minutes
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian