Name: Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 slices Prosciutto (thin slices, good quality); 4 Chicken cutlets (or 2 boneless breasts sliced thin); 2 Shallots (halved); 1 sprig Rosemary; 2 sprigs Thyme; 12 leaves Sage (fresh); 1-2 Honeycrisp apples (sliced into wedges); Blue cheese or Gouda (crumbled or sliced, optional); 2 tablespoons Salted butter; 2 tablespoons Extra-virgin olive oil; Salt (to taste); Black pepper (to taste); Apple cider (for pan sauce)

Steam curls up from the valve and your stomach starts talking back. That float valve hisses a little, warning you that something good is on the way. You catch a whiff of butter and sage, and bam, your mouth starts watering like crazy.

Prosciutto wrapped chicken with apples and sage cooking in skillet — Prosciutto, apple, and sage butter chicken cooking in skillet with cider pan sauce.

You remember the smell of prosciutto crisping up in the pan and apples caramelizing just right. This ain’t just a chicken dish—it’s a whole vibe that pulls you in. You can almost taste the blue cheese melting on top, mingling with those fresh herbs and sweet cider.

As the natural release happens and that sealing ring lets out a soft sigh, you know the chicken’s gonna have that tender pull you love. Done in just 45 minutes, it’s the kinda meal that feels like a fancy Sunday dinner but comes together faster than you think.

The Real Reasons You Will Love This Method

Pressure cooking seals in all those savory juices from the prosciutto and herbs.
The apples get perfectly soft but not mushy, adding a sweet contrast to the salty prosciutto.
You get that tender pull from the chicken every single time it's done in the pressure cooker.
The cider pan sauce is thick and rich without needing long simmering.
Minimal hands-on time with max flavor payoff.
Less mess since you sear and cook in the same pan, then finish in the oven for a quick roast.

Your Simple Ingredient Checklist

8 thin slices prosciutto gotta be good quality to crisp up right.
4 chicken cutlets or 2 boneless chicken breasts sliced horizontally for even thinness.
2 small shallots, cut in half to mellow their sharpness when cooked.
Fresh herbs: 1 sprig rosemary, 2 sprigs thyme, and about 12 sage leaves. You gotta have the sage, it’s what brings the flavor home.
1 or 2 Honeycrisp apples sliced into wedges to caramelize and sweeten the pan sauce.
Cheese choice: crumbled blue cheese for tang or gouda slices for something creamy and mellow.
2 tablespoons salted butter to enrich that buttery sauce.
2 tablespoons extra-virgin olive oil for searing and cooking those aromatics.

The Full Pressure Cooker Journey

First, preheat your oven to 4006F because you€™ll finish the chicken with a quick roast.

Season the chicken cutlets with salt and black pepper. Place a few sage leaves on each piece then wrap each with two slices of prosciutto to hold the sage close.

Heat the olive oil in a large oven-safe skillet on medium-high heat. Put the chicken in seam side down. Let it sear till it€™s browned just right, about 3 to 4 minutes per side, then take it off and set aside on a plate.

Add the butter to that same skillet. Once melted, toss in the shallots and soften them up for about 2 minutes. Stir in rosemary, thyme, and the rest of those sage leaves to get their flavor going.

Drop in the apple wedges and cook them till they start to soften and get some caramel color, about 5 minutes. Watch €˜em so they don€™t burn.

Now nestle the chicken back into your skillet with apples. If you€™re using cheese, top each piece now. Then pop it into the oven and roast for 10 to 12 minutes till the chicken€™s cooked through and cheese melts.

Chicken roasting in oven with apple wedges and herbs — Chicken roasting in oven with apple wedges and fresh herbs.

Take the skillet out and toss the rosemary and thyme sprigs. Spoon all that pan sauce goodness over your chicken and apples before you dig in.

This method keeps your float valve steady and when it's time for the natural release, you know it€™s the perfect tender pull moment.

Smart Shortcuts for Busy Days

You can prep your chicken the night before. Salt, pepper, sage, and prosciutto wrapped and ready to go. Store wrapped in the fridge with that sealing ring helping keep it fresh.
Use pre-sliced apples or fresh frozen wedges if you got €€em. Saves your chopping time but keeps the sweet flavor.
Skip fresh herbs and use dried versions in smaller amounts if you€™re outta time. Though fresh really amps up the flavor, dried works in a pinch.

That First Bite Moment

You€™ll feel that crispy prosciutto crack as you cut through it. Then that tender chicken just melts in your mouth. Dang, it€™s like every layer has its own flavor story.

The sweet apple wedges paired with the salty blue cheese create this cozy balance you didn€™t know you needed. It€™s all wrapped up in that buttery, herb-smelling pan sauce that kinda coats your tongue with yum.

The fresh sage hits you just right giving it a little earthiness. Then there€™s that subtle cider tang that makes each bite feel fresh and bright, not heavy at all.

Close up of finished prosciutto apple and sage butter chicken plated with pan sauce — Close up of finished prosciutto apple and sage butter chicken plated with cider pan sauce.

You€™ll find yourself slowing down, savoring every forkful, feeling good about a homemade meal that didn€™t take forever.

Smart Storage That Actually Works

Leftovers go straight into airtight containers. Use the sealing ring trick to keep flavors locked in as you fridge store.
If you wanna freeze extra portions, wrap €€em tight in plastic wrap before putting in freezer bags. Keeps that prosciutto crisp from sogging up too fast.
Reheat gently in oven or skillet over medium heat to keep that prosciutto texture and avoid drying out the chicken.
Save any leftover pan sauce in a little jar in the fridge. It€™s great adding a quick splash to veggies or toast the next day.

Your Most Asked Questions Answered

Can I use chicken thighs instead of cutlets? Yeah, you can. Just adjust the cooking time because thighs take a bit longer to get tender in the pressure cooker.
What if I don€™t have fresh sage? Dry sage works okay but fresh gives you that pop of flavor and aroma you€™re really after here.
Do I need to use wine in the sauce? Nope, you can skip it or replace with extra apple cider for a sweeter touch.
How do I know when the chicken is done? The float valve will drop and release pressure naturally. Also, check the internal temp if you got a probe€”it should hit 1656F. The tender pull should come easy when you poke it.
Can I make this recipe fully in the pressure cooker without oven? Sure, but you€™ll miss that crisp prosciutto finish the oven gives. You can broil it quickly afterward to get close.
What if I€™m not a fan of blue cheese? Gouda or even no cheese works just fine. The herbs and prosciutto flavors stand strong on their own.