Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce
This elegant yet easy weeknight dinner features chicken wrapped in crispy prosciutto, caramelized apples, fresh herbs, and a rich cider pan sauce. Ready in just 45 minutes!
Equipment
- 1 Oven-safe skillet For searing and roasting
Ingredients
Main 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
Instructions
Instructions
- Preheat oven to 400°F. Season chicken with salt and pepper. Add sage leaves and wrap each cutlet with 2 slices of prosciutto.
- Heat olive oil in oven-safe skillet over medium-high. Sear chicken seam-side down for 3–4 minutes per side until browned. Remove and set aside.
- Add butter to same skillet. When melted, add shallots and cook 2 minutes. Stir in rosemary, thyme, and remaining sage leaves.
- Add apple wedges and cook 5 minutes until caramelized, stirring occasionally.
- Return chicken to pan. Top with cheese if using. Transfer to oven and roast 10–12 minutes until cooked through.
- Remove from oven, discard rosemary and thyme. Spoon pan sauce over chicken and apples before serving.
- Serve warm and enjoy the savory, sweet balance of flavors in every bite!
Notes
This dish can be prepped ahead and modified with thighs or different cheeses. Use dried herbs if needed—just adjust amounts. Keeps well refrigerated and reheats beautifully.