Prosciutto Apple Sage Chicken

This Prosciutto Apple and Sage Butter Chicken brings a lovely mix of savory and bright flavors that make weeknight dinners feel special without much fuss. The combination of crispy prosciutto, tender chicken, and a buttery cider sauce with fresh sage and apples creates a comforting yet elegant dish. It is perfect for home cooks looking to impress with everyday ingredients.

I first made this recipe when I needed something quick yet impressive for guests. It quickly became a favorite because it feels fancy but is so straightforward to prepare.

Ingredients

• 4 boneless skinless chicken breasts: so they cook evenly and stay tender
• 8 slices prosciutto: for savory saltiness and a crispy texture, look for thin uniform slices
• 2 small apples: thinly sliced add a fresh sweet contrast, choose firm varieties like Gala or Honeycrisp
• 10 fresh sage leaves: bring an earthy aromatic note, pick leaves that are vibrant green without blemishes
• 4 tablespoons unsalted butter: divided for richness and to create a luscious sauce, use real butter for best flavor
• Salt and black pepper: to taste essential seasoning that enhances all other ingredients
• 1 tablespoon olive oil: to brown the chicken perfectly, extra virgin brings a fruity undertone
• 1 cup apple cider: the base of the sauce adds natural sweetness, avoid artificial flavored ciders
• 1 tablespoon Dijon mustard: adds a tangy, slightly sharp layer to the sauce
• 1 teaspoon apple cider vinegar: brightens the sauce for balance
• 1 tablespoon chopped fresh parsley: to garnish and add a hint of freshness

Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius so it is ready when you finish searing the chicken

Prepare and Stuff the Chicken:

Butterfly the chicken breasts by careful slicing horizontally through the middle without cutting all the way through, this lets the chicken open like a book. Season the inside with salt and black pepper so every bite is flavorful. Layer 2 slices of prosciutto on one side, add a few apple slices, and 2 sage leaves for a fragrant and tasty filling. Fold the chicken closed like a seal for cooking

Sear the Chicken:

Heat 2 tablespoons of butter and olive oil together in a sturdy oven-safe skillet over medium high heat until shimmering but not smoking. Add the stuffed chicken breasts and cook each side for 3 to 4 minutes until the outside is golden brown. This initial sear locks in juices and builds a delicious crust

Roast in the Oven:

Transfer the skillet straight into the preheated oven. Roast the chicken for 15 to 20 minutes until cooked through and juices run clear. Cooking times can vary slightly depending on thickness, so check with a thermometer if unsure

Rest the Chicken:

Remove the chicken breasts from the skillet and place them on a plate. Tent with foil loosely and let rest for 10 minutes. Resting allows juices to redistribute keeping the meat tender and juicy

Make the Cider Sauce:

Put the skillet back on medium heat on the stove. Pour in the apple cider and use a wooden spoon to scrape up any browned bits stuck to the pan. Stir in Dijon mustard, apple cider vinegar, and the remaining 2 tablespoons of butter, whisking constantly until the sauce is smooth and creamy. Let it simmer gently for about 5 minutes until it reduces slightly and thickens. Taste and season with salt and pepper

Warm and Serve:

Return the chicken to the skillet and spoon sauce over each breast, warming everything through together for a minute or two. Sprinkle chopped fresh parsley on top for a bright finish. Serve immediately with plenty of sauce for drizzling

When I first served this at a family dinner the way the sauce combined with the apples brought back memories of fall meals growing up which made it all the more special.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat to avoid drying out the chicken. The sauce reheats well separately or together with the meat.

Ingredient swaps

If you cannot find fresh sage use 1 teaspoon dried but add less initially as dried is more potent. Substitute pancetta for prosciutto for a slightly different savory note. Use pear instead of apple if you want a softer, sweeter fruit option but slice thinly to prevent mushiness.

Serving ideas

Pair this chicken with creamy mashed potatoes or a wild rice pilaf to soak up the sauce. A simple green vegetable sautéed in garlic and olive oil adds color and earthiness. Roasted Brussels sprouts with a drizzle of balsamic vinegar complement the dish very well too.

This recipe balances savory and sweet with a tender texture and comforting flavors for a delightful meal any night of the week.

Frequently Asked Recipe Questions

→ What is the best way to butterfly chicken breasts for this dish?

Slice the chicken breasts horizontally but not all the way through, then open them like a book to create an even layer for filling.

→ How do apples affect the flavor of the dish?

Thin apple slices add a subtle sweetness and fresh crispness that balance the savory prosciutto and sage.

→ Can I use dried sage instead of fresh leaves?

Fresh sage offers a brighter aroma and flavor, but dried sage can be used sparingly if necessary, adjusting quantity to taste.

→ How should the cider sauce be prepared to avoid bitterness?

Simmer the apple cider with Dijon mustard, vinegar, and butter gently until it reduces slightly, ensuring a smooth, balanced sauce without bitterness.

→ What side dishes pair well with this chicken preparation?

Roasted vegetables, creamy mashed potatoes, or a simple green salad complement the buttery, savory notes beautifully.

→ Is it important to let the chicken rest after roasting?

Yes, resting allows juices to redistribute, keeping the chicken moist and tender when served.