Prosciutto Wrapped Cheese Stuffed Chicken Breast + Potatoes

This Stuffed Chicken Breast recipe is the kind of meal that looks fancy but couldn’t be easier to pull off. Juicy chicken breasts are stuffed with a cheesy, herby filling, wrapped in salty prosciutto, and roasted with golden baby potatoes for a complete one-pan meal. Each bite is a mix of crispy, creamy, and savory and the final sprinkle of fresh herbs and feta elevates it even more. This recipe is perfect for a cozy dinner at home or when you want to impress without the stress.

❤️ Why You’ll Love Stuffed Chicken Breasts

• All-in-One: Juicy stuffed chicken and golden roasted potatoes cook together on one pan, making dinner simple and stress-free.
• Flavor-Packed: The combination of cheesy filling, herbs, and crispy prosciutto creates layers of savory, tangy, and rich flavors in every bite.
• Impressive: This recipe looks like a gourmet meal, but is straightforward to make, making it perfect for entertaining or a special weeknight dinner.

🍲 Ingredients

Chicken Breasts: Lean and protein-packed, chicken breasts are the star of this dish, keeping you full and supporting muscle health. They’re low in fat but rich in essential nutrients like B vitamins and selenium, which help with energy metabolism and immune support.

Baby Potatoes: These little gems are more than just a tasty side, they’re full of fibre, potassium, and vitamin C. Roasting them with a touch of olive oil helps retain their nutrients while giving you that golden, crispy texture.

👩‍🍳 How to Make Stuffed Chicken Breasts

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. Make the cheese filling: Into a bowl add the cheese filling ingredients – finely chopped onion, finely chopped tomatoes, dried oregano, dried rosemary, dried thyme, Better than Bouillon Roasted Chicken Base, lemon zest, 1 cup shredded mozzarella cheese, 1 cup crumbled feta cheese and pressed garlic clove. Mix together to combine and set aside.
3. Prep the chicken by slicing the chicken breasts in half. Then add a piece of parchment paper or plastic wrap to a cutting board, add a piece of the chicken and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts to about ½ inch thickness, still keeping the shape of the chicken breast – you don’t want them super thin. Season each piece of chicken well with salt and pepper.
4. Assemble the chicken roll-ups: Lay 3 pieces of prosciutto slightly overlapping vertically on a cutting board. Place one flattened piece of chicken vertically on the prosciutto. Spread / layer 1/2 cup of the cheese filling onto the whole chicken breast and spread out, leaving a half-quarter inch border.Use your hands to roll the chicken breast into a roll from the shorter edge, tucking the prosciutto ends in as you go to completely cover the chicken, making a ‘parcel.’. Place on a plate and repeat until all chicken pieces are rolled.
5. Prepare the potatoes by adding the halved baby potatoes to a mixing bowl and add 2 tablespoons olive oil and 1 tablespoon Better than Bouillon Roasted Chicken Base. Toss together to distribute the chicken base and olive oil to coat the potatoes. Place all of the potatoes halved-side down on the parchment paper lined baking sheet.
6. Bake the potatoes for 10 minutes and then remove from the oven. Nestle the wrapped chicken breasts in between the potatoes. Bake for 30-35 more minutes until the chicken is cooked through, the prosciutto is crispy and the potatoes are golden brown.
7. Optional: While the potatoes are cooking, crisp up the remaining prosciutto in a frying pan. Set aside.
8. To finish the recipe, garnish everything on the sheet pan with the halved tomatoes, cubed feta and some fresh herbs (fresh thyme leaves and fresh minced rosemary).Optional: Crumble the crispy prosciutto onto the sheet pan as well and then serve.

🪄 Tips and Tricks

• Even Thickness Matters: Pound the chicken to an even ½-inch thickness so it cooks uniformly and stays juicy.
• Don’t Overstuff: Leave a small border around the edges when adding the cheese filling to prevent it from spilling out while rolling.
• Prosciutto: Overlapping the prosciutto slightly helps fully encase the chicken, keeping it moist and locking in flavor.
• Potato Prep: Cut the baby potatoes in similar sizes and place them halved-side down for even roasting and a crisp golden finish.
• Herb Boost: Add fresh herbs at the very end to keep their flavor bright and aromatic instead of losing it during baking.
• Make Ahead: You can prep the chicken roll-ups and potatoes a few hours in advance and refrigerate until ready to bake.

🗒 Variations

If you like this one-pan dish, you’re going to love some of these other easy dishes that require minimal dishes:

• One Pan Lemon Chicken Couscous
• One Pan Oven Baked Fish & Tomatoes
• One Pot Peri Peri Chicken & Rice

🍽️ Best served with

• Fluffy Greek Pita
• No-Knead Bread
• Greek Salad Recipe

👝 How to Store Leftovers

Store leftovers of these Stuffed Chicken Breasts in the fridge for up to 3 days.

🤔 Common Questions

Prosciutto Wrapped Cheese Stuffed Chicken Breast + Potatoes

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These Stuffed Chicken Breasts are stuffed with a creamy cheese filling, and wrapped in a salty prosciutto, then baked with potatoes on one-pan. Delicious and so easy to make!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American-Inspired

Servings 6

Calories 702 kcal

Ingredients

  

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For the cheese filling

• ¾ cup finely chopped yellow onion
• ½ cup finely chopped tomatoes
• ½ tsp dried thyme
• ½ tsp dried rosemary
• 1 tsp dried oregano
• 2 tsp Better than Bouillon Roasted Chicken Base
• 1 tsp lemon zest
• 1 cup shredded mozzarella
• 1 cup crumbled feta cheese
• 1 large garlic clove pressed

For the chicken

• 3 boneless skinless chicken breasts halved
• Kosher salt and ground pepper
• 24 pieces prosciutto divided *You might have extra but wanted to make sure you did in case you needed it*

For the baby potatoes

• 1 1/2 lbs 650-700g baby potatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp Better than Bouillon Roasted Chicken Base

Garnishes

• 1 cup halved cherry tomatoes
• ½ cup feta cubes
• fresh thyme leaves and fresh minced rosemary

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Instructions

 

• Preheat the oven to 350F and line a large baking sheet with parchment paper.
• Make the cheese filling: Into a bowl add the cheese filling ingredients – finely chopped onion, finely chopped tomatoes, dried oregano, dried rosemary, dried thyme, Better than Bouillon Roasted Chicken Base, lemon zest, 1 cup shredded mozzarella cheese, 1 cup crumbled feta cheese and pressed garlic clove. Mix together to combine and set aside.
• Prep the chicken by slicing the chicken breasts in half. Then add a piece of parchment paper or plastic wrap to a cutting board, add a piece of the chicken and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts to about ½ inch thickness, still keeping the shape of the chicken breast – you don’t want them super thin. Season each piece of chicken well with salt and pepper.
• Assemble the chicken roll-ups: Lay 3 pieces of prosciutto slightly overlapping vertically on a cutting board. Place one flattened piece of chicken vertically on the prosciutto. Spread / layer 1/2 cup of the cheese filling onto the whole chicken breast and spread out, leaving a half-quarter inch border.

  Use your hands to roll the chicken breast into a roll from the shorter edge, tucking the prosciutto ends in as you go to completely cover the chicken, making a ‘parcel.’. Place on a plate and repeat until all chicken pieces are rolled.
• Prepare the potatoes by adding the halved baby potatoes to a mixing bowl and add 2 tablespoons olive oil and 1 tablespoon Better than Bouillon Roasted Chicken Base. Toss together to distribute the chicken base and olive oil to coat the potatoes. Place all of the potatoes halved-side down on the parchment paper lined baking sheet.
• Bake the potatoes for 10 minutes and then remove from the oven. Nestle the wrapped chicken breasts in between the potatoes. Bake for 30-35 more minutes until the chicken is cooked through, the prosciutto is crispy and the potatoes are golden brown.
• Optional: While the potatoes are cooking, crisp up the remaining prosciutto in a frying pan. Set aside.
• To finish the recipe, garnish everything on the sheet pan with the halved tomatoes, cubed feta and some fresh herbs (fresh thyme leaves and fresh minced rosemary).

  Optional: Crumble the crispy prosciutto onto the sheet pan as well and then serve.

Notes

• We love serving this for a dinner party or even for a holiday dinner.
• If you love this recipe, try our Shrimp, Feta + Spinach Stuffed Salmon

Nutrition

Calories: 702kcal | Carbohydrates: 23.7g | Protein: 89g | Fat: 26.1g | Saturated Fat: 10.4g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 10.5g | Cholesterol: 238.6mg | Sodium: 3846.9mg | Fiber: 4g | Sugar: 5g

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