These prosciutto-wrapped chicken thighs transform ordinary poultry into something extraordinary—crispy Italian ham encasing juicy, tender meat that’s ready in under 40 minutes. This prosciutto-wrapped chicken thighs recipe delivers restaurant-quality results with minimal effort, perfect for impressing guests or elevating your Tuesday night.
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 40 MIN
Why This Recipe Works
Boneless chicken thighs stay incredibly moist during cooking. The prosciutto acts as a self-basting jacket, keeping every bite succulent while adding salty, savory flavor. No breading, no fuss—just pure, simple elegance.
The high oven heat crisps the prosciutto beautifully. You’ll get that addictive crunch without any frying.
Ingredients
For the Chicken
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs | 8 pieces (about 2 lbs) |
| Prosciutto slices | 8 thin slices |
| Fresh sage leaves | 16 leaves |
| Olive oil | 2 tablespoons |
| Black pepper | ½ teaspoon |
| Garlic powder | ½ teaspoon |
Optional Enhancements
| Ingredient | Amount |
|---|---|
| Fresh rosemary sprigs | 4 small sprigs |
| Lemon wedges | 1 lemon, cut into 4 wedges |
| Balsamic glaze | For drizzling |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Remove chicken thighs from refrigerator 15 minutes before cooking. Room temperature meat cooks more evenly. Pat each thigh completely dry with paper towels—moisture is the enemy of crispy prosciutto.
Step 2: Preheat your oven to 425°F (220°C). This high temperature is crucial. Lower heat will steam the prosciutto instead of crisping it.
Step 3: Line a rimmed baking sheet with parchment paper or aluminum foil. This makes cleanup effortless and prevents sticking.
Phase 2: Seasoning the Chicken (3 minutes)
Step 4: Lay chicken thighs on a cutting board, smooth side down. You’ll season the interior first, which locks flavor inside.
Step 5: Sprinkle each thigh with a pinch of black pepper and garlic powder. Skip the salt—prosciutto is already salty enough. Too much salt will overpower the dish.
Step 6: Place 2 sage leaves on each seasoned thigh. Position them in the center so they don’t fall out during wrapping. Sage’s earthy flavor complements both chicken and prosciutto perfectly.
Phase 3: Wrapping Technique (5 minutes)
Step 7: Lay one prosciutto slice flat on your work surface. If slices are very large, you can cut them in half lengthwise. You want enough to wrap around the thigh once with slight overlap.
Step 8: Place a seasoned chicken thigh at one end of the prosciutto, sage side down. The sage is now sandwiched between chicken and prosciutto.
Step 9: Roll the thigh tightly in the prosciutto. Start from one end and roll like a burrito. The prosciutto should wrap around completely with edges meeting or slightly overlapping. Don’t stretch the prosciutto—it tears easily.
Step 10: Place wrapped thigh seam-side down on prepared baking sheet. Gravity keeps the wrap sealed. Space thighs at least 1 inch apart for proper air circulation.
Step 11: Repeat with remaining chicken thighs. Assembly line approach speeds this up—season all thighs first, then wrap all at once.
Step 12: Brush each wrapped thigh lightly with olive oil. This promotes golden browning and adds extra crispiness. Use a pastry brush or your fingers.
Phase 4: Roasting (25 minutes)
Step 13: Transfer baking sheet to preheated oven on the middle rack. Middle placement ensures even heat distribution.
Step 14: Roast for 20 minutes without opening the oven door. Resist peeking! Opening the door drops temperature and extends cooking time.
Step 15: After 20 minutes, check internal temperature with a meat thermometer. Insert into thickest part of thigh. You’re looking for 165°F (74°C). If not there yet, continue roasting and check every 3 minutes.
Step 16: When temperature reaches 165°F, check prosciutto crispness. It should be golden brown and slightly crispy. If still pale, turn on the broiler for 1-2 minutes, watching constantly to prevent burning.
Phase 5: Resting & Serving (5 minutes)
Step 17: Remove baking sheet from oven and let chicken rest for 5 minutes. This step is non-negotiable. Resting allows juices to redistribute. Cut too soon and those juices flood your cutting board instead of staying in the meat.
Step 18: Transfer to serving platter and garnish if desired. A squeeze of fresh lemon brightens the rich flavors. Drizzle with balsamic glaze for elegant presentation.
Chef’s Notes
Prosciutto Quality Matters: Buy freshly sliced prosciutto from the deli counter rather than pre-packaged. It’s more pliable and wraps easier. Ask for thin slices specifically for prosciutto-wrapped chicken thighs.
Thigh Size Consistency: Choose thighs of similar size so they finish cooking simultaneously. If one is significantly larger, butterfly it to match the thickness of others.
Flavor Layering: Tuck a thin slice of mozzarella inside before wrapping for a melty surprise. This technique also works beautifully with stuffed chicken thighs with herbs for even more creative variations.
Make-Ahead Secret: Wrap chicken up to 24 hours in advance. Store covered in refrigerator, then bring to room temperature before roasting. This is perfect for entertaining.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 42g |
| Carbohydrates | 1g |
| Fat | 23g |
Based on 2 wrapped thighs per person
Creative Variations
Mediterranean Style: Replace sage with fresh basil and add sun-dried tomatoes inside the wrap. Finish with crumbled feta cheese after roasting.
Apple & Brie Version: Place thin apple slices and small brie wedges inside before wrapping. The cheese melts into creamy pockets of luxury.
Spicy Honey Glaze: Brush wrapped thighs with mixture of honey, Dijon mustard, and red pepper flakes before roasting. The sweet heat complements the salty prosciutto perfectly.
Citrus Glazed: For those who love bright, tangy flavors, try the sweet and savory combination found in orange glazed chicken thighs, which pairs beautifully with the prosciutto’s richness.
Storage & Reheating
Refrigeration: Store cooled, wrapped chicken in airtight container for up to 3 days. The prosciutto will soften in storage but still tastes delicious.
Reheating: Place on baking sheet in 375°F oven for 10-12 minutes. For crisper prosciutto, finish under broiler for 1 minute. Avoid microwaving—it makes prosciutto rubbery.
Freezing: Not recommended. Prosciutto’s texture degrades significantly when frozen and thawed.
Cold Option: These are surprisingly delicious sliced cold over salads or in sandwiches the next day.
Troubleshooting Guide
Problem: Prosciutto tears during wrapping. Solution: Let prosciutto come to room temperature first—cold meat is brittle. Handle gently and don’t stretch. If it tears, patch with another piece.
Problem: Chicken is dry. Solution: You likely overcooked it. Always use a meat thermometer and remove at exactly 165°F. Remember, carryover cooking continues during resting.
Problem: Prosciutto isn’t crispy. Solution: Oven wasn’t hot enough or chicken wasn’t dried properly. Next time, ensure 425°F and pat chicken completely dry. Finish under broiler if needed.
Problem: Wraps unroll during cooking. Solution: Place seam-side down and ensure slight overlap when wrapping. Don’t use too much filling, which creates pressure that pushes wraps open.
Problem: Bottom is soggy. Solution: Sheet was overcrowded, trapping steam. Space thighs at least 1 inch apart. Use convection setting if available for better air circulation.
Equipment Essentials
- Rimmed baking sheet (essential for catching drippings)
- Parchment paper or aluminum foil
- Instant-read meat thermometer (accuracy prevents overcooking)
- Pastry brush (for oil application)
- Paper towels (for drying chicken)
- Sharp knife (for trimming if needed)
- Cutting board
- Tongs (for safe handling)
Shopping List
Meat Counter
- Boneless, skinless chicken thighs (2 lbs)
- Thinly sliced prosciutto (8 slices)
Produce Section
- Fresh sage (1 small package)
- Lemon (1, optional)
- Fresh rosemary (optional)
Pantry/Oils Section
- Olive oil
- Black pepper
- Garlic powder
Success Secrets
1. Temperature is Everything: Never skip the meat thermometer. Guessing cooking time leads to dry, overcooked chicken or unsafe undercooked meat.
2. Dry Equals Crispy: Moisture on chicken creates steam that makes prosciutto soggy. Spend extra time patting thoroughly dry with paper towels.
3. Room Temperature Start: Cold chicken from the fridge won’t cook evenly. The outside overcooks while inside stays underdone. Let it sit out 15-20 minutes.
4. Don’t Overcrowd: Air circulation is crucial for browning. Leave space between each wrapped thigh—they shouldn’t touch.
5. Rest Before Cutting: Those 5 minutes of resting time lock in juiciness. Cutting immediately releases all the flavorful juices onto your plate instead of into each bite where they belong.
This elegant prosciutto-wrapped chicken thighs recipe proves that impressive dinners don’t require complicated techniques or exotic ingredients. Just quality chicken, exceptional Italian ham, and proper technique create magic on your dinner table.
