The pressure builds and you start counting down minutes until you eat. You notice the steam cues rising, a soft hiss telling you something tasty’s on the way. The float valve pops up signaling that the pressure’s just right, and you can almost smell the basil and garlic mingling already.
Inside the pot, chicken breasts stuffed with pesto and prosciutto are cooking up real good. As the timer counts down, you recall doing all the prep—stuffing that rich green pesto and salty prosciutto inside the chicken pockets. It’s all coming together so fast, thanks to the pressure build doing its thing.
When the natural release starts, you feel that eager anticipation. The steam escaping slow release style means the chicken stays juicy while finishing off perfect. Soon, you’ll be plating this beauty with that sherry cream sauce smoothing over the top, and you won’t wanna wait another second.
The Real Reasons You Will Love This Method
- You get tender chicken that’s perfectly juicy every time thanks to pressure cooking. For more tips on pressure cooking, check out our pressure cooking tips for beginners to master the technique.
- The pesto and prosciutto melt into the meat locking in flavor quick, no dry chicken here. Try pairing it with other stuffed chicken recipes like our tuna steak recipes with Ground Beef.
- Using the float valve and steam cues makes it foolproof to know when it’s ready.
- Cooking fast with a pressure build saves you hours without skimping on taste.
- The sherry cream sauce reduces right in the pan, easy cleanup guaranteed.
- You use one skillet for searing and sauce, keeps things simple and minimal mess.
Everything You Need Lined Up
- 4 boneless, skinless chicken breasts ready to be stuffed.
- 4 tablespoons of vibrant pesto to spread inside. Use store-bought or make your own for the best freshness.
- 4 thin slices of prosciutto for salty, savory goodness.
- 1 tablespoon olive oil to sear the chicken crisp and brown.
- ½ cup dry sherry to add a rich depth in your sauce.
- 1 cup heavy cream providing that smooth, creamy finish.
- 1 tablespoon unsalted butter for richness in that sauce.
- Salt and freshly ground black pepper to season just right.
- Toothpicks or kitchen twine to keep your stuffed chicken secure.
- Oven-safe skillet for searing and finishing in the oven, must have.
How It All Comes Together Step by Step
First, you gotta preheat your oven to 375°F. This sets the scene for that perfect finishing bake.
Next, take each chicken breast and slice a pocket—not all the way through—just enough to stuff it. You wanna be careful here so the filling stays inside.
Spread a tablespoon of pesto into each pocket, then add one slice of prosciutto on top. Fold the chicken over to trap that delicious filling.
Secure each stuffed breast with toothpicks or kitchen twine, so nothing slips out while cooking. Season the outside with some salt and freshly ground black pepper for flavor on the outside too.
Heat up olive oil in your oven-safe skillet over medium-high heat. Sear each piece for about 2 to 3 minutes per side until they're golden brown. This adds a nice crust and locks moisture in.
Pop the skillet in the oven and bake those beauties for 20 to 25 minutes until they're cooked through but still juicy. You can check by piercing the thickest part to see juices run clear.
Once done, take the chicken out and set aside. Return the skillet to the stovetop, pour in your dry sherry, and scrape up any browned bits for that awesome flavor. Let it simmer for a few minutes till it reduces slightly.
Stir in heavy cream and butter, simmer everything for five minutes until the sauce thickens and gets silky smooth. Return chicken to pan to warm in the sauce before serving.
Time Savers That Actually Work
- Prep your chicken breasts and stuff them ahead, then chill till you're ready to cook.
- Use store-bought pesto if you wanna skip making it yourself—it works real good.
- Set up all your ingredients before starting so you don’t gotta scramble midway.
- To speed searing, preheat the skillet hot enough before adding chicken to get that nice crust fast.
- Multitask by prepping the sauce ingredients while the chicken bakes in the oven, saving precious minutes.
That First Bite Moment
You cut into your chicken and the melted prosciutto curls invitingly out. The pesto inside bursts with green, garlicky freshness.
The chicken is tender and juicy, each bite wrapped with the perfect savory filling. You sense that creamy, sherry-laced sauce clinging to the meat.
The sauce’s silky texture feels rich but not heavy on your tongue, with just enough tang from the sherry to keep things lively. You recall how easy it was to make this sauce right in the skillet. If you love creamy sauces, check out our cottage cheese queso dip with Raisins and Dates for more inspiration.
Each forkful brings a little crunch from the seared chicken edges and a smooth, velvety sauce kiss. It’s all balanced perfect, making you wanna eat it again real soon.
How to Store This for Later
If you got leftovers, pop them in an airtight container to keep flavors fresh. They’ll last a couple days in the fridge just fine.
When you wanna reheat, do it slow on the stove or microwave with a splash of cream so it stays moist. Nobody likes dry chicken.
You can freeze the stuffed chicken wrapped tight with foil or plastic wrap, then into a freezer-safe bag. It’ll keep for up to 2 months but best eaten sooner.
Thaw frozen chicken overnight in the fridge before reheating to keep that juicy texture and avoid overcooking. For reheating tips with air fryers or stovetop methods, see our quick release methods guide.
Common Questions and Real Answers
- Can I use fresh basil pesto instead of jarred? Absolutely, fresh pesto works amazing and can really lift the flavor.
- What if I don’t have prosciutto? You can swap in thin ham or even turkey slices for a similar salty touch.
- Can I make this dairy-free? For sure, try coconut cream instead of heavy cream and skip the butter.
- How do I know when the chicken is done? The juices should run clear and the meat not pink inside. An instant-read thermometer hitting 165°F is perfect.
- What if I don’t have an oven-safe skillet? No worries, sear in any pan then transfer chicken to a baking dish for the oven part.
- Can I prepare this in the pressure cooker directly? You gotta be careful since stuffing might fall out, but you can brown then pressure cook on trivet with some liquids. Just don’t forget to do a natural release for juicy results.
Pesto and Prosciutto Stuffed Chicken with Sherry Cream Sauce
Equipment
- 1 Oven-safe skillet Used for searing and baking
Ingredients
Main Ingredients
- 4 Chicken breasts boneless, skinless, ready to be stuffed
- 4 tablespoons Pesto store-bought or homemade
- 4 Prosciutto thinly sliced
- 1 tablespoon Olive oil
- 0.5 cup Dry sherry for sauce
- 1 cup Heavy cream for sauce
- 1 tablespoon Unsalted butter for sauce
- Salt and freshly ground black pepper to taste
- Toothpicks or kitchen twine to secure stuffed chicken
Instructions
Instructions
- Preheat oven to 375°F.
- Slice a pocket into each chicken breast, careful not to cut all the way through.
- Spread one tablespoon of pesto inside each pocket and top with a slice of prosciutto.
- Fold the chicken over and secure with toothpicks or kitchen twine. Season outside with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown.
- Transfer skillet to oven and bake for 20–25 minutes or until chicken is cooked through.
- Remove chicken from skillet and set aside. Return skillet to stovetop.
- Pour in dry sherry, scraping any brown bits from bottom. Simmer a few minutes to reduce slightly.
- Add heavy cream and butter; simmer for 5 minutes until sauce thickens and becomes smooth.
- Return chicken to skillet and warm in sauce for a minute or two before serving.
- Serve immediately with sauce spooned over top.
