Pesto and Prosciutto Stuffed Chicken with Sherry Cream Sauce
This stuffed chicken breast recipe features pesto and prosciutto rolled into tender chicken and finished with a rich, creamy sherry sauce made in one skillet. Perfect for weeknights or entertaining!
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.
Notes
You can prepare the stuffed breasts ahead of time and chill until ready to bake. Use store-bought pesto for ease or go homemade for extra freshness.