If you're after a dinner that feels a little bit fancy but is actually very doable on a weeknight, this Parma Ham Wrapped Chicken is it. Juicy chicken wrapped in Parma ham, filled with a creamy, herby centre and baked until golden - it's one of those recipes that looks impressive but doesn't require chef-level skills. This cream cheese stuffed chicken is rich, flavourful and honestly one of my favourite ways to elevate a simple chicken breast.
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Ingredient Notes
- Chicken breasts. Go for evenly sized breasts so they cook at the same rate. If one is much thicker, flatten it slightly on a flat surface for even cooking.
- Parma ham (prosciutto). Use thin slices of Parma ham - they wrap easily and crisp up beautifully. Overlapping slices of Parma ham helps create a tight seal around the chicken.
- Cream cheese. Full-fat works best for a smooth, stable filling. You can swap for creamy goat cheese if you want something tangier.
- Sun-dried tomatoes. Add a punchy, slightly sweet depth. Make sure they're well-drained to avoid excess moisture.
- Garlic & basil. Fresh basil leaves bring brightness. A little lemon zest or a squeeze of lemon juice can be added to the cream cheese mixture if you want to lift the richness. Sage leaves work beautifully, too.
- Olive oil, salt & black pepper. Simple seasoning, but important.
How To Butterfly Chicken?
If you've never butterflied a chicken breast before, it sounds more complicated than it is. Here's how to do it properly:
- Place the chicken on a flat surface. Use a chopping board and a sharp knife.
- Hold the chicken steady. Place your hand flat on top of the chicken breast.
- Slice horizontally. Carefully cut through the thickest part of the breast, keeping the knife parallel to the board. Don't cut all the way through - you want to create a hinge.
- Open it like a book. You should now have a larger, thinner piece of chicken.
- Even it out (optional). If needed, place cling film over the chicken and gently flatten with a rolling pin to an even thickness.
Alternatively, you can cut a deep slit in the chicken breast to create a pocket, as shown in the photo below.
Important Recipe Tips
- Wrap tightly with Parma ham. Lay the slices of Parma ham slightly overlapping, then wrap firmly around each stuffed chicken breast. This keeps the filling inside and helps the ham crisp.
- Don't overfill the chicken. It's tempting, but too much filling will leak. Spread the cream cheese mixture in a small pocket and keep it away from the edges.
- Use a rack over a baking tray. This allows hot air to circulate underneath the wrapped chicken breasts, helping the bottom crisp instead of going soggy.
- Line your baking tray. Place parchment or foil on the baking sheet underneath the rack - it catches any drips and saves you from scrubbing later.
- Get the ham properly crispy. Some moisture from the chicken will release during cooking - that's normal. Finishing under the grill for 2-3 minutes crisps up the top of the Parma ham beautifully.
- Start hot, finish carefully. Bake at a high temperature (Gas Mark 6 / 200°C) for 20-25 minutes, then grill briefly for colour.
- Check doneness properly. The internal temperature should reach 75°C (167°F) in the thickest part of the breast. Meat thermometers are your best friend here.
Serving Suggestions
This dish pairs beautifully with both fresh and comforting sides.
- For something light: A green salad with lemon juice and olive oil, or tenderstem broccoli.
- For comfort mode: Creamy mashed potatoes, celeriac mash or buttery new potatoes to soak up any juices.
- For balance: Roasted vegetables or a simple tomato salad cut through the richness nicely.
More Chicken Breast Recipes
If you're building a collection of reliable dinner ideas using chicken breasts, these are our top recipes below - from quick weeknight meals to slightly more indulgent options.
Parma Ham Wrapped Chicken Stuffed With Cream Cheese
If you're after a dinner that feels a little bit fancy but is actually very doable on a weeknight, this Parma Ham Wrapped Chicken is it. Juicy chicken wrapped in Parma ham, filled with a creamy, herby centre and baked until golden - it's one of those recipes that looks impressive but doesn't require chef-level skills. This cream cheese stuffed chicken is rich, flavourful and honestly one of my favourite ways to elevate a simple chicken breast.
Equipment
- Rack Over Baking Tray optional
Ingredients
For the chicken:
- 2 chicken breasts
- 6 Parma ham slices prosciutto
- 1 tablespoon olive oil
- salt and black pepper
For the filling:
- 100 g (4 oz) full-fat cream cheese softened
- 6 sundried tomatoes in oil, drained, finely chopped
- 1 garlic clove finely grated
- small handful fresh basil finely chopped
- black pepper
Instructions
- Preheat the oven to 200°C (400℉). Place a rack over a baking tray, if you have one. Alternatively, line a baking tray with parchment paper.
- Butterfly the chicken breasts by slicing horizontally through the middle (without cutting all the way through). Open out and flatten to an even thickness (about 1.5 cm - ½ inch). Alternatively, cut a deep slit to create a pocket for the filling (see a photo in the text above).
- Make the filling by mixing the cream cheese, sundried tomatoes, garlic, basil and black pepper until well combined.
- Stuff the chicken by dividing the filling between the two breasts and spreading it over one side. Fold the chicken back over to enclose the filling.
- Wrap with Parma ham by laying slices slightly overlapping, then wrapping tightly around each stuffed chicken breast.
- Place on the rack, brush lightly with olive oil and season with a little black pepper.
- Bake for 25-30 minutes, until the chicken is cooked through.
- Finish under the grill for 2-3 minutes until the Parma ham is crisp and lightly golden.
- Rest for 5 minutes before slicing and serving.
Nutrition
Calories: 647kcalCarbohydrates: 7gProtein: 56gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 221mgSodium: 616mgPotassium: 1175mgFiber: 1gSugar: 5gVitamin A: 935IUVitamin C: 6mgCalcium: 80mgIron: 2mg
Tried this recipe?Let us know how it was!
Taylor says
Felt fancy but was so easy. The filling kept it juicy and the ham got crispy. My husband loved it.
Ieva Greber says
That’s exactly what I love about this one — it feels a bit fancy, but doesn’t make you work for it. So pleased you both enjoyed it, and crispy Parma ham is always a very good sign!
Harriet says
The tastiest thing you can do with chicken breasts. The cream cheese and ham keep it SO moist and juicy.