Feel like you’ve transported yourself straight into an Italian restaurant with my Healthy Chicken with Prosciutto and Mozzarella in a Mushroom Gravy. Melty mozzarella and prosciutto di parma sit on top of perfectly cooked chicken, complimenting each other perfectly. Homemade mushroom gravy ties the dish together, leaving you with a decadent meal bursting with comforting, delicious flavors.
All about this lightened-up chicken recipe
I’m all about using real ingredients. I “lightened-up” this recipe by paying careful attention to the portion of ingredients. You’ll still get the flavors you know and love–keeping the dish authentic and flavorful. This recipe is a great choice if you like my Lightened-Up Chicken Marsala. There are many parallels between these two dishes, but this one offers a unique twist with the mozzarella and prosciutto combination. The flavors of the cheese and prosciutto balance each other perfectly. The mushroom gravy is hearty and packed with delicious flavors that compliment the dish well.
What you’ll need to make Healthy Chicken with Prosciutto and Mozzarella in a Mushroom Gravy
- Chicken breast
- All purpose flour
- Kosher salt
- Fresh cracked pepper
- Olive oil spray
- Shallots
- Mushrooms
- Sherry wine
- Reduced sodium chicken broth
- Prosciutto di parma
- Fresh mozzarella
- I really like the use of fresh mozzarella here; using shredded mozzarella or a reduced fat variety will change the flavor of this dish. Since fresh mozzarella is naturally not very salty, it pairs well with the salty prosciutto. Using a shredded variety might make this dish overly salty.
A note about Sherry wine
Sherry wine is made from grapes grown in Spain. The flavor has notes of dried fruit and nuts; it is sweet in flavor and often served as a dessert wine. The sweet flavor is similar to marsala wine, making it the perfect wine to make a flavorful sauce for this chicken dish. The sherry wine makes a flavorful base for the mushroom and shallot gravy to top this chicken dish. If you do not have sherry wine, you can substitute it for marsala wine.
How to make Healthy Chicken with Prosciutto and Mozzarella in a Mushroom Gravy
Start by adding 1/2 tsp of kosher salt and fresh cracked pepper to the flour in a shallow dish and combine.
Tenderize all four pieces of chicken, and then dredge them in the flour to coat thoroughly.
Preheat a frying pan over medium high heat. Add a generous spray of olive oil to the pan, add two pieces of the chicken to the pan, and spray olive oil on top. Sear the chicken for about five minutes on each side, or until golden brown (it will not be cooked through). Remove the partially cooked chicken and repeat this step with the remaining two pieces.
Once the chicken is all pre-cooked, add more olive oil spray to the pan and reduce the heat to medium. Add the mushrooms and sliced shallots. Cover with a lid for about five minutes to get them to steam and cook down, then remove the lid and let them sauté. Cook the shallots and mushrooms for about 10 minutes or until tender and slightly caramelized. Deglaze the pan with the wine and broth. Bring the mixture to a boil, then add the partially cooked chicken and residual juices to the pan. Simmer the chicken for another 10 minutes or until cooked through and the sauce thickens. Top each piece of chicken with a slice of prosciutto and 1/2 ounce of mozzarella. Cover with a lid to melt the cheese.
Healthy Chicken with Prosciutto and Mozzarella in a Mushroom Gravy
Equipment
- deep frying pan
Ingredients
- 1 lb chicken breast, four pieces
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt, + 1/4 tsp, divided
- fresh cracked pepper
- olive oil spray
- 2 shallots, sliced
- 8 oz mushrooms
- ½ cup Sherry wine
- ½ cup reduced sodium chicken broth
- 4 slices prosciutto di parma
- 2 oz fresh mozzarella
Instructions
- Add the 1/2 tsp kosher salt and fresh cracked pepper to the flour in a shallow dish; combine.
- Tenderize the pieces of chicken, and then dredge them in the flour to coat thoroughly.
- Preheat a frying pan over medium high heat. Add a generous spray of olive oil to the pan, add two pieces of the chicken to the pan, and more olive oil spray on top.
- Sear the chicken for about 5 minutes per side, or until golden brown (it will not be cooked through). Remove the partially cooked chicken, and repeat this step with the remaining two pieces.
- Once the chicken is all pre-cooked, add more olive oil spray to the pan and reduce the heat to medium.
- Add the mushrooms and sliced shallots. Cover with a lid for about 5 minutes, to get them to steam and cook down, then remove the lid and let them sauté.
- Cook the shallots and mushrooms for about 10 minutes or until tender and slightly caramelized.
- Deglaze the pan with the wine and broth.
- Bring the mixture to a boil, then add the par-cooked chicken and residual juices to the pan.
- Simmer the chicken for another 10 minutes or until cooked through and the sauce thickens.
- Top each piece of chicken with a slice of prosciutto, and 1/2 ounce of mozzarella. Cover with a lid to melt the cheese.
Notes
Nutrition
Check out one of my other Italian-inspired chicken dishes:
- Lighter Chicken Piccata
- Healthy Chicken Cacciatore
- Chicken with Chestnuts
- Prosciutto and Mozzarella Stuffed Chicken
- Lemon Shallot Chicken
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This came out so good! I made it with some mashed potatoes and my own stir fried sting beans. It made a great meal that was finished I. About 30 minutes.
Quick, easy and so delicious. I wanted to take pictures but my son couldn’t wait to dig in. We will definitely make this again.
This recipe is a show stopper. I want to make it weekly it’s so good!
Delicious & point-friendly!!! Glad that I read your advice to use the fresh mozzarella since I often sub out for ff shredded…was so yummy and still low enough point wise!!! Ty yet again!!
I’ve made this a couple times already and it is so so delish and easy to make. It’s def become a family favorite and addition to my meal rotation!
This was the most AMAZING recipe. The sauce was so good we were licking our plates. Your recipes NEVER disappoint! Thank you!
I’ve committed to making 2-3 of Steph’s recipes per week to mix up our menu and eat a little healthier. This is one of my favorites so far (though I have yet to be disappointed by any of them). The recipes was easy to follow and was delicious. I cannot wait to make it again!
Can’t wait to give this a try!!! Looks delicious! Thanks
SO much flavor and one of my favorite recipes so far. I will definitely make this again! I served it with mashed potatoes and asparagus. Husband loved it also.
I am not a fan of mushrooms. Any idea what I can substitute?
Thank you!
Terri
This dish is delicious and decadent tasting! Highly recommend l
This chicken dish was fabulous! My Son Loved it!!! He said it tastes like it came from a restaurant!! My husband also loved it!! I will definitely make this many more times!!!!
What can I say, this was perfect. It’s easy to make and ssssooooo tasty. I served with broccoli and roasted sweet potatoes and carrots. Thank you so mich for sharing x
THIS IS INCREDIBLE!!! My boyfriend and I love this recipe. SO beyond easy and delicious. On the rare occasion we had leftovers, he took it to work for lunch and EVERYONE wanted to know what it was because it smelled so good. 100000/10
Delicious, plates up beautifully, worth the effort to prepare. I added thinly sliced garlic to the mushroom/shallot mixture and garnished with freshly chopped parsley. I would not hesitate to serve this to company – your guests would be impressed.
This is a delicious dish! My dish was on the drier side, no gravy, but still so good!