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Stuffed Chicken with Pesto Cream Sauce

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Jump to Recipe·Print Recipe·★★★★★5 from 6 reviews

This Prosciutto Wrapped Stuffed Chicken with Pesto Cream Sauce recipe is made with perfectly seasoned chicken breasts, stuffed with a mixture of goat cheese and sun-dried tomatoes, then wrapped in prosciutto and topped with a rich and creamy pesto sauce and garnished with toasted pine nuts. It is low carb, keto-friendly, and gluten free. 

A serving plate with a chicken breast that is stuffed and then wrapped in prosciutto and topped with pesto cream sauce and toasted pine nuts.
Table of Contents show

Ingredients in Stuffed Chicken with Pesto Cream Sauce

Ingredients all laid out to make a stuffed chicken breast recipe with prosciutto, goat cheese, sun-dried tomatoes, garlic, and cheese.

Ingredient Notes

  • Chicken: For this Stuffed Chicken with Pesto Cream Sauce recipes I used boneless, skinless chicken breasts, but you could also use boneless, skinless chicken thighs. It is also delicious made with pork chops. (More Keto Chicken Recipes)
  • Prosciutto: Prosciutto is a thinly sliced Italian ham. It adds a nice salty, smoky element to the dish. You could also use bacon, thinly slice pancetta, or even ham. (Try this Prosciutto Wrapped Chicken and Roasted Broccoli Sheet Pan Meal)
  • Goat cheese: The chicken breasts are stuffed with a mix of goat cheese and sun-dried tomatoes. If you are not a fan of goat cheese, it is also delicious made with mozzarella, cream cheese, mascarpone, cheddar, or gouda. This recipe pairs well with this Herbed Goat Cheese Cauliflower Mash
  • Sun-dried tomatoes: I prefer sun-dried tomatoes that are packed dry as opposed to the ones that are packed in oil. That being said, it it just a matter of personal preference and you can use either. In place of the sun-dried tomatoes, you could also use fresh tomatoes, or even roasted red peppers. (Try this Sun-Dried Tomato Cream Sauce)
  • Pine nuts: Pine nuts have a slightly nutty flavor. If your pine nuts taste overly bitter, it can be a sign that the natural oils in the pine nuts have gone rancid. This can happen if they are stored at room temperature for too long. To extend the life of your pine nuts, I recommend storing them in the freezer.
  • Pesto cream sauce: The homemade pesto cream sauce is made from from combining the pan drippings of the chicken with butter, garlic, chicken stock, heavy cream, parmesan cheese, and pesto.

How to Make Prosciutto Wrapped Stuffed Chicken with Pesto Cream Sauce

Step by step photo instructions on how to make a stuffed chicken breast recipe, wrapped in prosciutto and topped with a pesto cream sauce.

STEP 1: Preheat the oven to 350°F. Place a cooling rack on top of a rimmed baking sheet. Lightly season the chicken breasts with salt and pepper on both sides. Add 3 tablespoons of the butter to a large sauté pan, over medium-high heat. Pan-sear the chicken breasts, browning on both sides. Remove the chicken from pan. (Chicken will not be fully cooked at this stage)

STEP 2: Cut slits lengthwise in the chicken breasts, about three-quarters of the way in, creating a pocket in which to stuff the chicken. Divide the sun-dried tomatoes and goat cheese evenly between the 4 breasts and stuff each one.

STEP 3: After stuffing them, wrap each breast tightly with 2 pieces of prosciutto. Place the chicken on the cooling rack and bake for 25 minutes. Baking the chicken on top of the cooling rack will allow the prosciutto to crisp up on both sides.

STEP 4: While the chicken is baking, add the remaining 3 tablespoons of butter and the garlic to the same pan the chicken was cooked in. Over medium heat, sauté until the butter is browned and the garlic is fragrant, about 2 minutes. 

STEP 5: De-glaze the pan with chicken stock. Using a rubber spatula, scrape the pan and mix in any remaining bits of chicken. Let simmer for 5 minutes. To the pan add the heavy cream, pesto and Parmesan cheese. Reduce the heat to low and simmer  for 10 minutes.  Stir frequently so the sauce does not get too thick or stick to the bottom of the pan. Plate the chicken, top with sauce, and garnish with toasted pine nuts.

A serving plate with a chicken breast that is stuffed and then wrapped in prosciutto and topped with pesto cream sauce and toasted pine nuts.

Recipe Tips and Variations

  • Storage: Store leftover Stuffed Chicken with Pesto Cream Sauce in an airtight container in the refrigerator for up to 4 days.
  • Reheating: You can reheat this in a pan on the stovetop or in the microwave.
  • Make it with pork: This recipe is also delicious made with stuffed pork chops. (Keto Pork Recipes)
  • Change up the cheese: This keto stuffed chicken recipe can also be stuffed with mozzarella, cheddar, brie, cream cheese, feta, gouda, or really any cheese you prefer.
  • Add some lemon: This dish is very rich. You can brighten it up with a pop of fresh citrus by adding a squeeze of lemon over top when serving.
A serving plate with a chicken breast that is stuffed and then wrapped in prosciutto and topped with pesto cream sauce and toasted pine nuts.

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Prosciutto Wrapped Stuffed Chicken with Pesto Cream Sauce

Prosciutto Wrapped Stuffed Chicken with Pesto Cream Sauce

★★★★★

5 from 6 reviews
  • Author: Kyndra Holley
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Prosciutto Wrapped Stuffed Chicken with Pesto Cream Sauce recipe is made with perfectly seasoned chicken breasts, stuffed with a mixture of goat cheese and sun-dried tomatoes, then wrapped in prosciutto and topped with a rich and creamy pesto sauce and garnished with toasted pine nuts. It is low carb, keto-friendly, and gluten free.

Ingredients

Units Scale
  • 1 ½ pounds boneless, skinless chicken breasts (4 total)
  • sea salt and black pepper
  • 6 tablespoons butter, divided
  • 5 cloves garlic, minced
  • ½ cup chicken stock
  • 4 ounces goat cheese
  • ½ cup sun-dried tomatoes
  • 8 large slices prosciutto
  • 1 cup heavy cream
  • ¼ cup pesto
  • ½ cup grated Parmesan cheese
  • 2 tablespoons toasted pine nuts

Instructions

  1. Preheat the oven to 350°F. Place a cooling rack on top of a rimmed baking sheet.
  2. Lightly season the chicken breasts with salt and pepper on both sides.
  3. Add 3 tablespoons of the butter to a large sauté pan, over medium-high heat. Pan-sear the chicken breasts, browning on both sides. Remove the chicken from pan. (Chicken will not be fully cooked at this stage)
  4. Cut slits lengthwise in the chicken breasts, about three-quarters of the way in, creating a pocket in which to stuff the chicken. Divide the sun-dried tomatoes and goat cheese evenly between the 4 breasts and stuff each one. After stuffing them, wrap each breast tightly with 2 pieces of prosciutto.
  5. Place the chicken on the cooling rack and bake for 25 minutes. Baking the chicken on top of the cooling rack will allow the prosciutto to crisp up on both sides.
  6. While the chicken is baking, add the remaining 3 tablespoons of butter and the garlic to the same pan the chicken was cooked in.  Over medium heat, sauté until the butter is browned and the garlic is fragrant, about 2 minutes.  Be careful not to burn the garlic as it will taste very bitter.
  7. De-glaze the pan with chicken stock. Using a rubber spatula, scrape the pan and mix in any remaining bits of chicken. Let simmer for 5 minutes.
  8. To the pan add the heavy cream, pesto and Parmesan cheese. Reduce the heat to low and simmer  for 10 minutes.  Stir frequently so the sauce does not get too thick or stick to the bottom of the pan.
  9. Plate the chicken, top with sauce, and garnish with toasted pine nuts.

Notes

  • Storage: Store leftovers in the refrigerator for up to 4 days.
  • Reheating: You can reheat this in a pan on the stovetop or in the microwave.
  • Make it with pork: This recipe is also delicious made with stuffed pork chops.
  • Change up the cheese: This is also delicious stuffed with mozzarella, cheddar, brie, cream cheese, feta, gouda, or really any cheese you prefer.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Chicken Recipes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 748
  • Fat: 57g
  • Carbohydrates: 7g net
  • Protein: 56g

Keywords: low carb chicken recipes, keto chicken dishes, pesto chicken recipe, keto recipes, low carb recipes, gluten free chicken recipes, how to make homemade pesto, prosciutto wrapped chicken, stuffed chicken recipes, restaurant style chicken recipes, homemade pesto cream sauce, how to make pesto cream sauce, how to stuff chicken breasts

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  1. john says

    was wondering how many calories are in this and looks amazing

    Reply