Peace Love and Low Carb logo

menu icon
subscribe
search icon
×

Published: · Last Updated: by

Stuffed Chicken with Pesto Cream Sauce

This post may contain affiliate links

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.

Keto Side Dish Recipes

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Prosciutto Wrapped Stuffed Chicken with Pesto Cream Sauce

Prosciutto Wrapped Stuffed Chicken with Pesto Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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

Low Carb, Keto, Gluten Free Weekly Meal Plans

Peace, Love and Low Carb - Low Carb and Gluten Free Weekly Meal PlansAre you ready to take the guesswork out of that stressful weeknight meal planning?

Peace, Love and Low Carb - Low Carb and Gluten Free Weekly Meal Plans are low carb, gluten free, and keto friendly. All recipes include a color photo and complete nutritional analysis. Comes with a printable grocery list, snack list, tips for meal prepping and suggestions for substitutions.

It is definitely the most comprehensive low carb meal plan out there. And for only $4.99 per week, you simply cannot beat the price.

Click HERE to order

Reader Interactions

Comments

    Did you try this recipe? Leave a review!

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Tamara Mouradian says

    Very flavorful.Love goat cheese,Sun dried tomatoes and pest!



    Reply

  2. Saida says

    Really easy and delicious recipies



    Reply

  3. Jenna says

    Omg yum!!! I absolutely love goat cheese, pesto, and all of these ingredients really. Thanks for sharing this amazing recipe!



    Reply

  4. Steve Thornberry says

    Love all your recipes, but this has my entire family speechless. So amazing.



    Reply

    • Kyndra Holley says

      yay!! I am so happy that you enjoyed it!! Thanks so much for coming back to let me know.

      Reply

  5. cher bartlett says

    The photo looks like there's prosciutto inside the chicken. Is there? If so - YEAH! - and if not I might add.... can't wait to make it!

    Reply

    • Kyndra Holley says

      What you are seeing inside the chicken is the sun-dried tomatoes. The prosciutto is just wrapped around it.

      Reply

  6. Michael says

    I'll give this one 5 stars. Flavor is excellent and preparation is easy. No changes to recipe.



    Reply

  7. Reg says

    oh my oh my, this is GOOD!

    My husband, who likes most food but doesn't rave about too many recipes, said this was amazing. And that he could easily see this served in our favorite restaurant.



    Reply

  8. Kristin says

    Made for tonight's dinner and was delicious! Subbed in feta and roasted red peppers for personal preference. Sauce is great on zoodles too.

    Reply

  9. Jennifer says

    Looks wonderful.

    Reply

  10. Sam says

    I made this and loved it! Prosciutto is my favorite

    Reply