Introduction

This Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce is a delightful blend of savory and sweet flavors. Tender chicken breasts are stuffed with prosciutto, crisp apples, and fragrant sage, then roasted to perfection and served with a rich apple cider sauce. It’s an elegant yet easy dish perfect for weeknight dinners or special occasions.

Two pieces of browned chicken breasts are shown wrapped in crispy bacon strips, each topped with three thin slices of red apple arranged in a row, with a green herb leaf placed on top of each piece. Between the apple slices, there is a mix of finely chopped green herbs and garlic bits, adding texture and color. The chicken sits in a light brown sauce pooling on the white plate, garnished with fresh rosemary sprigs placed around the edges. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
8 slices prosciutto
2 small apples, thinly sliced
10 fresh sage leaves
4 tablespoons unsalted butter, divided
Salt and black pepper, to taste
1 tablespoon olive oil
1 cup apple cider
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 tablespoon chopped fresh parsley

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Butterfly the chicken breasts by slicing them horizontally, making sure not to cut all the way through. Open each chicken breast like a book.
Step 3: Season the inside of each chicken breast with salt and pepper. Lay 2 slices of prosciutto on one side of each breast, followed by a few slices of apple and 2 sage leaves.
Step 4: Fold the chicken breasts closed. Heat 2 tablespoons of butter and the olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown.
Step 5: Transfer the skillet to the oven and roast the chicken for 15-20 minutes, or until cooked through.
Step 6: Remove the chicken breasts to a plate and tent with foil to keep warm.
Step 7: Place the skillet back on the stove over medium heat. Add the apple cider, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard, apple cider vinegar, and remaining 2 tablespoons of butter, whisking until smooth.
Step 8: Let the sauce simmer for about 5 minutes, until it reduces and thickens slightly. Season with salt and pepper to taste.
Step 9: Return the chicken to the skillet to warm through, spooning some sauce over each breast.
Step 10: Serve the chicken with the cider sauce spooned over the top. Garnish with chopped fresh parsley.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweetness and acidity that complements the prosciutto.
If you don’t have fresh sage, dried sage can be used, but use about one-third the amount as it is more concentrated.
For a richer sauce, add a splash of cream at the end of cooking.
Serve with roasted vegetables or a simple green salad to keep the meal light and fresh.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the chicken from drying out, adding a splash of water or broth if needed to loosen the sauce.

How to Serve

A skillet filled with a creamy yellow sauce as the base layer, topped with browned meat pieces and slices of red-skinned apple scattered throughout, all garnished with fresh green herb leaves. The skillet is placed on a dark square mat on a white marbled surface. To the top left, there is a white fork and a white-handled knife beside the skillet, with a woman's hand reaching towards the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple for this recipe?

Yes, you can use other varieties such as Honeycrisp or Fuji, but keep in mind that sweeter apples will make the dish less tart. Choose a variety you enjoy eating raw for best flavor and texture.

Is it necessary to butterfly the chicken breasts?

Butterflying the chicken allows for even stuffing and ensures the chicken cooks evenly. If you prefer, you can slice the chicken into thinner cutlets instead, but stuffing may be trickier to contain.

Prosciutto, Apple, and Sage Butter Chicken with Cider Pan Sauce Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

This Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce is a deliciously elegant dish featuring tender chicken breasts stuffed with savory prosciutto, crisp apple slices, and fresh sage. The chicken is seared to a golden brown and then roasted in the oven, creating a juicy and flavorful main course. Finished with a luscious apple cider pan sauce infused with Dijon mustard and apple cider vinegar, this recipe is perfect for a cozy dinner with a touch of autumnal flair.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

Chicken and Filling

4 boneless, skinless chicken breasts
8 slices prosciutto
2 small apples, thinly sliced
10 fresh sage leaves
Salt and black pepper, to taste

Cooking and Sauce

4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 cup apple cider
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 tablespoon chopped fresh parsley

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the chicken after searing.
Butterfly Chicken: Slice each chicken breast horizontally without cutting all the way through, opening them like a book to create space for the filling.
Prepare Filling and Season: Season the inside of each butterflied chicken breast with salt and pepper. Layer 2 slices of prosciutto, a few apple slices, and 2 sage leaves on one side of each breast.
Fold and Sear Chicken: Fold the chicken breasts closed. Heat 2 tablespoons of butter and the olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown.
Roast Chicken: Transfer the skillet to the preheated oven and roast the chicken for 15-20 minutes until fully cooked through.
Rest Chicken: Remove the cooked chicken breasts onto a plate and tent with foil to keep warm and retain juices.
Make Cider Sauce: Place the same skillet back on the stove over medium heat. Add apple cider, scraping up any browned bits from the pan. Stir in Dijon mustard, apple cider vinegar, and the remaining 2 tablespoons of butter, whisking until the sauce is smooth.
Reduce Sauce: Let the sauce simmer for about 5 minutes until it thickens slightly and reduces. Season with salt and black pepper to taste.
Reheat Chicken in Sauce: Return the chicken breasts to the skillet to warm through, spooning sauce over each breast to coat.
Serve: Plate the chicken and spoon the cider pan sauce generously over the top. Garnish with chopped fresh parsley for a fresh, colorful finish.

Notes

Butterflying the chicken breasts ensures even cooking and creates a pocket for the flavorful filling.
Use an oven-safe skillet to seamlessly transfer between stovetop searing and oven roasting.
Choose crisp apples such as Granny Smith or Honeycrisp for balance against the savory prosciutto.
If you don’t have fresh sage, dried sage can be substituted but use less as it is more concentrated.
For a thicker sauce, simmer a few minutes longer or add a small amount of cornstarch slurry.
This dish pairs well with roasted vegetables, mashed potatoes, or a simple green salad.

Keywords: prosciutto chicken, apple chicken, sage chicken, cider sauce, stuffed chicken breast, pan sauce, roast chicken breast