Prosciutto-wrapped chicken thighs

SmartPoints® value per serving
Total Time
40 min
5 min
35 min
This trattoria-inspired dish is best served in bowls so you can enjoy the chicken with the brothy sauce and everything is nicely coated and so the chicken can soak up the sauce. This recipe also features fresh rosemary, shredded carrots, garlic, chicken broth, and a touch of balsamic vinegar. If desired, you can serve the chicken over whole-wheat croutons or cooked and drained whole-wheat farfalle (bow-tie pasta). There’s no salt here because the prosciutto adds plenty. The only trick here is to brown the wrapped thighs well so that the prosciutto and chicken impart a lot of delicious flavor to the sauce.


Uncooked skinless boneless chicken thigh(s)

20 oz, four large 5-ounce thighs


1 Tbsp, minced

Black pepper

¼ tsp


2 oz, four paper-thin 1/2 inch slices

Cooking spray

1 spray(s)

Shredded carrot(s)

3 cup(s)

Minced garlic

1 tsp

Fat-free reduced sodium chicken broth

1 cup(s)

Balsamic vinegar

1 tsp


  1. Sprinkle thighs with rosemary and pepper, then wrap each one securely in a prosciutto slice.
  2. Spray a large nonstick skillet with cooking spray and set over medium heat for 1 minute. Add chicken thighs seam side down and brown, turning once, about 4 minutes. Transfer to a large plate.
  3. Add carrots and garlic; cook, stirring often, for 2 minutes, or until beginning to soften. Pour in broth; nestle chicken thighs into skillet, adding any juices from plate. Bring to a full simmer.
  4. Cover, reduce heat to low, and simmer slowly until chicken is tender and cooked through, about 10 minutes. Drizzle with balsamic vinegar and set aside for 5 minutes, covered, to blend flavors before serving in bowls. Serving size: 1 wrapped chicken thigh and 1/2 cup vegetables in sauce.