Prosciutto-Wrapped Chicken Thighs

PersonalPoints™ 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. This recipe also features fresh rosemary, shredded carrots, garlic, and a touch of balsamic vinegar. There’s no salt here because the prosciutto adds plenty. The only trick 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.