This 5 Ingredient Prosciutto Wrapped Chicken with Broccoli is a sheet pan dinner that will make dinner a cinch and taste great too!
- 12 fresh chicken breast tenderloins about 1 ½ pounds total
- 2 large cloves garlic divided
- 5 tablespoons olive oil divided
- 3 tablespoons lemon juice
- ¼ teaspoon ground black pepper
- 6 cups broccoli florets about 1 ½-inch size
- ¼ teaspoon coarse salt
- Freshly ground black pepper
- 4 ounces very thinly sliced prosciutto*
- Lemon wedges optional
- Place chicken tenderloins in a medium bowl. Mince one of the garlic cloves and place in a small bowl. Add 3 tablespoons of the oil, the lemon juice and ¼ teaspoon pepper. Whisk until well combined. Pour over chicken in bowl. Turn and gently mix chicken so all is well coated in the marinade. Cover; marinate in the refrigerator 30 to 45 minutes (do not marinate longer).
- Meanwhile, preheat oven to 400°F. Arrange broccoli in a large shallow baking pan (such as a 15x10x1-inch pan or a half sheet pan). Thinly slice remaining garlic clove; sprinkle over broccoli. Drizzle with remaining 2 tablespoons oil. Sprinkle with salt and fresh pepper. Toss to coat; spread to an even layer.
- Roast broccoli, uncovered, for 10 minutes. Meanwhile, remove chicken from marinade (discard excess marinade). Wrap each piece of chicken with a slice of prosciutto. If you don’t have enough full slices of prosciutto for each chicken piece, cut a couple of the prosciutto slices lengthwise in half and use half a slice to wrap a few of the chicken pieces.
- Stir broccoli; spread to an even layer in the pan. Arrange wrapped chicken in a single layer on top of broccoli (if it all doesn’t fit on top of the broccoli, put it beside the broccoli.
- Roast, uncovered, for 20 to 22 minutes more or until chicken is no longer pink. Serve with lemon wedges for squeezing over if desired. This makes a lot of chicken – if you don’t eat it all, store the rest in an airtight container in the refrigerator up to 3 days. It tastes great on a lettuce salad.
I used American style speck both times I made this recipe, which is a smoked prosciutto. You can use something like that or a regular cured, unsmoked prosciutto. NOTE: I don’t count olive oil, salt, or pepper in the ingredient count since these are pantry items that everyone should have in their kitchen.
Yield: 4 servings (+ leftover chicken)