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Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon Recipe

Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon

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Average Rating:

Total Reviews: 85

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  • on March 24, 2013

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    Wonderful! Great blending of perfect flavors. Sometimes I make it with boned chicken thighs for a super-quick dinner, just cook on the stovetop and skip the oven, plus I like the flavor of the dark meat with the other ingredients in the recipe. We eat this frequently, and always love it.

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  • on December 05, 2012

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    Came out perfect! Will definitely make again

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  • on September 19, 2012

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    I have been making this for friends and family for several years now, following the recipe exactly as it is presented, and I have never had a problem. I use a good pan with a solid base, I only heat it on medium heat, and I have never had a problem with anything burning. The rosemary and prosciutto were fine on the side of the pan and under the chicken while roasting in the oven. I like to make extra pan sauce and serve it with hot rice and a crisp vegetable and it is a wonderful and quick meal.

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  • on April 05, 2012

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    I'm glad I read the reviews. I also took the prosciutto and rosemary out of the pan before putting it in the oven or it would have burned. I also just used two large chicken breasts, but this was an extremely delicious way to cook chicken! I served it with roasted potatoes and asparagus. It was a hit with the family!

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  • on August 21, 2011

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    This is a staple in our house. I discovered this recipe some time ago on here and my family absolutely loves it, and it's so easy!!!

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  • on August 15, 2011

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    Yum! The prosciutto adds a salty flavor to the dish, so next time I make this I won't salt the chicken quite as much.

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  • on March 16, 2011

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    haven 't made it yet but I can't wait to try it, It sounds so dame !!!!! THANKS FOR ALL THE SECOND HAND TIPS!

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  • on November 16, 2010

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    The directions should state to remove the prosciutto from pan before browning chicken as the prosciutto burned using the above recipe. Other than that, came out very tasty, but nothing to rave about.

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  • on March 02, 2010

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    First of all to Margie, I browned the prosciutto then removed it while browning the chicken, and then of course returned it to the pan before roasting in oven. The big flavors of lemon , rosemary and prosciutto give so much life to the chicken which can sometimes be a little boring. I always keep prosciutto and fresh lemon ice cubes in my freezer so the ingredients are pantry stock. And I got to use my new Le Crueset Dutch Oven!!

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  • on January 18, 2010

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    You can't (at least I can't do this recipie by moving the prociutto to the side of the pan. It simply won't take the total suggested time of it and the chicken of 13 minutes in a frying pan. It turned into black mush and kicked so much smoke that it set the alarm off. Another 30 min. in an oven on top of this? No way. What am I missing?

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