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Quick Creamy Chicken Valdostana

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A quick and easy creamy chicken Valdostana recipe ready in 30 minutes, featuring tender chicken breasts, savory prosciutto, and melted Fontina cheese in a silky sauce.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded slightly
  • 4 thin slices prosciutto
  • 4 slices Fontina cheese (about 4 oz / 115 g)
  • 1 cup heavy cream (240 ml)
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 4–5 fresh sage leaves, chopped
  • ½ cup chicken broth (120 ml), preferably low sodium
  • Salt and pepper to taste

Instructions

  1. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound until about ½ inch (1.3 cm) thick. Season both sides with salt and pepper. (Prep time: 5 minutes)
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add chicken breasts and cook for about 3-4 minutes per side until golden brown but not fully cooked through. Remove chicken and set aside. (Cook time: 8 minutes)
  3. Lower heat to medium and add the remaining butter. Toss in minced garlic and chopped sage. Sauté for about 1 minute until fragrant but not browned. Pour in chicken broth and simmer for 2-3 minutes, scraping any browned bits from the pan.
  4. Slowly stir in heavy cream and bring to a gentle simmer. Add the Fontina cheese slices one at a time, stirring until melted and smooth. Season with salt and pepper to taste. (Simmer time: 5 minutes)
  5. Return chicken breasts to the skillet. Lay one slice of prosciutto over each breast, then spoon the creamy sauce on top. Cover with a lid and cook for another 5-7 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and prosciutto is slightly softened.
  6. Remove lid and let the sauce reduce slightly if needed, about 2 minutes. Taste and adjust seasoning. Sprinkle extra fresh sage if desired.
  7. Plate the chicken and spoon extra sauce over the top. Serve with sides like garlic mashed potatoes or steamed green beans.

Notes

Use thin prosciutto slices for best melting and flavor. If fresh sage is unavailable, dried sage or thyme can be substituted. Avoid boiling the sauce to prevent cream separation. Add a splash of broth if sauce thickens too much before chicken is done. For a lighter sauce, substitute half-and-half for heavy cream. To reheat leftovers, warm gently with a splash of broth or cream to restore sauce texture.

Nutrition

Keywords: quick chicken recipe, creamy chicken Valdostana, easy chicken dinner, prosciutto chicken, Fontina cheese recipe, weeknight dinner, creamy sauce chicken

Find it online: https://bouncybowl.com/quick-creamy-chicken-valdostana-recipe-ready-in-30-minutes-easy-and-delicious/