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  • Writer's pictureLuanne

Chicken with Mushrooms, Prosciutto, and Cream Sauce

The Man said the prosciutto was like ham jerky and was his favorite part of the entire dish. I used only white button mushrooms due to taste preferences in my household, but feel free to use any combination you like.


Ingredients List

4 tablespoons Butter

6 Bone-in, Skin-On Chicken Thighs

6 cloves Garlic (minced)

2 teaspoons Salt

1 teaspoon Black Pepper

6 slices Prosciutto

8oz Mushrooms

1 cup Chicken Broth

1/2 cup Sour Cream

Cooked Angel Hair Pasta


  1. Preheat oven to 400°.

  2. Melt 2 tablespoons of Butter in a 9x13 baking dish.

  3. Remove skin from Chicken Thighs.

  4. Season with 1 tablespoon of Garlic, 1 1/2 teaspoons Salt, and 1/2 teaspoon of Black Pepper.

  5. Wrap 1 Prosciutto slice around each chicken thigh.

  6. Transfer to the prepared baking dish.

  7. Bake 40-45 minutes until browned, and a thermometer reads 165°.

  8. Transfer to a platter and cover loosely with foil to keep warm.

  9. Reserve pan drippings.

  10. Melt the remaining 2 tablespoons of Butter in a large skillet over medium heat.

  11. Add Mushrooms and the remaining 1 tablespoon of Garlic.

  12. Cook, stirring occasionally till Mushrooms are tender, 6-7 minutes.

  13. Add reserved drippings, Broth, and Sour Cream to the skillet.

  14. Cook, stirring occasionally till just heated through, 2-3 minutes.

  15. Stir in the remaining 1/2 teaspoon each, Salt, and Pepper.

  16. Spoon Mushrooms over Chicken.

  17. Serve with Pasta.

  18. Garnish with Parsley if desired.




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