Prosciutto wrapped chicken with scalloped potatoes brings a complete, comforting dinner together in one pan. Chicken thighs are filled with lemon-scented ricotta, wrapped in salty prosciutto, and baked over thin potato slices so the juices season the potatoes as they cook. A short final blast of heat and Parmesan gives the potato edges a golden finish while the chicken rests. It is a practical recipe for a weeknight meal that still feels polished enough for guests.
What this one-pan chicken dinner is
This is a rolled chicken thigh dinner with a creamy ricotta center and a layer of seasoned potatoes underneath, all designed for one roasting dish.
Why this one-pan chicken dinner works
The chicken and potatoes cook together, but each contributes something different. Prosciutto protects the rolled chicken and adds savory seasoning, while ricotta keeps the center creamy and bright with lemon and sage. Thin potatoes overlap like shingles so they soften beneath the chicken, then crisp at the edges when the pan goes back into the hot oven.
Ingredients and preparation
- 2/3 cup ricotta
- Zest of 1 small lemon
- 1 1/2 teaspoons finely sliced fresh sage
- 1/4 teaspoon salt and black pepper
- 4 skinless, boneless chicken thigh fillets
- 4 long or 8 small thin prosciutto slices
- 750 g peeled potatoes, thinly sliced
- 1 crushed garlic clove, optional
- 1 1/2 tablespoons olive oil, plus 1/2 tablespoon extra
- 1 teaspoon dried thyme leaves
- 1/4 cup freshly grated Parmesan
How to make prosciutto wrapped chicken with scalloped potatoes
- Heat the oven to 180°C/350°F.
- Mix the ricotta, lemon zest, sage, salt, and pepper.
- Lay out the prosciutto, place a chicken thigh near the bottom of each strip, and divide the ricotta filling between them.
- Roll each chicken piece in prosciutto, finishing seam-side down; secure the ends with toothpicks if needed.
- Fan the potato slices in a roasting dish or large ovenproof skillet. Mix 1 1/2 tablespoons oil with garlic and spread it over the potatoes; season with salt, pepper, and thyme.
- Set the chicken over the potatoes, drizzle with the remaining oil, and bake for 40 minutes.
- Rest the chicken loosely covered with foil. Sprinkle Parmesan over the potatoes, return them to the oven, raise the heat to maximum, and bake for 5 minutes.
- Remove the potatoes, put the chicken back on top, and serve promptly.
Transfer the chicken to a plate and cover it loosely with foil. Sprinkle Parmesan over the potatoes, turn the oven to its highest setting, and return only the potatoes for about 5 minutes. Watch closely: the cheese should melt and the exposed potato edges should turn golden. Put the chicken back on top and serve promptly.
Serving ideas
This dish already includes its starch and protein, so serve it with something fresh and crisp. A lemony green salad, steamed green beans, or lightly dressed arugula balances the rich prosciutto and ricotta. Spoon the pan juices over each serving and cut the chicken open at the table so the filling is visible.
Tips and an optional variation
Slice the potatoes as evenly as possible; thin, consistent slices cook at the same rate and make better contact with the seasoned oil. Keep the ricotta in a narrow line rather than spreading it to the edges, and do not roll the chicken too tightly. The filling needs room to stay inside as it warms.
Optional variation: leave out the garlic for a gentler potato flavor, or replace the sage with finely chopped parsley for a fresher finish. The primary recipe remains the same either way.
Timing and doneness cues
Plan on about 15 minutes of preparation and 45 minutes in the oven. The potatoes should yield easily when pierced, with browned edges after the final high-heat stage. The prosciutto should look taut and lightly crisp, while the chicken should be opaque throughout. If the potatoes are thickly sliced, give them extra time before adding the Parmesan.
Helpful pan and ingredient notes
Use a pan broad enough to keep the potato slices mostly in one overlapping layer. Freshly grated Parmesan melts more evenly than a coarse pre-shredded blend. The fresh sage leaves give the ricotta a woodsy flavor, and the lemon zest keeps the filling from tasting heavy. Skinless boneless chicken thigh fillets are especially suitable because they stay juicy while being easy to roll.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat the chicken and potatoes in a covered ovenproof dish at 170°C/340°F until hot in the center, then uncover briefly to restore some crispness. A microwave is quicker but will soften the prosciutto and potato edges.
Search answers
Can I use chicken breasts? Boneless thighs are more forgiving and roll easily. A thinly pounded breast can work, but begin checking early because it dries faster.
How do I get crisp scalloped potatoes? Use thin slices, avoid crowding them too deeply, and give them the final high-heat bake after removing the chicken.
What should I serve with one-pan chicken? Choose a simple green salad or steamed vegetable so the creamy ricotta and salty prosciutto remain the focus.
FAQs
With creamy lemon ricotta inside and golden potatoes underneath, this one-pan dinner makes a satisfying use of simple ingredients while keeping cleanup easy.
Prosciutto Wrapped Chicken with Scalloped Potatoes
Ingredients
Ingredients
- 2/3 cup ricotta
- 1 small lemon zested
- 1 1/2 teaspoons fresh sage leaves finely sliced
- 1/4 teaspoon salt
- as needed black pepper
- 4 skinless boneless chicken thigh fillets 150–200 g each
- 4 long prosciutto slices or 8 small thin slices
- 750 g potatoes peeled and thinly sliced
- 1 clove garlic crushed
- 1 1/2 tablespoons olive oil plus 1/2 tablespoon extra
- 1 teaspoon dried thyme leaves
- 1/4 cup Parmesan freshly grated
Instructions
Instructions
- Heat the oven to 180°C/350°F.
- Mix the ricotta, lemon zest, sage, salt, and pepper.
- Lay out the prosciutto, place a chicken thigh near the bottom of each strip, and divide the ricotta filling between them.
- Roll each chicken piece in prosciutto, finishing seam-side down; secure the ends with toothpicks if needed.
- Fan the potato slices in a roasting dish or large ovenproof skillet. Mix 1 1/2 tablespoons oil with garlic and spread it over the potatoes; season with salt, pepper, and thyme.
- Set the chicken over the potatoes, drizzle with the remaining oil, and bake for 40 minutes.
- Rest the chicken loosely covered with foil. Sprinkle Parmesan over the potatoes, return them to the oven, raise the heat to maximum, and bake for 5 minutes.
- Remove the potatoes, put the chicken back on top, and serve promptly.
