Name: Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally; Kosher salt and black pepper, to taste; 4 teaspoons apple butter; 1/2 cup crumbled blue cheese or 4 thin slices gouda cheese; 8 thin slices prosciutto; 2 small shallots, halved; 4 garlic cloves, smashed; 1-2 Honeycrisp apples, cut into 10-12 wedges; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 2 tablespoons extra virgin olive oil; 2 tablespoons salted butter; 12 fresh sage leaves; 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc; 1/2 cup apple cider

If you’re looking for a dish that’ll impress without stressing you out in the kitchen, you’ve just found it. My Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe is a cozy, elegant weeknight winner that’s bursting with flavors you wouldn’t expect to work so beautifully together — salty prosciutto, sweet apples, savory sage, and that luscious cider pan sauce? Absolute magic. Trust me, once you try this recipe, it might just become your go-to when you want something special but approachable.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The way prosciutto’s saltiness pairs with sweet Honeycrisp apples and savory sage creates a flavor harmony that’s just irresistible.
Simple Yet Elegant: You’ll impress guests without spending hours—this recipe is straightforward but feels gourmet.
Juicy, Tender Chicken Every Time: Wrapping chicken in prosciutto locks in moisture while roasting, giving you beautiful texture and flavor.
Amazing Pan Sauce: The cider and wine reduction makes a glossy sauce that’s perfect for spooning over every bite.

The image shows a dark skillet filled with four pieces of meat wrapped in crispy, dark reddish-brown bacon with a slight char, each topped with whole green sage leaves. Around the meat are soft, warm yellow and light orange apple slices with a glossy, cooked texture, along with small browned shallots nestled in a light golden sauce covering the bottom of the skillet. Small green thyme sprigs are scattered throughout, adding a fresh touch. The skillet rests on a rough, rustic surface, but the background should be imagined as a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce, apple chicken recipes, savory prosciutto chicken, fall dinner ideas, easy gourmet chicken dishes

Ingredients You’ll Need

This recipe is about layering simple, fresh ingredients that complement each other so well. When shopping, pick a crisp honeycrisp apple for sweetness and firmness, and good-quality prosciutto for that melt-in-your-mouth effect.

Flat lay of thin slices of prosciutto arranged alongside crisp Honeycrisp apple wedges, fresh green sage leaves, halved shallots with their purple skin, whole garlic cloves with papery skins, sprigs of fresh rosemary and thyme, crumbled blue cheese, and a dollop of smooth apple butter, all beautifully spread out with vibrant colors and natural textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce, apple chicken recipes, savory prosciutto chicken, fall dinner ideas, easy gourmet chicken dishes

Chicken cutlets or boneless chicken breasts: Choose thin cutlets or slice thicker breasts horizontally for even cooking.
Kosher salt and black pepper: Essential for seasoning every layer nicely.
Apple butter: This adds moisture and subtle sweetness—don’t skip it!
Blue cheese or gouda cheese: Use blue for boldness or gouda for a milder, creamy touch.
Prosciutto slices: Thin slices work best to wrap snugly around the chicken.
Shallots: Their mild onion flavor adds sweetness when roasted.
Garlic cloves: Smash them to release flavor but keep them whole.
Honeycrisp apples: Their tart-sweetness and firm texture shine roasted.
Fresh rosemary and thyme: Add fragrant herb notes that elevate the whole dish.
Extra virgin olive oil: For roasting and bringing flavors together.
Salted butter: Key for browning and creating that nutty sage butter sauce.
Fresh sage leaves: Crispy fried, they add beautiful aroma and texture.
Dry white wine (Pinot Grigio or Sauvignon Blanc): These wines add acidity without overpowering the flavors.
Apple cider: Brings a subtle sweetness and depth for the pan sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this recipe depending on the season or what I have on hand. Feel free to adjust cheeses or swap fresh herbs to make it your own—you’ll find it’s basically foolproof.

Cheese swap: Sometimes I use smoked gouda instead of blue cheese for a little smoky depth, and my family goes crazy for it.
Herb mix: If fresh sage isn’t available, rosemary and thyme alone still work beautifully.
Apple variety: Tried granny smith apples for more tartness, which is delightful if you prefer tangy over sweet.
Wine substitute: For a non-alcoholic version, try white grape juice and add a bit of lemon juice for acidity.

How to Make Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

Step 1: Prep and Season Your Chicken

Start by preheating your oven to 425°F and greasing an oven-safe skillet with olive oil. Season your chicken cutlets generously with kosher salt and black pepper—this simple step is key for flavor. Next, spread 1 teaspoon of apple butter over each cutlet; this adds a subtle sweetness and helps the cheese melt perfectly.

Step 2: Add Cheese and Wrap with Prosciutto

Place your chosen cheese—blue cheese crumbles or thin gouda slices—on top of the apple butter-coated chicken. Then, wrap each piece with two thin slices of prosciutto. This wrapping locks in juices and crisps up beautifully in the oven. Transfer these to your prepared skillet.

Step 3: Arrange Aromatics and Apples Around Chicken

Tuck halved shallots, smashed garlic cloves, and your apple wedges around the chicken in the skillet. Scatter fresh rosemary and thyme sprigs on top, then drizzle everything with olive oil and season with salt and pepper. This mix will roast together, creating layers of flavor that mingle in the pan.

Step 4: Roast and Broil for Perfect Crispiness

Roast in the oven for 15-20 minutes, until the chicken is fully cooked through. Then switch your oven to broil. Remove the apples to a plate (they’ll come back later) and pop the chicken back in to broil for 1-2 minutes—watch closely to get the prosciutto wonderfully crispy without burning.

Step 5: Make the Sage Butter and Pan Sauce

Place the skillet over medium heat (careful, it’ll be hot!). Add butter and fresh sage leaves, cooking 1-2 minutes until the butter browns slightly and the sage crisps up like little flavor bombs. Remove sage and add to your serving plate. Then pour in the white wine and apple cider, boiling vigorously for about 5 minutes until the sauce reduces by half and thickens slightly.

Step 6: Reassemble and Serve

Slide the chicken and apples back into the skillet, simmer for 1 minute to soak up that delicious sauce. Remove from heat, then serve the chicken topped with apples and crispy sage, drizzled with the pan sauce. My favorite? Pairing this with a fluffy rice pilaf to soak up all those juices.

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Pro Tips for Making Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

Use Thin Chicken Cutlets: I discovered this trick so the chicken cooks evenly without drying out—thicker pieces take longer and risk becoming tough.
Keep an Eye on Broiling: Prosciutto crisps fast under the broiler, so watch it carefully to avoid burning.
Brown the Butter Slowly: That nutty browned butter flavor with crispy sage is a game-changer—don’t rush it.
Don’t Forget to Rest the Chicken: Letting the chicken sit a few minutes after cooking keeps it juicy and helps flavors meld.

How to Serve Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

The dish shows one white plate with two pieces of cooked meat wrapped with a browned outer layer, topped with small green leaves. Underneath the meat is a layer of white and brown mixed rice spread evenly across most of the plate. Next to the meat on the rice are three golden-brown cooked apple wedges with shiny skins and a few green herb leaves on top. The plate sits on a white marbled surface with some small green herb sprigs scattered around. A dark cast iron pan with extra sauce and apple wedges is partially visible next to the plate. The photo taken with an iphone --ar 2:3 --v 7 - Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce, apple chicken recipes, savory prosciutto chicken, fall dinner ideas, easy gourmet chicken dishes

Garnishes

I love topping the finished dish with the crispy sage leaves from the butter sauce—you get this wonderful crunch and herbaceous kick that brightens every bite. A sprinkle of fresh thyme leaves is pretty too, especially if you want that extra herby aroma.

Side Dishes

Rice pilaf is my go-to side; it absorbs the delicious cider pan sauce perfectly. Sometimes I’ll serve it alongside roasted root vegetables or a simple arugula salad with lemon vinaigrette to lighten things up.

Creative Ways to Present

For dinner parties, I serve the chicken on a long platter with the roasted apples and drizzle the pan sauce over everything just before serving. Adding a few extra sage leaves and fresh herb sprigs makes it look so inviting. It’s the kind of dish where the presentation really elevates the experience.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. The chicken stays juicy, and the apples actually taste even better after sitting because the flavors have time to mingle.

Freezing

I’ve frozen this dish a couple of times, wrapping the chicken and apples separately to maintain texture. When thawed, the pan sauce may be a bit thinner but reheating gently on the stove helps it come back together nicely.

Reheating

To reheat, I prefer using a skillet over medium heat, adding a splash of broth or water to keep things moist. Microwave works in a pinch, but the skillet method helps maintain crispiness on the prosciutto and keeps the chicken juicy.

FAQs

Can I use chicken thighs instead of chicken breasts for this recipe?

Absolutely! Boneless, skinless chicken thighs can work beautifully and will be even juicier. Just keep an eye on cooking times since thighs might take a little longer to reach a safe internal temperature.
What type of apple is best for this recipe?

I recommend Honeycrisp because they hold their shape well when roasted and have the perfect balance of sweetness and tartness that complements the savory flavors.
Can I make the pan sauce without wine?

Yes, if you prefer to skip alcohol, you can replace the white wine with extra apple cider or white grape juice with a splash of vinegar or lemon juice to add acidity.
How do I prevent the prosciutto from getting soggy?

Broiling the chicken briefly at the end crisps the prosciutto perfectly. Keep a close eye during this step to avoid burning while achieving that lovely crunch.

Final Thoughts

This Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe has become something of a household favorite in my kitchen. I used to struggle with finding a chicken dish that feels fancy but doesn’t require hours or complicated ingredients, and this fits the bill perfectly. It’s the kind of recipe that feels special but is actually quite simple, and your family or guests will rave about the flavors. Next time you want to impress without stress, give this one a try—you’re going to love how it turns out!