Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

If you’re looking to impress dinner guests or simply want to jazz up your weeknight routine, this Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe is your new best friend. I absolutely love how the salty prosciutto beautifully complements the sweet-tart Honeycrisp apples, and that cider pan sauce? It’s like a little bit of culinary magic that turns simple chicken into something truly special. Keep reading because I promise, this recipe is as delicious as it sounds and surprisingly easy!

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Ingredients You’ll Need

This recipe calls for a handful of delicious ingredients that work beautifully together to create layers of flavor. I always recommend using Honeycrisp apples when you can—they hold up well during roasting and add just the right hint of sweet tartness.

• Chicken cutlets or boneless chicken breasts: Using cutlets is great for quick cooking; slicing breasts horizontally works well too.
• Kosher salt and black pepper: Simple seasoning is key to letting all other flavors shine.
• Apple butter: Adds a wonderful fruity sweetness that pairs perfectly with the apples and cider.
• Blue cheese or gouda cheese: Blue cheese brings a sharp tang; gouda offers a mellow creaminess—choose your favorite.
• Prosciutto: Thin slices will get crispy and add that irresistible salty crunch.
• Shallots: They caramelize beautifully and add depth without overpowering the dish.
• Garlic cloves: Roasted garlic gives a sweet and mellow flavor to the pan sauce.
• Honeycrisp apples: Their natural tartness brightens the dish and balances the richness.
• Fresh rosemary and thyme: Aromatic herbs that infuse the roast with earthy notes.
• Extra virgin olive oil: For greasing the pan and drizzling over apples — helps with roasting.
• Salted butter: Essential for that luscious browned butter flavor in the sage sauce.
• Fresh sage leaves: When fried in butter, they become crispy and fragrant—my absolute favorite touch!
• Dry white wine (Pinot Grigio or Sauvignon Blanc): Adds acidity and complexity to the pan sauce.
• Apple cider: Gives a subtle sweetness and ties all the flavors together perfectly in the sauce.

Variations

I love experimenting with this recipe depending on the season or what’s in my fridge. Don’t be afraid to make it your own—this dish adapts so well to tweaks and swaps.

• Cheese Swap: I once tried it with creamy fontina instead of blue cheese, and it was a hit for a milder flavor profile.
• Apple Varieties: If Honeycrisp aren’t available, Fuji or Gala apples also work well, but avoid super soft varieties since they can get mushy.
• Herb Change-Up: Thyme and rosemary are classic here, but fresh tarragon or parsley can add a fresh twist if you want to try something different.
• Make it Gluten-Free: This recipe is naturally gluten-free! Just double-check that your apple butter and cider are gluten-free certified.

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

Step 1: Prep and Layer the Magic

Start by preheating your oven to 425°F and greasing a large oven-safe skillet with olive oil—that little drizzle keeps the chicken from sticking and helps everything roast nicely. Season your chicken cutlets generously with salt and pepper. Then, spread about a teaspoon of apple butter on each piece—this adds a subtle fruity sweetness that pairs so well with the apples later. Next, top each with crumbled blue cheese or slices of gouda. After that, wrap two thin slices of prosciutto around each cutlet. This wrapping locks in moisture while crisping up beautifully in the oven.

Step 2: Arrange Aromatics and Apples

Place the chicken in your prepared skillet, then scatter the halved shallots, smashed garlic cloves, and apple wedges evenly around the meat. Toss in a sprig of rosemary and a couple of fresh thyme sprigs for that herbal aroma. Drizzle everything with olive oil and season the apples lightly with salt and pepper to boost their natural sweetness during roasting.

Step 3: Roast, Broil, and Crisp

Pop your skillet in the oven to roast for 15-20 minutes—this cooks the chicken through and softens the apples perfectly. Once done, switch your oven to broil. Take the apples out and set them aside to a warm plate; we want to crisp the prosciutto without overcooking the apples. Broil the chicken for just 1-2 minutes while keeping a close eye—it only takes a short time for that salty prosciutto to get wonderfully crispy. Then remove the chicken and set it on your serving plate with the apples.

Step 4: Create Your Sage Butter Sauce

Place the skillet with the shallots and garlic back on the stovetop over medium heat. Add the salted butter and fresh sage leaves. Cook for 1-2 minutes until the butter browns slightly and the sage crisps up. Carefully remove the sage leaves and save them for topping your chicken later.

Step 5: Deglaze and Simmer the Pan Sauce

Pour in the dry white wine and apple cider, increasing the heat to bring it to a boil. Let it vigorously reduce by half—around 5 minutes—to concentrate those bright, warm flavors. Finally, slide the chicken and apples back into the skillet, letting them soak up the sauce with a quick 1-minute simmer before removing from heat.

Step 6: Serve and Enjoy!

Plate the chicken topped with the roasted apples, drizzle over that cider pan sauce, and scatter those crispy fried sage leaves on top. I like to serve this alongside fluffy rice pilaf for a complete meal that’s impressive but totally doable. Enjoy every bite!

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

Garnishes

I always top mine with the crispy fried sage leaves because they add that lovely fragrance and a beautiful textural contrast. Sometimes I sprinkle a pinch of flaky sea salt over the finished plate to really make the flavors pop.

Side Dishes

Rice pilaf is my go-to side—it soaks up the pan sauce perfectly. Roasted root vegetables or a crisp green salad with a light vinaigrette also work great to balance the rich flavors of the chicken.

Creative Ways to Present

For special occasions, I like plating the chicken over a swirl of creamy mashed potatoes and decorating the plate with thin apple slices and fresh herb sprigs. It makes the dish look restaurant-worthy and really impresses guests!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Be sure to keep the chicken and apples together so they soak up some of that delicious sauce overnight—flavors deepen wonderfully.

Freezing

Freezing the cooked chicken and sauce works well, though I recommend freezing the apples separately if you can, as they can get a bit mushy. Defrost overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet over medium heat to keep the prosciutto from getting rubbery. Add a splash of apple cider or water if the sauce looks thick—this refreshes the flavors and keeps the chicken moist.

FAQs

Final Thoughts

When I first tried the Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe, I was blown away by how something so straightforward could taste so gourmet. It’s become a staple in my kitchen because it manages to be cozy, elegant, and packed with vibrant flavors all at once. If you’re craving a dish that’s going to warm up your evening and maybe even make you feel a little fancy, give this one a try. I promise, you’ll feel like a total kitchen rockstar!

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