5 Ingredient Prosciutto Wrapped Chicken with Broccoli (Sheet Pan Dinner)
This 5 Ingredient Prosciutto Wrapped Chicken with Broccoli is a sheet pan dinner that will make dinner a cinch and taste great too!
- 12 fresh chicken breast tenderloins about 1 ½ pounds total
- 2 large cloves garlic divided
- 5 tablespoons olive oil divided
- 3 tablespoons lemon juice
- ¼ teaspoon ground black pepper
- 6 cups broccoli florets about 1 ½-inch size
- ¼ teaspoon coarse salt
- Freshly ground black pepper
- 4 ounces very thinly sliced prosciutto*
- Lemon wedges optional
Place chicken tenderloins in a medium bowl. Mince one of the garlic cloves and place in a small bowl. Add 3 tablespoons of the oil, the lemon juice and ¼ teaspoon pepper. Whisk until well combined. Pour over chicken in bowl. Turn and gently mix chicken so all is well coated in the marinade. Cover; marinate in the refrigerator 30 to 45 minutes (do not marinate longer).
Meanwhile, preheat oven to 400°F. Arrange broccoli in a large shallow baking pan (such as a 15x10x1-inch pan or a half sheet pan). Thinly slice remaining garlic clove; sprinkle over broccoli. Drizzle with remaining 2 tablespoons oil. Sprinkle with salt and fresh pepper. Toss to coat; spread to an even layer.
Roast broccoli, uncovered, for 10 minutes. Meanwhile, remove chicken from marinade (discard excess marinade). Wrap each piece of chicken with a slice of prosciutto. If you don’t have enough full slices of prosciutto for each chicken piece, cut a couple of the prosciutto slices lengthwise in half and use half a slice to wrap a few of the chicken pieces.
Stir broccoli; spread to an even layer in the pan. Arrange wrapped chicken in a single layer on top of broccoli (if it all doesn’t fit on top of the broccoli, put it beside the broccoli.
Roast, uncovered, for 20 to 22 minutes more or until chicken is no longer pink. Serve with lemon wedges for squeezing over if desired. This makes a lot of chicken – if you don’t eat it all, store the rest in an airtight container in the refrigerator up to 3 days. It tastes great on a lettuce salad.
* I used American style speck both times I made this recipe, which is a smoked prosciutto. You can use something like that or a regular cured, unsmoked prosciutto.
NOTE: I don’t count olive oil, salt, or pepper in the ingredient count since these are pantry items that everyone should have in their kitchen.
Yield: 4 servings (+ leftover chicken)