Chicken, Zucchini and Prosciutto

Chicken, Zucchini and Prosciutto

8 reviews, 4.9 star(s). 100% would make again

Ready in 15 minutes

Chicken, Zucchini and Prosciutto


4 boneless skinless chicken breasts
1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1/4 lb prosciutto; (about 8 slices)
3 small zucchini; sliced into half-moons
1 clove garlic; thinly sliced
1 Lemon

Original recipe makes 4



Heat oven to 400°F. Season chicken with 1/4 tsp each of salt and pepper. Heat 1 tbsp oil in a large oven-proof skillet over medium/high heat. Cook the chicken for 2 minutes per side. Transfer to oven and roast for 8 minutes.

Meanwhile, in a second pan, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1-2 minutes per side. Transfer to a plate. Add the zucchini, garlic and remaining salt and pepper and cook until tender, about 3 minutes.

Transfer the prosciutto, zucchini and garlic to the skillet with the chicken, squeeze the lemon over top and toss. Serve.

Verified by stevemur
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Calories Per Serving: 485 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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wagwaw 2y ago

I too only had bacon but still enjoyed the flavours. Have put up a photo still. Served this with potato and carrots. An excellent quick and easy meal.
Heatherferg 2y ago

Very good- did add some shredded Parmesan
Drumstruct 3y ago

My wife made this tonight, and my portion just disappeared... Hers was not far behind.
Erincpeters 3y ago

Wow! Really good dish, I did use prosciutto and it was amazing! Thanks for sharing.
aneff2 3y ago

Searched with ingredients "chicken breast" and "zucchini"; this was top recipe. I, too, used bacon. It was delicious! Who knew bacon would complement squash so well (but then again, it is BACON). I added some fresh shredded basil at the end just before the lemon. Do not leave out the lemon, it really makes the dish.
judyjag 3y ago

REALLY outstanding, even substituting bacon for prosciutto (please don't hate -- I just used what I had in the fridge) turned out flavor-rich and a fantastic new "keeper" recipe discovery! Thank you, debk830! NEXT time I'll take photos (and try to have enough prosciutto on hand).
CtrlAltDel 3y ago

[I posted this recipe.]
debk830 7y ago

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