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Prosciutto-Wrapped Chicken with Marsala Mushroom Sauce

easy paleo recipe for prosciutto wrapped chicken with marsala mushroom sauce

Here’s the perfect paleo recipe for that gourmet chef in you…a fancy entreé worthy of a world-class restaurant your family or friends will think took you hours to prepare…

In reality, this dish can be ready in 30 minutes or less. Very newbie-friendly – no special culinary skills required.

Let me tell you, this one is amazing. Moist, flavorful, boneless and skinless chicken wrapped in Italian ham. The salty and smoky flavor takes ordinary chicken up a notch or two for sure. There have been so many times I run across chicken recipes and just yawn with boredom. Basically the same old thing, am I right? Now this chicken dish is different…it’ll give your taste buds something to crow about with a medley of savory goodness in every bite.

By the way, when you’re wrapping the thighs with the prosciutto slices, don’t worry if they’re not perfect. The slices are so thin, they’re bound to tear a little bit. Mine did in a number of places – as you’ll see they turn out fine when they’re cooked. 

Oh and let’s not forget the mushroom and wine sauce – this one is a cinch to make. You will need a little tapioca flour if you want to thicken it up a bit. You’ll end up with plenty of mushroom gravy that you can also serve over mashed sweet potatoes or cauliflower rice if you like. I used crimini mushrooms by the way, but you could use whatever kind of mushrooms you prefer.

Some of you may shy away from the marsala dry cooking wine in this paleo recipe. I have to tell you, it’s a key ingredient that gives the sauce a deeper and richer flavor. Marsala is easy to find in almost every grocery store. Or any dark red wine you have on hand will work too. Of course you can leave the wine out if your prefer, and it will still be a delicious mushroom gravy, but you have to trust me on this one – the wine really makes it.

this prosciutto chicken recipe makes for a great paleo lunch idea the next day

Got leftovers? Lucky you. Packing this one up for work the next day will make you the envy of your office lunchroom.

This recipe can do double duty as a great meal prep idea too. Hubs and I had it for dinner hot out of the skillet, and then for our to-go lunches a couple of days later. Re-heat these babies and the taste is amazing — you’ll be the envy of your lunch table, that’s for sure.

I really hope you give this paleo dish a try. It’s gourmet, but super easy too.

And you know how I always talk about beautiful food? This one really does taste as good as it looks. Enjoy!

Prosciutto-Wrapped Chicken with Marsala Mushroom Sauce Recipe

Prosciutto-Wrapped Chicken with Marsala Mushroom Sauce Recipe


  • 1 1/4 pounds boneless, skinless chicken thighs
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • 1/2 tsp ground garlic
  • 1/2 ground onion
  • Salt and pepper, to taste
  • 3 ounces sliced prosciutto
  • 2 Tbsp olive oil, divided
  • 1 Tbsp butter or ghee
  • 2 medium shallots, sliced lengthwise
  • 8 ounces mushrooms, sliced
  • 1/2 cup marsala cooking wine
  • 1 cup chicken broth
  • 1 Tbsp tapioca flour
  • 2 Tbsp fresh chopped parsley


  1. Pat chicken thighs dry and season both sides with the oregano, basil, thyme, garlic and onion. Sprinkle with salt and pepper as desired. Next wrap one slice of prosciutto snugly around each thigh.
  2. Pre-heat oven to 400ºF.
  3. Add 1 tablespoon of olive oil to an oven-proof skillet and heat to medium high. Add prosciutto-wrapped chicken thighs. Cook just until browned – about 4-5 minutes per side.
  4. Place skillet in 400ºF oven uncovered and roast until chicken is cooked through, around 7-12 minutes.
  5. While the chicken is in the oven, grab another skillet and heat 1 tablespoon of olive oil with 1 tablespoon of either butter or ghee on the stovetop over medium high heat. First add shallots and stir for 1 minute, then add the mushrooms – cook until browned, usually around 5-7 minutes. Next add marsala wine and turn up the heat to bring the skillet contents to a boil.
  6. Whisk tapioca flour into the chicken stock, and immediately add to the stovetop skillet. Stir constantly for a minute or two, then reduce heat and allow to simmer. Sauce should look slightly thicker within 3-4 minutes.
  7. Remove the cooked chicken from the oven skillet and add the pieces to your stovetop skillet with the mushroom marsala sauce. Sprinkle with fresh parsley and serve!


4 replies
  1. Shari
    Shari says:

    This was AMAZING! I made it for my bf, who was still talking about it the next day. I did use bacon instead of prosciutto because I have a ton in the house. I served it with garlic-sautéed zucchini and it was a perfect combination of flavors


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