one pan gluten free prosciutto wrapped bruschetta chicken (30 minutes)
fancy enough for date night, easy enough for any weeknight!
Ever since Fletcher started going to bed at 5:30 PM (yes, really, 5:30!) Andrew and I have been doing so many more at home date nights. We saw a sleep consultant a little while back because we were having a really hard time with naps and she completely changed his whole schedule. Now he goes down at 5:30 and sleeps straight through until 6:30 AM. It has been a game changer! But it also means no going out to dinner anymore. So instead we have been making dinner into the date. Two weeks ago we made prosciutto wrapped chicken with a blue cheese stuffing and LOVED it SO much that we basically said, okay, we are doing this again but make it different. If it is a winner keep making it! So this bruschetta version was born on a Friday night while we caught up on Friends and Neighbors, Love on the Spectrum, and DTF St. Louis. Highly recommend all three by the way.
We love prosciutto SO much and any recipe where it gets crispy around the edges is literally ideal for us. This one pan gluten free prosciutto wrapped bruschetta chicken is everything. It is made entirely in one stainless steel pan, goes from stovetop to oven, and is on the table in 30 minutes with minimal cleanup. That means more time on the couch watching our shows and less time scrubbing dishes. This recipe is gluten free as long as you check the label on your balsamic glaze and bruschetta before using them. Gluten can hide in both and it is always worth a quick label check!
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Buy fresh bruschetta from the store instead of making it from scratch. I grabbed mine from Wegmans and it was perfect. If you cannot find fresh bruschetta, you can also swap in pesto or a red pepper pesto for a totally different but equally delicious flavor!
Use microwave or frozen rice instead of making pasta if you want an even lower effort side. The blistered tomatoes from the pan create the most amazing easy sauce that is SO good over rice. Just pop a bag in the microwave while the chicken is in the oven and you are done.
Do not bother with a separate baking sheet. This recipe goes from stovetop to oven in the exact same pan which means one pan to clean total. A stainless steel pan or any oven safe pan works perfectly here.
Cook Smarter, Not Harder
Add a drizzle of olive oil to the pan before searing and make sure it is hot before the chicken goes in. This is the trickiest part of the whole recipe because you do not want the prosciutto to stick to the bottom. A little oil prevents that completely. And do not stress if it is not as browned as you want after searing because it will keep browning in the oven!
Do not overstuff the chicken and press it down slightly to create a flat bottom surface when you place it in the pan. This keeps it from rolling around when you sear it. You can also use toothpicks to hold it together if you want extra security!
Check the internal temperature of the chicken with a meat thermometer. You are looking for 165 degrees for poultry. The prosciutto should be browned and crispy, not pink like when you started, and the tomatoes should be blistered and soft.
Want extra crispy prosciutto? Broil for 1 to 3 minutes at the very end. Keep a close eye on it because it goes from perfect to too dark really fast!
Make It Your Own
Always double check your balsamic glaze label before using it. Gluten can hide in unexpected places and balsamic glaze is one of those ingredients worth a quick label check every time.
For a dairy free version, swap the mozzarella for your favorite dairy free cheese. Both shredded and sliced dairy free cheese work great here and melt beautifully inside the chicken roll.
Want to skip the pasta entirely? You totally can! The blistered tomatoes and pan juices create the most effortless sauce that is just as good served over rice. Use microwave or frozen rice to save even more time.
Not a bruschetta fan or cannot find it? Swap in pesto or a red pepper pesto instead. Both give you that same big flavor inside the chicken roll with zero extra effort.
one pan gluten free prosciutto wrapped bruschetta chicken
gluten free | dairy free option | nut free
serves 2 | prep 10 min | cook 20 min | one pan
Ingredients
2 chicken breasts
4 slices prosciutto
1/3 cup fresh bruschetta (from Wegmans or homemade)
1/2 cup shredded or sliced mozzarella (or dairy free cheese)
Fresh basil
2 to 3 tbsp balsamic glaze (check label for gluten free)
Drizzle of olive oil
Salt and pepper to taste
Optional pasta addition:
2 tbsp minced garlic
2 to 3 cups cherry tomatoes
1/2 onion, sliced
1/3 cup additional bruschetta
1 bag gluten free pasta
Directions
Preheat your oven to 400 degrees.
Pound 2 chicken breasts thin using a meat mallet or the bottom of a heavy pan.
Lay out 2 slices of prosciutto per chicken breast, overlapping slightly. Place one pounded chicken breast in the middle. Top with a portion of 1/3 cup bruschetta, fresh basil, a portion of 1/2 cup mozzarella, and a drizzle of balsamic glaze. Roll tightly and press down slightly to create a flat bottom. Secure with toothpicks if needed. Repeat with the second chicken breast.
Heat a drizzle of olive oil in a stainless steel oven safe pan over medium high heat. Add the chicken rolls and sear for 2 to 3 minutes per side until the prosciutto is starting to brown and crisp. Do not panic if it is not fully browned yet, it will keep going in the oven!
If making the pasta version, add 2 to 3 cups cherry tomatoes, 1/2 sliced onion, 2 tbsp minced garlic, and 1/3 cup additional bruschetta to the same pan surrounding the chicken. Drizzle with olive oil and season with salt and pepper.
Transfer the entire pan to the oven and bake for 10 to 15 minutes until the chicken reaches an internal temperature of 165 degrees, the prosciutto is browned and crispy, and the tomatoes are blistered and soft.
For extra crispy prosciutto, broil for 1 to 3 minutes at the very end. Watch it closely!
Let rest for a few minutes. Serve over gluten free pasta or rice with the blistered tomatoes and pan juices spooned over the top.
Make It, Save It, Reheat It
Store everything together: chicken, pasta or rice, and tomatoes all in an airtight container in the fridge for up to 3 to 4 days.
Reheat low and slow in a skillet on the stovetop for the best results. This keeps the chicken juicy and lets everything warm through evenly without drying out.
You can also reheat in the oven at a low temperature if you prefer. Just cover loosely with foil to keep the moisture in.
This makes a great next day lunch! The flavors actually get even better as it sits overnight and the bruschetta and tomato sauce soaks into everything.
More Easy Gluten Free Dinners You’ll Love
If this one is your vibe here are a few more easy gluten free dinners perfect for a date night in or a quick weeknight meal!
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What else should I stuff chicken with?! Drop it in the comments because I am already planning the next version and I want to hear your ideas!
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