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My go-to Chicken Rosa Maria saves the day whenever I need to wow dinner guests without kitchen stress. Taking cues from Carrabba's classic creation, this one-pan wonder turns ordinary chicken into something memorable with crispy prosciutto, melted fontina, and flavorful mushrooms.
I whipped this up for my clan when a thunderstorm forced us to cancel our Italian restaurant booking. Everyone fell so hard for the mix of crunchy prosciutto and gooey fontina that it's now our end-of-week staple every Friday.
Ingredients
- Chicken Breasts: they work as a blank slate to soak up all the amazing flavors we'll add
- Olive Oil: gives the chicken that mouthwatering golden exterior
- Salt and Pepper: brings out the chicken's tastiness
- Butter: makes everything velvety and boosts the mushroom taste
- Onion: brings natural sweetness as it browns
- Garlic Cloves: adds that can't-miss fragrance throughout the meal
- Mushrooms: soak up the pan juices while adding hearty texture
- Prosciutto: the knockout ingredient that gets crispy and adds salty magic
- Lemon juice: balances the richness with a zippy punch
- Fontina Cheese Slices: creates that dreamy melt with subtle nutty flavor
- Fresh Basil: finishes with a pop of green and fresh aroma
Straightforward Directions
- Brown the Chicken:
- Warm olive oil in a 12 inch cast iron skillet over medium high heat until it shimmers. Sprinkle chicken breasts with salt and pepper, then place in the hot pan. Cook 5 minutes on each side until they turn golden with a nice crust. Take chicken out, loosely wrap with foil to stay warm, and set aside. They'll finish cooking when they go back in later.
- Build the Base:
- Turn heat down to medium and drop butter into the same pan, letting it fully melt. Toss in diced onion and let cook for 4 minutes until they soften and start getting golden edges. Their sweetness will come out during this time. Mix in the minced garlic and mushroom slices, stirring now and then for 2 minutes until mushrooms start to soften and release their juices.
- Make the Prosciutto Crunchy:
- Scatter the small prosciutto pieces across the onions and mushrooms in the pan. Cook roughly 2 minutes until the edges get slightly crispy. The prosciutto fat will melt into everything, making the flavors incredible.
- Put It All Together:
- Put the partly cooked chicken back in the pan, tucking them into the mushroom mix. Spoon some of the goodies over each chicken piece to coat them with all that goodness. Drizzle fresh lemon juice all over everything, which will brighten the dish and mix with the butter to make a light sauce.
- Add the Cheese:
- Lay a fontina slice on each chicken breast. Cover the pan for about 2 minutes until cheese completely melts and chicken reaches 165°F inside. The fontina will get wonderfully gooey as it drapes over the chicken.
- Top and Serve:
- Scatter fresh basil strips across everything just before bringing it to the table. The warmth will wake up the basil's scent, adding one last flavor boost and pretty green color.
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The prosciutto magic in this dish can't be overstated - it turns almost bacon-crisp when cooked right. I still laugh thinking about my Italian nonna begging me for this recipe after her first bite, something she never did! It's that prosciutto flavor running through every bite that truly makes this meal stand out.
Winning Combos
This Chicken Rosa Maria works best with simple sides that don't steal the spotlight. Try a fresh arugula salad with just lemon and olive oil to start. Want something more filling? Add creamy garlic mashed potatoes or a small helping of angel hair pasta with herbs and oil. Since the chicken has that nice lemon zing, it drinks beautifully with cold Pinot Grigio or a mild Chardonnay.
Keeping Leftovers
Any extra Chicken Rosa Maria will keep in a sealed container in your fridge for up to three days. When you warm it up, pour in a little chicken broth to keep the meat juicy. Cover and heat on medium-low until hot throughout. The leftover chicken also makes killer sandwiches - just slice it thin, stack on ciabatta with extra fontina and some greens.
Get Ahead Tricks
You can do some prep work early to make cooking way faster. Slice your mushrooms, chop onions, and mince garlic a day ahead and keep them in separate containers in the fridge. You can even pound your chicken to even thickness and season it earlier in the day. When dinnertime rolls around, everything will be ready in under 20 minutes, giving you a no-sweat meal that tastes like you've been cooking all day.
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Frequently Asked Questions
- → What chicken type should I use?
The best option is boneless and skinless chicken breasts since they cook evenly and taste great with the toppings.
- → Can I use cheese other than fontina?
Definitely! Mozzarella or provolone both work well as they melt smoothly and taste creamy too.
- → What are good side dishes for this meal?
You can serve it with pasta, a green salad, or roasted veggies for a balanced plate.
- → Any tips to keep the chicken juicy?
Use medium-high heat, don't overcook, and let it simmer in the sauce to keep moisture locked in.
- → Can I prepare this ahead of time?
Sure! Make the chicken and sauce earlier. Reheat it gently on the stove to avoid overcooking.