Get ready for a weeknight dinner revolution! This Prosciutto-Wrapped Chicken and Broccoli Sheet Pan meal is one of those magical recipes where a handful of simple ingredients transforms into something truly spectacular. The salty, crispy prosciutto hugs juicy chicken tenders infused with earthy sage, while balsamic-roasted broccoli becomes perfectly charred and tender-crisp. Best of all? It all comes together on one pan for minimal cleanup and maximum flavor. It’s an elegant, satisfying meal that’s deceptively easy to make.
Ingredients
• 10 chicken tenders, about 2.5 lbs or 1.1 kg
• 3/4 tsp or 4 g ground black pepper, divided
• 10 fresh sage leaves
• 10 thin slices prosciutto, about 6 oz or 170 g
• 2 tbsp or 30 ml avocado oil
• 1 tbsp or 15 ml balsamic vinegar
• 1/2 tsp or 1.5 g garlic powder
• 1/2 tsp or 1.5 g onion powder
• 1/2 tsp or 3 g sea salt
• 1 lb or 450 g broccoli florets
Instructions
1. Directions
2. Preheat your oven to 425°F or 220°C. For the easiest cleanup, line a large, rimmed baking sheet with parchment paper.
3. Pat the chicken tenders completely dry with paper towels. Season both sides with ½ teaspoon of the black pepper. Place a single sage leaf on top of each tender, then wrap each one snugly in a slice of prosciutto.
4. Arrange the prosciutto-wrapped chicken in a single, well-spaced layer on the prepared baking sheet.
5. In a large mixing bowl, whisk together the avocado oil, balsamic vinegar, garlic powder, onion powder, sea salt, and the remaining ¼ teaspoon of pepper until well combined.
6. Add the broccoli florets to the bowl and toss thoroughly until every piece is evenly coated in the balsamic mixture.
7. Arrange the broccoli in a single layer around the chicken. Bake for 20 to 25 minutes, until the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the broccoli is perfectly crisp-tender with delicious charred edges.
Nutritional Information
• Nutrition Per ServingCALORIES: 560FAT: 31.5gPROTEIN: 60gTOTAL CARBS: 7.2gFIBER: 2.6gNET CARBS: 4.6g
Pro Tips
• Ensure the chicken is patted completely dry before seasoning. This is the secret to getting that prosciutto wrapper irresistibly crispy.
• Don’t overcrowd the pan! Give the chicken and broccoli plenty of space to roast, not steam. Use two sheet pans if necessary.
• For an extra flavor boost, let the broccoli marinate in the balsamic mixture for 10-15 minutes at room temperature before baking.
• Feel free to swap the veggies. Asparagus spears, green beans, or bell pepper strips are fantastic alternatives. Just adjust the cooking time as needed.
FAQ
Q: How do I get the prosciutto crispy
A: The secret to getting irresistibly crispy prosciutto is to pat the chicken tenders completely dry with paper towels before seasoning and wrapping them. This removes excess moisture and allows the prosciutto to crisp up perfectly in the oven.
Q: Can I use other vegetables besides broccoli
A: Absolutely. This recipe is very versatile. Feel free to swap the broccoli for other vegetables like asparagus spears, green beans, or bell pepper strips. You may need to adjust the cooking time depending on the vegetable you choose.
Q: What is the best way to ensure everything cooks evenly
A: To ensure the chicken and broccoli roast instead of steam, do not overcrowd the pan. Arrange everything in a single, well-spaced layer. If necessary, use two sheet pans to give all the ingredients enough room to cook evenly and get charred edges.
Q: How do I know when the chicken is done
A: The prosciutto-wrapped chicken is fully cooked when it reaches an internal temperature of 165°F or 74°C. Using a meat thermometer is the most accurate way to check for doneness.
