Last Updated on July 14, 2025 by Deliciously Organic
Prosciutto Wrapped Chicken Breasts is an easy sheet pan dinner for a busy weeknight!
Sheet Pan dinners make their way onto our table a couple of times per week because of their simplicity and ease of preparation. Toss some vegetables in a healthy fat like ghee, lard, duck fat or tallow, add some meat, season generously with sea salt and black pepper, throw it in the oven and about 30-45 minutes later you have a nutrient-dense meal.
I like to use carrots, potatoes, squash, bell peppers, green beans, asparagus, broccoli or cauliflower. For the protein, I usually stick with something simple like a butterflied chicken, bone-in chicken breasts or pork chops. It’s imperative we use a healthy saturated fat that can withstand the heat without oxidizing. We also benefit from those fats helping our bodies assimilate Vitamin A, D, E and K for optimum health.
For this sheet pan dinner, I wrapped thin slices of prosciutto around chicken breasts and laid them on a bed of green beans and baby bell peppers tossed in duck fat. I seasoned everything with sea salt and pepper, baked for about 30 minutes and then we all enjoyed!
Here are some more sheet pan dinners you might enjoy:
Roast Chicken and Vegetables
Broiled Steak and Asparagus with Feta Cream Sauce
Lemon-Herb Sole on Crispy Potato Rafts
Apple and Cabbage Oven-Baked Chicken
Salmon with Bok Choy, Green Cabbage and Shiitake
Prosciutto Wrapped Chicken Breast Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
- 1 pound green beans, trimmed
- 8-10 baby bell peppers, cut in half and seeded
- 3 tablespoons duck fat, ghee, lard, or tallow, melted
- Celtic sea salt and freshly ground black pepper
- 4 chicken breasts
- 4 slices prosciutto
Instructions
- Preheat oven to 375 degrees F and adjust the rack to the middle position. Place the green beans and bell peppers in the bottom of a baking sheet or dish. Toss with 2 tablespoons of the duck fat and then season with sea salt and pepper. Wrap 1 piece of prosciutto around each chicken breast and lay them on top of the vegetables. Using a pastry brush, brush the remaining 1 tablespoon of duck fat on the wrapped chicken. Season the meat with sea salt and pepper. Bake for 30-35 minutes, until the chicken is cooked through. Serve.
Nutrition
- Serving Size: Serves 4
Hi Carrie, I found you because of Hashimoto’s. I put myself on AIP Paleo but I notice that you use foods that I don’t use (peppers, eggs, beans, etc). Were you ever on AIP Paleo?
The AIP diet didn’t exist when I was diagnosed back in 2009, so I never followed that diet. As I mentioned in the post above, you can switch out the vegetables in this s recipe to suit your dietary needs. I also have many dairy-free, egg-free, etc. recipes on my site. There’s a bit of something for everyone.
Can olive oil or coconut oil be used in place of the lard ? Which one will impart a better flavor ?
As I mention in the post above, it’s really important to use a saturated animal fat when cooking at higher heats because these kind of fats won’t oxidize in the oven, and they will also enable the body to assimilate the fat-solvable vitamins A, D, E, and K. You could use ghee, tallow or duck fat if you don’t want to use grass-fed lard.