1-Step 1: Prep the Ingredients
First, season the 4 large boneless, skinless chicken breasts with 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. This step infuses the meat with flavor right from the start. Slice the 1 medium red onion thinly and prepare the 8 ounces of mushrooms by slicing them evenly for even cooking.

2-Step 2: Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the seasoned chicken breasts in the pan and cook for about 6-7 minutes per side until they turn golden. Once done, wrap each chicken breast with 8-12 slices of prosciutto, making sure it’s snug but not too tight. For a similar wrap idea, try our Marry Me Chicken, which pairs great with this technique.

Return the wrapped chicken to the skillet and cook for another 3-4 minutes to crisp up the prosciutto. Keep an eye on it to avoid burning, as the prosciutto can go from perfect to overdone quickly.

3-Step 3: Make the Sauce
In the same pan, add another 1 tablespoon of olive oil and sauté the sliced red onion and mushrooms for about 5 minutes until they soften and release their juices. Pour in 1 cup of chicken stock and 1/2 cup of dry white wine, stirring to combine. Let it simmer to build those rich flavors we all love in sautéed mushrooms.

4-Step 4: Thicken and Combine
Sprinkle in 1 teaspoon of gluten-free all-purpose flour to thicken the sauce, stirring constantly to avoid lumps. Season with salt to taste and let it cook for a few more minutes until the sauce reaches a nice consistency. The whole process ties together the crispy prosciutto and tender chicken beautifully.

5-Step 5: Finish in the Oven
Transfer the skillet to the preheated oven and bake for 7-8 minutes until the chicken hits an internal temperature of 165°F (74°C). This step ensures everything is cooked through without drying out the meat. Once done, remove from the oven and let it rest for a minute before serving.