Dinner

Crispy Prosciutto Chicken with Puy Lentils and Sundried Tomatoes Recipe

ByHailey Reed December 1, 2025December 1, 2025

Introduction

This Crispy Prosciutto Chicken recipe combines tender chicken thighs wrapped in salty, crisp prosciutto with warm puy lentils and flavorful sundried tomatoes. It’s a simple yet elegant dish perfect for a hearty weeknight dinner or a special occasion.

The dish is presented on a white plate placed on a white marbled surface with a blue cloth napkin nearby. The base layer consists of small, dark brown lentils spread across the plate. On top of the lentils are scattered bright red roasted tomato pieces with slightly wrinkled skin. Centered on the lentils and tomatoes are three pieces of grilled white fish fillets with a golden-brown char on the edges, covered lightly with a glossy dark red sauce. To the right side of the plate, there is a silver fork resting on a white napkin. The photo was taken with an iphone --ar 4:5 --v 7

Ingredients

8 skinless boneless chicken thighs
8 slices prosciutto
2 pouches puy lentils
280g jar sundried tomatoes
Olive oil for drizzling
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 180°C (160°C fan)/Gas mark 4. Wrap each chicken thigh with one slice of prosciutto, ensuring the prosciutto is snug around the chicken. Place the wrapped thighs on a baking tray.
Step 2: Drizzle the wrapped chicken thighs with olive oil, then season with salt and pepper. Bake in the oven for 30 minutes, or until the prosciutto is crispy and the chicken is cooked through.
Step 3: While the chicken is baking, pour the puy lentils into a medium saucepan. Add the sundried tomatoes with half of their oil and gently warm the mixture over low heat, stirring occasionally.
Step 4: To serve, spoon the warm lentils and sundried tomatoes onto four plates. Top each serving with two crispy prosciutto-wrapped chicken thighs. Enjoy immediately.

Tips & Variations

For extra flavor, add a splash of balsamic vinegar to the lentils while warming.
Try using fresh herbs like thyme or rosemary to season the chicken before wrapping.
If you prefer, substitute chicken thighs with chicken breasts but be mindful of shorter cooking times.

Storage

Store any leftover chicken and lentils in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through to maintain the crispiness of the prosciutto as much as possible.

How to Serve

A white round plate holds a layered dish starting with a base of small black lentils spread evenly, creating a textured, dark layer. Scattered among the lentils are bright red, roasted tomato pieces, adding pops of color and soft, slightly wrinkled texture throughout. On top, there are two thick white fish fillets with grill marks, giving them a light brown, slightly crispy look, draped with strips of crispy light brown bacon. The plate is sitting on a white marbled surface with a silver fork and knife on a white napkin with a blue cloth partially under it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

You can prepare the lentils and sundried tomatoes ahead of time and reheat them, but for the crispiest prosciutto, it is best to bake the chicken just before serving.

What can I serve with crispy prosciutto chicken?

This dish pairs well with a simple green salad, roasted vegetables, or crusty bread to soak up the flavorful juices from the lentils and chicken.

Crispy Prosciutto Chicken with Puy Lentils and Sundried Tomatoes Recipe

★★★★★

4.7 from 146 reviews

Author: Hailey
Total Time: 40 minutes
Yield: 4 servings 1x

Description

A delicious and easy-to-make crispy prosciutto chicken dish featuring juicy chicken thighs wrapped in savory prosciutto, paired with warm puy lentils and flavorful sundried tomatoes for a satisfying, wholesome meal.

Ingredients

Scale

Chicken and Prosciutto

8 skinless boneless chicken thighs
8 slices prosciutto
Olive oil, for drizzling
Salt and freshly ground black pepper, to taste

Lentils and Sundried Tomatoes

2 pouches puy lentils (approximately 400g total)
280g jar sundried tomatoes including oil

Instructions

Preheat the Oven: Set your oven to 180°C (160°C fan) or Gas mark 4 to prepare for baking the chicken.
Prepare the Chicken: Wrap each skinless boneless chicken thigh with one slice of prosciutto, ensuring it covers the chicken evenly. Place the wrapped thighs on a baking tray in a single layer.
Season and Drizzle: Drizzle the chicken thighs with olive oil, then season with salt and freshly ground black pepper to taste for added flavor.
Bake the Chicken: Place the baking tray in the preheated oven and bake for 30 minutes, or until the prosciutto is crispy and the chicken is thoroughly cooked through.
Warm the Lentils and Sundried Tomatoes: While the chicken bakes, add the puy lentils to a medium saucepan along with the sundried tomatoes and about half of the oil from the jar. Gently heat the mixture over low to medium heat, stirring occasionally, until warmed through.
Plate and Serve: Spoon the warm lentils mixed with sundried tomatoes onto four plates, then top each with two crispy prosciutto-wrapped chicken thighs for a complete dish.

Notes

Puy lentils can be substituted with other lentil varieties if preferred, but puy lentils hold their shape well when cooked.
You can use different sundried tomato oils or even add herbs like thyme or rosemary to the lentils for extra flavor.
Ensure the prosciutto is thinly sliced for optimal crispiness during baking.
Leftover chicken can be refrigerated and enjoyed cold or reheated gently to maintain crispiness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Keywords: crispy prosciutto chicken, baked chicken thighs, puy lentils recipe, sundried tomatoes, easy chicken dinner, Italian chicken dish

Hailey Reed

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