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Chicken can be pretty bland on it’s own. It definitely needs to be dressed up and seasoned well. This Chicken Rosa Maria is all about serious flavor! I crave this dish because it has so many things going for it — it’s salty, crispy, and creamy all at once. My husband and I love to go to Carrabba’s Italian Grill and order their Pollo Rosa Maria. It’s insanely delicious! I wanted to create a similar copycat recipe to their popular dish.
This Chicken Rosa Maria is made by sauteing chicken in olive oil until it’s nice and golden. Onion, garlic, and mushrooms are sauteed in butter until soft. Prosciutto, an Italian cured ham, is added and cooked until crispy. A hefty drizzle of freshly squeezed lemon juice brings such balance to the dish. Fontina cheese is melted on the top and garnished with fresh basil ribbons.
I found Arla Fontina cheese slices in the sliced cheese aisle. You can also substitute parmesan cheese. Chicken Rosa Maria can be made in less than 30 minutes and will be a dish your family will absolutely love.
Serve with Parmesan Potato Risotto. You can find the recipe HERE.
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Chicken Rosa Maria
Equipment
Ingredients
- 2 Tablespoons Olive Oil
- 4 Chicken Breasts
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 6 Tablespoons Butter
- 1/2 Onion diced
- 4 Garlic Cloves minced
- 1 - 8 ounce pkg. Mushrooms sliced
- 3 Ounces Prosciutto cut into bite size pieces
- 1-2 Lemons approximately 1/2 cup lemon juice
- 4 Fontina Cheese Slices
- Fresh Basil
Instructions
- Heat olive oil in large skillet over medium high heat. Add chicken breasts and cook for 5 minutes per side, 10 minutes total. Sprinkle with salt and pepper. Remove from pan, cover, and set aside.
- Melt butter in pan and add onion and reduce heat to medium. Cook onions for 4 minutes. Add minced garlic and mushrooms. Cook for 2 minutes.
- Add prosciutto and cook until crispy.
- Put chicken breasts back into pan. Stir to coat with onions, mushrooms, and crispy prosciutto.
- Sprinkle freshly squeezed lemon juice all over chicken.
- Top with fontina cheese. Let melt on top of chicken.
- Sprinkle with fresh basil ribbons.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thanks for all of the love and support! xo
I finally got around to making this recipe today and glad I did. So, so good. It’s funny – while making this, I thought Worcestershire would be a good addition but refrained since I wanted to try it “by the book” the first time, but I can see that working nicely. Quite easy to make and little to clean up. Great blend of flavors, too. I’ll be making this again, with or without Worcestershire.
Thank you so much for making this recipe Matt! You will have to let me know if you end up adding Worcestershire next time.
Really good. I changed a couple of things and added some Madeira and Worcestershire to the onions and mushrooms. I pounded the chicken breast to an even thinkness so they cooked a little faster and evenly. Definitely will make it again.
The best chicken recipe!! So flavorful!!
Soooo good. My chicken was pretty thick so I browned it in the pan and finished it in the oven. Turned out perfect!
I am so happy to hear that you loved it! Thank you so much for trying it out!
Wow looks so good can’t wait to try this recipe . thank you
I thought this recipe was delicious. I try a different chicken recipe almost every week and this was one of the better ones I’ve made. The flavors blend together very well. It is also an easy recipe to make as it doesn’t require a ton of ingredients nor did it take long to make. After I cooked all the ingredients in a pan, I put them together in a baking dish and put it in the oven on 300 degrees for 10 minutes. Thanks for sharing a great recipe!
We eat chicken 5 nights a week usually so always trying new chicken recipes. You should try her burrito bowl recipe. You have to make the cilantro ranch dressing with it but so so good!
Oh and her Marry Me Chicken.
This was easy and very delicious! The first time I made it with regular chicken breasts, and it took too long to cook through. The second time I made it with thin chicken breasts and it was quicker to cook through (about 8-10 minutes).The addition of the crispy prosciutto makes this dish, don’t skip it! I served it with mashed potatoes and it was the perfect accompaniment to the dish. I will be making this often, thank you!