Crispy Prosciutto-Crusted Lemon Herb Chicken Breast

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A high-protein, keto-friendly chicken dish with golden prosciutto crunch and bright lemon-herb sauce, ready in under 40 minutes. This Mediterranean-inspired keto recipe (high protein), ready in about 40 minutes, pairs boneless skinless chicken breasts, prosciutto, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 340 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 (6 oz each) boneless skinless chicken breasts
4 slices (2 oz total) prosciutto
2 tbsp extra-virgin olive oil
1 (zest and 2 tbsp juice) lemon
1 tbsp finely chopped fresh rosemary
2 cloves minced garlic
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp avocado oil

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 2: Place prosciutto slices on a parchment-lined baking sheet and drizzle with 1 tbsp olive oil. Bake for 5 minutes until crisp, then set aside.
Step 3: Heat 1 tbsp olive oil and 1 tbsp avocado oil in a skillet over medium-high heat. Add chicken breasts and cook for 4 minutes per side until golden brown and internal temperature reaches 165°F (74°C), then transfer to a plate.
Step 4: Reduce heat to medium, add minced garlic and 1 tbsp chopped rosemary to the skillet. Sauté for 1 minute until fragrant, then add lemon zest, 2 tbsp lemon juice, and 2 tbsp water. Simmer for 2 minutes until sauce thickens slightly.
Step 5: Return chicken to skillet, coating evenly with sauce. Top with crispy prosciutto and remaining 1 tbsp rosemary, cooking for 1 more minute to meld flavors.