If you love Italian comfort food, then Chicken Valdostana is about to be your new favorite dish. It’s a rich and savory meal featuring tender chicken cutlets topped with prosciutto, melted cheese, and a luscious white wine sauce. The crispy pan-seared chicken paired with gooey, melty cheese is the kind of meal that feels fancy but is surprisingly easy to make. Serve it with pasta, mashed potatoes, or a crisp salad, and you’ve got a restaurant-worthy dinner right at home.
Why You’ll Love This Recipe
- Crispy, cheesy, and full of flavor – The perfect combination of textures.
- Easy to make in 30 minutes – Perfect for a quick yet impressive dinner.
- Pairs beautifully with pasta or vegetables – A versatile dish for any occasion.
Ingredients
(A quick preview—find the full ingredient list below!)
- Boneless, skinless chicken breasts
- Prosciutto
- Fontina or mozzarella cheese
- Flour for dredging
- White wine and chicken broth
- Butter and olive oil
Directions
Step 1: Prepare the Chicken
Pound the chicken breasts until they are thin and even. Lightly season with salt and pepper, then dredge them in flour, shaking off any excess.
Step 2: Pan-Sear the Chicken
Heat butter and olive oil in a pan over medium heat. Cook the chicken for about 3-4 minutes per side until golden brown. Remove from the pan and set aside.
Step 3: Make the Sauce
In the same pan, pour in the white wine and let it reduce slightly. Add chicken broth and let it simmer for a few minutes.
Step 4: Assemble and Bake
Place the cooked chicken on a baking sheet. Lay a slice of prosciutto over each piece, then top with fontina cheese. Broil for a couple of minutes until the cheese is bubbly and melted.
Step 5: Serve and Enjoy
Drizzle the white wine sauce over the chicken and serve hot with your favorite sides.
Expert Tips and Tricks
- Don’t skip the pounding step – This ensures even cooking.
- Use high-quality prosciutto for the best flavor.
- Broil carefully – Keep an eye on it to avoid burning the cheese.
Recipe Variations and Possible Substitutions
- Different cheese options – Try provolone or gruyere instead of fontina.
- Swap the wine – Use chicken broth if you prefer an alcohol-free version.
- Make it creamy – Stir in a bit of heavy cream to the sauce for a richer finish.
Serving and Pairing Suggestions
Chicken Valdostana pairs wonderfully with buttery mashed potatoes, a simple pasta dish, or sautéed greens like spinach or asparagus. A side of roasted vegetables also complements the richness of the dish.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 325°F until warmed through to keep the crispiness.
- Freeze without the sauce for up to 2 months—just thaw overnight before reheating.
FAQs
- What is Chicken Valdostana?
It’s an Italian dish featuring crispy chicken, prosciutto, melted cheese, and a white wine sauce. - Can I use chicken thighs instead of breasts?
Yes! Just adjust the cooking time as thighs take a bit longer. - Is there a non-alcoholic substitute for the wine?
Yes, you can use chicken broth with a splash of lemon juice for acidity. - Can I make this ahead of time?
You can pan-sear the chicken in advance and assemble just before baking.
Conclusion
Chicken Valdostana is the kind of meal that feels elegant but is surprisingly simple to make. With crispy pan-seared chicken, salty prosciutto, and melted cheese, every bite is packed with flavor. Whether you’re making this for a special occasion or a cozy weeknight dinner, it’s guaranteed to impress!
PrintChicken Valdostana – A Cheesy, Crispy Italian Delight
A crispy, cheesy Italian delight featuring pan-seared chicken topped with prosciutto, melted fontina cheese, and a white wine sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Searing & Broiling
- Cuisine: Italian
Ingredients
- 2 boneless, skinless chicken breasts
- 4 slices prosciutto
- 4 slices fontina or mozzarella cheese
- 1/2 cup all-purpose flour (for dredging)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Chicken – Pound the chicken breasts to an even thickness. Season with salt and pepper, then dredge in flour, shaking off the excess.
- Pan-Sear the Chicken – Heat butter and olive oil in a pan over medium heat. Cook the chicken for about 3-4 minutes per side until golden brown. Set aside.
- Make the Sauce – In the same pan, pour in the white wine and let it reduce slightly. Add the chicken broth and simmer for a few minutes.
- Assemble and Bake – Place the chicken on a baking sheet, top each piece with prosciutto and fontina cheese. Broil for 2-3 minutes until the cheese melts.
- Serve and Enjoy – Drizzle the white wine sauce over the chicken and serve hot.
Notes
- For extra creaminess, add a splash of heavy cream to the sauce.
- Use high-quality prosciutto for the best flavor.
- Watch the broiler to prevent burning the cheese.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 0g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg