Name: Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally; Kosher salt and black pepper, to taste; 4 teaspoons apple butter; 1/2 cup crumbled blue cheese or 4 thin slices of gouda cheese; 8 thin slices prosciutto; 2 small shallots, halved; 4 garlic cloves, smashed; 1-2 Honeycrisp apples, cut into 10-12 wedges; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 2 tablespoons extra virgin olive oil; 2 tablespoons salted butter; 12 fresh sage leaves; 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc; 1/2 cup apple cider

If you’re looking for a recipe that’s bursting with cozy autumn flavors yet surprisingly simple to pull together, let me introduce you to my absolute favorite Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe. This dish has everything: tender, juicy chicken wrapped in salty prosciutto, the sweetness of Honeycrisp apples, earthy sage crisped in browned butter, and a tangy cider-pan sauce that ties it all together. Trust me, once you try this, it’ll become your go-to when you want dinner that feels special but doesn’t require hours in the kitchen.

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Why You’ll Love This Recipe

Perfect Balance of Sweet and Savory: The combination of apple butter, prosciutto, and sage creates a melody of flavors that delight without overpowering.
Quick Weeknight Dinner: Ready in just about 30 minutes, it’s satisfying without taking up your entire evening.
Impressive but Easy: It looks and tastes like you spent hours cooking, making it an ideal dish to wow guests or treat yourself.

The image shows a dark skillet filled with four pieces of meat wrapped in crispy, dark reddish-brown bacon with a slight char, each topped with whole green sage leaves. Around the meat are soft, warm yellow and light orange apple slices with a glossy, cooked texture, along with small browned shallots nestled in a light golden sauce covering the bottom of the skillet. Small green thyme sprigs are scattered throughout, adding a fresh touch. The skillet rests on a rough, rustic surface, but the background should be imagined as a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce, apple chicken recipes, fall chicken dinner ideas, easy autumn chicken recipes, savory apple chicken dishes

Ingredients You’ll Need

All the ingredients here play off each other beautifully: creamy cheeses, salty prosciutto, crisp, fresh apples, and fragrant herbs. I always recommend grabbing Honeycrisp apples if you can — their sweetness and texture really hold up well during roasting.

Flat lay of thin slices of prosciutto arranged alongside crisp Honeycrisp apple wedges, fresh green sage leaves, halved shallots with their purple skin, whole garlic cloves with papery skins, sprigs of fresh rosemary and thyme, crumbled blue cheese, and a dollop of smooth apple butter, all beautifully spread out with vibrant colors and natural textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce, apple chicken recipes, fall chicken dinner ideas, easy autumn chicken recipes, savory apple chicken dishes

Chicken cutlets or boneless chicken breasts: I prefer using cutlets because they cook evenly and quickly.
Kosher salt and black pepper: Essential for seasoning; don’t skimp here.
Apple butter: Adds a subtle fruitiness and a touch of sweetness that pairs perfectly with the sage.
Blue cheese or gouda cheese: Blue adds sharpness; gouda brings nuttiness—choose your favorite or both!
Prosciutto slices: Thin, salty slices that crisp up in the oven — a total game changer.
Shallots: Their mild onion flavor complements the garlic and apples wonderfully.
Garlic cloves: Roasting softens the garlic perfectly, mellowing the intensity.
Honeycrisp apples: Their balance of sweet and tart keeps them from turning mushy when roasted.
Fresh rosemary and thyme: Fresh herbs add aromatic depth you just can’t beat.
Extra virgin olive oil: For roasting and flavor.
Salted butter: For browning and making that heavenly sage butter sauce.
Fresh sage leaves: Crisped in butter to top the dish and add earthiness.
Dry white wine (Pinot Grigio or Sauvignon Blanc): Adds acidity and complexity to the pan sauce.
Apple cider: Amplifies the apple flavor and sweetness in the sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe is how easy it is to make it your own. Whether you want it dairy-free, add a little extra punch, or make it even easier, there’s a variation for that.

Cheese Swap: When I’m out of blue cheese or gouda, a sharp cheddar or fontina works wonders and melts beautifully under the prosciutto.
Herbs: If fresh sage is hard to find, dried sage works—just add it earlier in the roasting to bloom its flavor.
Dairy-Free Version: Skip the cheese and swap butter for a plant-based alternative; I add extra herbs and a splash of lemon juice to brighten the pan sauce.
Apple Varieties: I’ve tried Granny Smith apples too; they add a tart bite that contrasts nicely with the salty prosciutto.

How to Make Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

Step 1: Prep Your Oven and Pan for Roasting

First things first: preheat your oven to 425°F. I like to use a heavy, oven-safe skillet — cast iron is perfect because it retains heat beautifully and helps develop a gorgeous crust. Drizzle olive oil and grease the pan well so nothing sticks, especially with the fruit and cheese involved.

Step 2: Season and Layer the Chicken

Season your chicken cutlets generously with kosher salt and black pepper. Spread each with a teaspoon of apple butter — this adds that subtle sweet base everyone notices but can’t quite put their finger on. Next comes the cheese—crumbled blue cheese or sliced gouda—then wrap each cutlet with two slices of prosciutto. This wrapping not only adds incredible flavor but also keeps the chicken tender as it roasts.

Step 3: Arrange Apples, Shallots, and Herbs

Arrange the halved shallots, smashed garlic cloves, and sliced Honeycrisp apples around the chicken in the pan. This medley roasts while the chicken cooks, caramelizing the shallots and sweetening the apples. Add sprigs of fresh rosemary and thyme, then drizzle olive oil over everything and give a final seasoning of salt and pepper. This layering creates multiple flavor dimensions during roasting.

Step 4: Roast to Perfection

Slide the skillet into the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through and the apples and shallots are tender. Don’t worry if the chicken isn’t crisp on top yet — we’ll fix that next.

Step 5: Broil for Crispy Prosciutto

Switch your oven to broil. Carefully remove the apples from the pan to a plate so they don’t burn. Pop the chicken back into the oven and broil for just 1-2 minutes until the prosciutto crisps up beautifully. This step is quick, so watch closely to avoid burning.

Step 6: Make the Sage Butter Sauce

Put the skillet back on the stove over medium heat. Add the salted butter and fresh sage leaves, cooking until the butter browns slightly and the sage crisps up—this adds such an amazing nutty, herbaceous flavor. Remove the sage and set it aside on the plate with the chicken and apples.

Step 7: Create the Cider Pan Sauce

Add your dry white wine and apple cider to the skillet. Bring to a boil over high heat, then let it bubble away for about 5 minutes or until the liquid reduces by half. This concentration intensifies the flavors and gives you a silky, slightly sweet pan sauce.

Step 8: Bring It All Together

Slide the chicken and apples back into the sauce to warm through for a minute, then remove from heat. Serve the chicken topped with the juicy apples, drizzle generously with the pan sauce, and crown everything with the crispy sage leaves.

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Pro Tips for Making Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

Use Thin Chicken Cutlets: They cook quickly and stay juicy wrapped in prosciutto, preventing dry meat that often happens with thicker cuts.
Watch the Broil Step: The prosciutto crisps within minutes—remove it as soon as it turns golden to avoid bitterness.
Brown Butter for Depth: The browned butter with sage is a simple step that adds an incredible nutty, aromatic finish to the dish.
Choose Dry White Wine Carefully: Avoid oaky or overly sweet wines; Pinot Grigio or Sauvignon Blanc keep the sauce balanced and bright.

How to Serve Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

The dish shows one white plate with two pieces of cooked meat wrapped with a browned outer layer, topped with small green leaves. Underneath the meat is a layer of white and brown mixed rice spread evenly across most of the plate. Next to the meat on the rice are three golden-brown cooked apple wedges with shiny skins and a few green herb leaves on top. The plate sits on a white marbled surface with some small green herb sprigs scattered around. A dark cast iron pan with extra sauce and apple wedges is partially visible next to the plate. The photo taken with an iphone --ar 2:3 --v 7 - Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce, apple chicken recipes, fall chicken dinner ideas, easy autumn chicken recipes, savory apple chicken dishes

Garnishes

I always top the chicken with the crispy sage leaves because they add that lovely crunch and herbal kick. A sprinkle of freshly cracked black pepper over the top just before serving brightens the whole plate. Sometimes I throw on a few extra fresh thyme leaves for color and aroma—it makes the dish feel extra special.

Side Dishes

This chicken goes beautifully with fluffy rice pilaf to soak up the cider pan sauce—as simple as it is magical. Roasted vegetables like Brussels sprouts or green beans with a squeeze of lemon are also favorites at my table. For a lighter option, a crisp green salad with a tangy vinaigrette pairs nicely to cut through the richness.

Creative Ways to Present

For special occasions, I love plating the chicken with apple wedges fanned out alongside, a drizzle of the pan sauce artistically swirled on the plate, and a crisp sage leaf perched on top. Serve it family-style on a rustic wooden board surrounded by fresh herb sprigs for a cozy, inviting presentation that gets everyone excited to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover prosciutto apple and sage butter chicken keeps beautifully in an airtight container in the fridge for up to 3 days. I usually store the chicken with the apples and pan sauce together to keep everything moist and flavorful. Just make sure to press down gently when packing to avoid squishing the apples.

Freezing

I’ve frozen this dish successfully, but I recommend freezing before broiling the prosciutto to maintain texture. Freeze in a single layer or separate portions with parchment paper. When ready to eat, thaw overnight in the fridge and broil quickly to crisp the prosciutto fresh before serving.

Reheating

The best way to reheat leftovers is in a skillet over medium-low heat—slow and gentle to warm through without drying the chicken out. Add a little splash of water or broth to the pan to keep things moist. Re-crisp the sage and prosciutto by adding a bit of butter and briefly frying before plating.

FAQs

Can I use bone-in chicken for this Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe?

You can, but the cooking time will be longer, and it may be trickier to wrap the prosciutto tightly. I recommend using boneless, skinless chicken cutlets or breasts sliced thin for the best results and even cooking.
What if I don’t have apple butter—can I substitute something else?

If you don’t have apple butter, you can substitute with a small amount of apple sauce thickened by cooking down or even a thin layer of honey or apricot jam. It won’t be exactly the same but will still give you that subtle fruity sweetness.
Which cheese pairs best in this recipe?

Blue cheese adds a nice sharp, tangy bite, while gouda gives a smooth, nutty flavor. You can’t go wrong with either—choose based on your taste preference or what you have on hand.
How do I make sure the prosciutto crisps without burning?

Keep a close eye during the broil step—it only takes 1-2 minutes. Stay nearby and watch for a golden-brown color. Since ovens vary, it’s better to broil a little less and add time if needed, rather than burn it.
Can I make this recipe dairy-free?

Absolutely! Skip the cheese and replace the butter with a plant-based alternative. Adding a splash of lemon juice or extra herbs to the pan sauce helps brighten the final dish when skipping dairy.

Final Thoughts

This Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe is one of those meals I come back to again and again when I want something comforting yet impressive without a ton of fuss. It’s perfect for fall dinners, but honestly, it works any time you want to enjoy a beautiful balance of flavors that feels homey and elevated at once. I hope you’ll give it a try—you might just fall in love with it like my family did from the very first bite.