Welcome to Live Well by Raquel, where I share easy and wholesome recipes to nourish your body and mind.
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Looking for a dish that’s effortlessly impressive but secretly simple? This Brie, Prosciutto & Pesto Stuffed Chicken is the kind of recipe that checks all the boxes: elegant enough for entertaining, easy enough for a weeknight, and made with just four ingredients. Yes — only four!
Juicy chicken breasts are stuffed with creamy brie, savory prosciutto, and fresh basil pesto, then baked until golden and melty. The result is a rich, flavour-packed main course that tastes like something from a fancy bistro but takes minimal prep and no complicated steps.
This recipe is perfect for busy nights when you still want to cook something special, or when you need a show-stopping dish with barely any shopping or cleanup. It’s low-carb, gluten-free, and pairs beautifully with a side salad, roasted veggies, or even a simple pasta.
If you’re into easy gourmet dinners, love bold Italian-inspired flavours, or just want something new to do with chicken, this one’s for you!
Why You’ll Love This Recipe
I love this recipe because with your 4 simple ingredients a delicious italian recipe has been created! I love to serve this white mash and green beans. A wedge of lemon and a glass of white chilled wine!
Ingredients
Let’s make this!
- Chicken Thigh: You can choose chicken breast, however, I love the way thigh bakes retaining all of the juices and flavour.
- Brie Cheese: Be generous with your slices, you want to taste the delicious sharp flavour of the Brie
- Pesto: I buy a really good Pesto from my Deli, however, you can make your own or buy one from any supermarket
- Prosciutto: I could eat this every day
It’s our secret!
Instructions
.
- Preheat oven 180c.
- Place the chicken on a board and layer with chunks of Brie and a dallop of pesto
- Gently roll to enclose the ingredients. Then wrap prosciutto securely around the chicken. Place on an oven tray. Season with salt and pepper. Drizzle with olive oil. Cook for 25 minutes
- Once cooked, serve with white mash and green beans. Make sure to pour all the lovely juices from the pan on the to chicken when serving
Frequently Asked Questions
Could I choose chicken breast?
Definitely! I just love thigh as it retains the juices and flavour
Can I add garlic and onion?
No need for this dish, the pesto does all the work in creating a delicious base of flavour
Can I freeze and make ahead?
Yes to both. You can make ahead and pop them in the fridge ready to go for later on. Freezing before cooking is best, then defrost and cook.
Brie, Proscuitto & Pesto Stuffed Chicken
A gluten free easy recipe with 4 ingredients and 4 steps
Ingredients
- 4 200g Chicken Thigh
- 1 300g Brie Cheese: , Sliced into 4 pieces
- 1/2 cup Pesto
- 8 100g Prosciutto
Instructions
- Preheat oven 180c.
- Place the chicken on a board and layer with chunks of Brie and a dallop of pesto
- Gently roll to enclose the ingredients. Then wrap prosciutto securely around the chicken. Place on an oven tray. Season with salt and pepper. Drizzle with olive oil. Cook for 25 minutes
- Once cooked, serve with white mash and green beans. Make sure to pour all the lovely juices from the pan on the to chicken when serving
Nutrition
Serving: 1bowl | Calories: 131kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 305mg | Potassium: 6mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 628IU | Calcium: 51mg | Iron: 0.2mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
