Prosciutto Wrapped Goat Cheese Stuffed Chicken Thighs My Weekend Cooking Win!

Hey everyone! 🍗✨

I saw this impressive-looking chicken recipe on Reddit and it had everything I love juicy chicken, salty prosciutto, creamy goat cheese filling, and a beautiful pan sauce. I decided to make it for a special weekend dinner and it turned out restaurant-level good.

It’s a bit of a project (stuffing, wrapping, multiple steps), but the flavors are incredible and it feels fancy without being overly complicated. I used my oven this time, but the method works great on a pellet smoker or grill too.

How It Went

Stuffing the chicken thighs with the sun-dried tomato, goat cheese, and basil mixture was fun and messy in the best way. Wrapping them in prosciutto felt very “I’m a pro chef now.” The pan sauce with garlic, lemon, broth, and cream was silky and packed with flavor. The truffle aioli on the asparagus? Just a few drops of white truffle oil made it luxurious.

My husband was very impressed we both agreed this one is date-night worthy.

The Full Recipe

Prosciutto Wrapped Goat Cheese Stuffed Chicken Thighs

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Ingredients

• 6-8 boneless chicken thighs

• 8-16 oz prosciutto

• 1 bunch asparagus

• 4 oz plain goat cheese

• 2-3 sun-dried tomatoes (from a jar)

• Handful fresh basil (about ½ cup)

• 3 cloves garlic (or 1 tbsp jarred)

• 1 tbsp butter

• ½ cup heavy whipping cream

• 2 tbsp apple cider vinegar

• ¼ cup mayonnaise

• 2-3 tbsp avocado oil or olive oil

• Salt, pepper, paprika, onion powder, garlic powder

• ½ cup chicken broth

• 1 lemon

• White truffle oil (a few drops)

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Directions

• Preheat oven/pellet smoker/grill to 300°F.
• Finely chop sun dried tomatoes. Mix with goat cheese and basil ribbons. Mash together.
• Lay chicken thighs flat. Place a spoonful of filling in the center of each. Roll up and wrap each with prosciutto.
• Mix paprika, salt, onion powder, garlic powder, and pepper. Season the wrapped chicken generously on all sides.
• Place on an oven-safe pan (use a wire rack if possible).
• In an oven-safe pan, melt 1 tbsp butter and add chopped garlic. Place chicken in the oven.
• Mix lemon juice (from half the lemon), chicken broth, and apple cider vinegar. Pour into the garlic butter pan.
• Bake at 300°F for 45 minutes.
• Meanwhile, prep asparagus: snap woody ends, toss with oil, salt, and pepper.
• Increase temperature to 425°F. Whisk ½ cup heavy cream into the pan sauce. Add asparagus to the oven (separate sheet or grates).
• Cook another 15-20 minutes until chicken reaches 165-170°F internally and prosciutto is deep red/crispy.
• Make truffle aioli: mix mayonnaise, juice from remaining lemon half, and 3 drops white truffle oil.
• Rest chicken 5 minutes. Spoon sauce on plates, slice chicken at an angle and place on sauce. Add asparagus and drizzle with aioli.

his dish is rich, savory, and full of amazing textures. The prosciutto gets beautifully crispy, the filling is creamy and tangy, and the sauces tie everything together. It looks impressive on the plate but is totally doable at home.

Would I make it again? Absolutely maybe even for guests next time. Just be patient with the temperatures and use a meat thermometer!