This sheet pan Brown Sugar Prosciutto Wrapped Chicken with Sweet Potato Fries is made with a just a handful of ingredients! Quick to prepare and packed with flavor, this elegant dinner is great for busy weeknights or perfect for entertaining during the holiday season!
brown sugar, chicken, fries, prosciutto, sheet pan, sweet potatoes
Calories: 401 kcal
– cut into matchsticks
EACH: Paprika & Chili Powder
(Chili powder, divided)
Kosher Salt & Pepper
Boneless Skinless Chicken Breasts
Optional Garnish: Grated parmesan cheese, Crushed Red Pepper Flakes, Finely chopped parsley or chives
Preheat oven to 425 degrees F. Line a large sheet pan with foil for easy clean up (for the chicken) and spray another large sheet pan with non-stick cooking spray (for the sweet potatoes). Set both aside.
In a small bowl, mix together brown sugar, ½ teaspoon thyme, paprika, ½ teaspoon chili powder, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
On the sprayed sheet pan, toss the sweet potatoes with olive oil, 2 ½ teaspoons thyme and ¾ teaspoon chili powder. Season generously with salt and pepper. Spread the fries out in a single layer, making sure not to overcrowd the pan.
Cook fries first: Transfer the fries to the oven and bake for 15 minutes. Remove from oven and flip potatoes.
While the fries are partially baking: Gently pound chicken breasts to 3/4’’ at the thickest part using a meat mallet or rolling pin. Sprinkle brown sugar mixture all over chicken and use your hands to coat the chicken.
Wrap 2-3 slices of prosciutto around each chicken breast so that the ends of the prosciutto are underneath the chicken breast to prevent unwrapping when cooked. Press the prosciutto together to seal. Transfer the chicken to the lined sheet pan.
Add the chicken to the oven: Add the fries back to the oven, along with the chicken and bake for 18-22 minutes, or until the chicken is cooked through and no longer pink in the center (an instant read thermometer inserted into the chicken should read 165 F), and the fries are tender, yet crisp.
To serve: Remove from oven and tent chicken loosely with aluminum foil and allow to rest for 3-5 minutes before serving. Sprinkle chicken and fries with optional garnishes and enjoy!
- Make sure you gently pound out the chicken breasts to an even 3/4'' thickness. Pounding the chicken breast out not only ensures even cooking, but it also slightly tenderizes the meat.
- Make sure you read the recipe all the way through before proceeding. The recipe is written to make the most efficient use of your time and calls for preparing the sweet potatoes and chicken in stages (fries first and chicken second). It is written this way because the fries go into the oven first and then the chicken is added later. If you aren't good at kitchen prep, I recommend you go ahead and prepare everything before baking, meaning prepare the fries, pound the chicken, rub the chicken with the brown sugar mixture and wrap the chicken in prosciutto before putting anything into the oven.
- The exact cooking time for the chicken will depend on the size of your chicken breasts and how thinly you pounded them out. The time listed in the recipe is an approximation. You should always cook chicken all the way through and until no longer pink. If you use an instant read cooking thermometer, make sure to measure the temperature at the thickest part of the breast. It should be between 160-170°F (The FDA recommends 165°F).
- Make sure you allow the cooked prosciutto wrapped chicken breasts to rest for 3-5 minutes before slicing or serving. Resting the chicken allows the juices to redistribute and the prevents dry chicken.