Chicken Valdostana is an indulgent, restaurant-quality dish that’s surprisingly easy to make at home. Juicy chicken cutlets are layered with savory prosciutto, melted cheese, and a luscious white wine sauce. This Northern Italian favorite is perfect for a cozy dinner or an elegant meal to impress guests. Ready in about 30 minutes, it’s a must-try for anyone who loves rich, comforting flavors.
Personal Story & Background:
The first time I had Chicken Valdostana, I was sitting in a small, family-run trattoria in northern Italy, completely unaware of the magic about to land on my plate. I took one bite, and the combination of crispy pan-fried chicken, salty prosciutto, and gooey, melted fontina cheese was unforgettable. This dish originates from the Aosta Valley, where hearty, cheese-laden dishes are a staple. Unlike Chicken Parmesan, which is coated in breadcrumbs and served with tomato sauce, Chicken Valdostana lets the flavors of the ingredients shine through, with a light white wine sauce tying everything together.
Over the years, I’ve fine-tuned my version to make it accessible without losing the authentic taste. Whether you’re making it for a special dinner or just because you’re craving something rich and delicious, this recipe is sure to become a favorite.
Ingredient Notes:
- Chicken Breasts – Pounded thin to ensure even cooking and tenderness.
- Prosciutto – Adds a salty, savory layer that elevates the flavor.
- Fontina Cheese – The traditional choice for its creamy, melt-in-your-mouth texture. You can substitute with mozzarella or Gruyère if needed.
- White Wine – Enhances the sauce with a bright, slightly acidic note. Use a dry white wine like Pinot Grigio or Sauvignon Blanc.
- Chicken Broth – Balances the wine and creates a flavorful sauce.
- Butter & Olive Oil – For pan-frying and adding richness to the sauce.
Step-by-Step Instructions:
Step 1: Prepare the Chicken
Place the chicken breasts between two pieces of plastic wrap and pound them to about ½ inch thick. Season lightly with salt and pepper.
Step 2: Sear the Chicken
Heat a large skillet over medium heat and add a mix of olive oil and butter. Sear the chicken for about 3 minutes per side until golden brown. Remove and set aside.
Step 3: Layer the Prosciutto and Cheese
Place a slice of prosciutto over each chicken breast, followed by a generous layer of fontina cheese.
Step 4: Make the White Wine Sauce
In the same skillet, add a splash of white wine and let it reduce slightly. Stir in the chicken broth and let it simmer for a couple of minutes.
Step 5: Bake to Perfection
Return the chicken to the skillet, cover, and let it cook for another 5 minutes on low heat until the cheese melts. Alternatively, you can transfer it to an oven at 375°F for about 5 minutes for an even melt.
Expert Tips for the Best Results:
- Use Thin Chicken Cutlets – This ensures quick and even cooking without drying out the meat.
- Don’t Overdo the Salt – Prosciutto and cheese add plenty of saltiness, so season the chicken lightly.
- Reduce the Sauce Properly – Let the wine cook down before adding the broth to develop the best flavor.
Serving Suggestions:
Chicken Valdostana pairs beautifully with:
- Creamy mashed potatoes or polenta
- A simple arugula salad with lemon vinaigrette
- Roasted vegetables like asparagus or zucchini
For a heartier meal, serve it alongside buttered pasta or risotto.
Storage and Reheating Tips:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over low heat or in a 300°F oven until heated through.
- Freezing: This dish isn’t ideal for freezing due to the cheese and sauce, but you can freeze the cooked chicken and add the cheese/sauce fresh when reheating.
Frequently Asked Questions:
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well and add extra juiciness.
What can I use instead of wine?
You can substitute white wine with extra chicken broth and a squeeze of lemon juice for acidity.
Can I add mushrooms?
Absolutely! Sautéed mushrooms in the sauce add depth and pair beautifully with the flavors.
Conclusion:
Chicken Valdostana is one of those dishes that feels fancy but is easy enough for a weeknight meal. It’s rich, satisfying, and bursting with bold flavors. I hope you give it a try and fall in love with this Italian classic just like I did. If you do, let me know how it turned out and any fun twists you added!
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Chicken Valdostana: A Decadent Italian Classic
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Pan-Seared, Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Chicken Valdostana is an indulgent, restaurant-quality dish featuring tender chicken cutlets topped with savory prosciutto, melted fontina cheese, and a rich white wine sauce. This Northern Italian favorite is perfect for a cozy dinner or an elegant meal to impress guests—ready in just 30 minutes!
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (halved and pounded to 1/2-inch thickness)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 slices prosciutto
- 4 slices fontina cheese (or mozzarella/Gruyère)
For the White Wine Sauce:
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1/2 cup chicken broth
- 1 tbsp unsalted butter
Instructions
- Prepare the Chicken
- Place the chicken breasts between two sheets of plastic wrap and pound them to ½ inch thick. Season lightly with salt and black pepper.
- 2. Sear the Chicken
- Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Sear the chicken for 3 minutes per side until golden brown. Remove and set aside.
- 3. Layer the Prosciutto and Cheese
- Place a slice of prosciutto on each chicken breast, followed by a slice of fontina cheese.
- 4. Make the White Wine Sauce
- In the same skillet, pour in the white wine and let it reduce by half (2-3 minutes). Stir in the chicken broth and let it simmer for another 2 minutes. Add 1 tbsp butter and stir until melted.
- 5. Finish Cooking
- Return the chicken to the skillet, cover, and let it cook over low heat for 5 minutes until the cheese melts. Alternatively, transfer the skillet to a 375°F oven for 5 minutes for an even melt.
Notes
- Use Thin Cutlets for even cooking and tender texture.
- Go Easy on the Salt since prosciutto and cheese add saltiness.
- Enhance the Flavor by letting the wine reduce before adding the broth.
Nutrition
- Calories: ~450
- Sodium: ~800mg
- Fat: ~28g
- Carbohydrates: ~3g
- Protein: ~42g
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