Classic Rosa Maria

This Chicken Rosa Maria dinner transforms simple ingredients into a restaurant-quality meal right in your own kitchen. The combination of golden-seared chicken, crispy prosciutto, and melty fontina cheese creates a dish that feels special enough for company yet simple enough for weeknights.

I first made this for my family after we had to cancel our reservation at an Italian restaurant during a storm. The combination of crispy prosciutto and melty fontina cheese had everyone requesting it weekly, and it's now our Friday night tradition.

Ingredients

• Chicken Breasts: the foundation of the dish providing a neutral canvas for the other flavors to shine
• Olive Oil: helps create a beautiful golden crust on the chicken
• Salt and Pepper: essential for bringing out the chicken's natural flavors
• Butter: creates a rich silky sauce and adds depth to the mushrooms
• Onion: adds sweetness as it caramelizes in the butter
• Garlic Cloves: provides aromatic depth that infuses the entire dish
• Mushrooms: absorb all the flavors while adding an earthy element
• Prosciutto: the star ingredient that crisps up and provides salty complexity
• Lemon juice: cuts through the richness with bright acidity
• Fontina Cheese Slices: melts beautifully with a mild nutty flavor
• Fresh Basil: adds color and a final aromatic note

Step-by-Step Instructions

Sear the Chicken:

Heat olive oil in a 12 inch cast iron skillet over medium high heat until shimmering. Season chicken breasts generously with salt and pepper before adding to the hot pan. Cook for exactly 5 minutes per side until golden brown with a slight crust forming. Remove chicken from the pan, cover loosely with foil to keep warm, and set aside. The chicken will finish cooking when returned to the pan later.

Create the Flavor Base:

Reduce heat to medium and add butter to the same skillet, allowing it to melt completely. Add diced onion and cook for 4 full minutes until they begin to turn translucent and slightly golden at the edges. The onions will release their sweetness during this time. Add minced garlic and sliced mushrooms, stirring occasionally and cooking for 2 minutes until the mushrooms begin to soften and release their moisture.

Crisp the Prosciutto:

Add the bite sized prosciutto pieces to the skillet, spreading them evenly throughout the onion and mushroom mixture. Cook for about 2 minutes until the prosciutto becomes slightly crisp around the edges. The fat from the prosciutto will render into the sauce, adding incredible depth of flavor.

Combine and Finish:

Return the partially cooked chicken breasts to the skillet, nestling them into the mushroom and prosciutto mixture. Gently spoon some of the mixture over the chicken to coat it with all those beautiful flavors. Squeeze fresh lemon juice evenly over everything in the pan, which will brighten the entire dish and create a light sauce with the butter.

Melt the Cheese:

Place a slice of fontina cheese on top of each chicken breast. Cover the skillet for about 2 minutes or until the cheese melts completely and the chicken reaches an internal temperature of 165°F. The fontina will become gloriously melty and begin to drape over the chicken.

Garnish and Serve:

Sprinkle fresh basil ribbons over the entire dish just before serving. The heat from the dish will release the basil's aromatic oils, adding a final layer of flavor and beautiful color contrast.

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The prosciutto transforms completely in this recipe, becoming almost bacon like when crisped properly. I remember the first time I made this for my Italian grandmother she insisted I share the recipe with her even though she rarely asked for cooking advice from anyone. The way the prosciutto infuses the entire dish with its savory essence is truly what makes this recipe special.

Perfect Pairings

This Chicken Rosa Maria pairs wonderfully with simple side dishes that complement without competing. A light arugula salad dressed with lemon and olive oil makes a perfect starter. For a heartier meal, serve alongside roasted garlic mashed potatoes or a small portion of angel hair pasta tossed with olive oil and herbs. The brightness of the lemon in the chicken dish means you can serve it with a crisp white wine like Pinot Grigio or a light Chardonnay.

Storage and Reheating

Store any leftover Chicken Rosa Maria in an airtight container in the refrigerator for up to three days. When reheating, add a splash of chicken broth to the pan to prevent the chicken from drying out. Cover and warm over medium low heat until heated through. The leftovers also make incredible sandwiches the next day when sliced thin and layered on ciabatta bread with some extra fontina cheese and fresh greens.

Making Ahead Tips

You can prepare components of this dish ahead of time to streamline dinner service. Slice mushrooms, dice onions, and mince garlic up to 24 hours in advance and store in separate containers in the refrigerator. You can even pound the chicken breasts to an even thickness and season them earlier in the day. When dinner time approaches, everything will come together in less than 20 minutes for a stress free meal that tastes like you spent hours in the kitchen.

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Frequently Asked Questions

→ What kind of chicken works best for this meal?

Boneless and skinless chicken breasts are preferred since they cook evenly and pair perfectly with the flavors.

→ Is there an alternative to fontina cheese?

Sure, you can use provolone or mozzarella, as both melt nicely and give a similar creamy texture.

→ What are good side dishes for Rosa Maria?

Try serving it with pasta, fresh green salad, or roasted veggies for a great combination.

→ How can I keep the chicken from drying out?

Cook it on medium-high heat, don’t overcook, and let it simmer thoroughly with the sauce to keep it juicy.

→ Can this dish be prepared in advance?

Absolutely. Cook the chicken and sauce ahead of time, and reheat it gently on the stove to avoid overdoing it.