Low carb prosciutto-wrapped chicken and asparagus. One pan meal.

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Low Carb Prosciutto Wrapped Chicken – One Pan Dinner

I’m getting swept up by the one pan movement. One pan means easier prep and clean-up so it’s a great fit for my minimalist approach to low carb.

I call these “battleship meals” because your ingredients rest inside a metallic pan and it makes me think of a battleship.

This Low Carb Prosciutto Wrapped Chicken is my maiden voyage so to speak.


  • 4 raw chicken breast halves, defrosted to room temperature.
  • 8 slices of prosciutto (about 6 ounces).
  • 2 bushels of thick asparagus.
  • 4 ounces of olive oil.
  • Salt & pepper to taste.

The ingredients. Not pictured: olive oil, salt, and pepper.

Cooking Instructions

  • Preheat oven to 425F and move oven rack to middle position.
  • Line a sheet pan with parchment paper.
  • Trim asparagus and place into a gallon size freezer bag. Pour in olive oil, salt, and pepper, then seal. Shake bag furiously until asparagus is coated.
  • Lay two pieces of prosciutto on a cutting board, overlapping just a little. Place a chicken breast on top and wrap the prosciutto around the chicken. Place on the pan seam side down.
  • Add your asparagus to the pan then roast in the ovenĀ for 20-30 minutes depending on how thick your chicken is.

My ingredients before going into the oven.


Shopping notes

Make sure you get some parchment paper if you don’t have any at home. Parchment paper allows you to roast without the ingredients sticking to the pan.

Get the thicker cuts of asparagus so they cook at the same speed as your chicken breasts.

Any fresh, raw chicken breast halves and pre-package prosciutto slices will do. Set out your chicken early enough so that it can defrost to room temperature.

You can get any brand or style of olive oil, salt, and pepper.

Serving Notes

While the dish was in the oven, I scrambled to make a quick dipping sauce so that the meal could have some additional flavor and color and not look so boring like this:


Ryan’s plate before adding some creamy buffalo sauce.

I tossed together 5 large spoonfuls of mayo with Frank’s Red Hot buffalo sauce and created a rudimentary creamy buffalo dip. It paired well with the dish.

Dijon mustard, ranch dressing, or garlic aoli-type sauces would also go well with this.


Thanks to Kim at Low Carb Maven for theĀ original Prosciutto Wrapped Sheet Pan Chicken recipe which inspired me to create this minimalist version. Check out Kim’s recipe for smart ways to make this dish more delicious & indulgent.

aka “Mr. SkinnyPants”

PS. If you want more minimalist low carb / keto recipes like this, you can get 1 per week via email here.

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