This post may contain affiliate links, please see the privacy policy for details.
This chicken Valdostana recipe layers juicy chicken, earthy mushrooms, salty prosciutto and creamy, melty fontina cheese in a rich white wine sauce. Each bite brings together savory flavors with a touch of Italian elegance. The chicken cooks until golden before being topped with prosciutto, mushrooms and cheese, then broiled until bubbling. It’s a restaurant-worthy dinner that comes together quickly and is great for any occasion from a weekend meal to your next date night.
Chicken Valdostana combines seared chicken, mushrooms, prosciutto and fontina cheese in a white wine sauce for a comforting yet elegant Italian style dinner.
You might also like chicken cacciatore, baked Italian chicken with potatoes, balsamic chicken, chicken Caesar salad, and chicken scarpariello.
Why You’ll Love It
Quick prep: This meal comes together in under an hour with simple steps.
Rich flavor: The wine sauce, mushrooms and prosciutto add layers of taste.
Crowd pleaser: Perfect for family dinners or casual entertaining.
Simple ingredients: Easy to find items create a restaurant-quality dish.
Chicken alla Valdostana Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breast: Lean protein for the base of the dish.
All-purpose flour: Used for dredging and for thickening the sauce.
Salt and pepper: Salt and black pepper season the flour mixture.
Olive oil: Helps brown the chicken while adding flavor.
Mushrooms: Cremini or baby bella bring earthy depth to the dish.
Salted butter: Adds richness and forms the base of the roux.
White wine: Brings acidity and depth to the sauce.
Chicken stock: Rounds out the sauce with savory notes.
Prosciutto: Adds salty, meaty flavor and texture. The slice length of prosciutto may vary, so if you can only source prosciutto that’s more than 3 or 4 inches in length, cut each slice in half and use half a slice per chicken breast. The amount of prosciutto used will affect the saltiness in the finished dish.
Fontina cheese: Melts smoothly for a creamy finish.
Fresh Italian parsley: Brightens the final dish with color and freshness. Italian flat-leaf parsley has wide, smooth leaves, while curly parsley features tighter, ruffled ones. In terms of taste and texture, Italian parsley offers a stronger flavor and softer texture. Curly parsley is milder in taste and stands out for its brighter, more vibrant color. Use whichever kind you can find.
How to Make Chicken Valdostana
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Dredge the chicken: Coat thin slices of chicken in seasoned flour and shake off excess flour.
Sear the chicken: Cook in olive oil in a large skillet over a medium heat until golden on both sides, then set aside.
Cook the mushrooms: Add thinly sliced mushrooms and brown in the same skillet, then remove.
Make the roux: Melt butter, stir in flour and cook briefly until blended.
Build the sauce: Add wine, then chicken stock, whisking until smooth. Let the sauce cook briefly.
Assemble the dish: Return chicken to the pan, top with prosciutto, mushrooms and cheese.
Broil to finish: Place under the broiler until the cheese melts and bubbles and is lightly browned. Garnish with chopped parsley and serve immediately.
Substitutions and Variations
Mushroom swaps: Use portobello or white mushrooms if cremini aren’t available.
Chicken breast: Substitute chicken thighs if preferred.
Cheese options: Gruyere or provolone can replace fontina.
Salted butter: If you only have unsalted butter, you might want to add a pinch of salt too.
Gluten-free option: Use a gluten-free flour blend for dredging and the roux.
Wine-free version: Use extra chicken broth with a splash of lemon juice for acidity.
Serving Suggestions
Appetizers: Begin your meal with some fresh minestrone verde and focaccia.
Side dishes: Enjoy chicken Valdostana over pasta or mashed potatoes. Garlic green beans would be good on the side, or perhaps some steamed broccoli and roasted fresh tomatoes.
Desserts: How does pistachio tiramisu sound for dessert?
Wine pairing: I recommend Pinot Grigio or a light-bodied red, such as Dolcetto.
How to Store Pollo alla Valdostana
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: Because of the wine sauce, mushrooms and melted cheese topping, chicken Valdostana doesn’t hold up well in the freezer. The texture of the sauce can split when thawed, the mushrooms turn rubbery and the cheese can get grainy.
Reheat: Heat leftovers in a skillet over a low heat or microwave at 50% power for 2 to 4 minutes until warmed through.
Top Tips
Don’t overcook chicken: Keep it juicy by searing just until golden.
Deglaze well: Scrape up all browned bits when adding wine for maximum flavor.
Broil briefly: Watch closely so the cheese melts without burning.
Use fresh parsley: It adds bright flavor and color before serving.
Chicken Valdostana FAQs
It’s a classic Italian dish from the Aosta Valley in northern Italy. It features thin chicken pieces topped with prosciutto, sautéed mushrooms and fontina cheese, all cooked in a white wine sauce. The dish is broiled just long enough to melt the cheese, creating a savory, rich meal that balances earthy, salty and creamy flavors in every bite.
You can sear the chicken and make the sauce earlier, then assemble and broil before serving.
Classic Chicken Valdostana Recipe
Chicken Valdostana
Equipment
- Cast Iron Skillet 10 to 12-Inch
Ingredients
- ½ Cup all-purpose flour
- ½ Teaspoon kosher salt
- ¼ Teaspoon black pepper
- 1 Pound chicken breast, boneless and skinless, cut into 4 thin slices
- 4 Tablespoons olive oil
- 8 Ounces cremini mushrooms, or baby bella mushrooms, sliced
- 2 Tablespoons salted butter
- 1 Tablespoons all-purpose flour
- 1 Cup white wine
- 1 Cup chicken stock
- 2 to 4 slices prosciutto
- 4 Ounces fontina cheese, shredded
- fresh Italian parsley, chopped, for garnish
Instructions
Prepare the Chicken
- In a wide, shallow bowl mix the flour with salt and pepper.
- Lightly dredge each chicken breast piece into the seasoned flour and shake off any excess flour. Set the floured chicken pieces on a tray aside.
- In a large oven-safe skillet, heat the olive oil over medium high heat for 1 minute.
- Add the chicken to the hot oil and cook for about 4 minutes, then turn it over and cook for an additional 4 minutes, until the center of the chicken reaches an internal temperature of at least 165°F.
- Remove the chicken from the pan and set it aside.
Cook the Mushrooms
- To the same skillet, add the sliced mushrooms and cook for about 5 minutes until browned. Remove the mushrooms to a small bowl and set aside.
Make the Sauce
- Reduce the heat to low and add 2 tablespoons of butter to the pan.
- Once the butter is melted, add a tablespoon of flour and whisk together until completely blended.
- Brown this roux over low heat for about 2 minutes.
- Add the white wine and whisk until smooth.
- Simmer for about 2 minutes then add the chicken stock and continue simmering for 4 or 5 minutes.
Assemble the Dish
- Preheat the oven to the low broil setting.
- Turn off the heat.
- Add the cooked seared chicken back to the pan and top each piece of chicken with a slice of prosciutto.
- Top with the cooked mushrooms and sprinkle the shredded fontina over the top.
Broil, Garnish and Serve
- Place the skillet in the preheated oven and broil for 2 to 3 minutes, until the cheese is melted and bubbly.
- Serve hot, garnished with freshly chopped Italian parsley.
Notes
Deglaze well: Scrape up all browned bits when adding wine for maximum flavor.
Broil briefly: Watch closely so the cheese melts without burning.
Use fresh parsley: It adds bright flavor and color before serving.
Nutrition
Chicken Valdostana is a classic Italian dish that offers a mix of rich flavors with minimal effort. The combination of juicy chicken, savory prosciutto, melty cheese, and earthy mushroom sauce creates a delicious meal that tastes like something from an Italian restaurant. It’s perfect for a family dinner or a special occasion when you want comfort and elegance in one dish without spending hours in the kitchen.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
