I’ve made this Chicken and Pancetta recipe more times than I can count—especially for birthdays—and it never disappoints.
It’s one of those dishes that looks fancy but is surprisingly easy to pull off, and the flavors are always a crowd-pleaser.
The juicy chicken wrapped in crispy pancetta brings a perfect mix of savory and smoky, and it feels like something you’d get at a restaurant.
I first made this for a friend’s birthday dinner, and since then, it’s become my go-to for any celebration.
Whether I’m cooking for family or close friends, this recipe always delivers that wow factor without the stress. Trust me—this one’s worth keeping in your rotation.
Can You Eat this Recipe every day?
While this Chicken and Pancetta recipe is delicious and packed with flavor, it’s best enjoyed in moderation.
The combination of chicken and pancetta offers a good amount of protein and healthy fats, but pancetta is also relatively high in sodium and fat.
Eating this dish every day might not be ideal for maintaining a balanced diet over the long term. I love making it as a treat for special occasions or a few times a month,
paired with healthier sides like vegetables and a light salad to balance out the richness. Moderation is key to keeping meals like this both satisfying and healthy.
How To Prepare Chicken and Pancetta Recipe?
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Difficulty: Easy
Cuisine: Italian
Yield: 4 servings
Equipment Needed
- Oven
- Baking dish
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
- Skillet
- Tongs
Ingredients
- 4 boneless, skinless chicken breasts
- 8 thin slices of pancetta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- ½ cup dry white wine
- ½ cup chicken stock
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
1. Prepare the Chicken
Season the chicken breasts with salt and pepper on both sides. Wrap each chicken breast with two slices of pancetta, covering as much surface area as possible. Secure the pancetta with toothpicks if necessary.
2. Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the pancetta-wrapped chicken breasts and sear for about 3-4 minutes on each side, until the pancetta is crispy and the chicken is golden brown. Remove the chicken from the skillet and set aside.
3. Prepare the Sauce
In the same skillet, add the minced garlic and chopped rosemary. Sauté for about 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, then add the chicken stock. Simmer for another 2-3 minutes.
4. Bake the Chicken
Preheat the oven to 400°F (200°C). Transfer the seared chicken breasts to a baking dish. Pour the sauce over the chicken. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
5. Serve
Remove the chicken from the oven and let it rest for a few minutes. Serve the chicken breasts with the pan sauce drizzled over the top.
Nutrition Facts Per Serving
Calories: Approximately 380 kcal
Protein: 30g
Fat: 22g
Saturated Fat: 7g
Carbohydrates: 10g
Sugars: 3g
Dietary Fiber: 1g
Cholesterol: 140mg
Sodium: 620mg
Potassium: 420mg
Calcium: 100mg
Iron: 2mg
Serving Suggestions
When I serve this Chicken and Pancetta recipe, I like to keep the sides simple but flavorful. Creamy mashed potatoes or buttery polenta make the perfect base to soak up the savory pan sauce.
I’ll often add roasted seasonal veggies—like carrots, Brussels sprouts, or asparagus—for color and crunch.
If I’m going for something lighter, a crisp green salad with a lemon vinaigrette balances everything beautifully. And for a more indulgent meal, a glass of chilled white wine really ties it all together.
Tips and Variations
- Cheese Addition: For an extra layer of flavor, place a slice of mozzarella or cheddar cheese on top of the chicken before wrapping it with pancetta.
- Herb Variations: Experiment with different herbs such as thyme or sage to vary the flavor profile.
- Wine Substitute: If you prefer not to use wine, substitute it with additional chicken stock and a splash of lemon juice for acidity.
Health Benefits
This dish offers a good source of protein from the chicken, essential for muscle repair and growth. Pancetta provides healthy fats, while the use of herbs adds antioxidants.
Pairing the dish with vegetables enhances its vitamin and mineral content, contributing to a balanced meal.
Note
Ensure that the chicken is cooked thoroughly by checking that the internal temperature reaches 165°F (75°C). Resting the chicken after cooking allows the juices to redistribute, resulting in a more tender and flavorful dish.
How To Store?
To store leftovers of this Chicken and Pancetta recipe, let it cool down to room temperature first. Then, place the chicken in an airtight container and refrigerate it for up to 3 days. If you want to store it for a longer period, you can freeze the chicken.
Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container or bag. Frozen chicken can be kept for up to 3 months.
When you’re ready to eat, thaw it overnight in the fridge and reheat in a skillet or oven to maintain the crispy pancetta texture. Just be sure not to overcook it when reheating to keep the chicken tender.
Conclusion
This Chicken and Pancetta recipe has never let me down, especially when I want to impress without spending hours in the kitchen.
It’s rich, flavorful, and feels like a special-occasion meal—yet it’s easy enough for a weeknight dinner. Whether you’re cooking for a birthday, a dinner party,
or just treating yourself, this dish brings comfort and elegance to the table. Once you try it, I’m pretty sure it’ll earn a permanent spot in your recipe collection—just like it did in mine.