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Chicken and Pancetta Recipe

This Chicken and Pancetta recipe is one of my go-to meals when I want something hearty but still easy to make. I love how the salty, crispy pancetta brings out the richness in the chicken. It all comes together in one pan, and the flavors just build with every bite. Whether I’m serving it with mashed potatoes, pasta, or just a chunk of crusty bread, it always hits the spot. It’s the kind of meal that feels comforting but still a little fancy.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

  • Oven
  • Baking dish
  • Mixing bowls
  • Measuring cups and spoons
  • Knife and cutting board
  • Skillet
  • Tongs

Method
 

Prepare the Chicken
  1. 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.
Sear the Chicken
  1. 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.
Prepare the Sauce
  1. 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.
Bake the Chicken
  1. 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).
Serve
  1. 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.

Notes

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.