Mary Berry Chicken Wrapped in Parma Ham Recipe​

This chicken wrapped in Parma ham is one of those deceptively simple dinners that feels properly special on the plate. You get juicy chicken, a savoury, lightly crisp Parma ham “jacket”, and a creamy, garlicky sauce that ties everything together. It’s an easy recipe with a tidy ingredient list, and it’s ready in about 35 minutes from start to finish.

What This Chicken Wrapped in Parma Ham Is Like

The Parma ham turns lightly crisp at the edges and keeps the chicken beautifully moist in the oven. Inside, the pesto and mozzarella melt into a creamy, herby filling that tastes rich without being heavy. The quick pan sauce is optional, but it makes the whole dish feel restaurant-level with very little extra effort.

Ingredients

For the chicken

• 4 boneless, skinless chicken breasts (about 150–180g each)
• 8 slices Parma ham
• 1 tbsp olive oil
• Freshly ground black pepper

For the filling

• 4 tsp basil pesto
• 125g mozzarella, sliced or torn into 8 pieces

For the quick creamy pan sauce (optional, but recommended)

• 1 small knob of butter
• 1 small garlic clove, finely grated
• 100ml dry white wine (or chicken stock)
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• Salt, to taste

How to Make Mary Berry Chicken Wrapped in Parma Ham Recipe​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the Parma ham colours nicely.
• Prepare the chicken: Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket into the side of each breast (don’t cut all the way through). Season with black pepper.
• Mix and add the filling: Spoon 1 teaspoon of pesto into each pocket, then tuck in 2 pieces of mozzarella. Press the chicken closed. If a little filling peeks out, that’s fine.
• Wrap: Lay 2 slices of Parma ham slightly overlapping, then place a chicken breast on top. Wrap the ham around the chicken so it’s snug, with the seam underneath. Repeat with the remaining chicken.
• Sear for flavour: Heat the olive oil in a large ovenproof frying pan over medium-high heat. Add the wrapped chicken seam-side down and cook for about 2 minutes per side until lightly browned. This helps the ham hold its shape and adds colour.
• Bake: Transfer the pan to the oven and bake for 12–16 minutes, depending on thickness, until the chicken is cooked through (75°C in the thickest part). If you don’t have a thermometer, slice into the thickest part and check the juices run clear.
• Rest (cooling step): Lift the chicken onto a warm plate and rest for 5 minutes. Resting keeps the chicken juicy and makes it easier to slice neatly.
• Make the sauce: Put the pan back on the hob over medium heat. Add the butter and garlic, cook for 20–30 seconds, then pour in the white wine (or stock) and scrape up any browned bits. Stir in the cream, Dijon mustard, and lemon juice. Simmer for 2–3 minutes until slightly thickened. Taste and add salt only if it needs it.
• Assemble and serve: Slice the chicken on the diagonal and arrange on plates. Spoon the sauce over the top and serve straight away.

Tips

How do I stop the Parma ham from unwrapping?

Make sure the seam sits underneath when it hits the pan, and sear seam-side down first. If your ham slices are short, use a third slice to “patch” the join, or wrap with a slight overlap.

How do I keep the chicken juicy and not dry?

Two things help: don’t skip the rest after baking, and don’t overcook. If you can, use a thermometer and pull the chicken as soon as it reaches 75°C in the thickest part.

What if my mozzarella starts leaking out?

A little melting is normal and it still tastes wonderful. To reduce leaks, keep the filling slightly away from the edge of the pocket and press the chicken closed firmly before wrapping.

How can I make the sauce thicker without flour?

Let it simmer a little longer and keep stirring. Cream thickens quickly once it reduces, so give it an extra minute or two rather than turning the heat up high.

Serving Suggestions

• Buttery new potatoes or creamy mash
• Steamed green beans, broccoli, or tenderstem broccoli
• A crisp green salad with a lemony dressing
• Roasted cherry tomatoes or sautéed mushrooms

Storage

Room temperature

Let the chicken cool slightly, then don’t leave it out for more than 2 hours (1 hour if your kitchen is very warm). Transfer to the fridge as soon as practical.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently in a covered ovenproof dish at 180°C (160°C fan) for 12–15 minutes, or microwave in short bursts until piping hot. If you have sauce, store it separately if possible.

Freezing

Freeze the cooked, cooled chicken (preferably without the sauce) for up to 2 months. Wrap well, then place in a freezer bag or airtight container. Defrost overnight in the fridge and reheat as above until fully hot all the way through.

Nutrition

• Calories: 480 kcal
• Carbohydrates: 4 g
• Protein: 44 g
• Fat: 30 g
• Saturated Fat: 10 g
• Sodium: 980 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs