Anna Louise Chicken wrapped in Parma ham is the dinner party main course I come back to again and again because it solves every problem a dinner party main needs to solve. It looks elegant and impressive on the plate. It can be prepared completely hours before guests arrive and refrigerated.
It goes in the oven thirty minutes before serving and requires no attention. And it tastes genuinely wonderful — the Parma ham crisps and caramelises around the chicken, seasoning it as it cooks, and the cream cheese and herb stuffing inside gives a rich, moist, flavoured centre to every slice.
The cream cheese stuffing can be varied endlessly — sun-dried tomatoes and basil, Stilton and walnuts, pesto and pine nuts — but the version here uses cream cheese with fresh herbs, garlic, and lemon zest, which is both the most versatile and the most universally loved.
This is a recipe that makes four people feel looked after and special without requiring the cook to spend the evening in the kitchen.
Ingredients for Mary Berry Chicken Wrapped in Parma Ham
For the Stuffed Chicken
- 4 large boneless skinless chicken breasts
- 8 slices Parma ham — 2 per chicken breast
- Salt and freshly ground black pepper
For the Cream Cheese Stuffing
- 150g full-fat cream cheese, at room temperature
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh basil, finely torn
- 2 garlic cloves, crushed
- Finely grated zest of 1 unwaxed lemon
- Salt and white pepper
For the Pan Sauce (Optional but Excellent)
- 200ml dry white wine
- 150ml chicken stock
- 100ml double cream
- 1 tsp Dijon mustard
- Salt and pepper
- 1 tbsp fresh flat-leaf parsley, chopped
How to Make Mary Berry Chicken Wrapped in Parma Ham
Step 1 — Make the Cream Cheese Stuffing
Combine the cream cheese, all the herbs, crushed garlic, and lemon zest in a small bowl. Season with salt and white pepper. Mix until smooth and evenly combined. Taste — it should be clearly herby, garlicky, and well-seasoned.
Step 2 — Prepare the Chicken
Using a small, sharp knife, cut a deep pocket into the thickest part of each chicken breast — cutting horizontally into the breast without cutting all the way through. The pocket should be large enough to hold a generous tablespoon of stuffing.
Season the outside of each chicken breast lightly with salt and pepper.
Step 3 — Stuff and Wrap
Fill each pocket with a generous tablespoon of the cream cheese stuffing — press firmly to fill without it spilling out of the sides.
Lay two slices of Parma ham overlapping slightly on a clean board. Place a stuffed chicken breast at one end and roll tightly, wrapping the Parma ham around the entire breast — top, bottom, and sides. Press firmly so the ham adheres.
Repeat with the remaining chicken breasts.
At this point the chicken can be refrigerated uncovered for up to four hours — the uncovered refrigeration dries the Parma ham surface and gives crispier ham when cooked.
Step 4 — Sear Before Roasting
Preheat your oven to 200°C / 180°C fan / Gas 6.
Heat a large ovenproof frying pan over a medium-high heat with a thin film of olive oil. Sear the wrapped chicken breasts for two minutes per side until the Parma ham is beginning to crisp and colour on each side. This searing step is what gives the Parma ham its deeply golden, slightly crispy finish — skipping it gives pale, soft ham.
Step 5 — Roast
Transfer the pan directly to the oven. Roast for 18 to 22 minutes until the chicken is cooked through — a meat thermometer should read 75°C at the thickest point, or the juices should run completely clear when pierced. The Parma ham should be deeply golden and slightly crispy.
Rest on a warm plate covered loosely with foil for five minutes before serving.
Step 6 — Make the Pan Sauce
While the chicken rests, place the ovenproof pan over a medium heat. Add the white wine and let it bubble, scraping up the caramelised bits from the base. Add the chicken stock and reduce by half. Add the cream and Dijon mustard. Simmer for three to four minutes until the sauce coats the back of a spoon. Season generously. Stir in the parsley.
Serve the chicken whole or sliced on the diagonal — slicing reveals the cream cheese stuffing — with the pan sauce poured around.
My Top Tips For Chicken Wrapped in Parma Ham
Refrigerate unwrapped for up to four hours before cooking. The uncovered refrigeration is the professional technique for getting crispy Parma ham. The surface of the ham dries out slightly, giving a significantly crispier result when it hits the hot pan and hot oven.
Sear before roasting — always. The searing step is what gives the Parma ham its golden, slightly crispy character. Putting unwrapped chicken directly into the oven without searing gives pale, soft ham that is pleasant but lacks the textural contrast that makes this dish special.
Do not overfill the pocket. A generous tablespoon of stuffing per breast is the right amount. Too much and the stuffing squeezes out through the sides when the chicken is wrapped and during cooking.
Slice on the diagonal to serve. Slicing each chicken breast on a diagonal into three or four pieces reveals the cream cheese stuffing in a beautiful cross section. It also makes a single breast look considerably more generous on the plate.
Rest for five minutes. The juices redistribute through the meat during resting. A chicken breast carved immediately loses significantly more juice than one rested for five minutes.
Serving Suggestions
With the pan sauce poured around — this gives the dish its restaurant-quality presentation. With roasted new potatoes and green beans. With wilted spinach or tenderstem broccoli. With a simple lemon-dressed salad alongside.
How to Store Chicken Wrapped in Parma Ham
In the fridge: Store uncooked wrapped chicken for up to 4 hours — the best approach for preparing ahead. Cooked chicken keeps for up to 2 days — reheat gently in a low oven covered with foil.
In the freezer: Freeze uncooked wrapped chicken for up to 2 months. Defrost overnight in the fridge and sear and roast as directed.
Mary Berry Chicken Wrapped in Parma Ham Recipe
Ingredients
Method
- Mix cream cheese, all herbs, garlic, and lemon zest until smooth. Season with salt and white pepper.
- Cut a deep horizontal pocket into each chicken breast. Season outside lightly.
- Fill each pocket with a generous tablespoon of cream cheese stuffing. Wrap tightly in 2 overlapping slices of Parma ham. Refrigerate uncovered up to 4 hours for crispier ham.
- Preheat oven to 200°C / 180°C fan / Gas 6. Sear wrapped chicken in a hot ovenproof pan with a thin film of oil — 2 minutes per side until Parma ham is beginning to crisp and colour.
- Transfer pan to oven. Roast 18–22 minutes until cooked through — 75°C internal temperature. Rest 5 minutes on a warm plate.
- Pan sauce: add wine to hot pan — bubble and scrape base. Add stock — reduce by half. Add cream and mustard — simmer 3–4 minutes. Season. Add parsley. Serve chicken whole or sliced on the diagonal with sauce poured around.
Notes
Frequently Asked Questions
Can I use Prosciutto instead of Parma ham?
Yes — Prosciutto is essentially the same product from a different Italian region. The flavour is virtually identical.
Can I vary the stuffing?
Yes — sun-dried tomatoes, pesto, Stilton, roasted garlic, and fresh tarragon are all excellent alternatives to or additions to the cream cheese base.
Can I cook this in an air fryer?
Yes — sear first in a pan, then cook in the air fryer at 190°C for 15 to 18 minutes. Check the internal temperature reaches 75°C.
Why is my Parma ham pale and soft?
The searing step was skipped, or the pan was not hot enough when the chicken was seared. The pan must be properly hot before the chicken goes in — the ham should start crisping within thirty seconds of contact.
Can I make the pan sauce with stock only and no wine?
Yes — use 350ml of good quality chicken stock and reduce by half. Add cream and mustard as directed. The result is lighter but still very good.
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