1-Getting Started: First, preheat your oven to 400°F (200°C) to get things ready for baking. Season the 4 large boneless, skinless chicken breasts with 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Wrap each chicken breast with 2-3 slices of prosciutto to create that crispy layer.

2-Cooking the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the wrapped chicken for 3-4 minutes per side until the prosciutto turns crispy and golden. Once done, remove the chicken and set it aside to rest. For a similar chicken dish with easy steps, check out our easy chicken spaghetti recipe for more inspiration.

3-Making the Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil and cook the thinly sliced medium red onion for 4-5 minutes until it softens. Then, add the 8 ounces of sliced mushrooms and cook for another 3-4 minutes. Stir in 1 cup chicken stock and 1/2 cup dry white wine, bring it to a boil, and let it simmer for 5-7 minutes to blend the flavors.

To thicken the sauce, mix in 1 teaspoon gluten-free all-purpose flour and adjust as needed, seasoning with salt to taste. Return the chicken to the pan, nestling it in the sauce, and bake for 7-8 minutes until the chicken reaches an internal temperature of 165°F (74°C). Let it rest before serving, and add fresh thyme for garnish if you like.