Chicken Saltimbocca

Chicken Saltimbocca is a classic Italian dish that delivers bold, savory flavors in an elegant yet simple preparation. Thinly pounded chicken breasts are wrapped in salty prosciutto and fresh sage, then pan-seared until golden and finished with a buttery white wine sauce. “Saltimbocca” means “jumps in the mouth” in Italian—and this dish absolutely lives up to its name.

Why You’ll Love This Recipe

• Rich, savory, and satisfying with minimal ingredients
• Quick enough for weeknights, impressive enough for entertaining
• Beautifully balanced with salty, herby, and buttery flavors
• Pairs wonderfully with simple sides like vegetables, risotto, or salad
• Naturally gluten-free and low-carb

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (or cutlets)
• Fresh sage leaves
• Thin slices of prosciutto
• All-purpose flour (for dusting, optional)
• Olive oil
• Butter
• Dry white wine (or chicken broth)
• Salt
• Black pepper
• Toothpicks or kitchen twine (to secure prosciutto, if needed)

directions

1. Prepare the chicken: If using full chicken breasts, slice in half horizontally and pound to about 1/4-inch thickness. Season lightly with salt and pepper.
2. Assemble saltimbocca: Place a sage leaf or two on each chicken cutlet. Lay a slice of prosciutto on top and gently press to adhere. Secure with toothpicks if necessary.
3. Lightly flour (optional): Dust the underside of the chicken (not the prosciutto side) with a little flour for a better sear and slight thickening of the sauce.
4. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Place chicken prosciutto-side down and cook for 2–3 minutes until crispy. Flip and cook the other side until golden and cooked through (internal temp of 165°F). Remove to a plate.
5. Make the sauce: Lower the heat, deglaze the pan with white wine, scraping up any browned bits. Let reduce slightly, then whisk in butter until glossy. Season with a pinch of salt and pepper.
6. Serve: Return chicken to the pan briefly to coat with sauce. Serve hot with your favorite sides and spoon extra sauce over the top.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Add lemon: Squeeze fresh lemon juice into the sauce for brightness.
• Use veal: Traditional Saltimbocca uses veal instead of chicken.
• Try a sage butter sauce: Brown butter with sage leaves for a more herb-forward finish.
• Make it creamy: Stir in a splash of cream or mascarpone for a richer sauce.
• Gluten-free: Skip the flour or use a gluten-free flour blend for dusting.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of broth or water to avoid drying out.
Freezing is not recommended as the texture of the prosciutto may change.

FAQs

Can I make Chicken Saltimbocca ahead of time?

Yes, you can prep and assemble the chicken earlier in the day and refrigerate until ready to cook.

What kind of wine should I use?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best.

Is flour necessary in this recipe?

It’s optional—flour helps brown the chicken and slightly thickens the sauce but can be omitted.

Can I bake Chicken Saltimbocca instead of pan-searing?

Pan-searing is traditional, but you can bake it at 400°F for 15–20 minutes—just note the prosciutto may not get as crispy.

What sides go well with this dish?

Mashed potatoes, sautéed spinach, risotto, roasted vegetables, or a crisp salad are great choices.

Can I use dried sage?

Fresh sage is preferred for flavor and presentation, but you can use a small pinch of dried in the sauce if needed.

How do I keep the prosciutto from falling off?

Press it firmly into the chicken or use toothpicks to secure it during cooking.

Can I double the sauce?

Yes! Double the wine and butter if you want extra sauce for drizzling or serving with pasta or veggies.

Is this recipe kid-friendly?

Yes, but you may want to reduce or omit the wine (use broth instead) for a milder version.

What can I use instead of prosciutto?

Thinly sliced pancetta or even turkey bacon can be used, though the flavor will vary.

Conclusion

Chicken Saltimbocca is an elegant yet approachable dish that brings classic Italian flavors to your kitchen in just minutes. With crispy prosciutto, aromatic sage, and a luscious wine-butter sauce, it’s a meal that’s both comforting and refined. Whether for a romantic dinner or a family gathering, this recipe is sure to impress.

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