Chicken saltimbocca is a simple dish where tender chicken cutlets meet crispy prosciutto and fresh sage, all simmered in a buttery white wine sauce. It’s a quick way to get a meal that smells warm and inviting, even on a busy weeknight.
This chicken saltimbocca recipe solves issues like prosciutto curling, uneven chicken cooking, heavy sauce, and dryness when reheated, all within a quick 20-minute process.
I’ve found that many saltimbocca recipes end up with prosciutto that shrinks or curls and chicken that cooks unevenly.
This easy chicken saltimbocca skips those problems by keeping everything in place and making sure the sauce has just the right zing to avoid feeling heavy. I actually worked out how to keep it quick without losing flavor.
What makes this recipe work is the way the herb stays put under the prosciutto and how the sauce pulls together with rich butter and bright lemon notes. And it only takes about 20 minutes from start to finish, leaving you with a tender, juicy dish that’s great for last-minute guests or feeding the family.
If you want a side, try something simple like garlic sautéed spinach or my honey garlic chicken breast for a lively pairing.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour used for dredging the chicken breasts in this recipe.
- The recipe contains butter and prosciutto, so it is unsuitable for vegan diets in its current form.
- The recipe suits dairy-free diets only when substituting unsalted butter with olive oil in the cooking process.
- This recipe fits low-carb and keto diets as it uses protein-rich chicken and low-carbohydrate ingredients with no added sugars.
- The recipe is nut-free, containing no nuts or nut-based ingredients in this chicken saltimbocca recipe.
Why You Will Love This Recipe
- Consistent tender texture from evenly pounded chicken
Pounding chicken breasts to about 1/4 inch thickness helps them cook evenly and stay juicy. I’ve found this thickness gets the chicken cooked through quickly without drying out, which is key for chicken saltimbocca. - Sage tucked under prosciutto keeps flavors balanced
Placing the sage leaf beneath the prosciutto stops it from burning and helps the prosciutto stay flat while cooking. This little trick means you get the aromatic herb flavor without the hassle of toothpicks. - Garlic and shallots add depth to the white wine sauce
Adding minced garlic and shallots before deglazing gives the sauce subtle layers of taste that make a real difference. This step softens the sharpness of wine and stock, creating a lighter but flavorful sauce for the chicken. - Lasts well and reheats without losing texture
This recipe keeps nicely in the fridge for a few days, and warming it slowly on low heat helps keep the prosciutto from getting rubbery. It’s a straightforward dish that handles leftovers without compromising taste or texture.
How To Make Italian Chicken Saltimbocca
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: pan-frying
- Cuisine: Italian
- Diet: gluten-free
Description
Chicken saltimbocca is a straightforward Italian-inspired dish where tender, thin chicken cutlets meet crispy prosciutto and fresh sage, finished in a buttery white wine sauce with a hint of lemon.
Ingredients
- 4 skinless, boneless chicken breast halves (6 ounces each), butterflied and pounded to ¼ inch thickness
- 8 large fresh sage leaves
- 4 thin slices prosciutto (about 1 slice per cutlet)
- ¾ cup all-purpose flour (for dredging)
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, divided
- ⅓ cup dry white wine (such as Sauvignon Blanc)
- 1 cup low-sodium chicken stock
- 2 tablespoons minced shallots
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, chopped
- Zest of 1 lemon (approximately 1 teaspoon)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped flat-leaf parsley (for garnish)
Instructions
- Pound Chicken Evenly: Place each butterflied chicken breast between two pieces of plastic wrap or inside a large resealable bag. Using a meat mallet or rolling pin, pound each piece evenly to about ¼ inch thickness. This helps the chicken cook uniformly and remain tender without drying out. Aim for pieces approximately 5 inches long.
- Layer Sage Beneath: Lay one fresh sage leaf directly onto each flattened chicken breast. Carefully press a slice of prosciutto on top of the sage and chicken, gently pressing to adhere. Placing the sage under the prosciutto keeps it visible while preventing the prosciutto from shrinking or curling during cooking, so toothpicks aren’t needed.
- Lightly Dredge in Flour: Pour the flour onto a shallow plate or dish. Lightly coat each piece of prepared chicken in the flour, then shake off any excess thoroughly. Removing extra flour helps avoid a gummy or burnt crust while cooking.
- Heat the Pan Before Cooking: Warm a large, heavy-bottomed skillet (preferably stainless steel or cast iron) over medium heat for about 3 minutes. Proper preheating ensures even searing and prevents the chicken from sticking when you add fat.
- Sear Prosciutto Side First: Add 2 tablespoons olive oil and 2 tablespoons butter to the hot skillet. Once the butter melts and begins to sizzle (but before it browns), place the chicken cutlets prosciutto side down. Cook undisturbed for 3 to 4 minutes, until the prosciutto crisps and turns golden, sealing in flavorful texture.
- Flip and Finish Cooking: Turn the chicken pieces carefully and cook the other side for 1 to 2 minutes, until the chicken is fully cooked but still juicy. The internal temperature should read about 160°F. Adjust heat as necessary to avoid overcooking.
- Remove Excess Fat: Carefully pour off most of the fat from the skillet, leaving roughly 1 tablespoon behind. This balances the sauce by removing excess grease while keeping flavor from the pan’s browned bits.
- Sauté Aromatics: Reduce heat to medium-low. Add minced shallots and garlic to the skillet, cooking for 1 to 2 minutes until softened and fragrant but not browned. This step deepens the sauce flavor without overpowering the chicken.
- Deglaze and Reduce the Wine: Pour in the dry white wine, using a wooden spoon to scrape the skillet’s browned bits from the bottom. Increase heat to medium and let the wine reduce by half, around 3 minutes, concentrating flavor and balancing the sauce’s richness.
- Add Broth and Herbs: Stir in the chicken stock and chopped fresh thyme. Simmer until the liquid reduces by approximately half, about 4 minutes. The thyme adds a subtle herbaceous layer that complements the sage and prosciutto.
- Finish Sauce with Butter and Lemon: Remove the pan from heat. Whisk in the remaining 2 tablespoons of cold butter gradually, creating a silk-like sauce. Stir in the lemon zest to brighten the sauce and cut through the butter’s richness, providing an inviting freshness.
- Warm the Chicken in Sauce: Return the chicken cutlets to the pan, spooning sauce over each one. Let them warm gently over low heat for 1 to 2 minutes to meld the flavors while keeping both the chicken tender and the prosciutto crisp.
- Garnish and Serve: Sprinkle chopped flat-leaf parsley over the chicken right before serving. The parsley offers a fresh herbal note and enhances presentation without overwhelming the savory ingredients.
- Store and Reheat Tips: Refrigerate any leftovers in an airtight container for up to 3 days. When reheating, warm gently in a skillet over low heat. Add a splash of chicken stock to loosen the sauce and help maintain the prosciutto’s texture without turning soggy.
Notes
- Placing the sage leaf directly beneath the prosciutto prevents the ham from curling or shrinking during cooking, preserving the dish’s neat appearance and ensuring the herb’s flavor infuses the chicken. This approach removes the need for toothpicks, improving ease and safety.
- Using a mix of olive oil and butter strikes an ideal balance, offering a crisp sear without burning while enriching the pan sauce with depth.
- Preheating the pan thoroughly before adding fat helps chicken cook evenly and releases nicely without sticking.
- Minced shallots and garlic in the sauce add aromatic layers that are missing from many traditional recipes, giving the sauce a gentle onion sweetness and warm undertones.
- Lemon zest brightens the sauce without adding acidity, cutting through the buttery richness and lightening each bite.
- Proper flour dredging is essential: shaking off extra flour avoids a gummy or scorched crust while creating the perfect sear.
- When reheating, low temperature and adding a bit of stock maintain the sauce’s texture and keep the prosciutto from becoming overly soft.
- If dairy-free preparations are necessary, unsalted butter can be replaced with extra olive oil in both the cooking and sauce steps; however, the sauce texture will be less rich.
- Consider serving with simply garlic sautéed spinach, roasted potatoes, or creamy polenta to complete the meal experience.
- For a slight variation, thyme can be swapped with rosemary or marjoram to change the herb profile according to preference.
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breasts: Choose skinless, boneless breasts and butterfly them before pounding to about ¼ inch thick. Thinner pieces cook evenly and stay juicy without drying out.
- Fresh sage leaves: Pick large, vibrant green sage leaves with no wilting or brown spots. Placing sage under prosciutto keeps it in place and adds subtle herbal flavor.
- Prosciutto slices: Use thin, good quality prosciutto, like prosciutto di Parma, for tenderness and flavor. Laying it over sage prevents shrinkage and curling during cooking.
- All-purpose flour: Lightly dredge the chicken in flour without heavy coating. Excess flour can burn or make the crust gummy, so shake off any extra before cooking.
- Olive oil: Use extra-virgin olive oil for searing. It withstands medium heat and adds a mild fruity note that balances the butter’s richness.
- Unsalted butter: Butter adds flavor and richness, especially when combined with olive oil. Divide it between cooking and sauce for tastier results.
- Dry white wine: Select a dry white like Sauvignon Blanc. It deglazes the pan, lifting browned bits to build a simple but flavorful sauce.
- Low-sodium chicken stock: Adds depth and helps mellow the acidity of the wine. Low sodium gives control over final seasoning.
- Minced shallots: Adds gentle onion flavor without overpowering. Sauté briefly in the sauce for a subtle aromatic base.
- Minced garlic: Fresh garlic adds warmth and depth to the sauce. Add it with shallots and cook until just fragrant to avoid bitterness.
- Fresh thyme leaves: Choose fresh thyme for a light, earthy herb note. It works well alongside sage and brings more complexity to the sauce.
- Lemon zest: Use zest from a fresh lemon to brighten the sauce. It cuts through the butter’s richness without adding extra acidity.
- Kosher salt: Use a coarse grain for seasoning chicken and sauce. It dissolves evenly and enhances all the flavors.
- Freshly ground black pepper: Adds mild heat and rounds out the seasoning. Grind fresh for best aroma and flavor punch.
- Flat-leaf parsley: Use chopped parsley as garnish for a fresh herbal note and color contrast. It adds freshness before serving without overwhelming flavors.
Recipe Baking Tips
- If prosciutto curls during searing, place sage leaves under prosciutto and press gently to hold, which reduces shrinking and keeps it flat for 3-4 minutes of cooking.
- If excess flour causes gummy coating, lightly dredge chicken in ¾ cup flour and shake off thoroughly before searing to prevent burning and clumping in the 3-4 minute initial pan time.
- If sauce tastes flat, sauté 2 tablespoons minced shallots and 2 cloves garlic in pan fat for 1-2 minutes before adding ⅓ cup dry white wine to build depth during reduction.
- If chicken cooks unevenly, pound cutlets to ¼ inch thickness using a mallet, aiming for about 5-inch pieces, which helps them cook through in 5-6 minutes total.
- If leftovers dry out when reheating, warm gently over low heat with a splash of stock to loosen sauce and preserve prosciutto crispness within 5 minutes.
Serving Suggestions
Serve chicken saltimbocca with garlic sautéed spinach or roasted root vegetables. Pair it with mashed cauliflower or herbed quinoa to absorb the pan sauce.
You can also serve chicken saltimbocca alongside grilled asparagus or steamed green beans seasoned simply with lemon and pepper.
Use chicken saltimbocca to make a warm sandwich with gluten-free bread and arugula leaves. Add slices to a salad of mixed greens and cherry tomatoes.
Chicken saltimbocca pieces can also be layered with polenta and Parmesan for a quick skillet meal.
Top chicken saltimbocca with extra pan sauce and a sprinkle of chopped flat-leaf parsley. Drizzle with a lemon butter sauce or a light garlic cream sauce if preferred.
You may finish the dish with a few drops of balsamic reduction or a spoonful of herbed yogurt to vary the flavor.
Recipe variations
- You can use boneless chicken thighs instead of breasts for a juicier texture in your chicken saltimbocca recipe. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper per pound.
- Add 2 tablespoons minced garlic and 2 tablespoons chopped fresh thyme to the sauce for extra flavor. Either dry white wine or low-sodium chicken stock can be used to deglaze the pan.
- Either thin chicken cutlets or butterflied, pounded breasts work well for easy chicken saltimbocca. If using cutlets, aim for ¼-inch thickness and cook 3-4 minutes per side for quick saltimbocca.
- You can double the recipe using 8 chicken breasts and 16 sage leaves for larger gatherings. This dish pairs nicely with Grilled Chicken Breast as a complementary main course.
Save This Recipe!
How to Store?
To keep your chicken saltimbocca fresh and delicious, follow these storage tips:
Room Temperature: Store chicken saltimbocca in an airtight container at room temperature up to 2 days to keep flavors intact and texture tender.
Refrigeration: Place chicken saltimbocca in an airtight container in the refrigerator up to 3 days. Reheat gently to preserve prosciutto crispness.
Freezing: Wrap chicken saltimbocca tightly in plastic wrap, place in a freezer-safe container up to 2 months. Thaw in refrigerator before reheating slowly.
Other Recipes You’ll Love
Chicken saltimbocca is seared chicken breasts layered with prosciutto and fresh sage, cooked with a white wine pan sauce.
Saltimbocca is made of veal wrapped with prosciutto and sage, marinated in wine, oil, or salt water.
Saltimbocca tastes like veal with prosciutto and sage, offering a savory flavor that blends meatiness with herb freshness.
Chicken saltimbocca goes well with lemon risotto, roasted beet salad, sautéed spinach, or garlic mashed potatoes.
Yes. Traditional saltimbocca sauce includes garlic, often combined with mushrooms and fresh sage.
Italians serve saltimbocca with light pasta, garlic mashed potatoes, or sautéed spinach.
Chicken saltimbocca uses 8 chicken cutlets (6 oz), 1 tsp kosher salt, ½ tsp black pepper, 16 sage leaves, 16 prosciutto slices, 3 tbsp olive oil, 1 cup dry white wine, and 1 cup low-sodium chicken stock.
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