The Best Chicken Saltimbocca Recipe
Chicken saltimbocca is an Italian dish that literally means “jump in the mouth”—and you will definitely want this recipe to jump into your mouth and get in your belly! Tender chicken breasts are wrapped in sage leaves and prosciutto, then finished in a rich, buttery wine sauce.
What Is Chicken Saltimbocca?
Chicken saltimbocca is a riff off of a classic Roman dish made with veal—veal saltimbocca. Using chicken makes it much more accessible for an everyday weeknight dinner, and it’s every bit as delicious. Thin chicken cutlets are topped with whole sage leaves, then wrapped with salty prosciutto. The sage infuses the chicken with flavor as it cooks, the prosciutto—well, prosciutto makes EVERYTHING delicious—and the whole package is dredged and pan-fried to perfection.
This chicken saltimbocca recipe is then finished in a rich pan sauce made with butter, wine, and broth. The contrasting textures of the crispy prosciutto, tender chicken, and luxurious (yes, luxurious!) sauce make every bite feel utterly decadent and restaurant-worthy. It’s a traditional Italian dish I make when I want to impress my guests.
If this all sounds complicated, you should note that chicken saltimbocca is surprisingly simple to put together. The ingredient list is shorter than you might think and the process of making the recipe is something you can easily tackle after work. Chicken saltimbocca will be your go-to recipe when you want to impress but don’t want to put in a lot of effort—and we all need more of those recipes, right?!
Ingredients for Chicken Saltimbocca
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Boneless Skinless Chicken Breasts – Slice each piece of chicken in half horizontally to create two chicken cutlets. You can substitute with veal cutlets, if you prefer.
- Kosher Salt and Ground Pepper – Use freshly ground black pepper for the best flavor.
- Fresh Sage Leaves – Accept no substitutes! Other herbs are great, but sage is absolutely essential for chicken saltimbocca, and it must be fresh. Each sage leaf infused the chicken with fresh flavor.
- Prosciutto – Thinly sliced prosciutto is best. You can also use pancetta if you prefer.
- Flour – All-purpose flour is used for dredging the chicken; it also helps thicken the sauce a bit when you add the chicken back to the pan.
- Olive Oil and Butter – For cooking the chicken and building the sauce.
- Marsala Wine – Skip the cheap cooking wine and go for a good quality wine. You can also use dry white wine like Sauvignon Blanc or Pinot Grigio.
- Beef Stock – You can use chicken stock or chicken broth instead, but beef stock adds more richness.
How to Make Chicken Saltimbocca
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Prep the chicken. Pound the chicken cutlets between two pieces of plastic wrap with a meat mallet or rolling pin until it’s about 1/8 inch thick. Season with salt and pepper.
- Wrap it up. Press one or two sage leaves onto each cutlet, then wrap them in a slice of prosciutto. (You can lightly bruise the sage leaf before assembling to release it’s oils which will add to the sage flavor in the chicken.)
- Dredge. Coat the cutlets in the flour, shaking off the excess.
- Cook the chicken. Melt butter and oil in a large skillet over medium-high heat and cook the chicken 1 minute per side, starting with the seam-side-down and prosciutto side up. Transfer to a plate and cover with aluminum foil to keep warm.
- Deglaze. Make the pan gravy by adding the wine to the hot pan and scrape up the browned bits with a wooden spoon. Cook until the liquid reduces by half.
- Add the stock. Continue to cook until reduced by half.
- Finish. Stir in the remaining butter. Add the chicken back to the pan and cook for 3-4 minutes, or until the sauce thickens. Plate the chicken saltimbocca and serve with the sauce.
Tips for Making Chicken Saltimbocca
Chicken saltimbocca is easy to make for a weeknight dinner, but these tips will help you make sure it turns out perfect!
- Wrap the chicken tightly. To ensure the sage and prosciutto stay in place while cooking, wrap the chicken tightly and press down gently to adhere them together.
- Cook the chicken in batches. Crowding the pan will steam the chicken instead of getting it nicely browned.
- Do not overcook the chicken. Chicken saltimbocca is easy to overcook since we’re using chicken breast and it’s pounded thin. Overcooking will make it tough and dry.
- Rest the chicken briefly. Allow the cooked chicken to rest for a few minutes before serving. This ensures that the juices redistribute within the meat before you cut into it.
How to Store Leftovers
Leftover chicken saltimbocca can be stored in the refrigerator in an airtight container for up to 3 days. If possible, don’t stack the chicken in the container and store the sauce separately.
When reheating, gently warm the chicken in an oven preheated to 350°F until heated through and reheat the sauce on the stovetop over low heat, or reheat both the chicken and sauce on the stovetop over medium heat. Avoid the microwave if you can because it can make the chicken rubbery.
Best Side Dishes for Chicken Saltimbocca
- Oven Roasted Baby Potatoes
- Sautéed Broccoli Rabe
- Cauliflower Mashed Potatoes
- Lemon Parmesan Sauteed Green Beans
- Roasted Honeynut Squash
- Honey Glazed Carrots
- The Best Mashed Potatoes
More Chicken Recipes
- Chicken Katsu
- Slow Cooker Teriyaki Chicken
- French Onion Chicken
- Oven Baked BBQ Chicken Thighs
- Chicken Souvlaki
- Grilled Lemon Chicken
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Get the Recipe: Chicken Saltimbocca
Ingredients
- 4 boneless skinless chicken breasts, sliced in half horizontally
- Kosher salt and freshly ground pepper
- 1 bunch of fresh sage
- 16 thin slices prosciutto , approximately ½ pound
- 1 cup flour
- 2 tablespoons olive oil
- 5 tablespoons butter
- ½ cup marsala wine
- 1 cup beef stock
Equipment
- 1 large skillet
Instructions
- Using a meat mallet, pound the chicken cutlets between 2 sheets of plastic wrap (one at a time) until approximately 1/8 inch thick. Season lightly with salt and pepper on both sides.
- Place 1-2 sage leaves on each chicken cutlet pressing down lightly so they stick.
- Wrap 1-2 slices of prosciutto around each piece of chicken pressing to adhere it to the meat. The prosciutto will help the sage stay in place during cooking.
- Dredge each piece of chicken in the flour shaking gently to remove any excess. Set aside.
- Heat 1 tablespoon oil and 2 tablespoons butter to a large skillet over medium high heat.
- Add 2-3 pieces of chicken, depending on the size of the pan, to the pan with the prosciutto seam side down and cook until crisp, approximately 1 minutes. Turn the chicken over and continue to cook for an additional minute.
- Transfer to a platter and keep warm. Repeat with the remaining chicken adding 1 tablespoon oil and 2 tablespoons butter before adding the chicken.
- Add the marsala wine to deglaze the pan scraping up the brown bits with a wooden spoon. Cook until reduced by half, approximately 2 minutes.
- Add the stock and reduce by half, approximately 3 minutes.
- Stir in the remaining butter and add the chicken back to the pan. Continue cooking for an additional 1-2 minutes until the sauce begins to thicken.
- Transfer to a platter and serve with the pan sauce.