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Chicken Saltimbocca is an easy Italian-inspired chicken dinner made with thin chicken cutlets, fresh sage, prosciutto, dry Marsala wine, and beef stock. It is ready in about 30 minutes and perfect for weeknights, date nights, or dinner guests.
Table of Contents
- Kellie’s Note Five Star Dinner Quickly
- Why You’ll Love This Chicken Saltimbocca
- Ingredients for Chicken Saltimbocca
- Chicken Saltimbocca Substitutions and Variations
- How to Make Chicken Saltimbocca
- Kellie’s Tips for the Best Chicken Saltimbocca
- What to Serve with Chicken Saltimbocca
- How to Store, Freeze, and Reheat Chicken Saltimbocca
- More Chicken Recipes
- Chicken Saltimbocca Recipe
Kellie’s Note
Five Star Dinner Quickly
I love a restaurant classic I can make at home without much fuss. This easy Chicken Saltimbocca recipe turns simple chicken cutlets into a restaurant-worthy dinner in just 30 minutes. Tender chicken is layered with fresh sage and salty prosciutto, then finished in a rich, buttery Marsala pan sauce.
It is the kind of dinner that looks impressive enough for company but is simple enough to make after work. Serve it with mashed potatoes, buttered noodles, or crusty bread to catch every drop of that savory sauce.
Chicken saltimbocca is a riff off of a classic Roman dish made with veal, veal saltimbocca. I like to use chicken because it is much more accessible for an everyday weeknight dinner, and it’s every bit as delicious.
You’re going to put this one on repeat.
Why You’ll Love This Chicken Saltimbocca
- Easy but impressive – This restaurant-style chicken dinner is ready in about 30 minutes, making it perfect for a busy weeknight or special occasion.
- Big flavor, simple ingredients – Fresh sage, salty prosciutto, dry Marsala wine, and butter create incredible flavor without a complicated ingredient list.
- Crispy, tender, and saucy – The prosciutto gets golden around the edges, the chicken stays tender, and the rich pan sauce ties it all together.
- One skillet dinner – The chicken and sauce are made in the same pan for easy cleanup.
- Great with so many sides – Serve it with potatoes, pasta, vegetables, or crusty bread.
Ingredients for Chicken Saltimbocca
You only need a handful of simple ingredients to make this easy Chicken Saltimbocca recipe. Scroll to the recipe card for full measurements.
- Boneless skinless chicken breasts – Slice large chicken breasts in half horizontally, then pound them into thin, even cutlets so they cook quickly. Use chicken cutlets to save time or thin veal cutlets for a more traditional version.
- Kosher salt and black pepper – Season the chicken lightly since the prosciutto adds plenty of salty flavor.
- Fresh sage leaves – Fresh sage gives Chicken Saltimbocca its signature earthy flavor. Fresh sage is strongly recommended because dried sage will not provide the same flavor or texture.
- Prosciutto – Thinly sliced prosciutto becomes lightly crisp in the skillet and helps hold the sage in place. Thinly sliced pancetta, speck, or Serrano ham can work in a pinch.
- All-purpose flour – A light flour coating helps the chicken brown and gives the sauce a little body. Use a 1:1 gluten-free flour blend if needed.
- Olive oil and butter – The combination gives the chicken a beautiful golden crust and adds rich flavor to the sauce.
- Dry Marsala wine – Use dry Marsala, not sweet cooking wine, for the best savory flavor. Use dry white wine, such as Pinot Grigio or Sauvignon Blanc.
- Beef stock – A rich beef stock adds a deeper, richer flavor to the sauce. Chicken stock or chicken broth works well, too.
Chicken Saltimbocca Substitutions and Variations
- Make it without wine – Replace the Marsala with an equal amount of low-sodium chicken stock plus 1 to 2 teaspoons of fresh lemon juice.
- Make it with dry white wine – Use dry Pinot Grigio or Sauvignon Blanc in place of Marsala for a lighter, more classic saltimbocca-style sauce.
- Use chicken cutlets – Store-bought chicken cutlets are a great shortcut. Lightly pound them if they are uneven in thickness.
- Make veal saltimbocca – Swap the chicken for thin veal cutlets for a more traditional Roman-style version.
- Add lemon – Finish the sauce with a squeeze of fresh lemon juice for a brighter flavor.
How to Make Chicken Saltimbocca
- Prep the chicken. Slice each chicken breast in half horizontally to create thin cutlets. Place the chicken between two sheets of plastic wrap and pound it to about 1/8-inch thick. Season both sides lightly with salt and pepper.
- Add the sage and prosciutto. Place 1 to 2 sage leaves directly on each chicken cutlet, then cover the sage with prosciutto. Press gently so everything adheres to the chicken. Keeping the sage beneath the prosciutto helps it stay in place while the prosciutto gets crisp in the skillet.
- Dredge the chicken. Lightly coat each chicken cutlet in flour, then shake off the excess. You want a thin, even coating rather than a heavy layer of flour.
- Cook the chicken. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken prosciutto-side down and cook until golden and crisp, about 1 to 2 minutes. Flip and cook for another 1 to 2 minutes, then transfer the chicken to a plate. Repeat with the remaining cutlets.
- Make the pan sauce. Add the Marsala wine to the skillet and scrape up all the browned bits from the bottom of the pan. Let the wine simmer until reduced by about half, then add the beef stock and continue cooking until the sauce has reduced by half again.
- Finish and serve. Stir in the remaining butter until the sauce is glossy. Return the chicken to the skillet and spoon the sauce over the top. Cook just until warmed through and the chicken reaches 165°F in the thickest part, then serve immediately with the pan sauce.
Kellie’s Tips for the Best Chicken Saltimbocca
- Pound the chicken evenly – Thin, even cutlets cook quickly and stay tender.
- Keep the sage under the prosciutto – The prosciutto holds the sage in place and gets crisp when it hits the pan first.
- Start prosciutto-side down – This is the key to crisp prosciutto that adheres to the chicken.
- Season lightly – Prosciutto is salty, so wait to add more salt until you taste the finished sauce.
- Use dry wine – Choose dry Marsala or a dry white wine you would enjoy drinking. Skip bottled cooking wine whenever possible.
- Cook in batches – Crowding the skillet will steam the chicken instead of browning it.
- Do not overcook the chicken – Thin chicken cutlets cook quickly. Use an instant-read thermometer and cook to 165°F.
- Finish the butter off the heat – Stirring in the last bit of butter after reducing the sauce makes it glossy and rich.
What to Serve with Chicken Saltimbocca
Where to paste: Add directly below the Best Side Dishes for Chicken Saltimbocca heading and before the existing linked side-dish list
Chicken Saltimbocca is especially good with sides that soak up the buttery Marsala sauce. Serve it with mashed potatoes, roasted baby potatoes, buttered noodles, creamy polenta, or crusty Italian bread. For a lighter meal, add sautéed broccoli rabe, green beans, asparagus, or a simple arugula salad with lemon and Parmesan.
How to Store, Freeze, and Reheat Chicken Saltimbocca
- Make ahead – Assemble the chicken with the sage and prosciutto up to 4 hours in advance. Cover and refrigerate, then dredge and cook when ready to serve.
- Store – Keep leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. Store the sauce separately, if possible, so the prosciutto stays as crisp as possible.
- Freeze – Freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. For the best texture, freeze the chicken and sauce separately.
- Thaw – Defrost overnight in the refrigerator before reheating.
- Reheat – Place the chicken and a splash of sauce in a skillet over low heat. Cover and warm gently until heated through. You can also reheat it in a 350°F oven, covered, for about 10 minutes.
More Chicken Recipes
If you love the tender chicken cutlets and rich skillet sauce in this Chicken Saltimbocca recipe, try my Chicken Milanese, Chicken Marsala, or Chicken Piccata next.
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Chicken Saltimbocca Recipe
Equipment
- 1 large skillet
- chef's knife
- cutting board
Ingredients
- 2 pounds boneless, skinless chicken breasts, sliced in half horizontally to make 8 cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 to 16 large fresh sage leaves
- 16 thin slices prosciutto, about 1/2 pound
- 1 cup all-purpose flour, for dredging
- 2 tablespoons olive oil, divided
- 5 tablespoons unsalted butter, divided
- 1/2 cup dry Marsala wine
- 1 cup beef stock, chicken stock, or chicken broth
Instructions
- Place the chicken cutlets between 2 sheets of plastic wrap and pound to about 1/8-inch thick. Season lightly with salt and pepper.
- Place 1 to 2 sage leaves on each chicken cutlet. Cover with 1 to 2 slices of prosciutto and press gently to adhere.
- Lightly dredge each chicken cutlet in flour, shaking off the excess.
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Add 2 to 3 chicken cutlets to the skillet, prosciutto-side down. Cook until the prosciutto is golden and crisp, about 1 to 2 minutes. Flip and cook for 1 to 2 minutes more. Transfer to a platter and keep warm.
- Repeat with the remaining chicken, adding the remaining olive oil and 2 tablespoons butter as needed.
- Add the Marsala wine to the skillet. Scrape up the browned bits and cook until reduced by half, about 2 minutes.
- Add the stock and continue cooking until reduced by half, about 3 minutes.
- Stir in the remaining 1 tablespoon butter until the sauce is glossy.
- Return the chicken to the skillet and spoon the sauce over the top. Cook just until warmed through and the chicken reaches 165°F in the thickest part.
- Transfer to a platter and serve with the pan sauce.
Notes
- Wine substitution: Use dry white wine, such as Pinot Grigio or Sauvignon Blanc, in place of dry Marsala.
- For a no-wine option, use 1/2 cup chicken stock plus 1 to 2 teaspoons fresh lemon juice. Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooked chicken and sauce separately for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Warm gently in a covered skillet with a splash of sauce, or bake covered at 350°F until heated through. Chicken temperature: Cook the chicken to 165°F in the thickest part.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What does saltimbocca mean?
Saltimbocca means jumps in the mouth in Italian. The traditional Roman dish is usually made with veal, prosciutto, and sage. This chicken version uses the same classic flavors in a more accessible, weeknight-friendly dinner.
Do I need toothpicks for Chicken Saltimbocca?
No. Place the sage directly against the chicken, then cover it with prosciutto. The prosciutto will naturally adhere as it cooks. If you place the sage on top of the prosciutto for presentation, secure it with toothpicks and remove them before serving.
What can I use instead of Marsala wine?
Dry white wine, such as Pinot Grigio or Sauvignon Blanc, is the easiest substitute. To make Chicken Saltimbocca without wine, use an equal amount of low-sodium chicken stock plus 1 to 2 teaspoons of fresh lemon juice.
Can I use chicken cutlets instead of chicken breasts?
Absolutely. Chicken cutlets are a great shortcut. If they are uneven in thickness, lightly pound them so they cook at the same rate.
Why is my Chicken Saltimbocca tough?
Thin chicken cutlets cook very quickly, so overcooking is the most common reason they become tough. Pound the chicken evenly, cook it in batches, and use an instant-read thermometer to make sure it reaches 165°F without cooking longer than necessary.
Can I make Chicken Saltimbocca ahead of time?
You can assemble the chicken with sage and prosciutto up to 4 hours in advance. Cover and refrigerate, then dredge and cook just before serving. The finished dish is best served immediately.
Can I freeze Chicken Saltimbocca?
Yes. Freeze cooked Chicken Saltimbocca and the sauce separately for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in a covered skillet or 350°F oven.
Can I bake Chicken Saltimbocca instead?
Yes. Assemble and lightly flour the chicken, then place it prosciutto-side up on a parchment-lined baking sheet. Bake at 400°F until the chicken reaches 165°F, about 15 to 20 minutes depending on thickness. Make the pan sauce separately on the stovetop.
What should I serve with Chicken Saltimbocca?
Mashed potatoes, buttered noodles, pasta, creamy polenta, roasted potatoes, sautéed green beans, broccoli rabe, asparagus, or a simple arugula salad are all great choices. Crusty bread is perfect for soaking up the sauce.
Made this tonight with your Oven Roasted Baby Potatoes. It was like eating at a 5 Star Restaurant in Milan or New York. Added steamed asparagus, plain. Amazing. I love most of your recipes.