Chicken Saltimbocca
This post may contain affiliate links. Please read our disclosure policy.
This chicken saltimbocca is one of those recipes that feels like a restaurant dish, but it’s incredibly simple to make at home in just 30 minutes. Juicy chicken, salty prosciutto, and crispy sage come together in a silky white wine butter sauce, and it’s easy to see why the name means “jumps in your mouth.”
If you love this recipe, you should try my Mozzarella Stuffed Chicken Wrapped in Parma Ham Recipe and Best Italian Stuffed Chicken Thighs (Involtini di Pollo).
Quick Look: Chicken Saltimbocca
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Dietary Info: Can be made gluten-free if using GF flour
- Method: Pan-seared cutlets + quick pan sauce
- Technique: Prosciutto-side sear first, deglaze with wine, finish with butter for a glossy sauce
- Flavor/Texture: Savory, salty, buttery, tender chicken with crispy edges and a silky sauce
Why You’ll Love This Family Favorite!
This dish takes me straight to Rome. It’s elegant but unfussy, made with just a handful of ingredients that each play an important role. The key is not to overcomplicate it: good prosciutto, fresh sage, and a light hand with the sauce. When done right, it’s delicate, flavorful, and perfectly balanced. This is one of those recipes that reminds you how beautiful simple Italian cooking can be. Mangia!
Serve with Best Italian Oven Roasted Potatoes Recipe or Roasted Zucchini and Squash!
Made With Amore,
Table of Contents
Simple Ingredients
You only need a handful of ingredients to create this classic Italian dish with rich flavor.
- Chicken Breasts: Pounded thin for quick, even cooking
- Prosciutto: Salty, delicate layer that adds depth
- Sage: Earthy, aromatic, and classic to the dish
- White Wine: Deglazes the pan and builds flavor
- Butter: Creates a rich, silky sauce finish
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Protein Variation: Swap chicken for veal saltimbocca for a more traditional Roman version. Try my Italian Braised Veal.
- White Wine Swap: Use dry vermouth if you don’t have white wine.
- Add Lemon: Add a squeeze of lemon at the end for brightness. Serve with my Lemon Garlic Pasta with Spinach.
- Gluten-Free Version: Make it gluten-free with a light GF flour dredge.
How to Make Chicken Saltimbocca
Juicy chicken, crispy prosciutto, and sage in a silky white wine sauce, this authentic Roman saltimbocca is easy, elegant, and ready in 30 minutes. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Slice each chicken breast in half horizontally to create thinner cutlets. Gently pound to about ¼ inch thickness. Place one sage leaf on each cutlet, then lay a slice of prosciutto on top. Press gently so it adheres (you can secure with a toothpick if needed).
- Season the plain side of the chicken lightly with salt and pepper.
- Dredge each piece in flour, shaking off excess, just a light coating.
- Heat olive oil in a large skillet over medium heat. Once hot, place chicken prosciutto-side down. Cook 4–5 minutes until golden and slightly crisp.
- Flip and cook another 3–4 minutes until the chicken is just cooked through. Transfer to a plate. Lower heat slightly.
- Add the white wine to the pan, scraping up all the flavorful bits. Let it simmer 2–3 minutes until reduced a bit. Add chicken broth and butter. Let the sauce gently simmer until slightly thickened and glossy.
- Return the chicken to the pan and spoon the sauce over the top. Let it warm through for 1–2 minutes.
- Finish with extra crispy sage if desired and serve immediately. Spoon sauce over the chicken and serve with crusty bread on the side.
Chicken Saltimbocca FAQs
Store in an airtight container up to 3 days. Reheat gently on the stovetop with a splash of broth. Avoid microwaving for too long; it can dry out the chicken.
Yes, but wine adds depth. Substitute with extra broth + a splash of lemon.
Not always, pressing the prosciutto firmly usually works.
It’s likely overcooked or not pounded thin enough.
Serving Suggestions
Serve with Homemade Pasta, Crispy Oven Roasted Potatoes, or Sautéed Green Beans. Spoon extra sauce over everything; nothing goes to waste. Add Italian Bread Crusty Bread for scarpetta (always!) Make sure to finish with sweet dessert, like this Heavenly Angel Food Cake.
My Pro Tips
Recipe Tips
- Pound the chicken evenly so it cooks quickly and stays tender
- Season carefully as prosciutto already brings plenty of salt
- Let the prosciutto crisp slightly; it adds incredible texture
- Reduce the wine properly for depth of flavor
- Finish with butter off the heat for a silky, not greasy sauce
Other Chicken Recipes You’ll Love
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Chicken Saltimbocca
Ingredients
- 2 large chicken breasts, halved horizontally and pounded thin
- 4 slices prosciutto crudo
- 4 fresh sage leaves, plus extra for garnish, if leaves are small use 8 leaves to cover whole side of the chicken
- ¾ cup dry Italian white wine, like Pinot Grigio, see notes for wine substitute
- ½ cup chicken broth
- All-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
Instructions
- Slice each chicken breast in half horizontally to create thinner cutlets. Gently pound to about ¼ inch thickness.
- Place one sage leaf on each cutlet, then lay a slice of prosciutto on top. Press gently so it adheres (you can secure with a toothpick if needed).
- Season the plain side of the chicken lightly with salt and pepper. Dredge each piece in flour, shaking off excess, just a light coating.
- Heat olive oil in a large skillet over medium heat. Once hot, place chicken prosciutto-side down. Cook 4–5 minutes until golden and slightly crisp.
- Flip and cook another 3–4 minutes until the chicken is just cooked through. Transfer to a plate.
- Lower heat slightly. Add the white wine to the pan, scraping up all the flavorful bits. Let it simmer 2–3 minutes until reduced a bit.
- Add chicken broth and butter. Let the sauce gently simmer until slightly thickened and glossy.
- Return the chicken to the pan and spoon the sauce over the top. Let it warm through for 1–2 minutes.
- Finish with extra crispy sage if desired and serve immediately. Spoon sauce over the chicken and serve with crusty bread on the side.
Notes
- Pound the chicken evenly so it cooks quickly and stays tender
- Season carefully as prosciutto already brings plenty of salt
- Let the prosciutto crisp slightly; it adds incredible texture
- Reduce the wine properly for depth of flavor
- Finish with butter off the heat for a silky, not greasy sauce
- Use ½ cup chicken broth + 1–2 teaspoons fresh lemon juice. This keeps the sauce light and bright without overpowering the delicate flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a nice change from my usual chicken dinners. The combination of the prosciutto, sage, and sauce makes it feel really special.