Chicken Saltimbocca

Name: Chicken Saltimbocca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 chicken cutlets (about 6 ounces each); 8 thin slices prosciutto; 8 fresh sage leaves; ¼ cup all-purpose flour; 1½ tablespoons olive oil; 2 tablespoons butter unsalted or salted; ½ cup dry white wine; ½ cup low-sodium chicken broth; salt to taste; freshly ground black pepper to taste

By:

dani

Published:

May 17, 2026

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Chicken Saltimbocca is like a warm hug on a plate, showcasing succulent chicken cutlets wrapped in delicate prosciutto, with a bright touch of earthy sage. This Italian favorite beckons with its irresistible blend of flavors, where savory meets comforting, all in a dish that is not only easy to prepare but also perfect for any occasion. As you take your first bite, the contrast between the tender chicken, crispy prosciutto, and aromatic herbs will leave you wanting more. If you’ve ever had the longing for an impressive yet uncomplicated dinner, allow Chicken Saltimbocca to steal the show in your home tonight.

The beauty of Chicken Saltimbocca lies in its simplicity. With just a handful of wholesome ingredients, you can elevate a weeknight meal to something fantastic. The savory notes of prosciutto combined with the delicate sage create a flavor profile that dances on your palate. Whether you’re making it for a cozy family dinner or impressing friends, this dish not only tastes exquisite but looks stunning on the plate. So roll up your sleeves, and let’s indulge in making this delightful dish together!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, making it a perfect weeknight meal.
Irresistible Flavor: The combination of prosciutto and sage delivers a flavorful punch.
Eye-Catching Appeal: Beautifully plated, it’s a show-stopper for any gathering.
Flexible Serving: Great for dinner parties or intimate family meals alike.
Diet-Friendly Options: Easily adaptable for gluten-free diets with minor modifications.

Ingredients You’ll Need

4 chicken cutlets (about 6 ounces each): Tender chicken is the star of this dish. If you can’t find cutlets, thinly sliced chicken breasts will work just fine.
8 thin slices prosciutto: This salty, savory meat adds a wonderful depth of flavor. If you prefer, you can use thinly sliced pancetta, although it may slightly alter the taste.
8 fresh sage leaves: Sage brings a fragrant and slightly peppery element that is essential to the dish. For a different twist, thyme or rosemary could also be used, but they will change the flavor profile.
¼ cup all-purpose flour: This is used for dredging the chicken to create a light, crispy exterior. You can swap it with a gluten-free flour blend if needed.
1½ tablespoons olive oil: Olive oil adds richness and helps brown the chicken. Extra virgin olive oil is ideal for flavor.
2 tablespoons butter (unsalted or salted): Butter adds a rich depth to the dish and helps in creating a delicious sauce. Opt for unsalted if you’re conscious about sodium levels.
½ cup dry white wine: Use a good quality wine as this forms the base of your sauce. If you prefer not to use wine, replace it with additional chicken broth.
½ cup low-sodium chicken broth: Low-sodium broth allows you to control the saltiness of the dish. Homemade broth works best, but store-bought is convenient.
Salt to taste: Enhances overall flavors; use sparingly as prosciutto can be quite salty.
Freshly ground black pepper to taste: Adds a subtle heat and complements the dish beautifully.

How to Make Chicken Saltimbocca

Prepare Chicken Cutlets: If your chicken isn’t prepped, gently pound the cutlets to about ½ inch thick. This ensures they cook evenly and remain tender.
Wrap with Prosciutto and Sage: Place two sage leaves on each chicken cutlet, then wrap each with a slice of prosciutto, using toothpicks if necessary to secure. This not only enhances the flavor but also adds to the visual appeal.
Dredge in Flour: On a plate, add the ¼ cup all-purpose flour. Dredge the wrapped chicken on both sides, giving it a light coating. This will provide a beautiful golden crust upon cooking.
Sear the Chicken: In a large skillet, heat 1½ tablespoons of olive oil and melt ½ tablespoon of butter over medium heat. Once hot, add the chicken cutlets. Cook until golden brown, about 4-5 minutes on each side, then remove them to a plate.
Deglaze the Pan: Reduce the heat and pour in the ½ cup dry white wine. Scrape the pan’s brown bits, allowing the wine to reduce by half, which will concentrate the flavors.
Add Chicken Broth: Add ½ cup low-sodium chicken broth to the pan and simmer for a few minutes, letting it reduce and thicken slightly.
Finish the Sauce: Swirl in the remaining 1½ tablespoons of butter and season the sauce with salt and fresh black pepper to taste. Add the chicken back into the pan, allowing it to warm through in the rich sauce.
Serve: After a few minutes, your Chicken Saltimbocca is ready. Plate it up and enjoy the fusion of flavors!

Storing & Reheating

Store your Chicken Saltimbocca in airtight containers in the refrigerator for up to 3 days. For extended storage, place it in the freezer for up to 3 months. When reheating, gently warm it in a skillet over low heat or in the microwave. Keep an eye on it to avoid drying out. The texture may slightly change, but a quick addition of a little broth can refresh it.

Chef’s Helpful Tips

Avoid Overcooking: This chicken cooks quickly, so watch it closely to avoid dryness—juicy is the way to go!
Use Room Temperature Ingredients: If possible, allow your chicken cutlets to reach room temperature before cooking for even cooking.
Don’t Skip the Deglazing: This step is crucial for flavor; be sure to scrape up those tasty browned bits from the pan.
Experiment with Finishing Touches: A sprinkle of freshly grated Parmesan or a squeeze of lemon juice right before serving can elevate this dish even further.

Enjoying Chicken Saltimbocca is both a culinary delight and an occasion to bond with family or friends. With its surprisingly easy preparation, stunning presentation, and flavors that transport you straight to Italy, this dish has everything you want. From the first bite of savory chicken wrapped in prosciutto to the warmth of the delicate sage, each mouthful is a joy. Embrace the opportunity to experiment with this recipe, perhaps adding your favorite vegetables or sides. Enjoy every moment!

Recipe FAQs

Can I make Chicken Saltimbocca ahead of time?

Yes! You can prepare the chicken and sauce in advance and reheat them together just before serving. This allows the flavors to meld beautifully.

What wine works best for this recipe?

A dry white wine like Sauvignon Blanc or Pinot Grigio works wonderfully for deglazing the pan. Avoid overly sweet or oaky wines, as they can alter the sauce’s flavor.

Can I substitute the prosciutto?

Absolutely! Thinly sliced pancetta or even turkey bacon can provide similar flavors while keeping the dish delicious.

Is Chicken Saltimbocca gluten-free?

Yes, it can be easily made gluten-free by substituting all-purpose flour with a gluten-free flour blend. Just ensure all other ingredients are gluten-free as well.

Embrace the simple elegance of Chicken Saltimbocca and make it yours today!