Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: 4 servings
Difficulty Level: Easy
What is Chicken Saltimbocca?
Chicken saltimbocca is a mouthwatering Italian dish that will transport your taste buds straight to Rome. This classic recipe features tender chicken breast wrapped in crispy prosciutto and fresh sage leaves. The name “saltimbocca” literally means “jump in the mouth” in Italian. Trust me, once you taste this dish, you’ll understand why.
Traditional saltimbocca uses veal, but chicken saltimbocca has become equally popular. It’s more affordable and just as delicious. The combination of savory prosciutto, aromatic sage, and juicy chicken creates an unforgettable flavor profile.
This recipe is perfect for busy weeknights or special dinner parties. You’ll look like a gourmet chef, but the cooking process is surprisingly simple.
Why You’ll Love This Chicken Saltimbocca Recipe
Making chicken saltimbocca at home is easier than you think. You don’t need fancy culinary skills or hard-to-find ingredients. Everything comes together in just 35 minutes from start to finish.
The ingredients are simple and likely already in your kitchen. The technique is straightforward, making this an ideal recipe for beginners. Yet the results taste like something from an upscale Italian restaurant.
Your family will be impressed. Your dinner guests will ask for the recipe. You’ll feel proud serving this beautiful, restaurant-quality dish.
Ingredients You’ll Need for Chicken Saltimbocca
Main Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 8 slices of prosciutto (thin-sliced)
- 16 fresh sage leaves
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
For the Sauce
- 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 cup chicken broth (low-sodium preferred)
- 2 tablespoons butter (for finishing)
- 1 tablespoon fresh lemon juice
- Fresh sage leaves for garnish
Kitchen Tools and Equipment
You won’t need any special equipment for this chicken saltimbocca recipe. Here’s what to grab:
- Large skillet or frying pan (preferably stainless steel)
- Meat mallet or rolling pin
- Plastic wrap
- Toothpicks
- Tongs or spatula
- Measuring cups and spoons
- Sharp knife
How to Make Perfect Chicken Saltimbocca
Step 1: Prepare the Chicken
Start by preparing your chicken breasts. Place each breast between two sheets of plastic wrap. Use a meat mallet to pound them to about ½-inch thickness. This ensures even cooking and creates a tender texture.
Season both sides of the chicken with a pinch of salt and black pepper. Don’t overdo the salt since prosciutto is already quite salty. A light sprinkle is all you need.
Step 2: Assemble the Chicken Saltimbocca
Now comes the fun part. Lay two slices of prosciutto side by side for each chicken breast. Place 2-3 fresh sage leaves on top of the prosciutto. Position the seasoned chicken breast over the sage and prosciutto.
Wrap the prosciutto around the chicken breast. Secure everything with toothpicks if needed. The prosciutto should stick to the chicken naturally as it cooks.
Lightly dust the prosciutto-wrapped side with flour. This helps create a beautiful golden crust.
Step 3: Pan-Sear the Chicken
Heat olive oil in your large skillet over medium-high heat. Add butter and let it melt until it starts to foam. This combination creates incredible flavor.
Place the chicken saltimbocca in the pan, prosciutto-side down first. Cook for 4-5 minutes without moving them. You want that prosciutto to get crispy and golden.
Carefully flip the chicken using tongs. Cook the other side for another 4-5 minutes. The chicken should reach an internal temperature of 165°F.
Remove the cooked chicken saltimbocca from the pan. Set them aside on a plate and tent with foil to keep warm.
Step 4: Create the Wine Sauce
Don’t clean that pan! All those delicious browned bits are flavor gold. Keep the heat at medium and pour in the white wine. Use a wooden spoon to scrape up all the caramelized bits from the bottom.
Let the wine reduce by half. This concentrates the flavors and cooks off the alcohol. Add the chicken broth and continue cooking for 3-4 minutes.
The sauce should start to thicken slightly. Add the butter and swirl the pan until it melts completely. Stir in the lemon juice for a bright finish.
Taste your sauce and adjust seasoning if needed. Remember that prosciutto adds saltiness, so go easy on additional salt.
Step 5: Serve Your Chicken Saltimbocca
Return the chicken saltimbocca to the pan briefly. Spoon some sauce over each piece to coat them beautifully. This final step brings everything together.
Transfer to serving plates. Drizzle the remaining wine sauce generously over each portion. Garnish with fresh sage leaves for a professional presentation.
Pro Tips for the Best Chicken Saltimbocca
Choose quality prosciutto. Look for Italian prosciutto di Parma if possible. The quality makes a real difference in flavor.
Don’t skip pounding the chicken. Even thickness ensures every bite cooks perfectly. Nobody wants dry edges and raw centers.
Use fresh sage leaves. Dried sage won’t give you the same aromatic punch. Fresh herbs are essential for authentic chicken saltimbocca.
Get the pan hot enough. You need good heat to crisp up that prosciutto properly. But not so hot that it burns.
Let the wine reduce properly. This step concentrates flavors and removes the harsh alcohol taste. Be patient here.
Use a meat thermometer. Take the guesswork out of cooking. Chicken is perfectly done at 165°F internal temperature.
Nutritional Value
- Calories: 385 kcal
- Protein: 42g
- Carbohydrates: 3g
- Fat: 22g
- Saturated Fat: 8g
- Fiber: 0.5g
- Sodium: 890mg
What to Serve With Chicken Saltimbocca
Chicken saltimbocca pairs beautifully with many side dishes. Here are some winning combinations:
Creamy mashed potatoes soak up that delicious wine sauce perfectly. Garlic green beans add a fresh, crispy contrast. Risotto makes this meal extra special and very Italian. Roasted asparagus with lemon complements the dish wonderfully. Simple pasta tossed with olive oil and parmesan works great too.
A crisp green salad with balsamic vinaigrette cuts through the richness nicely. Crusty Italian bread is essential for mopping up every drop of that incredible sauce.
Storage and Reheating Tips
You can store leftover chicken saltimbocca in an airtight container in the refrigerator. It will keep well for up to 3 days.
To reheat, place the chicken in a skillet over medium-low heat. Add a splash of chicken broth to prevent drying out. Cover and warm gently for about 5 minutes per side.
The microwave works in a pinch, but you’ll lose some of that crispy prosciutto texture. If you must microwave, use 50% power and heat in 30-second intervals.
Common Mistakes to Avoid
Overcooking the chicken is the biggest pitfall. Overcooked chicken becomes dry and tough. Use that meat thermometer.
Using thick-cut prosciutto won’t wrap properly around the chicken. Stick with thin-sliced varieties for best results.
Skipping the flour means you’ll miss out on the golden crust. Just a light dusting does the trick.
Crowding the pan prevents proper browning. Cook in batches if your pan isn’t large enough for all four pieces.
Using cooking wine instead of drinking wine affects the flavor. Choose a white wine you’d actually enjoy drinking.
Variations to Try
Want to mix things up? Try these delicious variations on traditional chicken saltimbocca:
Add mozzarella cheese between the chicken and prosciutto for extra richness. Use turkey cutlets instead of chicken for a different take. Try pancetta if you can’t find good prosciutto. Add capers to the sauce for a briny kick. Include mushrooms in the wine sauce for earthy depth.
Make It a Complete Italian Meal
Turn this chicken saltimbocca into a full Italian feast. Start with a simple Caprese salad or bruschetta. Serve the chicken with your chosen sides. Finish with tiramisu or panna cotta for dessert.
Pair your meal with the same white wine you used for cooking. A crisp Pinot Grigio or Vermentino works beautifully. This creates a cohesive dining experience.
Why Chicken Saltimbocca is Perfect for Entertaining
This recipe looks and tastes impressive but doesn’t stress you out. You can pound and prep the chicken earlier in the day. When guests arrive, the cooking takes just 20 minutes.
The presentation is naturally elegant. Those crispy prosciutto edges and fresh sage garnish create a restaurant-quality look. Your guests will think you spent hours in the kitchen.
The aroma while cooking is absolutely incredible. Your whole house will smell like an Italian trattoria. People will be eager to sit down and eat.
The History Behind This Classic Dish
Saltimbocca originated in Rome, Italy. The traditional version uses veal, but chicken saltimbocca has become equally beloved. Italian immigrants brought this recipe around the world.
The genius of saltimbocca lies in its simplicity. Just a few high-quality ingredients create something extraordinary. This philosophy defines Italian cooking at its best.
Today, chicken saltimbocca appears on menus worldwide. But nothing beats making it fresh at home. You control the quality of every ingredient.
Final Thoughts on Making Chicken Saltimbocca
This chicken saltimbocca recipe proves that impressive doesn’t mean complicated. With basic ingredients and simple techniques, you create restaurant-quality results. The combination of crispy prosciutto, tender chicken, and aromatic sage is absolutely unbeatable.
The buttery white wine sauce ties everything together perfectly. Each bite delivers layers of flavor that make this dish truly special. Your family and friends will be asking you to make this again and again.
So grab your ingredients and give this recipe a try. You’re just 35 minutes away from enjoying authentic Italian cuisine. Once you master chicken saltimbocca, it’ll become a regular in your dinner rotation.
Buon appetito!