Italian Chicken Saltimbocca is a classic dish that brings together bold flavors with minimal effort. I wrap juicy chicken cutlets in salty prosciutto and fragrant sage, then pan-sear them to golden perfection. A quick white wine and butter pan sauce finishes this elegant yet approachable Italian recipe. It’s the kind of dish I love to make when I want something fast but still worthy of a special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
Salt and black pepper to taste
8 fresh sage leaves
8 thin slices of prosciutto
2 tablespoons olive oil
1 tablespoon unsalted butter
Toothpicks or kitchen twine, for securing
Directions
I start by placing the chicken breasts between two sheets of parchment paper or plastic wrap. Then I use a meat mallet to pound them to about 1/4-inch thickness.
I season both sides with salt and black pepper.
I lay two fresh sage leaves on each cutlet, followed by two slices of prosciutto. I press them gently to stick and secure them with toothpicks or kitchen twine if needed.
I heat olive oil in a large skillet over medium heat.
I add the chicken, prosciutto side down, and sear for about 3–4 minutes until it turns crisp and golden. Then I flip and cook the other side for another 3–4 minutes until the chicken is fully cooked.
I remove the chicken from the pan and set it aside on a plate.
To deglaze the skillet, I pour in the white wine and scrape up all the delicious browned bits, letting it reduce by half for about 3 minutes.
I turn off the heat and whisk in the butter until the sauce becomes smooth and glossy.
Finally, I pour the sauce over the chicken right before serving.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories per Serving: 295 kcal
Variations
I sometimes use thinly pounded veal or turkey cutlets instead of chicken for a more traditional or seasonal twist.
When I want extra richness, I add a splash of cream to the wine reduction for a creamier sauce.
If I’m avoiding alcohol, I substitute chicken broth for the white wine — it still gives a deliciously savory flavor.
For a bit of lemony brightness, I squeeze fresh lemon juice into the sauce right before serving.
I occasionally add a handful of spinach between the chicken and prosciutto for a veggie boost.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the chicken in a skillet over medium-low heat, adding a splash of chicken broth or water to keep it moist. I avoid using the microwave for this one, as it can make the prosciutto soggy and the chicken rubbery. This dish doesn’t freeze well because the texture of the prosciutto changes after thawing.
FAQs
How do I keep the prosciutto from falling off during cooking?
I make sure to press it firmly onto the chicken and use toothpicks or kitchen twine to keep it secure. Cooking it prosciutto-side down first helps it crisp and adhere.
Can I make Chicken Saltimbocca ahead of time?
Yes, I prepare the chicken and wrap it with prosciutto and sage earlier in the day. I keep it in the fridge until I’m ready to sear and finish it with the sauce.
What kind of white wine should I use?
I go for a dry white wine like Pinot Grigio, Sauvignon Blanc, or even a dry Chardonnay. I avoid anything too sweet as it can overpower the sauce.
Is this dish gluten-free?
Yes, this Italian Chicken Saltimbocca is naturally gluten-free as long as I double-check that the prosciutto and wine I use don’t contain hidden gluten.
What can I serve with Chicken Saltimbocca?
I love serving it with roasted vegetables, garlic mashed potatoes, or a simple arugula salad. It also goes beautifully with risotto or polenta for something heartier.
Conclusion
Italian Chicken Saltimbocca is one of those dishes that impresses without demanding much in return. It’s flavorful, elegant, and fast — everything I want in a go-to dinner. Whether I’m hosting friends or just treating myself to a special meal at home, this recipe never fails to deliver bold, comforting Italian flavor.
📖 Recipe:
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Italian Chicken Saltimbocca
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Italian Chicken Saltimbocca is a quick and elegant dish made with chicken cutlets wrapped in prosciutto and sage, seared until golden, and served with a white wine butter sauce. It delivers bold, savory Italian flavors in under 30 minutes.
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper to taste
8 fresh sage leaves
8 thin slices of prosciutto
2 tablespoons olive oil
1 tablespoon unsalted butter
1/3 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
Toothpicks or kitchen twine, for securing
Instructions
- Place chicken breasts between parchment paper or plastic wrap and pound to 1/4-inch thickness using a meat mallet.
- Season both sides of the chicken with salt and black pepper.
- Place two sage leaves on each cutlet, then top with two slices of prosciutto. Press gently to adhere and secure with toothpicks or kitchen twine.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken, prosciutto-side down, and sear for 3–4 minutes until golden and crisp. Flip and cook the other side for another 3–4 minutes until fully cooked through.
- Remove chicken from the skillet and set aside.
- Pour white wine into the skillet to deglaze, scraping up any browned bits. Let it reduce by half, about 3 minutes.
- Turn off the heat and whisk in butter until the sauce is smooth and glossy.
- Pour the sauce over the chicken before serving.
Notes
Use toothpicks or twine to keep the prosciutto in place while cooking.
Substitute veal or turkey for a traditional variation.
For a creamy version, add a splash of cream to the sauce.
If avoiding alcohol, substitute white wine with chicken broth.
Add lemon juice at the end for a fresh, bright finish.
This dish is best reheated gently in a skillet to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 295
- Sugar: 0g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 95mg
