Chicken Saltimbocca feels a little fancy but comes together fast in one skillet, making it perfect for busy weeknights! It’s a reliable go-to when you want dinner to look impressive without adding extra steps.
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Holly’s Recipe Highlights
- Flavor: Savory and aromatic with tender chicken, salty prosciutto, fresh sage, and a rich, buttery wine sauce.
- Skill Level: I first had this at an Italian restaurant, but once I saw how easy it is to make at home, it quickly became a weeknight favorite. It’s great for cooks of any level!
- Recommended Tools: A good quality skillet is a must-have for one-pan dinners like this one, as it helps create the fond (browned bits stuck to the bottom of the pan) for the sauce and evenly distribute heat.
- Serving Suggestions: I love serving this for a simple yet special weeknight meal. It pairs perfectly with mashed potatoes, risotto, or pasta.
Ingredient Tips and Smart Swaps
- Chicken: Choose breasts that have an even thickness, or use chicken cutlets. If some pieces or sections are thicker than others, slice horizontally and pound with a meat mallet for even thickness.
- Prosciutto: Make sure that the prosciutto is sliced thinly. If the pieces are small, you may need to layer two pieces to cover the chicken. Replace it with deli ham, bacon, or pancetta in a pinch, but it will alter the flavor slightly.
- Herbs: Use fresh large sage leaves for this chicken recipe. Press the leaves into the chicken so they infuse the meat. Dried sage will not work.
- Wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. If you don’t have wine, replace it with broth and 1-2 teaspoons of lemon juice.
How to Make Chicken Saltimbocca
- Prepare and season the chicken (full recipe below).
- Top the chicken with sage and prosciutto, and lightly dredge in flour.
- Cook chicken until golden and cooked through, then remove and keep warm.
- Make sauce in the same skillet, then return chicken and spoon sauce over to heat through.
Save it For Later
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of broth to keep the chicken tender and juicy.
Freezing isn’t recommended because the prosciutto softens, and the sauce can separate.
Italian-Style Dinner Favorites
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Equipment
Ingredients
- 2 large boneless skinless chicken breasts or 4 chicken cutlets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 fresh sage leaves
- 4 thin slices prosciutto*
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup dry white wine
- ½ cup chicken broth
Instructions
- Slice each chicken breast in half horizontally to make 4 cutlets. Pound chicken breasts or cutlets to an even ¼-inch thickness if needed. Season both sides with salt and pepper.
- Top each cutlet with 2 sage leaves and then lay a slice of prosciutto over each, tucking it around the edges of the chicken.
- Place flour in a shallow dish and lightly dredge each cutlet, shaking off the excess.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken, proscuitto side down, and cook for 3 to 4 minutes, or until golden (cooking in batches if needed). Flip and cook another 2–4 minutes, or until chicken is cooked through. Transfer to a plate and cover to keep warm.
- Reduce heat to medium. Add butter to the same skillet, then whisk in the wine. Simmer 2–3 minutes, scraping up any brown bits.
- Add chicken broth and simmer another 4–5 minutes or until slightly reduced.
- Return chicken (with any juices) to the pan and spoon sauce over top. Simmer 1-2 minutes to heat through.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
