Italian Chicken Saltimbocca is a timeless dish known for its delicate balance of savory, aromatic, and buttery flavors. Thin chicken cutlets are paired with fresh sage and salty cured ham, then quickly pan-seared to golden perfection. Finished with a light white wine sauce, this dish feels elegant yet comforting, making it perfect for both weeknight dinners and special occasions.
What makes saltimbocca so special is its simplicity. With just a handful of ingredients and a quick cooking time, the flavors remain clean and distinct. The sage adds a fragrant herbal note, the cured ham brings savory depth, and the tender chicken absorbs the silky sauce beautifully. It’s a refined Italian classic that proves less truly can be more.
Equipment
- Large skillet
- Meat mallet or rolling pin
- Tongs
- Measuring cups and spoons
- Cutting board
- Sharp knife
Ingredients
- Boneless, skinless chicken breasts – 4 (pounded thin)
- Prosciutto or thinly sliced cured ham – 4 slices
- Fresh sage leaves – 8
- All-purpose flour – ½ cup (for dredging)
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Olive oil – 2 tablespoons
- Unsalted butter – 2 tablespoons
- Dry white wine – ½ cup
- Chicken broth – ½ cup
Instructions
- Place the chicken breasts between two sheets of parchment and pound until thin and even.
- Season both sides lightly with salt and black pepper.
- Place two sage leaves on each chicken cutlet and cover with a slice of prosciutto, pressing gently so it adheres.
- Lightly dredge the chicken in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Place the chicken prosciutto-side down in the skillet and cook for 3–4 minutes until golden and crisp.
- Flip and cook the other side for 2–3 minutes until cooked through.
- Remove chicken from the skillet and keep warm.
- Add white wine to the pan, scraping up any browned bits, and let reduce by half.
- Stir in chicken broth and remaining butter, simmering until slightly thickened.
- Return chicken to the skillet briefly to coat with sauce.
- Serve immediately with sauce spooned over the top.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Cuisine: Italian
- Course: Main
How to Store
Store leftover chicken saltimbocca in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth to maintain moisture.
What Not to Do
- Do not overcook the chicken, as thin cutlets cook quickly and can dry out.
- Avoid heavily seasoning the meat — the prosciutto already adds salt.
- Do not skip pounding the chicken; even thickness ensures proper cooking.
Tips & Variations
- Use chicken thighs for a richer, juicier result.
- Add capers to the sauce for extra briny flavor.
- Substitute white wine with extra broth if preferred.
- Serve with mashed potatoes, pasta, or sautéed greens.
Approximate Nutrition (Per Serving)
- Calories: ~360
- Protein: ~34 g
- Fat: ~18 g
- Carbohydrates: ~10 g
- Fiber: ~1 g
- Sugar: ~1 g
Pan-Seared Italian Chicken Saltimbocca
Ingredients
Method
- Place the chicken breasts between two sheets of parchment and pound until thin and even.
- Season both sides lightly with salt and black pepper.
- Place two sage leaves on each chicken cutlet and cover with a slice of prosciutto, pressing gently so it adheres.
- Lightly dredge the chicken in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Place the chicken prosciutto-side down in the skillet and cook for 3–4 minutes until golden and crisp.
- Flip and cook the other side for 2–3 minutes until cooked through.
- Remove chicken from the skillet and keep warm.
- Add white wine to the pan, scraping up any browned bits, and let reduce by half.
- Stir in chicken broth and remaining butter, simmering until slightly thickened.
- Return chicken to the skillet briefly to coat with sauce.
- Serve immediately with sauce spooned over the top.
Notes
- Protein: ~34 g
- Fat: ~18 g
- Carbohydrates: ~10 g
- Fiber: ~1 g
- Sugar: ~1 g
Conclusion
Italian Chicken Saltimbocca is a beautifully simple dish that delivers bold flavor with minimal effort. The combination of tender chicken, fragrant sage, savory prosciutto, and silky white wine sauce creates a meal that feels both comforting and refined. It’s a perfect example of classic Italian cooking done right.
FAQs
Can I make this without wine?
Yes, replace the wine with additional chicken broth.
Is prosciutto required?
Prosciutto is traditional, but thin ham can work in a pinch.
Can I prepare this ahead of time?
It’s best served fresh, but you can prep the chicken in advance.
What sides go well with saltimbocca?
Mashed potatoes, pasta, or roasted vegetables pair well.
Can I use dried sage?
Fresh sage is strongly recommended for authentic flavor.
How do I keep the prosciutto from burning?
Cook over medium heat and monitor closely; it crisps quickly.
