Chicken Saltimbocca
This Chicken Saltimbocca is a simple, yet elegant Italian dish that comes together in less than 30 minutes, for a rich and satisfying chicken dinner that’s perfect for weeknights or entertaining.
Every time I make Chicken Saltimbocca, I’m reminded why we love it so much. It’s just that good. Saltimbocca literally translates to “jumps in the mouth” which is reason enough to make this flavorful Italian main, but just one bite clearly explains why. Made with tender chicken cutlets layered with crispy, salty prosciutto and fresh sage, this traditional dish is a favorite for good reason.
This Chicken Saltimbocca is finished with a rich and decadent buttery white wine pan sauce that’s bright, savory, and incredibly flavorful. Truly, once it hits the plate you won’t be able to get enough. This dish pairs beautifully with pasta, potatoes, roasted vegetables or simple greens, making it perfect to serve for dinner parties, date night, or an elevated weeknight meal.
If you like this flavor-packed chicken recipe, try these other simple, satisfying ideas. We love these Italian Chicken Cutlets for any occasion, and these Chicken Piccata Meatballs for a tasty twist on tradition.
Table of Contents
Why You’ll Love This Recipe
- Restaurant-quality at home: This dish is easy enough to make at home, and it tastes like restaurant quality, without the hassle or price tag. No need to go out for great Italian food.
- Ready in about 30 minutes: With just a few, simple steps, this comes together quickly. You can make this fast, hassle-free.
- Simple ingredients: This recipe calls for simple, good quality ingredients you’re familiar with. They’re easy to shop for and cook with, and turn into a flavor-packed dish the whole family loves.
What is Chicken Saltimbocca?
Chicken saltimbocca is inspired by the classic Roman dish, traditionally made with veal. This version features thinly pounded chicken cutlets, pan-seared until crispy, and topped with salty prosciutto and fresh sage leaves. They get finished in a rich and savory wine-butter sauce.
Both veal and chicken are delicious in this dish, but we find that chicken can be a bit more accessible, family-friendly variation.
Ingredients
- Chicken: Thinly pounded, for even cooking and the best results.
- Prosciutto: Crispy and salty, an essential layer for saltimbocca.
- Sage: Use fresh leaves. A signature ingredient for this dish.
- All-Purpose Flour: To dredge the chicken and achieve that crispy coating.
- Butter: For searing the chicken and added richness.
- Olive Oil: Use a good quality extra virgin olive oil.
- White Wine: Use something bright and crisp you’d like to drink. This will deglaze the pan and build the rich, savory sauce.
- Salt & Pepper: Season generously, always.
How To Make Chicken Saltimbocca
1. Pound the chicken cutlets evenly to about ¼-inch-thick. Season lightly on both sides with salt and black pepper.
2. Lay one slice of prosciutto over each cutlet and press firmly so it adheres.
3. Lightly dredge both sides of each cutlet in flour, shaking off excess. The coating should be very thin.
4. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat until the oil shimmers.
5. Place the chicken in the skillet prosciutto-side down first. Cook for 2–3 minutes until the prosciutto sets and lightly crisps at the edges. Flip and cook another 1–2 minutes until the chicken is just cooked through. Transfer to a plate.
6. Reduce heat slightly. Add 1 tablespoon of butter to the pan. Add the sage leaves and let them sizzle gently for 10–15 seconds until fragrant.
7. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 1–2 minutes until slightly reduced.
8. Swirl in the remaining 1 tablespoon butter until the sauce is glossy.
9. Return the chicken to the skillet briefly to coat in the sauce. Spoon the sage wine sauce over the top and serve immediately.
Expert Tips
- Pound chicken evenly: Don’t skip this step, it’s worth it for quick and even cooking, and will yield the best texture.
- Do not overcook: Thin cutlets cook fast, so don’t walk away from the pan. You don’t want overcooked, dried out or rubbery chicken.
- Let prosciutto crisp slightly: Prosciutto has wonderful flavor that’s only enhanced once it’s crisped up. It’s a nice bite with the tender chicken,.
- Deglaze thoroughly: Be sure to scrape up all of those delicious browned bits at the bottom of the pan once the wine is added for maximum flavor in the sauce.
- Use a stainless steel pan: These conduct the best heat evenly, so using this type of pan will ensure the chicken is nice and browned.
Substitutions and Variations
- Prosciutto adds saltiness and crisp texture: Thin, delicate ribbons are ideal, as they crisp up perfectly. Avoid using overly thick slices – they won’t crisp as well and could have a tough texture.
- Use dry white wine: Something crisp, bright and acidic, like a Pinot Grigio or Sauvignon Blanc will create the best flavored sauce and balances out the rich butter
- Fresh sage is essential: This dish is made with so few ingredients, it’s important to include all of them. Fresh sage is a key ingredient here for authentic flavor – a dash of dried will not do it.
- Substitute additional broth: If you decide to skip the wine, create the sauce with more broth plus a splash of fresh lemon juice for a touch of acidity.
- Add capers for brightness: This dish is simple and perfect as is, but the addition of bright, tangy capers is delicious and compliments the butter-wine sauce nicely.
- Add cream for a richer sauce: A splash of heavy cream takes the rich sauce to an indulgent level. It’s creamy and luxurious and a bit different than the classic.
- Make dairy-free by using only olive oil: You can easily make this a dairy-free recipe by omitting the butter. Simply use all olive oil as your fat for an equally delicious version.
- Try pork cutlets instead of chicken: Thinly pounded pork cutlets are a tasty variation on this dish. Lean and flavorful, they’re a delicious and easily accessibly (and affordable) substitute if you’re looking to change it up from time to time.
What To Serve With Chicken Saltimbocca
Chicken Saltimbocca is a satisfying main dish. Serve it alongside some of our favorite sides for a well-rounded, delicious meal.
- Angel hair pasta or spaghetti: Tender, chewy pasta is always a great with sauce chicken.
- Mashed potatoes: Smooth and creamy, another perfect pairing with the tender chicken.
- Lemon risotto: Rich and flavorful, for an irresistible dinner.
- Sautéed spinach or roasted asparagus: Simple and complimentary to round out the richness of the chicken saltimbocca.
- Crusty Italian bread: To soak up all of that delicious, buttery sauce.
Storage
Chicken Saltimbocca is best enjoyed right after cooking, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, either on the stovetop over medium heat with a splash of stock to loosen the sauce, or in the microwave in 30 second intervals.
You can freeze leftovers in an airtight container for up to 2 months, although the texture might change slightly. Thaw in the fridge overnight before you’re ready to serve again, and warm on the stovetop with a splash of stock to bring the sauce back together.
Frequently Asked Questions
You certainly can if that’s all you have, but fresh sage leaves are definitely recommended for the best authentic flavor. Dried sage won’t give the same flavor or presentation as fresh.
“Saltimbocca” directly translates to “jumps in the mouth” in Italian, nodding to the dish’s intense, immediate and aromatic flavor that jumps right from the plate to your tastebuds. It’s such a flavor sensation!
Yes, definitely. You can substitute chicken broth or stock and a squeeze of lemon for a similar flavor and consistency.
Both are delicious, thinly pounded then dredged and pan-seared chicken dishes, but the main difference is piccata includes lemon and capers, while saltimbocca is made with prosciutto and fresh sage leaves.
More Easy Italian Recipes
Chicken Saltimbocca
Equipment
- large skillet
Ingredients
- 4 thin chicken cutlets pounded to ¼-inch thickness
- 4 thin slices prosciutto
- 10-12 fresh sage leaves
- ¼ cup all-purpose flour for light dredging
- 3-4 tablespoons olive oil
- 3 tablespoons unsalted butter divided
- 3/4 cup dry white wine such as Pinot Grigio
- kosher salt, to season
- freshly cracked black pepper, to season
Instructions
- Pound the chicken cutlets evenly to about ¼-inch thick. Season lightly on both sides with salt and black pepper (the prosciutto adds saltiness).
- Lay one slice of prosciutto over each cutlet and press firmly so it adheres.
- Lightly dredge both sides of each cutlet in flour, shaking off excess. The coating should be very thin.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat until the oil shimmers.
- Place the chicken in the skillet prosciutto-side down first. Cook for 2–3 minutes until the prosciutto sets and lightly crisps at the edges. Flip and cook another 1–2 minutes until the chicken is just cooked through. Transfer to a plate.
- Reduce heat slightly. Add 1 tablespoon of butter to the pan. Add the sage leaves and let them sizzle gently for 10–15 seconds until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced and the sauce has lightly thickened.
- Swirl in the remaining 1 tablespoon butter until the sauce is glossy.
- Return the chicken to the skillet briefly to coat in the sauce. Spoon the sage wine sauce over the top and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, either on the stovetop over medium heat with a splash of stock to loosen the sauce, or in the microwave in 30 second intervals.
- Pound chicken evenly: Don’t skip this step, it’s worth it for quick and even cooking, and will yield the best texture.
- Do not overcook: Thin cutlets cook fast, so don’t walk away from the pan. You don’t want overcooked, dried out or rubbery chicken.
- Let prosciutto crisp slightly: Prosciutto has wonderful flavor that’s only enhanced once it’s crisped up. It’s a nice bite with the tender chicken,.
- Deglaze thoroughly: Be sure to scrape up all of those delicious browned bits at the bottom of the pan once the wine is added for maximum flavor in the sauce.
- Use a stainless steel pan: These conduct the best heat evenly, so using this type of pan will ensure the chicken is nice and browned.
