Chicken Saltimbocca Recipe

Indulge in the elegance of this Chicken Saltimbocca Recipe, a classic Italian dish layered with savory prosciutto and fresh sage for an unforgettable weeknight dinner.

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Pan-seared to golden perfection and draped in a white wine garlic sauce, this Chicken Saltimbocca Recipe is quick to prepare yet rich enough to impress any guest at your table.

Ingredients to Make Chicken Saltimbocca Shine

• Chicken breasts – Sliced and pounded thin for quick, even cooking and tender bites.
• Fresh sage – Earthy aroma that infuses each layer with classic Italian herbaceousness.
• Prosciutto ham – Delivers a salty, savory bite that crisps up beautifully when seared.
• All-purpose flour – Lightly coats the chicken for a delicate crust and helps thicken the pan sauce.
• Olive oil – Provides the perfect medium for searing, adding richness and depth.
• Shallot – Mellow sweetness that balances the robust garlic and wine.
• Garlic – Bold, aromatic backbone for the sauce.
• Dry white wine – Bright acidity that lifts and deglazes the flavorful pan drippings.
• Chicken stock – Creates a savory, silky base for the pan sauce.
• Unsalted butter – Finishes the sauce with luscious richness.
• Fresh parsley – Adds a pop of color and a final touch of freshness.

How to Cook Chicken Saltimbocca to Perfection

Begin by pounding the sliced chicken breasts until they’re thin and even for quick cooking. Season with salt, pepper, and minced fresh sage, then press a slice of prosciutto onto each piece. Top each with a fresh sage leaf for extra aroma.

Lightly dredge the prepared chicken in flour and shake off any excess. In a large sauté pan, heat olive oil over medium heat and sear the chicken, prosciutto side down first, until golden brown and cooked through. Set the cooked chicken aside while you build the sauce.

Sauté shallots and garlic in the same pan until fragrant, then deglaze with dry white wine, letting it reduce until nearly evaporated. Add chicken stock and simmer until it thickens slightly into a silky gravy. Whisk in butter and fresh parsley for a rich finish. Spoon the warm sauce over the chicken saltimbocca just before serving.

Tasty Tips & Tempting Variations

To elevate this dish, finish each plate with a squeeze of fresh lemon for brightness that balances the richness of the prosciutto and sauce. If you’d like a crispier prosciutto crust, press down gently when searing to ensure maximum caramelization.

Swap the white wine for Marsala for a slightly sweeter twist or add a splash of cream to the sauce for extra indulgence. A side of buttery mashed potatoes or simple sautéed greens pairs perfectly with the savory pan sauce.

Storing & Reheating Chicken Saltimbocca Made Easy

Keep any leftover chicken saltimbocca covered in the refrigerator for up to four days. For longer storage, freeze it tightly wrapped for up to three months. To reheat, thaw overnight in the fridge, then warm in a covered pan with a bit of sauce at 350°F for about 10 minutes until heated through. This keeps the chicken juicy and the prosciutto flavorful without drying out.

Enjoy the taste of Italy in under 30 minutes with this timeless favorite that transforms simple ingredients into something truly special.

Chicken Saltimbocca Recipe

A classic Italian dish of tender chicken layered with prosciutto and fresh sage, served with a delicate white wine and garlic sauce — ready in under half an hour.

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Course: Main Course

Cuisine: Italian

Keyword: Chicken Saltimbocca Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 10

Ingredients

• 1 tablespoon unsalted butter
• 1 teaspoon finely minced fresh parsley
• ¼ cup olive oil
• 10 slices prosciutto ham
• 5 chicken breasts 7–9 ounces each, halved horizontally
• 1 teaspoon finely minced fresh sage
• 1 cup all-purpose flour
• ½ small shallot diced
• Coarse salt and black pepper to taste
• 1 tablespoon finely minced fresh sage
• 10 fresh sage leaves
• 1 ½ cups chicken stock
• ½ cup dry white wine such as Chardonnay
• 2 garlic cloves finely minced

Instructions

• Pound each halved chicken breast until it reaches a thickness between ½ inch and ¾ inch. Season both sides with salt and pepper, then evenly distribute the tablespoon of minced sage over the chicken. Press one slice of prosciutto onto each piece, covering it completely, then press a fresh sage leaf into the center of each prosciutto slice to adhere. Combine the flour with a pinch of salt and pepper in a shallow dish, dredge each prepared chicken piece lightly in the flour, shaking off excess. Heat the olive oil in a large sauté pan over medium heat, then sear the chicken in batches, starting with the prosciutto side down, for approximately 2½ to 3 minutes per side until golden and cooked through. Remove the cooked chicken and set aside. In the same pan, add the diced shallot and minced garlic, sautéing for 1 to 2 minutes until fragrant. Deglaze the pan with the white wine, cooking until nearly evaporated. Pour in the chicken stock and allow it to simmer over high heat for 3–4 minutes until it reduces to a thin gravy. Whisk in the butter, remaining teaspoon of sage, and minced parsley; adjust seasoning with salt and pepper as needed. Spoon the finished sauce generously over the chicken saltimbocca and serve immediately.

Notes

This dish is best enjoyed freshly prepared but can be kept warm on low heat for up to 20 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat, place the chicken with some sauce in a covered pan and warm in a 350°F oven for 10 minutes. For extra brightness, finish with a squeeze of fresh lemon juice before serving. Pan-frying yields the best caramelization and texture — baking will not achieve the same effect.