If you’ve ever wanted to cook something that feels a little fancy but doesn’t take hours in the kitchen, Chicken Saltimbocca is the answer. This Italian classic is all about flavor—think juicy chicken, salty prosciutto, fresh sage, and a buttery white wine sauce. The best part? It’s surprisingly easy to make, even if you’re not a kitchen pro.
Let’s break it all down, step by step, so you can cook like an Italian nonna (even if you’re just wearing pajamas at home).
1. Introduction: Why Chicken Saltimbocca is a Winner
“Saltimbocca” literally means “jumps in the mouth” in Italian—and trust me, it lives up to the name. This dish is bursting with bold flavors in every bite. The thin chicken breasts cook quickly and stay tender thanks to a quick pan-fry and a luscious wine-butter sauce. It’s elegant enough for date night, but easy enough for a weekday dinner. Plus, you only need a handful of ingredients.
2. Ingredients: What You’ll Need
Here’s your shopping list. Stick with good-quality ingredients, and you’ll have magic on your plate.
Main Ingredients:
- 4 boneless, skinless chicken breasts (thin sliced or pounded to about ½-inch thick)
- 8 fresh sage leaves (2 per breast)
- 8 thin slices of prosciutto (Italian prosciutto di Parma is ideal)
- ¼ cup all-purpose flour (for dusting)
- 2 tablespoons olive oil (extra virgin if possible)
- 2 tablespoons unsalted butter
For the Sauce:
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- ½ cup low-sodium chicken broth
- 1 tablespoon lemon juice (fresh squeezed)
- Salt and freshly ground black pepper, to taste
Optional for extra flair:
- Extra sage leaves, fried for garnish
- A splash of cream for a creamier sauce
3. Preparation Steps: Getting Everything Ready
Let’s prep everything before the heat is on:
- Flatten the chicken:
Place each chicken breast between plastic wrap or parchment and gently pound it to ½-inch thickness. This ensures even cooking and tenderness. - Assemble the saltimbocca:
Lay 2 sage leaves on each chicken breast. Then, wrap 2 slices of prosciutto over the top, pressing lightly so it sticks. You can secure it with toothpicks if needed. - Dust with flour:
Lightly coat each piece with flour on both sides. Shake off the excess. This helps create a nice golden crust.
4. Cooking Instructions: Let’s Get That Pan Sizzling
Here’s how to turn those pretty bundles into something seriously delicious:
- Heat it up:
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. - Sear the chicken (prosciutto-side down first):
Add the chicken and cook for about 3 minutes per side, until golden brown and cooked through. Don’t overcrowd the pan—work in batches if needed. - Remove and rest:
Transfer the chicken to a plate and tent with foil to keep warm. - Deglaze the pan:
Pour in the white wine and let it simmer for about 2 minutes, scraping up any browned bits. - Add broth & lemon juice:
Stir in the chicken broth and lemon juice. Let it reduce for 3-5 minutes, until slightly thickened. - Finish the sauce:
Stir in the remaining tablespoon of butter for a glossy finish. Taste and season with salt and pepper. - Return chicken to pan (optional):
For an extra flavor boost, return the chicken to the pan briefly to soak up some sauce.
5. Serving Suggestions: What to Plate With It
Serve the chicken hot, drizzled generously with that wine-butter sauce.
Great side dishes:
- Creamy mashed potatoes or garlic mashed cauliflower
- Steamed green beans or sautéed spinach
- A light arugula salad with lemon vinaigrette
- Buttered noodles or risotto
Garnish idea:
Add a fried sage leaf on top of each piece of chicken for that elegant restaurant touch.
6. Additional Tips & Tweaks
- No wine? Substitute with more chicken broth and a splash of white wine vinegar or lemon juice.
- Make it creamy: Stir in 2 tablespoons of cream or crème fraîche to the sauce.
- Gluten-free? Skip the flour or use a gluten-free alternative.
- Herb swap: If you can’t find sage, try fresh thyme leaves, but sage really gives it that signature flavor.
- Crispy prosciutto: Sear prosciutto side down first to get a crispy edge—it’s worth it!
7. Wrap-Up: Final Thoughts & A Fun Little Fact
And there you have it—Chicken Saltimbocca, straight from your stove to the dinner table. It’s rich, savory, buttery, and bright with lemon—a dish that tastes way more complex than it actually is to make.
Fun Fact:
The original Saltimbocca hails from Rome, where it’s typically made with veal. The chicken version became popular in American kitchens as a budget-friendly and more accessible twist.
Whether you’re cooking to impress or just treating yourself, this recipe is bound to become a repeat favorite.
8. Nutrition Information (Per Serving – based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~390 kcal |
| Protein | 38g |
| Carbohydrates | 7g |
| Fat | 21g |
| Saturated Fat | 7g |
| Cholesterol | 105mg |
| Sodium | 650mg |
| Fiber | 0.5g |
| Sugars | 0.5g |
Note: Values may vary slightly based on ingredients and portion size.
9. FAQ: Your Chicken Saltimbocca Questions, Answered
Q: Can I make this ahead of time?
A: Yes! You can prep and assemble the chicken ahead of time, store it in the fridge, and cook when ready. The sauce is best made fresh.
Q: What wine works best?
A: A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works great. Avoid sweet wines.
Q: Can I freeze Chicken Saltimbocca?
A: It’s best enjoyed fresh, but you can freeze leftovers. Just note the prosciutto may lose some crispness after reheating.
Q: Can I use turkey instead of chicken?
A: Absolutely. Thin turkey cutlets work just as well—just keep an eye on the cook time.
Q: What does “Saltimbocca” mean again?
A: It means “jumps in the mouth” in Italian—because the flavors are that bold and lively!
