Introduction
Have you ever taken a bite of something so delicious that you literally said “wow” out loud? That’s exactly how I felt the first time I tried chicken saltimbocca. The name itself—saltimbocca—comes from Italian and means “jump in the mouth.” And trust me, this dish lives up to its name.
Picture this: juicy chicken cutlets, delicately wrapped in salty prosciutto, kissed with fresh sage leaves, and finished with a silky white wine butter sauce. It’s elegant yet incredibly approachable, the kind of dish that feels like fine dining but can be made in under 30 minutes right at home.
The first time I cooked it myself was on a date night at home. I wanted something impressive, but I didn’t want to spend all night in the kitchen. When I plated it with roasted potatoes and a simple salad, my dinner guest thought I had secretly ordered from a restaurant. Nope—just this Easy Chicken Saltimbocca Recipe That Melts in Your Mouth.
Whether you’re cooking to impress or just treating yourself to a flavorful weeknight dinner, chicken saltimbocca is one of those timeless Italian recipes you’ll want to keep in your back pocket. Let’s dive in!
Ingredients
Here’s what you’ll need to make this dish shine:
Main Ingredients
- 4 boneless, skinless chicken breasts (about 1 ½ lbs total)
- 8 thin slices prosciutto
- 8 fresh sage leaves
- ½ cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- ½ cup chicken broth
- Salt and freshly ground black pepper, to taste
Substitution Ideas
Step-by-Step Instructions
This recipe moves quickly, so it helps to have all your ingredients prepped and ready.
Step 1: Prepare the Chicken
Place the chicken breasts between two sheets of parchment paper or plastic wrap. Pound them gently with a meat mallet until about ½-inch thick. This ensures even cooking and keeps them tender.
Season both sides lightly with salt and pepper. (Remember, prosciutto is naturally salty, so don’t overdo it.)
Step 2: Add the Prosciutto and Sage
Lay a slice of prosciutto on each piece of chicken. Place a sage leaf on top and gently press down so it sticks. Some cooks secure it with a toothpick—totally optional but helpful if you’re new to the dish.
Step 3: Dredge in Flour
Lightly coat each chicken breast in flour, shaking off excess. This helps create a golden crust and thickens the sauce later.
Step 4: Sear the Chicken
In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Once hot, place the chicken in the pan prosciutto-side down first. Cook for about 3 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
Step 5: Make the Pan Sauce
Reduce heat to medium. Pour the white wine into the skillet, scraping up the flavorful browned bits. Let it simmer for 2–3 minutes until slightly reduced. Add the chicken broth and cook another 2 minutes.
Whisk in the remaining tablespoon of butter to create a glossy, luxurious sauce. Taste and adjust seasoning with salt and pepper if needed.
Step 6: Finish & Serve
Return chicken to the skillet just to warm through and coat in the sauce. Transfer to plates, spoon extra sauce on top, and garnish with extra sage leaves if desired.
Extra Tips
Serving Suggestions
- Pair with roasted potatoes, polenta, or a creamy risotto for a hearty meal.
- Keep it light by serving with a simple arugula salad and crusty bread to soak up the sauce.
- For wine pairing, stick with a crisp white wine like Pinot Grigio or a dry Chardonnay.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently in a skillet with a splash of chicken broth to keep the chicken moist.
- Freezer: Best not to freeze, as prosciutto loses its delicate texture.
Variations
- Chicken Saltimbocca with Mozzarella: Add a thin slice of fresh mozzarella under the prosciutto for an indulgent twist.
- Turkey Saltimbocca: Use turkey cutlets instead of chicken for a slightly leaner dish.
- Vegetarian Option: Replace chicken with thick slices of eggplant or portobello mushrooms, following the same steps.
Nutritional Information (per serving, serves 4)
- Calories: ~410
- Protein: 35g
- Carbohydrates: 8g
- Fat: 24g
- Fiber: 1g
(Adapted from Orsara Recipes)
FAQ Section
Q: How long does this recipe take?
A: Just about 25–30 minutes from start to finish, making it perfect for weeknights or special occasions.
Q: Can I substitute prosciutto?
A: Yes! Thinly sliced pancetta, Serrano ham, or even turkey bacon works as an alternative.
Q: Can I freeze Chicken Saltimbocca?
A: It’s best enjoyed fresh. While you can freeze cooked chicken, prosciutto doesn’t reheat well after freezing.
Q: What if I don’t like sage?
A: Try thyme or rosemary for a different but equally delicious flavor.
Conclusion
There you have it—an Italian classic made easy, elegant, and absolutely mouthwatering. This Easy Chicken Saltimbocca Recipe That Melts in Your Mouth is proof that you don’t need a fancy restaurant or hours in the kitchen to enjoy a dish bursting with flavor.
With just a handful of ingredients, you get juicy chicken, savory prosciutto, earthy sage, and a sauce so good you’ll want to mop up every last drop with bread. It’s the perfect recipe to impress guests, wow your family, or simply treat yourself.
So go ahead—roll up your sleeves, pour a glass of wine, and bring a taste of Italy into your own kitchen tonight. And if you make this recipe, I’d love to hear from you in the comments below. Don’t forget to share it with friends who love Italian food as much as you do.
Buon appetito! 🇮🇹🍷🍗