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There’s something so satisfying about transforming classic recipes into dishes that work perfectly for modern home cooking. This Chicken Saltimbocca takes the beautiful flavors of the traditional Italian dish and makes them more accessible and versatile. By using chicken breast instead of the traditional veal, it’s a dish that’s both familiar and fresh. The result is so delicious that I find myself making it for everything from casual family dinners to elegant entertaining.
Chicken breasts are pounded until tender, then wrapped in savory prosciutto that creates a crispy crust as it cooks. Fresh sage and lemon slices tucked inside perfume the meat, while a silky tomato and white wine cream sauce brings everything together. Even with its impressive presentation, you can have this restaurant-worthy dish on the table in about 40 minutes.
Table of Contents
Ingredients to Make Chicken Saltimbocca
- Chicken Breasts: Look for plump, boneless skinless breasts that feel firm and fresh. They should be about the same size for even cooking.
- Fresh Sage Leaves: Choose bright green, firm leaves without any dark spots. Fresh sage makes all the difference in this dish.
- Prosciutto: Ask for thin slices that are wide enough to wrap around your chicken breasts. The meat should have a nice marbling of fat and rosy color.
- Lemon: Pick one that feels heavy for its size and has a bright, smooth skin – you’ll be using both the flesh and peel.
- Olive Oil: Since olive oil is essential to many Italian dishes, I use a cold-pressed one with a fresh scent and color ranging from golden yellow to greenish.
- Dry White Wine: For this recipe, I like Italian varieties such as Pinot Grigio, Soave, or Verdicchio because they offer a crisp acidity that complements the dish. A glass of one of these varieties also pairs well with the dish!
- Chicken Broth: Either homemade or store-bought works well in this sauce.
- Diced Tomatoes: Look for canned tomatoes without added seasonings. If using whole tomatoes, drain and chop them.
- Heavy Cream: This creates the silky texture in the sauce. Look for “heavy cream” or “heavy whipping cream” – they’re the same thing.
- Salt and Freshly Ground Black Pepper: The pepper adds a nice balance to the creamy sauce.
The Origins of Saltimbocca
This dish is my take on Saltimbocca alla Romana, a classic that originated in Rome, Italy. The name “saltimbocca” literally means “jumps in the mouth” in Italian – a perfect description for how the flavors of prosciutto, sage, and lemon come together in each bite. While the traditional Roman version uses veal, this chicken adaptation maintains the spirit of the original while being more accessible for home cooking.
5 Recipe Tips
- Pound Evenly: An evenly pounded chicken breast is key to perfect cooking – too thick in spots and you’ll end up with some parts overcooked while waiting for others to cook through.
- Prosciutto Texture: Don’t worry if your prosciutto splits a bit while cooking – those craggy spots actually become deliciously crispy and add great texture to the dish.
- Lemon Placement: Keeping the lemon slice fully covered by prosciutto is important – it prevents burning while allowing the citrus to gently infuse both the chicken and the sauce with bright flavor.
- Pan Temperature: The sizzle when your chicken hits the pan tells you a lot – too quiet means not hot enough for a good crust, too loud means you risk burning the prosciutto before the chicken cooks.
- Resting Time: Those few minutes of resting aren’t just about temperature – they give the chicken time to reabsorb its juices, making every bite perfectly moist.
Recipe Options
- Dark Meat Swap: Chicken thighs make a delicious alternative to breasts if you prefer darker meat. They offer richer flavor and tend to be more forgiving with cooking time.
- Ham Variations: Instead of prosciutto, try thinly sliced pancetta or serrano ham. Each brings its own unique salty character to the dish.
- Extra Zing: For the sauce, consider adding capers for an extra burst of salty tanginess.
- Cheese Finish: A sprinkle of freshly grated Parmesan or Pecorino Romano adds a savory finish that complements the sauce beautifully.
How to Store and Reheat
Store any leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently on the stovetop until warmed through. Avoid overcooking to prevent the chicken from becoming dry.
I keep coming back to this Chicken Saltimbocca. The combination of flavors hooks you in – that savory prosciutto crust, the fresh sage, the silky sauce. It’s one of those reliable recipes that makes you look forward to dinner, whether you’re cooking for yourself or sharing it with others.
Serve With
- Italian Roasted Potatoes OR
- Mashed Red Potatoes OR Yukon Gold Mashed Potatoes
- AND Rapini with Raisins and Hazelnuts OR Arugula Salad OR Romano Beans
How to Make Chicken Saltimbocca
With a meat mallet or rolling pin, pound each chicken breast to a 1/2-inch thick cutlet inside a plastic zip-top bag or between two pieces of plastic; season chicken on both sides with salt and pepper.
Top each chicken breast with one lemon slice and one fresh sage leaf; wrap crosswise with prosciutto. Repeat with remaining chicken breasts.
Cook wrapped chicken cutlets in hot oil in a large skillet over medium-high heat 5 minutes. Gently flip and cook 3-5 minutes more. Transfer to clean plate and tent with foil.
Add white wine to skillet, stirring to break up any brown bits. Add chicken broth and simmer until reduced by half. Stir in tomatoes, cream, salt and pepper; cook and stir until thickened and bubbly. Spoon sauce over chicken breasts arranged on serving platter and garnish with finely chopped sage; serve.
Chicken Saltimbocca
Video
Ingredients
- 4 6-ounce boneless skinless chicken breasts
- 1 teaspoon kosher salt plus more for seasoning meat
- 1/4 teaspoon freshly ground black pepper plus more for seasoning meat
- 4 thin lemon slices
- 5 large fresh sage leaves divided
- 4 slices prosciutto large enough to wrap around chicken breasts
- 3 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 14 1/2 ounce can diced tomatoes drained
- 1/2 cup heavy cream
Instructions
- Place one chicken breast on a work surface inside a plastic zip-top bag or between two pieces of plastic. Pound with meat mallet or rolling pin to ½-inch thickness. Repeat with remaining chicken breasts. Season each chicken breast on both sides with salt and pepper.
- Place one slice of lemon and one fresh sage leaf on one chicken breast and wrap crosswise with a slice of prosciutto, pressing to seal. Repeat with remaining chicken breasts.
- Finely chop remaining sage leaf.
- Heat olive oil in a large skillet over medium-high heat. Place chicken breasts, lemon side up in the hot oil; cook 5 minutes. (Reduce heat if prosciutto is browning too quickly) Carefully turn chicken breasts over with tongs or a thin metal spatula and cook 3-5 minutes more, until chicken has just cooked through and prosciutto has caramelized. Remove from skillet and tent with foil; let stand 5 minutes or until an instant read thermometer inserted in the thickest part reads 165˚F.
- Meanwhile, add white wine to skillet; cook and stir with a wooden spoon, scraping up any brown bits. Add chicken broth and boil until reduced by half, 4 to 5 minutes. Add tomatoes, cream, 1 teaspoon kosher salt and 1/4 teaspoon of pepper; cook and stir until thickened and bubbly, 3 to 5 minutes.
- Arrange chicken breasts on serving platter or place one on each of 4 dinner plates; spoon sauce over each and garnish with finely chopped sage; serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last night as had leftover fresh sage, heavy cream and chicken breast. Added capers to the sauce and served with my version of fettuccine Alfredo and grilled asparagus. This dish was an instant hit with the wonderful flavor combinations of lemon, chicken, tomato, prosciutto and tangy capers. A great find and delightfully easy to make and something that would definitely serve for a special dinner. Thank-you very much for sharing!!
My pleasure, Brian! I’m so glad you’re enjoying the recipe and thank you for your cooking notes!
Marissa, this sounds so delicious, and it’s such a pretty dish. Often when I read one of your recipes, I change my mind about when I want for dinner. This is totally calling to me right now! ๐ ~Valentina
aww…thanks so much, Valentina!
That prosciutto looks so crispy and delicious! This is definitely Italian comfort food at its prime. Well done, Marissa!
Thank you, David! I hope you’ll give this one a try.
This looks fantastic and it’s not even difficult to prepare.
Thank you, Angie! It really is easy.