This Chicken Saltimbocca is the perfect recipe when you want Italian-inspired comfort food but don’t have hours to spend in the kitchen.
Made with tender chicken cutlets, savory prosciutto, fresh sage, and a buttery white wine sauce, this quick one-pan chicken dinner feels elegant enough for guests yet simple enough for a busy weeknight.
Saltimbocca alla Romana originally comes from the Lazio region of Italy, where Rome is located. Traditionally, it is made with veal, prosciutto, and sage. This version uses chicken because it is easier to find in many areas and cooks beautifully in a short amount of time.
While chicken is not the traditional choice, the classic flavors are still here. The prosciutto adds a salty, savory richness, the sage brings an unmistakable herbal aroma, and the white wine butter sauce ties everything together without needing cream. The result is a simple Chicken Saltimbocca recipe that is flavorful, satisfying, and easy to prepare at home.
Table of Contents
Why you’ll love this recipe
- Simple ingredients: This recipe uses easy-to-find ingredients, including chicken breasts, prosciutto, fresh sage, white wine, butter, and olive oil.
- Quick dinner: Chicken Saltimbocca cooks in about 30 minutes from start to finish, making it a practical choice for weeknight meals.
- One-pan recipe: The chicken and sauce are prepared in the same skillet, which keeps cleanup simple and lets the sauce capture all the browned flavor from the pan.
- Big flavor: Prosciutto, sage, and a buttery wine sauce create a rich, savory chicken dish without cream or complicated steps.
For complete ingredient quantities and full instructions, scroll to the printable recipe card at the bottom of the page.
Ingredients
- Skinless, boneless chicken breasts: Slice the chicken breasts lengthwise to make thin cutlets, or use ready-cut chicken cutlets if preferred.
- Prosciutto: This dry-cured Italian ham adds a salty, savory flavor. It can usually be purchased freshly sliced or pre-packed.
- Fresh sage leaves: Fresh sage is important in this recipe because it gives Chicken Saltimbocca its signature flavor.
- White wine: Use a dry white wine that you enjoy. As it cooks, the alcohol reduces and leaves behind flavor for the sauce.
You will also need all-purpose flour, olive oil, salted butter, salt, and freshly ground black pepper. See the recipe card for exact amounts.
Instructions
Slice the chicken breasts horizontally to create thin, even cutlets.
Cover the cutlets with plastic wrap and gently pound them until they are evenly thin.
Place prosciutto and a sage leaf on each chicken cutlet, then secure them with a toothpick.
Season the plain side of the chicken, dust lightly with flour, and shake off the excess.
Heat olive oil and butter in a skillet. Cook the chicken in batches, then transfer it to a plate.
Add the white wine to the pan and simmer until it reduces by about half.
Lower the heat and swirl in the remaining butter until the sauce becomes glossy and slightly thickened.
Return the chicken to the pan, spoon over the sauce, and warm through before serving.
Helpful hint: Place the chicken in the skillet with the prosciutto side facing up. Cook it mostly on the plain side, then turn it briefly for just 20 to 30 seconds. Prosciutto can burn quickly, so this keeps it tender instead of dry and hard.
Substitutions
- Chicken breast: Chicken tenderloins can be used instead of chicken breasts.
- Prosciutto: Thinly sliced ham or speck can be used if prosciutto is unavailable. Ham will taste milder, while speck will add a smokier flavor.
- Sage leaves: Fresh rosemary or thyme can be used in a pinch. Place the herbs between the chicken and prosciutto so they are easier to secure.
Variations
- Alcohol-free: Replace the white wine with low-salt chicken broth and add a splash of lemon juice for brightness. The flavor will be different but still delicious.
- Gluten-free: Use gluten-free flour instead of all-purpose flour. The result will be very similar.
Equipment
You do not need special equipment to make Chicken Saltimbocca. A skillet or frying pan is enough. If your pan is not large enough to hold all the chicken in a single layer, cook the cutlets in batches so they brown properly instead of steaming.
Storage
Chicken Saltimbocca is best served as soon as it is cooked, while the chicken is juicy and the sauce is warm and silky. Leftovers can still be enjoyed the next day.
Store leftover chicken and sauce in an airtight container in the refrigerator. Reheating in the microwave is possible, but the prosciutto may dry out. For the best texture, reheat leftovers gently in a skillet with a small splash of water to loosen the sauce.
Top tips
- Use thin chicken cutlets if you do not feel confident slicing the chicken breasts yourself.
- Pound the chicken between two sheets of plastic wrap, parchment paper, or a cut-open freezer bag to reduce mess.
- Pound gently so the chicken does not tear. Even thickness helps the cutlets cook quickly and evenly.
- If the sage leaves are very large, cut or tear them in half so the flavor does not overpower the dish.
- Prosciutto is naturally salty, so season the chicken lightly.
- Cook the chicken with the prosciutto side up for most of the time to prevent burning.
- Thin chicken cooks quickly, so watch it carefully to keep it tender and juicy.
- Do not skip reducing the wine. Reducing it by about half creates a better sauce that coats the chicken and blends smoothly with the butter.
FAQ
Saltimbocca is Italian, but the traditional version is usually made with veal. Pork may also be used in Italy. Chicken Saltimbocca is more common as an Italian-American or Italian immigrant-style dish because chicken is widely available and easy to prepare.
It can be gluten-free if you use gluten-free flour. Traditional saltimbocca does not always include flour, so it can be naturally gluten-free depending on the method used.
Chicken Saltimbocca is savory because prosciutto is salty, but it should not be overly salty. If you are sensitive to salt, season the chicken very lightly or skip the added salt.
Serving Suggestions
Chicken Saltimbocca pairs well with simple side dishes that can soak up the buttery white wine sauce. Serve it with green beans and potatoes, roasted potatoes and broccoli, or garlic bread. A crisp salad also works well if you want to keep the meal lighter.
Related
Chicken and Peppers
Crispy Prosciutto
Chicken and Vodka Pasta
Made this recipe?
If you enjoyed it, leave a star rating and a review below.
Chicken Saltimbocca Recipe
Ingredients
- 1 ½ pounds (680 g) boneless skinless chicken breasts (2 or 3 chicken breasts)
- 3 ½ ounces (100 g) thinly sliced prosciutto See Note 1
- 12 sage leaves
- 4 tablespoons all-purpose plain flour
- 2 tablespoons olive oil
- 3 tablespoons (45 g) salted butter (1 tablespoon for cooking, 2 tablespoons for finishing)
- ⅔ cup (160 ml) white wine
- ½ teaspoon freshly ground black pepper plus extra
- ½ teaspoon salt
Instructions
-
Place one chicken breast flat on a cutting board and steady it with your palm. Using a sharp knife, slice horizontally through the middle from the thicker side toward the thinner edge, keeping the knife parallel to the board. Separate into two or three even cutlets.
-
Place the cutlets between two sheets of plastic wrap. Gently pound with a meat mallet or rolling pin until the chicken is evenly thin.
-
Season each chicken cutlet lightly with salt and freshly ground black pepper. Place a slice of prosciutto and one sage leaf on top, then secure with a toothpick.
-
Dust only the plain side of each chicken cutlet with flour. Tap off any excess.
-
Heat the olive oil and 1 tablespoon of butter in a skillet over medium heat.
-
When the butter has melted and the pan is hot, add the chicken with the prosciutto side facing up.
-
Cook for 1 to 2 minutes, then turn and cook the prosciutto side for only 20 to 30 seconds. Remove to a plate and repeat with the remaining chicken, adding a little extra oil if needed.
-
Once all the chicken is cooked, pour the white wine into the pan and scrape up the browned bits from the bottom.
-
Simmer until the wine has reduced by half.
-
Reduce the heat to low and swirl in the remaining butter until the sauce becomes smooth and slightly thickened. Add extra black pepper to taste.
-
Return the chicken to the skillet, spoon the sauce over the top, and heat for about 1 minute.
-
Serve immediately.
Notes
- The amount of prosciutto needed may vary depending on how thinly it is sliced.
Tips for Success
- Use only a light dusting of flour. Too much flour can make the sauce heavy.
- Flatten the chicken evenly so each piece cooks quickly and stays tender.
- Do not overcrowd the pan. Cook the chicken in batches so it browns instead of steaming.
- Season lightly because prosciutto already adds saltiness to the dish.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, calculate nutrition based on the specific ingredients and brands you use.