When it comes to dinner that feels indulgent but fits perfectly into a busy weekday, Chicken Saltimbocca is your new culinary bestie. It’s got flair, flavor, and takes you straight to the streets of Rome—without ever leaving your kitchen. Whether you’re feeding picky eaters, impressing your partner, or just treating yourself to a restaurant-worthy meal, this savory, crispy, and herb-kissed dish is here to dazzle.
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Why You’ll Love This Chicken Saltimbocca
Think of Chicken Saltimbocca as the little black dress of Italian dinners—classic, chic, and always a hit. It brings together tender chicken cutlets, fragrant sage, and salty ribbons of prosciutto, all topped off with a velvety pan sauce that makes everything taste like you spent hours in the kitchen (spoiler: you didn’t).
It’s elegant without being fussy and perfect for when you want a dinner that screams “I’ve got my life together” even if your laundry says otherwise.
Ingredients You’ll Need
- 2 pounds chicken cutlets, pounded to 1/4″ thick and cut into 5-inch long pieces
- 20 large sage leaves
- 12 pieces prosciutto (about 1/4 pound)
- 1 1/4 cups low sodium chicken stock
- 1 cup dry white wine
- 1 cup flour, for dredging only
- Salt and pepper, to taste
- 1/4 cup olive oil
- 6 tablespoons butter, divided
- 2 tablespoons minced flat-leaf Italian parsley
How to Make Chicken Saltimbocca
- Season and Dress the Chicken
Season both sides of your chicken cutlets with salt and pepper. Layer a piece of prosciutto on top of each cutlet. Press it down firmly—you want that savory goodness to cling. Top with 1-2 sage leaves and secure everything with toothpicks. - Flour Power
Lightly dredge the chicken in flour and shake off any excess. Set your well-dressed cutlets on parchment paper and get ready to sizzle. - Sear It Like You Mean It
Heat a large skillet to medium. Add 1 tbsp olive oil and 1 tbsp butter. Place chicken in the pan, prosciutto-side down first. Cook for 2-3 minutes until golden, then flip and cook the other side for another 1-2 minutes. Transfer to a wire rack. Repeat in batches, adding more oil and butter as needed. - Make the Magic Sauce
Pour in the white wine to deglaze the pan (it should sizzle joyfully). Scrape up those flavorful bits, then add the chicken stock. Let it reduce by half (about 3 minutes). Reduce heat and whisk in the remaining butter. Taste and adjust salt and pepper as needed. - Finish and Serve
Gently return the chicken to the pan, letting it warm for about 2 minutes. Sprinkle with parsley and serve immediately.
Tips for Saltimbocca Success
- Wine Not? Use a dry white wine like Sauvignon Blanc or Pinot Grigio—and yes, it’s totally okay to pour yourself a glass too.
- No Toothpicks? You can use kitchen twine or gently press everything in place if you’re careful while flipping.
- Kid-Friendly Trick: Swap prosciutto for thin turkey slices if you’re easing little taste buds into bold flavors.
My Little Story Behind the Dish
This Chicken Saltimbocca became a weeknight staple in our house after a spontaneous “let’s do something fancy” dinner with my husband. Spoiler alert: He now requests it more than takeout. It’s the perfect blend of comfort and class—which, honestly, is exactly what I need after a long day.
FAQs About Chicken Saltimbocca
Can I substitute prosciutto?
Yes! Thin pancetta or even smoked turkey works as a substitute.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to keep it juicy.
Can I make this gluten-free?
Absolutely! Swap the flour for your favorite gluten-free blend.
A Final Bite of Chicken Saltimbocca Joy
There’s something wonderfully comforting about a dish that sounds fancy but is secretly simple. Chicken Saltimbocca brings bold flavors, fast prep, and a sense of celebration to your dinner table. Whether it’s your first time making it or your fiftieth, it always delivers that wow factor.
It’s one of those rare recipes that strikes the perfect balance between elegance and ease. You get that crispy-sage-meets-silky-sauce experience with minimal stress. And let’s be honest, the aroma alone is enough to make your neighbors jealous (or at least come knocking).
If you’re craving something that feels like a hug on a plate—a little luxurious, a lot delicious—this one’s for you.
So grab your skillet, cue up your favorite playlist, and get ready to twirl around the kitchen a little. Because dinner doesn’t have to be dull, and with Chicken Saltimbocca on your plate, it certainly won’t be.
Try it this week—your taste buds (and dinner guests) will thank you!
Craving More Flavorful Chicken Dishes?
If you loved this Chicken Saltimbocca, you’re in for a treat with these handpicked favorites that bring even more variety and flavor to your table:
- Indulge in the creamy comfort of Chicken Florentine for another elegant yet easy weeknight dinner.
- Try a Mediterranean twist with the wholesome and vibrant Healthy and Delicious Chicken Gyro Bowls.
- Cozy up to the rich, savory depth of French Onion Stuffed Chicken, perfect for cooler evenings.
- For a spicy spin with creamy indulgence, don’t miss the bold flavor of Chicken Fillet in Spicy Creamy Garlic Parmesan Sauce.
Each recipe brings its own magic, so bookmark your favorites and let your week be filled with chicken bliss!
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The Best Chicken Saltimbocca
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
Chicken Saltimbocca is an elegant Italian dish that’s quick enough for weeknights but fancy enough for guests. Featuring pan-seared chicken cutlets topped with crispy prosciutto and fresh sage in a rich white wine and butter sauce, it’s the perfect combination of flavor and simplicity.
Ingredients
2 pounds chicken cutlets, pounded to 1/4″ thick and cut into 5-inch long pieces
20 large sage leaves
12 slices prosciutto (about 1/4 pound)
1 1/4 cups low-sodium chicken stock
1 cup dry white wine
1 cup flour, for dredging
Salt and pepper, to taste
1/4 cup olive oil
6 tablespoons butter, divided
2 tablespoons minced flat-leaf Italian parsley
Instructions
Season both sides of chicken cutlets with salt and pepper.
Top each cutlet with a slice of prosciutto and 1–2 sage leaves. Secure with toothpicks.
Dredge chicken lightly in flour; shake off excess.
In a large skillet over medium heat, melt 1 tbsp olive oil and 1 tbsp butter. Sear chicken prosciutto-side down for 2–3 minutes. Flip and cook another 1–2 minutes. Transfer to a rack and repeat with remaining chicken.
Deglaze pan with white wine, scraping up brown bits. Add chicken stock and simmer until reduced by half (about 3 minutes).
Lower heat and whisk in remaining butter. Adjust seasoning to taste.
Return chicken to pan and warm through.
Sprinkle with parsley and serve immediately.
Notes
Swap prosciutto for thin pancetta or smoked turkey for a twist.
Dry white wines like Sauvignon Blanc or Pinot Grigio work best.
Want a crispier sage? Sauté leaves separately before garnishing.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pan-seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 115 mg