Italian Chicken Saltimbocca – A Classic Prosciutto & Sage Skillet Dinner

Introduction

Chicken Saltimbocca is one of those traditional Italian dishes that manages to feel both rustic and elegant. The name “Saltimbocca” literally means “jumps in the mouth,” and once you taste the savory combination of tender chicken, salty prosciutto, and fragrant fresh sage, you’ll understand why.

This dish is rooted in Roman cuisine and traditionally made with veal, but the chicken variation has become just as beloved. Lightly floured chicken cutlets are wrapped with prosciutto and sage, pan-seared until golden, and finished in a buttery white wine sauce that’s as simple as it is indulgent.

Ready in under 30 minutes and cooked entirely in one skillet, Chicken Saltimbocca is perfect for busy weeknights, romantic dinners, or impressing guests with minimal effort.

Ingredients Overview

Every ingredient in Chicken Saltimbocca serves a specific purpose, combining to create bold yet balanced flavor. Let’s break down the key elements.

Chicken Cutlets

• Use boneless, skinless chicken breasts, sliced horizontally into thin cutlets or pounded to about ¼-inch thick.
• Thin cutlets cook quickly and absorb the sage and prosciutto flavors beautifully.

Tip: If using full chicken breasts, slice them horizontally and pound evenly to avoid overcooking.

Prosciutto

• A dry-cured Italian ham that’s thinly sliced and rich in umami.
• Its saltiness pairs perfectly with the mild chicken and infuses it with flavor as it crisps in the pan.

Substitute: Serrano ham or pancetta (thin slices) can be used, but prosciutto is classic.

Fresh Sage Leaves

• The signature herb of saltimbocca—earthy, slightly peppery, and aromatic.
• Placed directly on the chicken under the prosciutto to infuse flavor while cooking.

Dried Sage? Not recommended for this dish—fresh sage is essential for authenticity.

Flour

• Lightly dusting the chicken in flour helps create a golden crust and thickens the pan sauce slightly.

Gluten-Free Option: Use rice flour or gluten-free all-purpose flour.

White Wine

• Deglazes the pan and forms the base of the sauce.
• A dry white wine like Pinot Grigio or Sauvignon Blanc works best.

No Wine? Substitute with low-sodium chicken broth and a splash of lemon juice.

Butter

• Finishes the sauce and adds silkiness and richness.

Olive Oil

• Used for searing the chicken. A mix of olive oil and butter helps prevent burning while adding flavor.

Salt & Pepper

• Use sparingly—prosciutto is salty, so season the chicken lightly.

Step-by-Step Instructions

This dish is fast and best cooked just before serving. Here’s how to get it just right:

1. Prepare the Chicken

• Slice chicken breasts into thin cutlets, if not already prepped.
• Place one or two fresh sage leaves on each cutlet.
• Lay a slice of prosciutto over the sage, pressing gently so it adheres.

Optional: Secure with toothpicks if needed, especially if your prosciutto is delicate.

2. Lightly Flour the Chicken

• Dredge each cutlet (prosciutto side up) in flour, shaking off the excess.
• Only coat the underside to keep the prosciutto crisp when seared.

3. Sear the Chicken

• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
• Place chicken cutlets prosciutto-side down first. Sear for 2–3 minutes until golden and crispy.
• Flip and cook the other side for another 2–3 minutes until the chicken is cooked through.

Note: Work in batches if necessary. Don’t overcrowd the pan.

4. Make the Sauce

• Once all chicken is cooked, remove and keep warm.
• Deglaze the pan with ½ cup dry white wine, scraping up the browned bits.
• Let it simmer and reduce by half, about 3–4 minutes.
• Stir in 1 tablespoon butter to finish the sauce.

5. Finish and Serve

• Return chicken to the pan to warm slightly or spoon sauce over plated cutlets.
• Garnish with extra sage or lemon wedges if desired.

Tips, Variations & Substitutions

Tips for Perfect Chicken Saltimbocca

• Use thin cutlets for fast, even cooking.
• Don’t overseason—prosciutto and the sauce bring plenty of flavor.
• Let the wine reduce fully for a rich, concentrated sauce.

Delicious Variations

• Cheesy Twist: Add a thin slice of mozzarella or fontina between the chicken and prosciutto for a melty middle layer.
• Sauce Boost: Stir in a tablespoon of capers or a squeeze of lemon juice for a briny, zesty finish.
• Add Spinach: Wilt a handful of spinach in the pan after deglazing for a built-in side.

Substitutions

• No Wine: Use chicken broth and a splash of vinegar or lemon juice.
• Gluten-Free: Skip the flour or substitute with cornstarch or GF flour.
• Turkey Cutlets: Swap chicken for turkey breast cutlets for a slightly richer flavor.

Serving Ideas & Occasions

This dish is versatile enough for casual weeknights yet refined enough for entertaining.

What to Serve With

• Side Dishes:
  • Creamy mashed potatoes
  • Garlic butter green beans
  • Risotto or orzo
  • Lemon roasted asparagus
• Bread:
  • Warm focaccia or crusty Italian bread to mop up the sauce

Occasions

• Quick weekday dinners
• Intimate date nights
• Dinner parties with a glass of wine
• Holiday meals when you want a lighter entrée option

Every bite is a perfect balance of savory, herbaceous, and juicy—like an Italian bistro meal at home.

Nutritional & Health Notes

Chicken Saltimbocca is rich in flavor yet surprisingly balanced:

• Lean Protein: Chicken breast is low in fat and high in protein.
• Moderate Fats: Prosciutto and butter add richness without heaviness.
• Low Carb: Great for those watching carbohydrates—pair with veggie sides or a light salad.

To lighten the dish:

• Use less butter or replace with olive oil.
• Serve with roasted vegetables instead of starchy sides.
• Skip flour or use a GF alternative.

This dish aligns well with Mediterranean-style eating—simple, fresh ingredients with big flavor.

FAQs

Q1: Can I make Chicken Saltimbocca ahead of time?

A1: It’s best served fresh, but you can prep the chicken with sage and prosciutto a few hours ahead and refrigerate. Cook and sauce just before serving for optimal texture.

Q2: What wine pairs well with Chicken Saltimbocca?

A2: Dry whites like Pinot Grigio, Sauvignon Blanc, or Chardonnay pair beautifully. For red lovers, a light Pinot Noir or Chianti also works.

Q3: Can I freeze Chicken Saltimbocca?

A3: You can freeze cooked cutlets, but the texture of prosciutto may soften. Reheat gently in a skillet and refresh with a splash of broth or wine.

Q4: Can I use dried sage?

A4: Fresh sage is strongly recommended for this dish. Dried sage lacks the same aromatic intensity and may taste muddy.

Q5: Why is my sauce too thin or watery?

A5: Simmer your wine long enough to reduce and concentrate flavors. If needed, whisk in a small pat of cold butter or reduce longer with the heat up slightly.

Q6: Is this dish kid-friendly?

A6: Yes—skip the wine in the sauce (use broth) and leave out extra herbs or strong cheeses. The crisp prosciutto often appeals to young eaters.

Q7: What can I use instead of prosciutto?

A7: Thinly sliced pancetta or Serrano ham are the best substitutes. Avoid regular ham, which is thicker and less flavorful.

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