There’s a reason Chicken Saltimbocca translates to “jump in the mouth” — one bite, and you’ll understand why. This Italian classic brings together crispy prosciutto, earthy sage, and juicy chicken simmered in a delicate butter and white wine sauce. It’s quick enough for a weeknight but elegant enough for guests.
You don’t have to be a chef to make something that tastes straight out of Rome. This version keeps all the authentic flavor with easy steps, and I’ll even show you how to make it completely alcohol-free while keeping that same depth and richness.
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Why You’ll Love This Chicken Saltimbocca
This dish is an absolute showstopper that comes together in under 30 minutes.
- Elegant and easy: A classic Italian favorite made simple for home kitchens.
- Crispy and juicy: The prosciutto crisps up beautifully while the chicken stays tender.
- Perfectly balanced: Earthy sage and buttery sauce create layers of flavor.
- Versatile: Serve with pasta, mashed potatoes, or veggies.
- Restaurant-quality: Impress guests with minimal effort.
I first tried this dish at a small trattoria in Florence — where the chef swore it was the fastest dish on his menu. When I recreated it back home, it instantly became a family favorite. These days, it’s my go-to when I want to serve something that feels special without spending hours in the kitchen.
If you enjoy elegant chicken dinners, you’ll also love my French Chicken Casserole — cozy, flavorful, and just as impressive.
Ingredients You’ll Need For Chicken Saltimbocca
Main Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ½ cup chicken broth
- ½ cup white wine (optional — substitute with chicken broth and 1 teaspoon lemon juice for alcohol-free version)
- Salt and pepper, to taste
Optional Add-Ons or Substitutes
- Chicken thighs for richer flavor.
- Gluten-free flour for a lighter coating.
- Add garlic for extra depth.
- Use ghee or vegan butter for dairy-free variation.
- Add lemon zest for a bright finish.
Step-by-Step Instructions
- Prep the chicken:
Place chicken breasts between sheets of plastic wrap and pound to even thickness (about ½ inch). Season lightly with salt and pepper. - Add prosciutto and sage:
Place two sage leaves on each chicken breast, then top with two slices of prosciutto. Press gently so they adhere. - Dredge in flour:
Lightly coat the chicken (prosciutto side up) with flour, shaking off excess. - Sear the chicken:
In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Place chicken prosciutto-side down first, and cook until golden and crispy, about 3–4 minutes per side. Remove from skillet and set aside. - Make the sauce:
Add remaining 2 tablespoons butter to the pan. Deglaze with white wine (or chicken broth + lemon juice), scraping up browned bits. Add chicken broth and simmer for 2–3 minutes until slightly reduced. - Finish and serve:
Return chicken to the pan and spoon sauce over top. Simmer gently for 1–2 minutes to heat through. Serve immediately, garnished with extra sage if desired.
Quick Reminders:
- Don’t over-salt — prosciutto adds plenty of salt on its own.
- Flip gently to keep the prosciutto intact.
- Let chicken rest a few minutes before serving for juicier texture.
Expert Tips for Success
- Use thin chicken cutlets for quicker cooking and more flavor absorption.
- Brown the chicken well — caramelization builds depth in the sauce.
- Deglaze with broth if avoiding wine — still flavorful and rich.
- Add a knob of butter at the end for a silky sauce.
- Serve immediately — Saltimbocca is best fresh off the pan.
For another quick Italian-inspired dish, try my Lemon Ricotta Pasta with Arugula — its fresh brightness pairs beautifully with this buttery chicken.
Serving Suggestions
- Mashed potatoes or creamy polenta for soaking up the sauce.
- Butter noodles or angel hair pasta for a classic pairing.
- Sautéed spinach or green beans for a balanced plate.
- Garlic bread for extra indulgence.
- Mixed greens with balsamic vinaigrette for freshness.
(Jake’s Tip: A squeeze of lemon before serving lifts the flavors beautifully — it’s the Italian secret to balance richness.)
Storing and Reheating
How to Store It:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze without the sauce for up to 1 month.
How to Reheat It:
- Reheat gently in a skillet over low heat with a splash of broth.
- Microwave in short bursts, spooning sauce over to keep it moist.
Avoid high heat when reheating to prevent overcooking the chicken or drying out the sauce.
Nutrition (Per Serving)
- Calories: 420
- Protein: 39g
- Carbohydrates: 8g
- Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 130mg
- Sodium: 820mg
- Sugar: 1g
- Fiber: 0g
- Calcium: 30mg
- Iron: 2mg
Frequently Asked Questions
Can I make this ahead?
Yes — sear the chicken in advance, then reheat gently in the sauce before serving.
Can I make this without wine?
Definitely — replace it with chicken broth and a splash of lemon juice for similar brightness.
Is prosciutto necessary?
It’s traditional, but you can substitute with thin turkey slices or skip it for a lighter dish.
Final Thoughts
This Italian Chicken Saltimbocca is the definition of rustic elegance — simple ingredients that create rich, unforgettable flavor. It’s the kind of meal that feels special without taking hours to prepare.
Tender chicken, crisp prosciutto, fragrant sage, and buttery sauce — everything about this dish says comfort with class.
- Elegant.
- Flavorful.
- Effortlessly Italian.
For another comforting, European-inspired dinner, don’t miss my French Chicken Casserole — equally hearty, deeply flavorful, and made for sharing.
Chicken Saltimbocca
Ingredients
Equipment
Method
- Place chicken breasts between sheets of plastic wrap and pound to ½-inch thickness. Season with salt and pepper.
- Place two sage leaves and two slices of prosciutto on each chicken breast. Press gently to adhere.
- Lightly dredge each piece in flour (prosciutto side up only), shaking off excess.
- In a skillet, heat olive oil and 2 tbsp butter over medium-high heat. Place chicken prosciutto-side down first and sear for 3–4 minutes per side until golden. Remove and set aside.
- Add remaining butter to skillet. Deglaze with 1 cup chicken broth and lemon juice, scraping browned bits. Simmer 2–3 minutes until slightly reduced.
- Return chicken to skillet and spoon sauce over top. Simmer 1–2 minutes to heat through. Serve garnished with extra sage if desired.
Nutrition
Notes
- White wine replaced with chicken broth and lemon juice to keep it alcohol-free.
- Prosciutto can be swapped for thin turkey slices for a pork-free version.
