When I’m craving restaurant-quality Italian food but don’t want to leave my kitchen, Italian Chicken Saltimbocca is my absolute go-to. This elegant dish transforms simple chicken breasts into something truly special with crispy prosciutto, fragrant sage, and a silky pan sauce that tastes like you spent hours perfecting it.
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Ingredients for Italian Chicken Saltimbocca
I’ve made this recipe countless times, and the ingredient list is refreshingly short. The key is using quality prosciutto since it becomes the star flavor. I usually grab mine from the deli counter rather than pre-packaged because it’s fresher and wraps around the chicken better. For the sage, fresh is non-negotiable – dried just won’t give you that aromatic punch. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 8 slices prosciutto (thinly sliced) – I recommend getting it freshly sliced from the deli counter
- 8 fresh sage leaves (avoid dried sage here)
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter (divided: 2 for initial cooking, 2 for finishing) – My preference is European-style butter for richer flavor
- 1 cup chicken broth (low-sodium works best)
- 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc) – I usually use whatever I’m planning to drink with dinner
- Salt to taste
- Black pepper to taste
Step-by-Step Instructions
I recommend reading through all the steps before starting so you can work efficiently. This recipe moves quickly once you start cooking, so having everything prepped makes the process smooth and stress-free.
Step 1: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about 1/2 inch thick. Even thickness ensures the chicken cooks uniformly without dry edges or raw centers.
Step 2: Season both sides of each flattened chicken breast generously with salt and pepper. Lay 2 prosciutto slices on top of each breast, overlapping them slightly to cover the surface completely, then place 1 sage leaf in the center of the prosciutto. Press gently so everything adheres together.
Step 3: Spread the flour on a shallow plate. Lightly dredge only the prosciutto side of each chicken breast in flour, shaking off any excess. Too much flour creates a gummy coating, so keep it light.
Step 4: Heat olive oil and 2 tablespoons butter in a large 12-inch skillet over medium-high heat until the butter stops foaming, about 2 minutes. The oil prevents the butter from burning while adding rich flavor.
Step 5: Carefully place chicken breasts in the pan, prosciutto side down. Cook without moving for 4-5 minutes until the prosciutto turns golden and crispy. Resist the urge to flip too early or you’ll lose that beautiful crust.
Step 6: Flip the chicken, add the remaining 2 tablespoons butter to the pan, and cook for another 4-5 minutes until the internal temperature reaches 165°F. Transfer chicken to a warm plate and tent loosely with aluminum foil.
Step 7: Pour chicken broth and white wine into the same skillet, scraping up all those flavorful browned bits stuck to the bottom. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 8: Return the chicken to the pan, spooning the sauce over top. Let it warm through for 1 minute, then serve immediately while the prosciutto is still crispy.
Perfect Pairings for Italian Chicken Saltimbocca
This elegant Italian dish deserves sides that complement its rich, savory flavors without overwhelming the delicate sage and prosciutto notes.
Creamy Garlic Mashed Potatoes: The velvety texture soaks up that gorgeous pan sauce beautifully, and the mild garlic flavor enhances the Italian herbs without competing with them. Try my Garlic Herb Chicken with Mashed Potatoes for another winning potato pairing.
Roasted Asparagus with Lemon: The bright, slightly bitter asparagus cuts through the richness of the butter sauce while adding a fresh vegetable element that balances the meal nutritionally.
Simple Arugula Salad: Peppery arugula dressed with lemon vinaigrette provides a refreshing contrast to the warm, rich chicken and adds a crisp texture that makes each bite interesting.
Buttery Pasta: Classic fettuccine or angel hair tossed with butter and Parmesan creates an authentic Italian experience. For more Italian-inspired pasta dishes, check out my Creamy Italian Sausage Rigatoni.
Sautéed Spinach with Garlic: Quick-cooked spinach brings earthy flavors and vibrant color to your plate while keeping the meal light and providing iron and vitamins. My Mozzarella Chicken in Basil Cream Sauce also pairs wonderfully with sautéed greens.
Storage & Serving Tips
Store any leftover saltimbocca in an airtight container in the refrigerator for up to 3 days. I recommend storing the chicken and sauce separately to prevent the prosciutto from getting soggy, though it’ll still taste delicious either way.
For reheating, use a skillet over medium-low heat with a splash of chicken broth to prevent drying out. Avoid the microwave if possible since it can make the prosciutto chewy. The chicken should warm through in about 5-6 minutes, and you can add a fresh pat of butter to refresh the sauce.
This dish is best enjoyed immediately after cooking when the prosciutto is still crispy, but leftovers make an elegant lunch served over greens or alongside risotto. The flavors actually deepen overnight, so don’t hesitate to meal prep this for special lunches throughout the week.
FAQs
Can I make this without wine?
Absolutely! Replace the white wine with an equal amount of chicken broth plus 1 tablespoon fresh lemon juice. The acidity from the lemon mimics the wine’s brightness in the sauce.
What if my prosciutto keeps falling off?
Secure the prosciutto and sage to the chicken using toothpicks before dredging in flour. Just remember to remove them before serving. Alternatively, press the layers together firmly and dredge immediately to help them stick.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work wonderfully and stay even more tender. Adjust cooking time slightly as thighs may need an extra minute or two to reach 165°F internal temperature.
Italian Chicken Saltimbocca
Ingredients
Equipment
Method
- Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about 1/2 inch thick for even cooking.
- Season both sides of each flattened chicken breast generously with salt and pepper. Lay 2 prosciutto slices on top of each breast, overlapping slightly to cover completely, then place 1 sage leaf in the center. Press gently so everything adheres together.
- Spread flour on a shallow plate. Lightly dredge only the prosciutto side of each chicken breast in flour, shaking off excess.
- Heat olive oil and 2 tablespoons butter in a large 12-inch skillet over medium-high heat until butter stops foaming, about 2 minutes.
- Place chicken breasts in pan, prosciutto side down. Cook without moving for 4-5 minutes until prosciutto turns golden and crispy.
- Flip chicken, add remaining 2 tablespoons butter to pan, and cook for another 4-5 minutes until internal temperature reaches 165°F. Transfer chicken to a warm plate and tent loosely with aluminum foil.
- Pour chicken broth and white wine into the same skillet, scraping up browned bits from bottom. Bring to a simmer and cook for 2-3 minutes until sauce thickens slightly.
- Return chicken to pan, spoon sauce over top, and let warm through for 1 minute before serving immediately.
