Italian Chicken Saltimbocca recipe

Jump to Recipe Print Recipe

The Heart of Italian Chicken Saltimbocca recipe

I love how Italian Chicken Saltimbocca recipe brings the cozy warmth of an Italian trattoria right into your kitchen. It’s that perfect blend of tender chicken, aromatic sage, and silky prosciutto — wrapped in a golden, buttery embrace. As you cook, you’ll notice the savory aroma lifting all your senses, promising a meal that’s both simple and decadent. You’ll appreciate how quickly it comes together, yet every bite feels special and well worth the little effort. It’s one of those recipes I keep returning to when I want to impress but also crave straightforward cooking. Let’s walk through this classic together — side-by-side — so your Italian Chicken Saltimbocca recipe turns out rich, flavorful, and exactly what you hoped for.

Ingredient Breakdown

• Chicken breasts: Boneless and skinless for easy pounding and quick cooking. You can swap with thin turkey cutlets if you prefer a leaner protein.
• Prosciutto: Adds salty, silky richness. If you’re short on prosciutto, thin slices of pancetta work nicely, but watch salt levels.
• Fresh sage leaves: The herbaceous note that defines saltimbocca’s signature flavor. Thyme or rosemary can be an alternative but sage is king here.
• All-purpose flour: Creates a light crust and helps thicken the sauce. Gluten-free or chickpea flours are good swaps with a slightly different texture.
• Olive oil & butter: Together, they deliver a crisp yet silky pan-finish. Use good quality extra virgin olive oil for the best flavor.
• Chicken broth: Enriches the pan sauce with depth. Veg broth works if you want a lighter, veggie-friendly twist.
• White wine (optional): Adds brightness and nuance to the sauce. If you skip it, add a splash of lemon juice or extra broth for balance.
• Salt and pepper: Season lightly; the prosciutto carries plenty of salt, so less is more here.

Before You Begin

Good mise en place is your best friend in this Italian Chicken Saltimbocca recipe. Flatten the chicken evenly — about ½ inch thick — to ensure quick, even cooking. Have all your ingredients measured and ready so you can move swiftly and confidently. The skillet needs to be hot but not smoking; medium-high heat gives a perfect golden crust without burning the prosciutto.

How to Make Italian Chicken Saltimbocca recipe

1. Flatten the chicken breasts between plastic wrap using a meat mallet or heavy pan until about ½ inch thick. This step ensures they cook evenly and melt in your mouth.
2. Season lightly with salt and pepper. Remember, the prosciutto adds saltiness, so keep it subtle here.
3. Layer two slices of prosciutto over each breast, top with a fresh sage leaf, and press gently so they adhere well. This combo locks in moisture and builds flavor.
4. Coat each piece lightly in all-purpose flour, shaking off any excess. The flour gives you a delicate crust and helps thicken the sauce later.
5. Heat olive oil with half the butter in a skillet over medium-high heat until it sizzles gently. The mix of oil and butter delivers a crispy yet silky finish.
6. Cook chicken prosciutto-side down for 4–5 minutes. Look for a beautiful golden edge with crisped prosciutto — that’s when you know it’s ready to flip.
🔍
Pro-Level Pointers
Watch for the prosciutto turning crisp and golden brown — it’s your texture cue to flip. If the pan is too hot, the butter burns and the chicken might dry out. Use medium-high for sizzling but not smoking. When simmering the sauce, scrape the fond (brown bits) off the bottom gently; that’s where all the flavor lives.
7. Flip the chicken carefully and add the remaining butter. Cook another 4–5 minutes until the chicken is cooked through, tender, and the edges crisp. You’ll notice a buttery steam rising — that’s your sign of a silky finish.
8. Remove the chicken to a warm plate to rest while you make the sauce. This pause lets the juices settle for juicy bites.
9. Deglaze the skillet with chicken broth and white wine (or just broth if you prefer). Scrape the browned bits from the pan with a wooden spoon and simmer for 2–3 minutes until the sauce thickens slightly.
10. Return the chicken to the pan and gently coat each piece with the vibrant sauce. Spoon extra sauce over the top before serving for that perfect glossy finish.

Creative Variations for Italian Chicken Saltimbocca recipe

• Swap sage for arugula: Bright peppery greens add fresh complexity, especially when layered under prosciutto.
• Try fontina cheese: Adding a thin slice under the prosciutto creates a luscious, melty surprise inside.
• Make it citrusy: Finish with a squeeze of fresh lemon juice or zest to brighten the buttery sauce and cut richness.
• Use turkey or pork cutlets: These make delicious alternatives that still soak up flavors beautifully.
• Serve on polenta or creamy risotto: Absorb that wonderful sauce and turn your dish into a comforting feast.
• Infuse with garlic: Sauté a couple of thin garlic slices in the butter for a warm, fragrant background note.

Storage, Freezing & Reheating

• Refrigerate: Store cooked chicken saltimbocca in an airtight container for up to 3 days. The texture stays tender, but reheat gently to avoid dryness.
• Freeze: Wrap pieces separately with sauce in freezer-safe containers or bags. Keeps well for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Low and slow in a skillet over medium-low heat is best. You can add a splash of broth or water to refresh the sauce and keep the chicken moist.
• Serving tip: Avoid microwaving if possible—it can toughen the chicken. Stovetop reheating preserves the velvety sauce and crisp edges better.

Italian Chicken Saltimbocca recipe FAQs

• Can I use chicken thighs instead of breasts? Yes, boneless thighs work well but need slightly less cooking time. They add richness but won’t brown quite the same.
• What if I don’t have white wine? No worries! Use extra chicken broth with a squeeze of lemon juice for acidity.
• How do I know when the chicken is cooked? It should reach 165°F internally, or you can cut into the thickest part to check it’s no longer pink. The crispy edges and golden prosciutto are great visual cues too.
• Can I prepare this ahead of time? Absolutely! Assemble the chicken with prosciutto and sage, cover, and refrigerate. Coat with flour just before cooking to keep that light crust.
• Is it okay to skip the flour coating? You can, but the light dusting helps create a buttery crust and thickens the sauce gently. Without it, the texture will be softer.

Print