Classic Italian Chicken Saltimbocca

Classic Italian chicken saltimbocca first found me in a tiny trattoria tucked among olive groves just outside Florence. The late afternoon sun spilled through lace curtains, casting the room in soft gold. When the plate arrived simply chicken, sage, and prosciutto it didn’t look extravagant, yet the first bite explained everything. Saltimbocca, “jump in the mouth,” suddenly made sense.

Years later, on a rainy Sunday, I decided to bring that memory back to life at home. I pulled chicken from the fridge, unwrapped thin slices of prosciutto, and plucked fresh sage from the windowsill.

The skillet answered with a sharp sizzle, the prosciutto crisped against the tender chicken, and the sauce just butter and a splash of broth thickened into something glossy and rich. In that moment, my kitchen carried a little echo of the Italian countryside.

What keeps me cooking this dish again and again is its balance of elegance and simplicity. With only a handful of ingredients, the flavors come together in a way that feels refined yet approachable salty prosciutto, fragrant sage, juicy chicken, and that silky pan sauce. It’s a recipe that proves how a small plate can hold a big memory, turning even the quietest evening into something that lingers.

Short Description

Classic Italian Chicken Saltimbocca is a timeless dish featuring tender chicken breasts wrapped in prosciutto and sage, lightly floured, and pan-seared to golden perfection. Finished with a buttery wine sauce, this recipe is elegant yet easy to prepare, perfect for both weeknight dinners and special occasions.

Key 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)
• Salt and pepper, to taste

Tools Needed

• Meat mallet or rolling pin
• Plastic wrap or parchment paper
• Large skillet (preferably stainless steel or cast iron)
• Tongs or wide spatula
• Whisk

Cooking Instructions

Step 1: Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet or rolling pin until about ½ inch thick. This ensures even cooking.

Step 2: Season the Chicken
Sprinkle both sides of the chicken breasts lightly with salt and pepper. Be mindful not to over-salt, since prosciutto adds plenty of seasoning.

Step 3: Wrap with Prosciutto
Lay two slices of prosciutto over each chicken breast, covering as much surface as possible. Place a fresh sage leaf right on top, pressing gently so it adheres.

Step 4: Dredge in Flour
Lightly dust each wrapped chicken breast in flour, shaking off any excess. This step helps create a crisp exterior and thickens the sauce later.

Step 5: Heat the Pan
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. The butter should foam but not burn.

Step 6: Cook the Chicken
Place the chicken breasts prosciutto side down in the skillet. Cook for 4–5 minutes until golden and crisp. The prosciutto should sizzle as it sears.

Step 7: Flip and Continue Cooking
Flip carefully using tongs or a wide spatula. Add the remaining 2 tablespoons butter to the skillet and cook another 4–5 minutes until the chicken is fully cooked through.

Step 8: Add Liquids
Remove the chicken to a warm plate. Pour chicken broth and white wine (if using) into the skillet. Use a whisk or spatula to scrape up the browned bits—that’s pure flavor.

Step 9: Reduce the Sauce
Bring the liquid to a simmer and cook 2–3 minutes until slightly thickened. It should look glossy and cling lightly to a spoon.

Step 10: Serve
Return the chicken to the skillet for a quick coat in the sauce. Serve immediately with extra sauce spooned over the top.

Why You’ll Love This Recipe

Elegant yet easy enough for weeknights

Balanced flavors: salty prosciutto, earthy sage, tender chicken

Ready in under 30 minutes

Impressive presentation for guests

Flexible for wine or broth-only cooking

Pairs beautifully with many sides

A classic Italian recipe you’ll want to cook again and again

Mistakes to Avoid & Solutions

Over-salting
Adding too much salt before wrapping in prosciutto can overwhelm the dish.
Solution
Season lightly prosciutto is already salty.

Skipping the pounding step
Leaving the chicken thick can lead to uneven cooking.
Solution
Pound evenly to ½ inch for perfect doneness.

Burning the butter
High heat can scorch the butter and ruin the sauce.
Solution
Melt butter with olive oil and watch closely for foaming, not smoking.

Not reducing the sauce enough
A watery sauce won’t coat the chicken properly.
Solution
Simmer until glossy and slightly thickened, about 2–3 minutes.

Overcooking the chicken
Dry chicken ruins the dish’s tenderness.
Solution
Cook until juices run clear and internal temperature reaches 165°F, no longer.

Serving and Pairing Suggestions

Serve with garlic mashed potatoes or creamy polenta

Pair with steamed green beans or roasted asparagus

Try alongside a crisp salad with lemon vinaigrette

Pair with a glass of Pinot Grigio or Chardonnay

Serve family-style on a platter with sauce drizzled on top

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days

Freeze portions (without sauce) for up to 2 months

Reheat gently in a skillet with a splash of broth to maintain moisture

Avoid microwaving directly prosciutto can turn rubbery

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, but pound them evenly for consistent cooking. Thighs will be juicier but slightly richer.

2. What if I don’t have sage?
Fresh sage is traditional, but you can substitute fresh thyme or basil for a different flavor profile.

3. Can I skip the wine?
Absolutely. Use all chicken broth instead; you’ll still get a rich sauce.

4. How do I know when the chicken is done?
Check with a thermometer—165°F is perfect. The juices should run clear, not pink.

5. Can I make this ahead for dinner parties?
Yes! Sear and cook the chicken earlier in the day, then warm gently in sauce just before serving.

Tips & Tricks

Use thin slices of prosciutto so they crisp quickly.

If the chicken sticks, wait another 30 seconds—it will release naturally once seared.

Warm your plates before serving to keep the dish hot longer.

A squeeze of fresh lemon before serving brightens the flavors.

Recipe Variations

Chicken Saltimbocca with Mozzarella
Before wrapping in prosciutto, add a thin slice of fresh mozzarella on the chicken breast. Proceed with the recipe. The result: gooey, cheesy layers beneath the crispy prosciutto.

Lighter Version with Olive Oil Only
Skip the butter and cook entirely in olive oil. Use broth only for the sauce. This creates a lighter, heart-healthy dish.

Veal Saltimbocca (Traditional Roman Style)
Replace chicken with veal cutlets. Follow the same steps, adjusting cooking time to just 2–3 minutes per side since veal is thinner. The flavor is delicate and very classic.

Lemon Saltimbocca
Add 2 tablespoons lemon juice with the broth. The sauce becomes tangier and bright, pairing well with vegetables.

Mushroom Saltimbocca
After cooking the chicken, sauté 1 cup sliced mushrooms in the pan before adding liquids. The sauce gains earthy depth and richness.

Final Thoughts

Classic Italian Chicken Saltimbocca has a way of turning simplicity into elegance. Just a few steps flattening the chicken, wrapping it in prosciutto and sage, letting it sizzle in the pan create a rhythm that feels both effortless and special.

As the buttery sauce comes together, glossy and fragrant, the kitchen fills with the same aromas that first captured me in that countryside trattoria near Florence. It’s a quiet reminder of how flavors can tell a story before the first bite.

When the dish is served, the balance is undeniable: tender chicken, crisp prosciutto, earthy sage, and a silky sauce. Each time, it feels like a little journey back to Italy, and the magic never fades.