Chicken Saltimbocca truly lives up to its name—”jumps in the mouth.” Tender chicken is wrapped with sage and prosciutto, pan-seared, and finished with a bright lemon-white wine pan sauce. This restaurant-quality Chicken Saltimbocca comes together in under 30 minutes for an impressive yet simple weeknight dinner.
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Why You’ll Love This Chicken Saltimbocca
- Fast & impressive: Elegant dinner ready in under 30 minutes.
- Classic flavor harmony: Salty prosciutto, earthy sage, and tender chicken.
- Liquid gold sauce: Bright, buttery pan sauce ties everything together.
- Simple to master: Just a few ingredients and basic pan-searing skills.
Ingredients & Tools
- 4 boneless, skinless chicken cutlets (about 1.5 lbs or 680 g)
- 8 thin slices of prosciutto
- 16 fresh sage leaves (plus 2 tbsp chopped for the sauce)
- 1/2 cup all-purpose flour
- 1/2 tsp each kosher salt and black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1/2 cup chicken broth
- 2 tbsp fresh lemon juice
Tools: Large skillet (preferably stainless steel or cast iron), meat mallet or rolling pin, shallow dish for flour, tongs
Notes: Quality prosciutto and fresh sage make a difference. Don’t skip the fresh lemon juice—it cuts the richness.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 10 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken evenly. This is crucial for even cooking. Aim for about 1/4-inch thickness so the chicken cooks quickly and stays tender.
- Use truly thin prosciutto. Thick slices won’t crisp up as nicely and can overpower the delicate chicken. Look for prosciutto di Parma sliced paper-thin at the deli counter.
- Don’t be shy with the sage. Fresh sage leaves are non-negotiable here—dried just won’t deliver the same aromatic punch. You’ll use whole leaves under the prosciutto and chopped sage in the sauce.
- Choose a dry, crisp white wine for the sauce. A little goes a long way, so pick something you’d enjoy drinking. The wine’s acidity balances the saltiness of the prosciutto beautifully.
How to Make Chicken Saltimbocca
Step 1: First, prepare your chicken cutlets. If they aren’t already thin, place them between two pieces of plastic wrap and gently pound them with a meat mallet or rolling pin until they’re about 1/4-inch thick. You’ll notice this not only ensures even cooking but also makes the chicken incredibly tender. Pat them dry with a paper towel—this helps the prosciutto stick and promotes a beautiful sear.
Step 2: Season both sides of the chicken lightly with salt and pepper. Remember, the prosciutto is quite salty, so go easy here. Place 2-3 fresh sage leaves on top of each cutlet, then wrap each one with 2 slices of prosciutto, pressing gently so it adheres. The prosciutto should cover most of the chicken—it’s okay if some sage peeks through.
Step 3: Now, set up your dredging station. Combine the flour with a pinch of salt and pepper in a shallow dish. Lightly dredge each prosciutto-wrapped cutlet in the flour, shaking off any excess. The flour will help create a lovely golden crust and thicken the sauce slightly later on.
Step 4: Heat the olive oil and 1 tablespoon of butter in your large skillet over medium-high heat. When the butter is foaming, carefully add the chicken cutlets, prosciutto-side down first. You should hear a satisfying sizzle. Cook for about 3-4 minutes until the prosciutto is crispy and golden brown. Resist the urge to move them around—let that crust form!
Step 5: Flip the cutlets using tongs and cook for another 3-4 minutes on the second side until the chicken is cooked through and beautifully browned. The internal temperature should reach 165°F (74°C). Transfer the chicken to a plate and tent with foil to keep warm.
Step 6: Now for the spectacular pan sauce! Reduce the heat to medium and pour the white wine into the skillet. Use a wooden spoon to scrape up all those browned bits from the bottom of the pan—that’s pure flavor right there. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
Step 7: Add the chicken broth, lemon juice, and chopped sage to the skillet. Let everything bubble together for another 2 minutes until the sauce slightly thickens. You’ll notice the aroma becoming incredibly fragrant and bright.
Step 8: Remove the skillet from the heat and swirl in the remaining 1 tablespoon of butter. This final addition makes the sauce glossy and rich. Taste and adjust seasoning if needed—it should be perfectly balanced between salty, acidic, and herbal.
Step 9: Return the chicken cutlets to the skillet, spooning the sauce over them to coat. Let them warm through for about 30 seconds. Serve immediately, topped with extra sauce and a fresh sage leaf for garnish if you’re feeling fancy.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken (without sauce) for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of broth to keep moist.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, fluffy potatoes are the perfect canvas for that glorious pan sauce.
- Simple Sautéed Spinach — The slight bitterness of the greens cuts through the richness of the dish beautifully.
- Buttered Parmesan Orzo — This quick-cooking pasta soaks up the sauce wonderfully and feels extra special.
Drinks
- Crisp Pinot Grigio — The same wine you used in the sauce will complement the meal perfectly with its bright acidity.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites.
- Light Italian Red — A Chianti Classico with moderate tannins can stand up to the prosciutto without overwhelming the chicken.
Something Sweet
- Lemon Sorbet — The ultimate palate cleanser that continues the citrus theme in the most refreshing way.
- Tiramisu — A classic Italian dessert that feels like the perfect grand finale to this Roman-inspired meal.
- Panna Cotta with Berry Compote — The creamy, delicate dessert provides a lovely contrast to the savory main course.
Top Mistakes to Avoid
- Overcooking the chicken. Since the cutlets are thin, they cook quickly. Keep a close eye on them—overcooked chicken becomes tough and dry.
- Using thick prosciutto slices. They won’t crisp properly and
Chicken Saltimbocca
Make classic Chicken Saltimbocca in under 30 minutes! Tender chicken wrapped in prosciutto & sage with a lemon pan sauce. Get the easy, impressive recipe now!
Ingredients
For the Chicken Saltimbocca
-
4 boneless, skinless chicken cutlets (about 1.5 lbs or 680 g)
-
8 slices prosciutto (thin)
-
16 fresh sage leaves (plus 2 tbsp chopped for the sauce)
-
1/2 cup all-purpose flour
-
1/2 tsp kosher salt and black pepper (each)
-
2 tbsp olive oil
-
2 tbsp unsalted butter (divided)
-
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
-
1/2 cup chicken broth
-
2 tbsp fresh lemon juice
Instructions
-
First, prepare your chicken cutlets. If they aren’t already thin, place them between two pieces of plastic wrap and gently pound them with a meat mallet or rolling pin until they’re about 1/4-inch thick. You’ll notice this not only ensures even cooking but also makes the chicken incredibly tender. Pat them dry with a paper towel—this helps the prosciutto stick and promotes a beautiful sear.01
-
Season both sides of the chicken lightly with salt and pepper. Remember, the prosciutto is quite salty, so go easy here. Place 2-3 fresh sage leaves on top of each cutlet, then wrap each one with 2 slices of prosciutto, pressing gently so it adheres. The prosciutto should cover most of the chicken—it’s okay if some sage peeks through.02
-
Now, set up your dredging station. Combine the flour with a pinch of salt and pepper in a shallow dish. Lightly dredge each prosciutto-wrapped cutlet in the flour, shaking off any excess. The flour will help create a lovely golden crust and thicken the sauce slightly later on.03
-
Heat the olive oil and 1 tablespoon of butter in your large skillet over medium-high heat. When the butter is foaming, carefully add the chicken cutlets, prosciutto-side down first. You should hear a satisfying sizzle. Cook for about 3-4 minutes until the prosciutto is crispy and golden brown. Resist the urge to move them around—let that crust form!04
-
Flip the cutlets using tongs and cook for another 3-4 minutes on the second side until the chicken is cooked through and beautifully browned. The internal temperature should reach 165°F (74°C). Transfer the chicken to a plate and tent with foil to keep warm.05
-
Now for the spectacular pan sauce! Reduce the heat to medium and pour the white wine into the skillet. Use a wooden spoon to scrape up all those browned bits from the bottom of the pan—that’s pure flavor right there. Let the wine simmer and reduce by about half, which should take 2-3 minutes.06
-
Add the chicken broth, lemon juice, and chopped sage to the skillet. Let everything bubble together for another 2 minutes until the sauce slightly thickens. You’ll notice the aroma becoming incredibly fragrant and bright.07
-
Remove the skillet from the heat and swirl in the remaining 1 tablespoon of butter. This final addition makes the sauce glossy and rich. Taste and adjust seasoning if needed—it should be perfectly balanced between salty, acidic, and herbal.08
-
Return the chicken cutlets to the skillet, spooning the sauce over them to coat. Let them warm through for about 30 seconds. Serve immediately, topped with extra sauce and a fresh sage leaf for garnish if you’re feeling fancy.09
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