Chicken Saltimbocca (Chicken Topped with Prosciutto and Sage)

Chicken Saltimbocca is a classic Italian dish that combines tender chicken breasts with the savory flavors of prosciutto and fresh sage. The name “Saltimbocca” literally means “jumps in the mouth,” and once you taste this dish, you’ll understand why. Perfect for a weeknight dinner or a special occasion, this recipe delivers a restaurant-quality meal with simple ingredients and straightforward cooking steps.

The succulent chicken is lightly pounded to ensure even cooking, then topped with salty prosciutto and fragrant sage leaves. A quick sear in olive oil locks in the juices, while a splash of white wine in the pan creates a flavorful sauce that complements the chicken beautifully. The combination of textures—crispy prosciutto and tender chicken—makes each bite irresistible.

This dish pairs wonderfully with creamy mashed potatoes, roasted vegetables, or a light pasta side. Not only is it visually impressive, but it’s also packed with protein and low in carbs, making it a healthy option for dinner. Whether you’re cooking for family, friends, or a special date night, Chicken Saltimbocca is a foolproof recipe that will impress every time.

In this step-by-step guide, you’ll learn how to make Chicken Saltimbocca that is juicy, flavorful, and perfectly balanced. With tips on preparation, cooking, and plating, you’ll feel confident recreating this Italian classic in your own kitchen.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices of prosciutto
• 8 fresh sage leaves
• ½ cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ cup dry white wine
• Salt and black pepper, to taste
• Toothpicks (optional, to secure sage and prosciutto)

Directions

1. Prepare the chicken: Place chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet until about ½ inch thick. Season both sides with salt and black pepper.
2. Assemble Saltimbocca: Place a sage leaf on each chicken breast, then top with a slice of prosciutto. Secure with a toothpick if necessary.
3. Dredge lightly: Lightly coat the chicken breasts in flour, shaking off excess. This helps create a delicate golden crust.
4. Cook the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add chicken, sage side up. Cook for 3–4 minutes per side, until the chicken is golden brown and cooked through. Remove from the pan and set aside.
5. Make the sauce: Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes until slightly reduced.
6. Combine and serve: Return chicken to the pan, spooning sauce over the top. Serve immediately with your favorite sides, garnished with extra sage if desired.