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Chicken Saltimbocca is your ticket to a restaurant-quality meal at home, ready in just 30 minutes. Juicy chicken breasts, crispy prosciutto, and fragrant sage come together with a silky wine-butter sauce that’s to die for.
30 Minute Chicken Saltimbocca
Chicken Saltimbocca, which means “jumps in the mouth” in Italian, truly lives up to its name. This dish transforms simple ingredients into something extraordinary. Juicy chicken breasts, crispy prosciutto, and fragrant sage create a symphony of flavors with every bite. When you add the rich, silky wine-butter sauce, it takes the dish to a whole new level of deliciousness.
What I love most about this recipe is how quickly it comes together. In just 30 minutes, you can whip up a meal that feels like a special occasion. It’s perfect for those busy weeknights when you still want to serve something special. Trust me, once you try this Chicken Saltimbocca, it will become a favorite in your household!
Ingredients You’ll Need
- Chicken breasts, skinless and boneless: I use these for their tenderness and versatility. They cook evenly and stay juicy, making them perfect for this dish. You can substitute with turkey cutlets if you prefer.
- Salt and pepper: Season to taste.
- Prosciutto: Adds a savory, crispy layer to the chicken. If you don’t have prosciutto, thin slices of ham work well too.
- Sage leaves: I love the fragrant, earthy flavor they bring, which complements the prosciutto and chicken perfectly.
- Olive oil: It’s great for cooking the chicken because it adds a subtle richness. Canola oil can be a good alternative if needed.
- Dry white wine: This helps deglaze the pan and adds depth to the sauce. If you prefer not to use wine, chicken broth is a good substitute.
- Chicken broth, low sodium: Creates the base of the sauce, adding a savory note without overpowering the dish.
- Unsalted butter: Whisked in at the end, it makes the sauce smooth and rich, adding the perfect finishing touch.
Prepare The Chicken
Season each chicken breast with salt and pepper. Lay a slice of prosciutto on each piece, then place a sage leaf on top of the prosciutto. Secure everything with toothpicks.
Cook The Chicken
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken, prosciutto-side down. Cook for about 3 minutes until the prosciutto is crisp. Flip the chicken and cook for another 3 minutes. Transfer the chicken to a plate and keep warm.
Make The Sauce
In the same skillet, pour in the white wine and scrape up any browned bits from the bottom of the pan. Add the chicken broth and bring it to a simmer. Cook for about 5 minutes, or until the sauce has reduced by half.
Finish The Dish
Remove the skillet from the heat and whisk in the butter until the sauce is smooth and emulsified. Remove the toothpicks from the chicken, place the chicken on plates, and spoon the sauce over the top. Garnish with additional sage leaves and serve immediately.
How To Serve
To complete your Chicken Saltimbocca meal, I recommend serving it with sides that complement the rich flavors. Here are some ideas that pair perfectly with this dish:
Frequently Asked Questions
How can I make sure the chicken stays juicy?
To keep the chicken juicy, make sure not to overcook it. Cooking the chicken over medium-high heat for about 3 minutes on each side should be enough. Also, allowing the chicken to rest for a few minutes after cooking helps retain its juices.
Can I prepare this dish ahead of time?
Yes, you can prepare the chicken with prosciutto and sage a few hours ahead of time and keep it in the refrigerator. When you’re ready to serve, cook the chicken and make the sauce fresh for the best flavor and texture.
Is it necessary to use toothpicks?
While toothpicks help keep the prosciutto and sage in place during cooking, you can skip them if you’re careful when flipping the chicken. Just ensure the prosciutto adheres well to the chicken before placing it in the skillet.
Expert Tips
- Use Thin Prosciutto: Thin slices of prosciutto crisp up better and adhere more easily to the chicken.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure even cooking and a nice sear.
- Deglaze Properly: Scrape up all the browned bits from the bottom of the pan when adding the wine for maximum flavor.
- Whisk in Butter Off Heat: Remove the skillet from the heat before whisking in the butter to ensure a smooth, emulsified sauce.
- Rest the Chicken: Let the chicken rest for a few minutes after cooking to keep it juicy and tender.
Storage
Store leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooked chicken and sauce in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
More Chicken Recipes
- Bourbon Chicken
- Chicken Satay With Peanut Sauce
- Chicken Tetrazzini
- Chicken Thighs With Creamy Lemon Dill Sauce
- Chicken Fricassee
Chicken Saltimbocca
Ingredients
- 4 chicken breast skinless and boneless, pounded thin
- salt and pepper to taste
- 4 slices prosciutto
- 4 sage leaves plus more for ganish
- 2 tablespoons olive oil
- ¼ cup dry white wine
- ½ cup chicken broth low sodium
- 2 tablespoons unsalted butter
Instructions
- Season each chicken breast slice with salt and pepper. Lay a slice of prosciutto on each chicken piece, then place a sage leaf on top of the prosciutto. Secure the prosciutto and sage to the chicken with toothpicks.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken, prosciutto-side down, and cook for about 3 minutes until the prosciutto is crisp. Flip the chicken and cook for another 3 minutes on the other side. Transfer the chicken to a plate and keep warm.
- In the same skillet, add the white wine and scrape up any browned bits from the bottom of the pan. Add the chicken broth and bring to a simmer. Cook for about 5 minutes, or until the sauce has reduced by half. Remove the skillet from the heat and whisk in the butter until the sauce is smooth and emulsified.
- Remove the toothpicks from the chicken. Place the chicken on plates and spoon the sauce over the top. Garnish with additional sage leaves.
Tips & Notes:
- Use thin slices of prosciutto for better crispiness.
- Make sure to scrape up the browned bits when adding the wine for extra flavor.
- Let the chicken rest after cooking to keep it juicy.
- Substitute white wine with chicken broth if you prefer.
Hi Jo! A couple of things, but what else is new, right?
You labeled the white wine as chicken breasts in the Ingredients photo. Oops!
The math ain’t mathin’, unless I’m missing something, and we KNOW that’s entirely possible 😕. 4 pounded thin chicken breasts, with 1 each slice prosciutto and sage leaf = 4 slices prosciutto, and 4 sage leaves. The recipe card ingredients list 8 of each. DID I miss something?
Thanks, as always!
My bad, initially I was going to use 2 slices of prosciutto on each breast and 2 leaves, but there was no need and I forgot to update the recipe card. It’s all been fixed. Thanks.