Succulent Italian Chicken Saltimbocca

It started on a Wednesday, one of those midweek hums when the kitchen feels both comforting and chaotic. Across town, my friend Mariel was prepping dinner for her in-laws an elegant, no-fuss meal that needed to impress without looking like it tried too hard. Meanwhile, my cousin Jae was experimenting with traditional Roman dishes for his food history project, FaceTiming me every five minutes with questions like, “Can I use turkey breast instead of chicken?”

Meanwhile, I just wanted a meal that felt light yet satisfying something flavorful, nourishing, and quick enough to cook between Zoom calls. Somehow, it all pointed toward making Italian Chicken Saltimbocca. When we all ended up making the same dish for wildly different reasons Mariel for elegance, Jae for learning, me for nourishment we texted each other photos like proud parents.

One pan, ten ingredients, and an aroma so layered it made my kitchen feel like a trattoria in Trastevere. The prosciutto crisps just enough, the sage perfumes the butter, and that pan sauce? It clings to the chicken like a velvet robe.

Making this dish feels like a shared rhythm, a quiet celebration of simplicity dressed in satin. That’s the charm of Italian Chicken Saltimbocca it’s dinner you make when you need something graceful, when you want to cook smarter, not harder.

Short Description

Italian Chicken Saltimbocca is a one-pan dish of thin chicken breasts wrapped in prosciutto and sage, seared until golden, then finished with a buttery pan sauce of broth and white wine.

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
• Large skillet
• Tongs
• Small bowl
• Measuring cups and spoons
• Sharp knife

Cooking Instructions

Step 1: Flatten the Chicken
Place each chicken breast between two sheets of plastic wrap. Gently pound them to about ½ inch thickness using a meat mallet or rolling pin for even cooking.

Step 2: Season
Lightly season both sides of the chicken breasts with salt and pepper. Keep it minimal—prosciutto will bring plenty of salt.

Step 3: Layer with Prosciutto and Sage
Lay two slices of prosciutto on each chicken breast. Top with a fresh sage leaf, pressing gently to adhere.

Step 4: Dredge Lightly
Dust each chicken piece with all-purpose flour, shaking off the excess. This helps build a golden crust and thickens the sauce later.

Step 5: Heat the Pan
Warm 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter melts and sizzles.

Step 6: Sear Prosciutto Side First
Place the chicken in the skillet, prosciutto-side down. Cook for 4–5 minutes until crisp and golden. Flip carefully.

Step 7: Finish Cooking
Add the remaining 2 tablespoons butter to the skillet. Cook the chicken for another 4–5 minutes, until it’s cooked through and the prosciutto is beautifully browned.

Step 8: Deglaze the Pan
Transfer the chicken to a plate. Pour in chicken broth and white wine (if using), scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.

Step 9: Coat and Serve
Return the chicken to the skillet briefly to warm and coat in sauce. Spoon extra sauce over the top before plating.

Why You’ll Love This Recipe

Elegant but fast done in under 30 minutes

Health-conscious lean protein and minimal oil

One pan less clean up

Flavors are bold, balanced, and deeply satisfying

Customizable for gluten-free or low-sodium diets

Mistakes to Avoid & Solutions

Using thick chicken breasts
Thick cuts take longer to cook and may dry out.
Solution: Always pound to ½ inch for even, quick cooking.

Skipping the flour step
You might think it’s unnecessary, but skipping flour means you’ll miss out on a nicely thickened pan sauce.
Solution: Lightly dusting is all you need don’t skip it.

Overcrowding the skillet
Chicken won’t sear well and may steam instead.
Solution: Cook in batches if needed to allow room for even browning.

Over-seasoning before prosciutto
Prosciutto is salty adding more can overpower the dish.
Solution: Go light on the salt and let the prosciutto do the work.

Burning the sage
If the pan is too hot, the sage can go bitter.
Solution: Watch your heat and sear gently.

Serving and Pairing Suggestions

Serve with garlic sautéed green beans or roasted Brussels sprouts

Pair with a glass of Pinot Grigio or dry Rosé

Wonderful with creamy mashed cauliflower or simple risotto

Works well for both plated dinners and rustic family-style spreads

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 3 days

Reheat gently in a skillet over low heat, adding a splash of broth to rehydrate

Avoid microwaving as it can make prosciutto rubbery

FAQs

1. Can I use turkey instead of chicken?
Yes, thin turkey cutlets work well. Just watch the cooking time as they may be thinner.

2. What if I don’t have white wine?
You can substitute with more chicken broth and a splash of lemon juice for acidity.

3. Is this gluten-free?
Use a gluten-free all-purpose flour blend to keep it safe for those with gluten sensitivity.

4. Can I prep this ahead?
You can wrap and flour the chicken in advance, but wait to cook it until ready to serve for best texture.

5. What’s the best way to keep the prosciutto crispy?
Always sear prosciutto-side down first in a hot pan. Don’t cover during cooking or it will steam.

Tips & Tricks

Use very thin prosciutto so it crisps quickly

Choose fresh, plump sage leaves dry ones tend to burn

If your chicken curls while cooking, press it gently with a spatula to keep flat

Deglaze the pan right after cooking for maximum flavor

Serve sauce warm don’t let it sit too long or it will separate

Recipe Variations

Lemon-Caper Saltimbocca
Swap white wine with lemon juice and add 1 tablespoon capers when deglazing. This gives a tangy, briny edge.

Mozzarella-Stuffed Saltimbocca
Before wrapping with prosciutto, place a thin slice of mozzarella inside the chicken breast, fold in half, and toothpick to secure. Cook as directed.

Herb-Forward Version
Add chopped thyme and rosemary to the flour for an extra fragrant crust.

Prosciutto-Free Option
Use turkey bacon or omit entirely if avoiding cured meat. Sear gently and lean into the sage-forward flavor.

Wine-Free Cream Sauce
Skip the wine, double the broth, and swirl in 2 tablespoons cream at the end for a richer, velvety sauce.

Final Thoughts

What began as three people cooking the same dish on the same night for different reasons has become one of my favorite mealtime connections. There’s something about Italian Chicken Saltimbocca that meets you where you are—fancy enough for guests, easy enough for Tuesday.

It’s more than crisp sage and savory prosciutto; it’s the joy of using a single pan and being rewarded with a dish that tastes far more indulgent than it is. A plate of this feels grounded and intentional, even when time is short.

So whether you’re cooking to impress, to nourish, or to learn something new, this one is worth keeping in your rotation. Saltimbocca translates to “jump in the mouth”—and honestly, that’s exactly what this does. Every bite feels earned and joyful.