If you’ve ever wished for a dish that combines elegance, simplicity, and irresistible flavor, look no further than this Classic Italian Chicken Saltimbocca. Imagine delicately thin chicken breasts wrapped in savory prosciutto and fragrant sage, seared to a perfect golden crust, and then bathed in a luscious buttery pan sauce of chicken broth and white wine. Every bite offers a harmonious balance of tender meat, salty richness, and aromatic freshness that makes this dish unforgettable. Classic Italian Chicken Saltimbocca is truly a dinner you’ll want to make again and again, especially when you crave that little slice of Italy right at home.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a key role in building the perfect Classic Italian Chicken Saltimbocca. From the savory prosciutto that adds saltiness to the fresh sage which infuses wonderful herbal notes, every component enhances the texture, color, and flavor in its own special way.
- 4 boneless, skinless chicken breasts: Flattened thin for quick, even cooking and tender bites.
- 8 slices of prosciutto: Provides a salty, flavorful wrapping that crisps beautifully.
- 8 fresh sage leaves: Adds an earthy, aromatic punch that is key to the dish’s signature taste.
- ½ cup all-purpose flour: Light coating helps achieve a golden crust while also thickening the pan sauce slightly.
- 2 tablespoons olive oil: For a perfect sear and subtle fruity flavor.
- 4 tablespoons unsalted butter: Adds richness and helps create that silky pan sauce.
- ½ cup chicken broth: Introduces savory depth and moisture to the sauce.
- ½ cup white wine (optional): Infuses brightness and complexity in the sauce.
- Salt and pepper, to taste: Seasoning essentials carefully balanced because prosciutto already brings saltiness.
How to Make Classic Italian Chicken Saltimbocca
Step 1: Prepare the Chicken
Start by placing each boneless, skinless chicken breast between two sheets of plastic wrap and gently pound them until they’re about half an inch thick. This step is crucial—you want even thickness to ensure the chicken cooks quickly and stays juicy. Lightly season the chicken breasts with salt and pepper; remember the prosciutto adds plenty of salt, so keep it modest here.
Step 2: Layer Prosciutto and Sage
Next, lay two slices of prosciutto on each chicken breast along with a fresh sage leaf pressed gently in place. This layering is the heart of Classic Italian Chicken Saltimbocca—each bite delivers a blissful combo of tender chicken, salty prosciutto, and fragrant sage.
Step 3: Flour Coating
Lightly coat each prepared piece in all-purpose flour, then shake off the excess. This thin flour layer will help create a golden exterior and gives the pan sauce a subtle thickness and body.
Step 4: Sear the Chicken
Heat olive oil and half the butter in a large skillet over medium-high heat until sizzling. Carefully place the chicken with the prosciutto side down, cooking for about 4 to 5 minutes or until the prosciutto becomes crisp and golden. Flip gently and add the remaining butter. Continue cooking for another 4 to 5 minutes, making sure the chicken is cooked through and develops a nice crust on both sides.
Step 5: Make the Pan Sauce
Once the chicken is cooked, transfer it to a plate to rest. Pour chicken broth and white wine (if using) into the hot skillet, scraping up all the lovely browned bits from the bottom. Allow it to simmer for 2 to 3 minutes until slightly reduced and flavorful.
Step 6: Finish and Serve
Return the chicken to the pan to warm through and soak up the sauce for a minute. When plating, spoon the extra sauce over each breast to highlight that luscious, buttery finish. And there you have it—Classic Italian Chicken Saltimbocca ready to impress!
How to Serve Classic Italian Chicken Saltimbocca
Garnishes
Fresh sage leaves or a light sprinkle of chopped flat-leaf parsley make perfect garnishes, adding a fresh burst of color and enhancing that herbal note already loved in this dish. A lemon wedge on the side can also brighten flavors just before eating, offering a zingy contrast to the buttery sauce.
Side Dishes
Classic Italian Chicken Saltimbocca pairs wonderfully with simple sides like creamy mashed potatoes or buttery polenta, which soak up the delicious pan sauce beautifully. Lightly sautéed green beans or roasted asparagus bring balance and a crisp texture, rounding out your meal in the best way.
Creative Ways to Present
For a stunning presentation, serve the chicken atop a bed of saffron risotto or alongside a medley of roasted heirloom tomatoes. Another fun idea is to slice the chicken after cooking and fan the pieces out over a white bean puree drizzled with a little extra sauce—both elegant and delicious ways to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Classic Italian Chicken Saltimbocca, place it in an airtight container and refrigerate for up to 3 days. Try to keep the chicken and sauce together to maintain that wonderful moistness and flavor when reheating.
Freezing
Freezing is possible but not ideal for retaining crispness of the prosciutto. If you must freeze, wrap each piece tightly in plastic wrap and foil, then store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating gently.
Reheating
The best way to reheat Classic Italian Chicken Saltimbocca is gently on the stovetop over medium-low heat. Add a splash of chicken broth or water to keep it moist and cover the pan while warming through. Avoid microwaving if possible to prevent the chicken from drying out and the prosciutto from becoming chewy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs can add extra juiciness and flavor, but remember to flatten them for even cooking and adjust timing because they may take a bit longer to cook through.
What can I substitute for prosciutto?
If you can’t find prosciutto, thinly sliced pancetta or even smoked ham can be used, but the flavor profile will change slightly. Prosciutto’s delicate saltiness and texture are pretty unique to Classic Italian Chicken Saltimbocca.
Is the white wine necessary in the sauce?
While optional, white wine adds a wonderful brightness and depth to the pan sauce. If you prefer not to use alcohol, simply increase the chicken broth and add a squeeze of lemon juice for extra acidity.
Can I prepare this dish ahead of time?
You can assemble the chicken with prosciutto and sage ahead, then store it covered in the refrigerator for a few hours before cooking. However, for best texture, cook just before serving.
What wine pairs best with Classic Italian Chicken Saltimbocca?
Go for a crisp white like Pinot Grigio or Sauvignon Blanc, which harmonize beautifully with the buttery sauce and herbal notes. A light red like Chianti also works if you prefer red wine.
Final Thoughts
There’s something truly special about Classic Italian Chicken Saltimbocca that brings a bit of joyful tradition to your dinner table. It’s effortless enough for a weeknight but refined enough to impress anyone lucky enough to share it with you. I hope you give this recipe a try and fall in love with its delightful flavors as much as I have—bon appétit and happy cooking!
PrintClassic Italian Chicken Saltimbocca
Classic Italian Chicken Saltimbocca is a flavorful one-pan dish featuring thin chicken breasts wrapped in salty prosciutto and fragrant sage leaves. Seared until golden and finished with a rich buttery pan sauce made from chicken broth and white wine, this easy-to-make meal delivers rustic Italian flavors with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Chicken and Wrap
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
Coating and Cooking
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
Pan Sauce
- ½ cup chicken broth
- ½ cup white wine (optional)
- Salt and pepper, to taste
Instructions
- Prepare Chicken: Flatten the chicken breasts between plastic wrap using a meat mallet or rolling pin until they are about ½ inch thick to ensure even cooking.
- Season and Wrap: Lightly season the chicken with salt and pepper, keeping in mind the prosciutto adds saltiness. Place two slices of prosciutto and one fresh sage leaf on each breast, pressing gently to adhere.
- Coat with Flour: Lightly dredge each wrapped chicken breast in all-purpose flour, shaking off the excess to avoid clumping.
- Heat Pan and Sear: Heat olive oil and half of the butter in a skillet over medium-high heat until sizzling. Place chicken in the pan prosciutto-side down and cook for 4–5 minutes until the prosciutto is golden and crispy.
- Flip and Finish Cooking: Carefully flip the chicken breasts, add the remaining butter, and cook for another 4–5 minutes until the chicken is cooked through and the second side is crisp.
- Make Pan Sauce: Remove the chicken to a plate and keep warm. Pour chicken broth and white wine into the skillet, scraping the browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
- Coat and Serve: Return the chicken breasts to the pan to coat with the sauce, spooning extra sauce over the top before serving.
Notes
- Use a meat mallet or rolling pin to ensure chicken breasts are evenly pounded to ½ inch thickness.
- Be careful not to overcook the chicken; cooking times may vary slightly depending on thickness.
- The white wine can be omitted for a non-alcoholic version, substituting with extra chicken broth.
- Serve with a side of sautéed vegetables or pasta to complete the meal.
- To keep the prosciutto crispy, do not cover the pan while cooking.