Italian Chicken Saltimbocca – Classic, Elegant & Surprisingly Easy

Introduction

Did you know that restaurant-style Italian dishes can cost up to 300% more than homemade versions—yet often use the same core ingredients? If you’ve ever ordered Italian Chicken Saltimbocca at a trattoria and assumed it was too sophisticated to recreate at home, you’re about to discover how simple (and budget-friendly) it truly is.

Italian Chicken Saltimbocca is a modern twist on the Roman classic, traditionally made with veal. Featuring tender chicken cutlets layered with prosciutto and fresh sage, then finished in a buttery white wine sauce, this dish quite literally means “jumps in the mouth.” And once you taste it, you’ll understand why.

This recipe balances savory, salty, and aromatic flavors—delivering authentic Italian comfort food in under 40 minutes.

Ingredients List

The beauty of Italian Chicken Saltimbocca lies in its simplicity. Every ingredient plays a distinct and flavorful role.

🍗 For the Chicken:

4 boneless, skinless chicken breasts (thinly sliced or pounded)
8 slices prosciutto
8–12 fresh sage leaves
½ cup all-purpose flour (for light dredging)
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter

🍷 For the Sauce:

½ cup dry white wine (such as Pinot Grigio)
½ cup low-sodium chicken broth
1 tablespoon fresh lemon juice
2 tablespoons cold butter (for finishing)

🔄 Substitutions & Variations:

Swap wine with additional broth if preferred.
Use turkey cutlets instead of chicken.
Add capers for a briny twist.
Try fresh thyme if sage isn’t available.

Fresh sage is essential—it provides the earthy, aromatic note that defines authentic saltimbocca.

Timing

This Italian Chicken Saltimbocca is weeknight-friendly:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

That’s significantly faster than many traditional Italian braised dishes that require over an hour of cooking time.

Perfect for busy professionals or elegant dinner parties alike.

Step-by-Step Instructions

Step 1: Prepare the Chicken

If needed, pound chicken breasts to about ¼-inch thickness. This ensures quick, even cooking.

Lightly season both sides with salt and pepper.

Pro Tip: Place chicken between plastic wrap before pounding to prevent tearing.

Step 2: Layer Prosciutto and Sage

Place 1–2 sage leaves on each chicken cutlet, then top with a slice of prosciutto. Press gently so it adheres.

The prosciutto acts as both seasoning and moisture seal, keeping the chicken juicy.

Step 3: Lightly Dredge in Flour

Dust the chicken lightly in flour, shaking off excess.

This helps create a delicate crust and thickens the pan sauce naturally.

Step 4: Sear the Chicken

Heat olive oil and butter in a large skillet over medium heat.

Place chicken prosciutto-side down first. Cook 3–4 minutes until golden. Flip and cook another 3–4 minutes until internal temperature reaches 165°F (74°C).

Transfer to a plate and tent loosely with foil.

Step 5: Deglaze and Make the Sauce

Add white wine to the pan, scraping up browned bits (this is where the flavor lives). Let simmer for 2–3 minutes until slightly reduced.

Add chicken broth and simmer another 3–4 minutes.

Stir in lemon juice and finish with cold butter, swirling until glossy and slightly thickened.

Step 6: Combine and Serve

Return chicken to the pan for 1–2 minutes to coat in sauce.

Spoon sauce generously over each piece before serving.

The result? Tender, savory chicken infused with sage aroma and silky wine butter sauce.

Nutritional Information

Approximate values per serving (based on 4 servings):

Calories: 420 kcal
Protein: 38g
Fat: 26g
Carbohydrates: 8g
Sodium: 750mg

Compared to cream-heavy Italian dishes like Alfredo, Italian Chicken Saltimbocca is lower in carbohydrates and significantly lighter in overall calories while still delivering rich flavor.

Healthier Alternatives for the Recipe

Want to lighten up your Italian Chicken Saltimbocca?

🥗 Lower-Fat Option:

Use only 1 tablespoon butter.
Choose reduced-sodium prosciutto.

🍋 Dairy-Free Version:

Replace butter with olive oil.
Skip the final butter swirl.

💪 High-Protein Boost:

Serve over quinoa or lentils.
Add sautéed spinach for extra nutrients.

🌾 Gluten-Free:

Use gluten-free flour for dredging.
Or skip flour entirely for a thinner sauce.

These swaps maintain the core flavor profile while adapting to different dietary needs.

Serving Suggestions

Italian Chicken Saltimbocca pairs beautifully with:

Garlic mashed potatoes
Creamy polenta
Lemon butter pasta
Roasted asparagus or green beans
A simple arugula salad

For a complete Italian-inspired dinner, serve with crusty bread to soak up the sauce.

Entertaining tip: Plate with sauce drizzled artfully and garnish with fresh sage for a restaurant-quality presentation.

Common Mistakes to Avoid

❌ Overcooking the Chicken

Thin cutlets cook quickly—monitor temperature closely.

❌ Using Thick Prosciutto

Too thick and it overwhelms the chicken.

❌ Skipping the Deglaze

Those browned bits are flavor gold.

❌ Boiling the Sauce Too Aggressively

High heat can break the butter emulsion.

❌ Over-Salting

Prosciutto already contains significant sodium.

Avoiding these ensures balanced, authentic flavor.

Storing Tips for the Recipe

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in a skillet over low heat.
Add a splash of broth to refresh the sauce.
Not ideal for freezing—texture may change.

For meal prep, store sauce separately to maintain optimal texture.

Conclusion

Italian Chicken Saltimbocca is a fast, elegant dish featuring tender chicken, savory prosciutto, aromatic sage, and a silky white wine sauce. Perfect for weeknights or special dinners, it delivers authentic Italian flavor with minimal effort. Try it today, leave a comment with your experience, and subscribe for more delicious recipes!

FAQs

1. What does “saltimbocca” mean?

It translates to “jumps in the mouth,” reflecting the dish’s bold, immediate flavor impact.

2. Can I use dried sage?

Fresh sage is strongly recommended for authentic flavor. Dried lacks the same aromatic intensity.

3. What wine works best?

Dry white wines like Pinot Grigio or Sauvignon Blanc complement the sauce without overpowering it.

4. Can I prepare this ahead of time?

You can assemble the chicken with prosciutto and sage a few hours ahead, then cook just before serving.

5. Is Italian Chicken Saltimbocca keto-friendly?

Yes, if you skip the flour dredging and serve with low-carb sides like sautéed vegetables.