Italian Chicken Saltimbocca

The easiest way to make Italian Chicken Saltimbocca at home — crispy prosciutto, fresh sage, and a rich pan sauce ready in one skillet.

Updated

March 18, 2026

italian-chicken-saltimbocca-skillet-dinner

Italian Chicken Saltimbocca is one of those recipes that feels fancy but comes together in just 30 minutes. Tender chicken wrapped in crispy prosciutto and fresh sage, finished in a savory pan sauce — it is weeknight dinner at its most satisfying. I made this on a Tuesday after a long day, and my family thought I had ordered from a restaurant.

There is something about the smell of prosciutto hitting a hot skillet that instantly makes the kitchen feel warm and alive. This Italian Chicken Saltimbocca recipe is the kind of dish that earns you compliments without asking much from you. The ingredients are simple, the steps are clear, and the result is genuinely impressive. If you love recipes like this melt-in-your-mouth chicken breast that deliver big flavor with minimal effort, this one belongs in your regular rotation.

Ingredients for Italian Chicken Saltimbocca

I always keep chicken broth and a good olive oil on hand, and that is really the foundation of what makes this sauce shine. Here is everything you will need for this Italian Chicken Saltimbocca:

  • 4 boneless, skinless chicken breasts
  • 8 slices prosciutto (I recommend buying it freshly sliced from the deli counter for the best texture)
  • 8 fresh sage leaves (do not substitute dried here — fresh sage makes a real difference)
  • 1/2 cup all-purpose flour (for dredging; use a gluten-free blend if needed)
  • 2 tbsp olive oil (my preference is extra virgin for richer flavor)
  • 2 tbsp unsalted butter, divided (if using salted butter, skip adding extra salt)
  • 1 cup chicken broth (homemade or low-sodium store-bought both work great)
  • 1/4 cup dry white wine, optional (in my experience, even a splash adds great depth — lemon juice works as a substitute)
  • Salt and black pepper, to taste
italian-chicken-saltimbocca-skillet-dinner

Step-by-Step Instructions

I recommend reading through all the steps before you start — this recipe moves quickly once the pan is hot, and having everything prepped makes it seamless.

Step 1: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound to an even 1/2-inch thickness. This step is key — uneven chicken leads to dry edges and undercooked centers.

Step 2: Season both sides of each breast generously with salt and black pepper.

Step 3: Lay 2 slices of prosciutto and 1 fresh sage leaf on top of each chicken breast, pressing gently so they stick. This is your Italian Chicken Saltimbocca bundle.

Step 4: Lightly dredge each piece in flour, prosciutto side first, shaking off any excess. Too much flour will make the coating heavy and soggy.

Step 5: Heat olive oil and 1 tbsp of the butter in a large skillet over medium-high heat. Once shimmering (about 2 minutes), carefully add chicken prosciutto side down. Do not overcrowd — cook in batches if needed.

Step 6: Cook for 4 to 5 minutes until the prosciutto is deep golden and crispy. Flip carefully and add the remaining 1 tbsp butter. Cook another 4 to 5 minutes until the internal temperature reaches 165°F.

Step 7: Transfer chicken to a plate. Pour chicken broth and white wine into the same pan. Scrape up the browned bits — those are pure flavor. Simmer 2 to 3 minutes until the sauce reduces slightly.

Step 8: Return the chicken to the pan, spoon sauce over the top, and let it rest for 1 minute before plating. Garnish with extra sage if you like.

What to Serve with Italian Chicken Saltimbocca

The best sides for Italian Chicken Saltimbocca balance its rich, savory sauce with something creamy, fresh, or hearty.

Garlic Mashed Potatoes: The creamy, buttery texture of mashed potatoes is perfect for soaking up that pan sauce. This is my family’s top request alongside this dish. Try pairing it with this garlic herb chicken with mashed potatoes and glazed carrots for a complete comfort meal inspiration.

Sauteed Green Beans: A quick saute with garlic and olive oil keeps things light and adds a satisfying crunch that contrasts beautifully with the soft chicken. This easy chicken breast and green beans combo is a great weeknight companion idea.

Arugula Salad: Peppery arugula with a squeeze of lemon and a drizzle of olive oil cuts through the richness of the prosciutto and sauce. It takes five minutes and rounds the plate out perfectly.

Pasta Aglio e Olio: Simple garlic and olive oil pasta is a classic Italian pairing. If you want something more indulgent, this creamy Italian chicken pasta is a crowd-pleaser that fits the same flavor profile.

Roasted Zucchini and Cherry Tomatoes: Sheet pan vegetables roasted at 425°F until caramelized add color and nutrition. They also echo the Italian theme naturally. For more veggie-forward inspiration, check out this Mediterranean chicken zucchini bake.

One Pan Mediterranean Chicken and Rice: If you want to make a full meal with similar Italian-Mediterranean flavors, this one pan Mediterranean chicken and rice is a smart side-dish-turned-main inspiration.

italian-chicken-saltimbocca-skillet-dinner

Keep It Fresh: Storage and Reheating Tips

Store leftover Italian Chicken Saltimbocca in an airtight container in the fridge for up to 3 days. Let it cool completely before sealing to avoid condensation making the prosciutto soggy.

I recommend reheating in a skillet over low heat with a splash of chicken broth. This keeps the chicken moist and brings the sauce back to life. Avoid the microwave — it tends to make the prosciutto chewy and the chicken rubbery.

Pro tip: you can pound, season, and wrap the chicken up to 24 hours ahead and store it covered in the fridge. Dredge in flour right before cooking for the crispiest results.

Frequently Asked Questions

Can I make Italian Chicken Saltimbocca without wine?

Yes. Simply replace the white wine with an equal amount of chicken broth or a squeeze of fresh lemon juice. The sauce will still be flavorful and delicious.

Why did my prosciutto fall off during cooking?

This usually happens when the chicken is too wet before wrapping. Pat your chicken completely dry with paper towels before seasoning and wrapping. Pressing the prosciutto firmly onto the floured surface also helps it stay put.

Can I use chicken thighs instead of breasts?

You can. Use boneless, skinless chicken thighs pounded thin. They are slightly more forgiving with heat and stay juicy. For more thigh-based inspiration, this pan seared chicken with lemon mustard sauce uses a similar skillet technique.

Conclusion

Italian Chicken Saltimbocca proves that an impressive dinner does not have to mean hours in the kitchen. With simple ingredients, one skillet, and 30 minutes, you get a meal that feels special every single time. Give it a try this week — your family will ask for it again and again.

italian-chicken-saltimbocca-skillet-dinner

Italian Chicken Saltimbocca

Juicy chicken breasts wrapped in crispy prosciutto and fresh sage, pan-seared and finished in a savory white wine pan sauce. Ready in 30 minutes in one skillet.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Italian
Calories: 275

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to 1/2-inch thickness
  • 8 slices prosciutto freshly sliced from deli preferred
  • 8 fresh sage leaves do not substitute dried
  • 1/2 cup all-purpose flour substitute gluten-free blend if needed
  • 2 tbsp olive oil extra virgin preferred
  • 2 tbsp unsalted butter divided; reduce added salt if using salted butter
  • 1 cup chicken broth low-sodium store-bought or homemade
  • 1/4 cup dry white wine optional; substitute with lemon juice or extra broth
  • salt and black pepper to taste

Equipment

  • Large skillet
  • Meat mallet
  • Plastic wrap
  • Instant-read thermometer

Method
 

  1. Place each chicken breast between two sheets of plastic wrap. Pound with a meat mallet to an even 1/2-inch thickness for uniform cooking.
  2. Season both sides of each chicken breast generously with salt and black pepper.
  3. Lay 2 slices of prosciutto and 1 fresh sage leaf on top of each breast, pressing gently so they adhere.
  4. Lightly dredge each piece in flour, prosciutto side first. Shake off any excess flour.
  5. Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
  6. Place chicken in the pan prosciutto side down. Cook without moving for 4 to 5 minutes until the prosciutto is golden and crispy. Cook in batches if needed to avoid overcrowding.
  7. Flip the chicken carefully and add the remaining 1 tbsp butter to the pan. Cook for another 4 to 5 minutes until the internal temperature reaches 165 degrees F.
  8. Transfer chicken to a plate. Pour chicken broth and white wine into the same pan. Scrape up the browned bits from the bottom with a spatula.
  9. Bring the sauce to a simmer and let it reduce for 2 to 3 minutes until slightly thickened.
  10. Return chicken to the pan, spoon sauce over the top, and let rest for 1 minute. Garnish with extra sage leaves if desired and serve immediately.

Notes

Pound chicken to an even thickness for the best results. Pat dry before wrapping to help the prosciutto stick. You can prep and wrap the chicken up to 24 hours ahead — dredge in flour just before cooking. Reheat leftovers in a skillet with a splash of chicken broth over low heat.

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