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Chicken saltimbocca is a restaurant-quality dinner made with pounded chicken breasts stuffed with prosciutto and sage in white wine sauce. I’ve lightened it up without sacrificing any of the flavor!
Lighter Chicken Saltimbocca
Chicken saltimbocca is a variation of traditional Italian saltimbocca, which typically features veal cutlets wrapped with prosciutto and sage. I order this dish all the time from my favorite Italian restaurant, but theirs is loaded with butter (butter makes everything taste sooo good!). In this lighter adaptation, chicken breasts are used instead of veal, maintaining the essence of the dish while providing a lighter poultry alternative, much like my other popular chicken recipes like Marry Me Chicken and Chicken Piccata.
Why This Chicken Saltimbocca Belongs on Your Menu
Saltimbocca translates to “jump in the mouth,” and you will definitely want this recipe to jump into your mouth once you take your first bite. It’s so delicious!
- Indulgent without being heavy. Chicken saltimbocca is a dish that feels indulgent and fancy, but my version is actually quite light.
- Perfect for date night. Want to impress your significant other with your cooking skills? Look no further than chicken saltimbocca. It’s elegant and wow-worthy, but it doesn’t take a whole lot of effort.
- Easy to make. Chicken saltimbocca is surprisingly easy to make and it’s quick too since it’s cooked on the stovetop.
Ingredients You’ll Need
Here’s a list of ingredients and tools you’ll need to create the perfect chicken saltimbocca. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Chicken breasts – Chicken saltimbocca starts with boneless, skinless chicken breasts pounded thin.
- Prosciutto – This thin, salty Italian cured ham adds so much flavor to the dish!
- Sage – Using fresh sage is an absolute must. Dried won’t add nearly as much flavor.
- Butter and olive oil – Rich, flavorful fats for cooking.
- Kosher salt and fresh pepper – Freshly ground black pepper really brings out the best in this dish.
- Flour – Used for coating the chicken to create a crispy exterior.
- Chicken broth – Provides a flavorful base for the sauce. You can use store-bought reduced-sodium broth or Homemade Chicken Broth From Your Crock Pot.
- Dry white wine – Use anything you drink, like Sauvignon Blanc or Pinot Grigio; this adds depth and acidity to the sauce. Omit the wine if you don’t drink alcohol and use more broth instead.
- Olive oil cooking spray – Or another nonstick spray you use for cooking.
How To Make Chicken Saltimbocca
Follow these simple steps to make chicken saltimbocca at home.
- Prep the chicken. Slice each breast lengthwise into two cutlets. Place wax paper over each cutlet and gently pound them to approximately 1/4-inch thickness. Season with salt and pepper.
- Assemble. Take half a slice of prosciutto and lay it on one end of each cutlet, followed by a sage leaf. Fold over the chicken and lightly seal the ends.
- Coat the chicken. Dredge the chicken in flour from a shallow bowl, shaking off any excess, and discard the remaining flour.
- Cook the chicken. Heat a nonstick skillet over medium-high heat, then spray with olive oil. Sauté the chicken for about 1 minute on each side, cooking in batches if necessary.
- Deglaze the pan. Remove the chicken from the pan. Deglaze the pan with the white wine, scraping up any browned bits.
- Make the sauce and finish. Add the chicken broth and butter to the pan, then return the chicken to the sauce. Finish cooking over low heat for approximately 5 minutes, then serve over wilted greens with the sauce.
Tips and Variations
Here are some helpful tips for making chicken saltimbocca, along with a variation to try if you want a little extra indulgence!
- Make it cheesy. Add some cheese on top at the end and cover the pan for a few minutes so it melts. Fontina or mozzarella would both be delicious!
- Freeze the chicken before cutting it. Popping it in the freezer for 15-20 minutes before cutting will make it easier to slice into thin cutlets.
- Pound the chicken to even thickness. This will ensure the cutlets cook evenly and quickly on the stovetop. If there are parts on the ends that are very thin, trim them off since they will get tough when cooked.
Serving Suggestions
Chicken saltimbocca pairs well with so many different side dishes. Here are some options:
- Pasta. Serve with a simple pasta dish such as penne alla vodka or pasta with asparagus.
- Roasted vegetables. Roast seasonal vegetables like roasted asparagus, zucchini, or cherry tomatoes with olive oil, garlic, and herbs for a flavorful and nutritious side.
- Wilted greens. Wilted spinach with garlic and oil is a fantastic side dish for chicken saltimbocca. It contrasts beautifully with the rich flavors of the chicken and its savory sauce.
- Mashed potatoes. Creamy mashed potatoes are a comforting accompaniment that absorbs the flavorful sauce of the chicken saltimbocca.
- Green salad. A light and refreshing green salad like this arugula salad can balance out the richness of the dish.
- Crusty bread. Serve with crusty bread or garlic bread to mop up the delicious sauce.
- Grilled vegetables. Grilled vegetables such as grilled asparagus, bell peppers, eggplant, or grilled zucchini add a smoky flavor that complements the chicken.
- Risotto. Creamy risotto like this mushroom risotto or this risotto primavera pairs beautifully with chicken saltimbocca.
Proper Storage
- Refrigerator: To store leftover chicken saltimbocca, transfer it to an airtight container and refrigerate for 3-4 days.
- Freezer: Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. Freeze for up to 2 months and thaw before reheating.
- To reheat: For the best results when reheating, use a low oven set at 300°F and cover the chicken with foil; this will ensure the chicken stays moist while warming through evenly. You can also reheat it gently in a skillet on the stovetop over medium-low heat.
More Chicken Breast Recipes You Will Love
Chicken Saltimbocca
This lighter chicken saltimbocca is a restaurant-quality dinner with chicken cutlets stuffed with prosciutto and sage in white wine sauce.
Yield: 6 servings
Serving Size: 1 piece chicken
Ingredients
- 3 boneless skinless chicken breasts, 8 oz each
- 3 slices prosciutto, cut in half, 1.5 oz each
- 6 sage leaves
- 1/4 cup all purpose flour, or gluten-free flour mix***
- olive oil cooking spray
- kosher salt, and fresh pepper to taste
- 1/4 cup white wine, *
- 3/4 cup reduced sodium chicken broth
- 1 tbsp butter, or dairy-free butter**
Instructions
- Slice each breast lengthwise into two cutlets to make a total of 6 cutlets.
- Cover with wax paper and pound each one to about 1/4" thick. Season chicken lightly with salt and pepper.
- Lay a 1/2 slice of prosciutto on one end, top with sage leaf and fold over.
- Lightly pound ends of chicken to seal.
- Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess. Discard the remaining flour.
- Heat a nonstick skiller over medium-high heat. When hot, spray with olive oil.
- Sauté chicken 1 minute on each side. You will have to do this in a few batches.
- Remove chicken from the pan and deglaze the pan with wine, scraping up any brown bits.
- Add chicken broth and butter and return chicken to the sauce.
- Finish cooking on low about 5 minutes.
- Serve this over a bed of wilted greens or pasta (see serving suggestions above) and top with sauce.
Last Step:
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*If you don’t drink wine just use more broth.
**To make-it dairy-free any vegan butter will work.
***I like cup4cup gf flour.
Nutrition
Serving: 1 piece chicken, Calories: 155.2 kcal, Carbohydrates: 4.5 g, Protein: 21.7 g, Fat: 4.3 g, Saturated Fat: 1 g, Fiber: 0.2 g
