Chicken Saltimbocca

January 5, 2026

5

Chicken Saltimbocca feels a little fancy but comes together fast in one skillet, making it perfect for busy weeknights! It’s a reliable go-to when you want dinner to look impressive without adding extra steps.

Serving plate with chicken saltimbocca and a fork with butter and white wine sauce off to the side

Flavor: Savory and aromatic with tender chicken, salty prosciutto, fresh sage, and a rich, buttery wine sauce.
Skill Level: I first had this at an Italian restaurant, but once I saw how easy it is to make at home, it quickly became a weeknight favorite. It’s great for cooks of any level!
Recommended Tools: A good quality skillet is a must-have for one-pan dinners like this one, as it helps create the fond (browned bits stuck to the bottom of the pan) for the sauce and evenly distribute heat.
Serving Suggestions: I love serving this for a simple yet special weeknight meal. It pairs perfectly with mashed potatoes, risotto, or pasta.

Chicken, broth, butter, sage, prosciutto, white wine, flour, oil, salt, and pepper with labels to make Chicken Saltimbocca

Ingredient Tips and Smart Swaps

Chicken: Choose breasts that have an even thickness, or use chicken cutlets. If some pieces or sections are thicker than others, slice horizontally and pound with a meat mallet for even thickness.
Prosciutto: Make sure that the prosciutto is sliced thinly. If the pieces are small, you may need to layer two pieces to cover the chicken. Replace it with deli ham, bacon, or pancetta in a pinch, but it will alter the flavor slightly.
Herbs: Use fresh large sage leaves for this chicken recipe. Press the leaves into the chicken so they infuse the meat. Dried sage will not work.
Wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. If you don’t have wine, replace it with broth and 1-2 teaspoons of lemon juice.

The process of layering seasoned chicken, sage leaves, and prosciutto and then coating in flour to make chicken saltimbocca

Chicken with sage leaves and prosciutto seared in a pan for chicken saltimbocca

How to Make Chicken Saltimbocca

Prepare and season the chicken (full recipe below).
Top the chicken with sage and prosciutto, and lightly dredge in flour.
Cook chicken until golden and cooked through, then remove and keep warm.
Make sauce in the same skillet, then return chicken and spoon sauce over to heat through.

Close up of a skillet with chicken saltimbocca in a butter and white wine sauce

Pat the chicken dry before seasoning so the prosciutto adheres well.
Don’t skip scraping up the browned bits. These bits and where all the flavor comes from!
Simmer the wine just long enough to cook off the alcohol and deepen the flavor.
If the sauce reduces too much, add a splash of broth to loosen it.
If a piece of prosciutto lifts during cooking, press it gently with a spatula for a few seconds.
Keep cooked cutlets covered while making the sauce so they stay warm and juicy.

Save it For Later

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of broth to keep the chicken tender and juicy.

Freezing isn’t recommended because the prosciutto softens, and the sauce can separate.

Italian-Style Dinner Favorites

Did you enjoy this Chicken Saltimbocca? Leave a rating and comment below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Slice each chicken breast in half horizontally to make 4 cutlets. Pound chicken breasts or cutlets to an even ¼-inch thickness if needed. Season both sides with salt and pepper.
Top each cutlet with 2 sage leaves and then lay a slice of prosciutto over each, tucking it around the edges of the chicken.
Place flour in a shallow dish and lightly dredge each cutlet, shaking off the excess.
Heat olive oil in a large skillet over medium-high heat. Add the chicken, proscuitto side down, and cook for 3 to 4 minutes, or until golden (cooking in batches if needed). Flip and cook another 2–4 minutes, or until chicken is cooked through. Transfer to a plate and cover to keep warm.
Reduce heat to medium. Add butter to the same skillet, then whisk in the wine. Simmer 2–3 minutes, scraping up any brown bits.
Add chicken broth and simmer another 4–5 minutes or until slightly reduced.
Return chicken (with any juices) to the pan and spoon sauce over top. Simmer 1-2 minutes to heat through.

*If your slices of prosciutto are small, you may need two slices per piece of chicken.
Keep leftovers in an airtight container in the refrigerator for 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course

Cuisine Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.