My Chicken Saltimbocca is an Italian dish that features chicken breasts topped with dry-cured ham. I love that it’s cooked in just one pan with the perfect amount of butter and white wine!
What’s in chicken saltimbocca?
This easy Italian chicken dinner recipe features a handful of bold ingredients that come together in a beautiful medley of flavor!
- Chicken Breasts: Saltimbocca (saltinbocca) is an Italian dish that is traditionally made with veal. For my version, I swapped the veal for chicken breast.
- Dry-Cured Ham: You can use parma or proscuitto.
- White Wine: Always use a wine that you actually enjoy the taste of! If you wouldn’t drink it, don’t cook with it.
What if I don’t want to use wine?
You can substitute the wine with either chicken or vegetable broth. Just be aware that the wine plays a big part in adding flavor to the sauce.
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How to Store and Reheat
Store any leftovers you may have in an airtight container in the fridge for up to 3 days. To reheat, you can pop it in the microwave for 30 seconds at a time until warmed through.
How to Freeze
You can freeze this Italian chicken dish for up to 3 months. Just be sure to let it fully cool to room temperature prior to freezing. When you’re ready to reheat it, allow it to slowly thaw in the refrigerator first. Note that the texture of the dry-cured ham may be different once frozen.
Notes from the Test Kitchen
- You can add chopped sage leaves to the sauce to increase the sage flavor. Or add a bit of lemon zest for a fresh kick.
- In some Italian regions they add cheese to the meat. If you want to try that put sage first, then cheese and finish with the ham.
- It’s best you stick with flattened chicken breast (and not thighs) for this recipe. The flat breast is perfect to lay the ham and sage on top and it cooks evenly all the way through.
Top Reader Review
“This recipe is fabulous. Even better the next day.” – Constantine P.
Chicken Saltimbocca Recipe
Ingredients
For the Chicken Saltimbocca
- 2 boneless, skinless chicken breasts
- 4 slices dry-cured ham We used parma
- 4 sage leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter ¼ stick
- 2 tablespoons olive oil
For the Sauce
- 1 cup white wine
- 3 tablespoons unsalted butter ⅜ stick
- Kosher salt and freshly ground black pepper to taste
Equipment
- Toothpicks
Instructions
- Slice the chicken breasts lengthwise to get 4 thin slices.2 boneless, skinless chicken breasts
- Place each slice between parchment paper and bash them out with a meat mallet or heavy rolling pin.
- Place a slice of ham on each chicken breast and top with a sage leave.4 slices dry-cured ham, 4 sage leaves
- Stitch both into the chicken with a toothpick.
- Place the flour on a flat plate, dredge the underside of the chicken in the flour, and shake off the excess.2 tablespoons all-purpose flour
- Heat up the butter and the olive oil over high heat until the butter is melted.2 tablespoons unsalted butter, 2 tablespoons olive oil
- Add the chicken breast ham/sage side down and cook for 3-4 minutes until the ham is browned.
- Flip them over with a spatula and add pepper to taste. Don´t salt them yet, because the ham is already very salty.
- Cook for 2 minutes and add the white wine.1 cup white wine
- Lower the heat to medium-low and cook with the wine for another 3-4 minutes and transfer the meat to a plate.
- Add the butter to the wine in the pan and quickly whisk it in.3 tablespoons unsalted butter
- Let the sauce reduce for another 1-2 minutes until it thickens slightly and add salt and pepper to taste.Kosher salt and freshly ground black pepper
- Return the meat to the pan and serve. Or leave meat on the plate and drizzle with the sauce.
Notes
- Add chopped sage leaves to the sauce to increase the sage flavor. Or add a bit of lemon zest for a fresh kick.
- In some Italian regions, they add cheese to the meat. If you want to try that, put sage first, then cheese, and finish with the ham.
How to Make Chicken Saltimbocca Step by Step
Prepare the chicken breasts: Slice 2 chicken breasts in half to create 4 thin breasts. Place a sheet of parchment paper on each one and beat with a meat mallet.
Assemble the dish: Place 1 slice of cured ham and 1 sage leaf on each chicken breast. Secure in place with a toothpick.
Dredge the chicken: Place 1 tbsp all-purpose flour on a shallow plate. Dredge the underside of the chicken in flour and shake off the excess.
Brown the ham: Heat 2 tbsp butter and 2 tbsp olive oil over high heat to melt the butter. Add the chicken ham-side down and cook for just 3-4 minutes to brown the ham.
Add wine and keep cooking: Flip the chicken over. Add pepper to taste. Cook for 2 minutes and add 1 cup white wine. Lower the heat to medium-low and cook for another 3-4 minutes before transferring the meat to a plate.
Finish cooking: Whisk in 3 tbsp butter. Let the sauce reduce for another few minutes to thicken. Add salt and pepper to taste. Return the meat to the pan and serve!
This recipe is fabulous. Even better the next day
I’m so glad you enjoyed it, Panaiota!