Chicken Saltimbocca is one of those dishes that feels fancy but is surprisingly easy to make at home. In this classic Italian recipe, I top thinly sliced chicken breasts with dry-cured ham and fresh sage, then cook everything in a buttery white wine sauce that I could honestly drink with a straw! My easy chicken saltimbocca recipe comes together in just 30 minutes, making it perfect for weeknight dinners but still elegant enough for guests. It’s rich, flavorful, and guaranteed to impress.
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Chicken Breast Saltimbocca
Traditionally made with veal, I’ve reimagined classic saltimbocca with tender chicken cutlets for a lighter, family-friendly twist. The beauty of chicken breast saltimbocca is how quickly it cooks. I flatten the chicken to ensure even searing while the ham crisps up in the pan. A splash of dry white wine deglazes the skillet, pulling up all those golden bits and transforming them into a silky, savory sauce.
Each bite of saltimbocca chicken balances salty, herby, and buttery flavors that truly “jump in your mouth,” just as the Italian name promises. Pair it with roasted potatoes, a crisp salad, or sautéed greens for a complete meal that feels straight out of an Italian trattoria.
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Use Good-Quality Ham for the Best Flavor
When I tested this chicken saltimbocca recipe, I found that using good-quality prosciutto or another dry-cured ham makes all the difference. Cheaper deli ham often releases too much water, which prevents the chicken from browning properly and weakens the sauce. A thinly sliced, dry-cured ham will crisp beautifully and infuse the sauce with rich flavor.
Chicken Saltimbocca Recipe
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 4 slices dry-cured ham (*)
- 4 fresh 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 (to taste)
- ground black pepper (to taste)
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 fresh 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.
- Pour in the 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.1 cup white wine
- 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. Return the chicken to the pan.kosher salt, ground black pepper
- Spoon the sauce over the chicken, or leave the meat on the plate and drizzle with the sauce.
Notes
- It’s best to 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.
- 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.
- Securing the ham and sage with a toothpick keeps everything in place while searing. Just remember to remove them before serving.
- Make sure your pan is hot enough before adding the chicken. This ensures the ham crisps quickly without overcooking the chicken.
- Add chopped sage leaves to the sauce to increase the sage flavor. Or add a bit of lemon zest for a fresh kick.
- When you pour in the wine, use a wooden spoon to scrape up the browned bits from the bottom of the pan (that fond gives your sauce incredible depth).
- Properly cooked chicken should read 165°F internally.
- This dish is best enjoyed right away before the ham softens.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Saltimbocca Step by Step
Slice the Chicken: Slice 2 boneless, skinless chicken breasts lengthwise to create 4 thin cutlets.
Pound the Chicken: Place each slice between parchment paper and thin them out with a meat mallet or heavy rolling pin.
Top the Chicken: On top of each chicken breast, place 1 slice of dry-cured ham and 1 fresh sage leaf. Use a toothpick to secure the ham and sage on top of the chicken.
Dredge the Chicken: Place 2 tablespoons of all-purpose flour on a flat plate, dredge the underside of the chicken in the flour, and shake off the excess.
Sear the Chicken: Heat up 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over high heat until the butter is melted. Add the chicken breast (ham/sage side down) and cook for 3-4 minutes, or until the ham is browned.
Flip and Cook: 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.
Add the Wine: Add 1 cup of white wine to deglaze the pan, scraping up any browned bits. Lower the heat to medium-low and cook with the wine for another 3-4 minutes, then transfer the meat to a plate.
Melt the Butter: Add 3 tablespoons of unsalted butter to the wine in the pan and quickly whisk it in.
Simmer the Sauce: Let the sauce reduce for another 1-2 minutes until it thickens slightly and add salt and pepper to taste. Return chicken to the pan. The chicken should be cooked through to 165°F by this point.
Top and Serve: Serve your chicken saltimbocca on a plate drizzled with the saltimbocca sauce.
How to Store, Freeze, and Reheat
Store leftover chicken saltimbocca in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat until warmed through.
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