Chicken Saltimbocca Recipe (2024)

Published January 26, 2024.This post may contain affiliate links. Please read my disclosure policy.

This delicious chicken saltimbocca with white wine garlic sauce is the absolute perfect weeknight meal to serve to family or guests. You will love how this comes together in under 30 minutes.

We eat chicken several times a week and love how lean it is and how easy it is to include it in recipes. If you love it as well, then try myChicken Fried RiceorChicken Francese.

Chicken Saltimbocca

Saltimbocca is traditionally a Roman dish consisting of veal scaloppini with prosciutto ham and fresh sage.It can either be rolled up or served flat, like I did.

This is an adapted dish from the classic Italian recipe, veal saltimbocca. Veal has become exceedingly hard to find and is on the more expensive side, so the chicken is a great substitute.You make this recipe in the same way with prosciutto ham and sage.

I can’t think of an easier more delicious recipe to make than this chicken saltimbocca.It’s got crispy prosciutto, herbs, and is loaded with protein thanks to the chicken breasts.You can also take it a step further by adding on cheeses and of course, finishing with the amazing white wine garlic pan sauce I made.

Ingredients and Substitutions

• Chicken – You will need boneless skinless chicken breasts for this.
• Sage – You will use fresh sage that is encrusted to the chicken as well as in the sauce. Feel free to substitute with dry sage. One sage leaf is equal to 1 teaspoon of dry sage.
• Ham – Prosciutto ham is the classical ham to use in this dish. However, you can use speck, serrano, or even a country-style ham.
• Flour – All-purpose flour is needed for the breading.
• Oil – You can use olive or avocado oil to cook the chicken. Since this is an Italian dish, I recommend using olive oil.
• Shallots – I used shallots in the sauce. However, you can substitute with white, red, or sweet onion.
• Garlic – A few minced garlic cloves are used for the sauce.
• Wine – Any good dry white wine such as chardonnay, sauvignon blanc, or Pinot Grigio works well.
• Stock – Chicken stock is used for the pan gravy. Feel free to also use vegetable stock or brodo.
• Butter – I always use unsalted butter in my cooking and baking so that I control the sodium content.

How to Make Chicken Saltimbocca

1. Slice the 7-9 ouncechicken breasts in half width-wise.
2. Pound it out untilthey are ½” to 3/4” thick.
3. Season them on bothsides with salt, pepper, and finely minced sage.
4. Press a slice of prosciuttoham on top of each breast covering it.
   
5. This part is optional, but press 1 piece of fresh sage to the center of the prosciutto ham on top of the chicken breasts.
6. Lightly dredge them in seasoned flour.
7. Pan-fry them for 2-3 minutes per side in olive oil over medium heat or until browned and cooked through. Serve as is or with a sauce.

Chicken Saltimbocca Sauce

Here are my favorite sauces to serve Chicken Saltimbocca with.

Lemon Butter Sauce – A typical sauce made in the same pan consisting of lemon juice, unsalted butter, salt, and pepper that is then poured over the top.

Pan Gravy – A gravy made in the same pan where you quickly sauté shallots and garlic until browned, about 2 minutes, that is deglazed with white wine and cooked until it is almost gone. You add chicken stock and cook over high heat until it becomes like a thin gravy, about 3-4 minutes.It’s finished with butter, chopped parsley and sage, sea salt and pepper, and served over top of the chicken saltimbocca.

Mushroom Gravy – The same recipe as the pan gravy except you add wild mushrooms to the pan along with the shallots and garlic until they are roasted up.

1. Add the shallots and garlic to the pan and quickly saúte just until fragrant, which takes about 30 to 45 seconds.
2. Deglaze with white wine and cook until au sec or almost gone.
3. Pour in the chicken stock and cook over high heat for 3-4 minutes or until it becomes a thin gravy.
4. Finish with butter, 1 teaspoon sage, parsley, salt and pepper.

How To Bake Chicken Saltimbocca

1. Once it’s lightly dredged in the seasoned flour, place iton a sheet tray lined with parchment paper or sprayed with non-stick spray.
2. Bake in the oven at 400° for 20-25 minutes or until the prosciutto is lightly browned and is cooked throughout.
3. Make the sauce separate in a large sauté pan and serve alongside the baked chicken.

Make-Ahead and Storage

Make-Ahead: This is meant to be eaten as soon as it’s done cooking. However, you can keep it warm in a pan over very low heat for up to 20 minutes before serving.

Storing and Freezing: This will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months.Pull it out as you need it and let thaw in the refrigerator for 1 day before using it.

How to Reheat: To reheat it place back in a pan with some of the pan sauce, cover, and cook in the oven for 10 minutes at 350°.

More Chicken Recipes

• Chicken Piccata
• Creamy Chicken Dumpling Soup Recipe
• Chicken Milanese
• Chicken Parmigiana
• Best Fried Chicken Recipe
• Authentic Chicken Curry