20 Classic Chicken Saltimbocca Recipes Authentic

Craving a taste of Italy without the hassle? Chicken Saltimbocca—tender cutlets wrapped in prosciutto and sage, then pan-fried to perfection—is the ultimate weeknight hero. Whether you’re after an authentic Roman version or a creative twist, we’ve rounded up 20 classic recipes that deliver big flavor fast. Get ready to make your dinner table sing with these irresistible dishes—each one guaranteed to ‘jump in your mouth’ (just like the name promises)!

Traditional Italian Chicken Saltimbocca

This classic Roman dish is a weeknight hero—juicy chicken wrapped in prosciutto and sage, then pan-seared to golden perfection. It’s fancy enough for company but simple enough for any home cook.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 8 thin slices prosciutto (about 3 oz)
• 8 fresh sage leaves
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 2 tbsp unsalted butter

Instructions:

1. Lay chicken cutlets flat and season both sides with 1/2 tsp salt and 1/4 tsp pepper. Place 2 sage leaves on each cutlet, then wrap tightly with 2 slices prosciutto per piece.
2. Dredge each bundle lightly in flour, shaking off excess. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.
3. Cook chicken for 3–4 minutes per side until prosciutto is crisp and chicken reaches 165°F. Transfer to a plate.
4. Deglaze the pan with 1/4 cup white wine, scraping up browned bits. Simmer 1 minute, then add 1/2 cup chicken broth and reduce by half, about 3 minutes.
5. Off heat, swirl in 2 tbsp butter until glossy. Pour sauce over chicken and serve immediately.

The magic here? Prosciutto crisps into a salty shell while keeping the chicken underneath tender—no pounding required. The pan sauce ties it all together with just the right buttery richness.

Tip: For extra flavor, rub sage leaves between your fingers before placing them on the chicken to release their oils.

Chicken Saltimbocca with Sage and Prosciutto

This Italian-inspired dish is a showstopper with minimal effort—juicy chicken wrapped in salty prosciutto and fragrant sage, all bathed in a buttery white wine sauce.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 8 thin slices prosciutto (about 3 oz)
• 8 fresh sage leaves
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 cup low-sodium chicken broth
• 1 tbsp lemon juice

Instructions:

1. Lay chicken cutlets flat and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Top each with 2 sage leaves, then wrap snugly with 2 slices prosciutto per cutlet. Dredge lightly in flour, shaking off excess.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Add chicken and cook 3–4 minutes per side until prosciutto is crisp and chicken reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add 1/2 cup white wine to the skillet, scraping up browned bits. Simmer 2 minutes until reduced by half. Stir in 1/2 cup chicken broth, 1 tbsp lemon juice, and remaining 1 tbsp butter. Simmer 2 minutes until slightly thickened.
4. Return chicken to the skillet, spooning sauce over it. Serve immediately.

The magic here? The prosciutto crisps into a savory shell while keeping the chicken underneath impossibly tender—no fancy skills required.

Tip: For extra flavor, rub the chicken with a minced garlic clove before adding the sage.

Chicken Saltimbocca in White Wine Sauce

This Italian classic gets a cozy twist with tender chicken, salty prosciutto, and a silky white wine pan sauce—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 4 thin slices prosciutto
• 4 large fresh sage leaves
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 cup low-sodium chicken broth
• 1 tbsp lemon juice

Instructions:

1. Lay chicken cutlets flat and top each with 1 slice prosciutto and 1 sage leaf. Secure with toothpicks.
2. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken lightly in the mixture, shaking off excess.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Cook chicken (prosciutto-side down first) for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
4. Add wine to the skillet, scraping up browned bits. Simmer 2 minutes until reduced by half. Stir in broth and simmer 3 more minutes.
5. Remove from heat; swirl in remaining 1 tbsp butter and 1 tbsp lemon juice. Spoon sauce over chicken.

The prosciutto crisps into a salty crust while the wine sauce keeps the chicken juicy—elegant enough for date night but ready in 30 minutes!

Tip: For extra flavor, rub sage leaves between your fingers before placing them on the chicken to release their oils.

Grilled Chicken Saltimbocca Skewers

These skewers pack all the classic flavors of saltimbocca—juicy chicken, salty prosciutto, and sage—into a fun, grill-friendly bite.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 4 oz thinly sliced prosciutto, cut into strips
• 12 fresh sage leaves
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 8 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Prep the skewers: Thread chicken onto skewers, alternating each cube with a folded strip of prosciutto and a sage leaf.
2. Season: Brush skewers with olive oil, then sprinkle evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Grill: Cook skewers over medium-high heat (about 400°F) for 4–5 minutes per side, until chicken reaches 165°F and prosciutto crisps at the edges.
4. Finish: Drizzle with 1 tbsp lemon juice right before serving.

The sage-infused prosciutto crisps into a savory shell around the tender chicken, making these skewers as satisfying to eat as they are easy to assemble.

Tip: For extra flavor, let the skewers marinate in the fridge for 30 minutes before grilling.

Chicken Saltimbocca with Garlic Butter

This Italian-inspired dish combines tender chicken, salty prosciutto, and sage in a rich garlic butter sauce—it’s restaurant-worthy but totally doable on a weeknight.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 4 thin slices prosciutto
• 4 fresh sage leaves
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1 tbsp lemon juice

Instructions:

1. Lay chicken cutlets flat and top each with 1 slice prosciutto and 1 sage leaf; press gently to adhere.
2. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp pepper. Dredge chicken lightly in the mixture, shaking off excess.
3. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Cook chicken (prosciutto-side down first) for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
4. Reduce heat to medium. Add remaining 2 tbsp butter and minced garlic; sauté 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 2 minutes until slightly thickened.
5. Return chicken to the skillet, spooning sauce over it. Warm through for 1 minute.

The magic here? The prosciutto crisps up while the garlic butter sauce soaks into every bite—no fancy tools required.

Tip: For extra flavor, use the pan juices to deglaze with a splash of white wine before adding the broth.

Chicken Saltimbocca with Spinach and Mozzarella

This Italian-inspired dish wraps tender chicken in salty prosciutto, melty mozzarella, and fresh spinach for a restaurant-worthy meal that’s surprisingly simple to make at home.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 thin slices prosciutto
• 1 cup fresh baby spinach, packed
• 4 slices mozzarella cheese (about 1 oz each)
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried sage
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• 1 tbsp butter

Instructions:

1. Preheat oven to 375°F. Pound chicken breasts to 1/2-inch thickness and season evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried sage.
2. Layer each chicken breast with 1 slice prosciutto, 1/4 cup spinach, and 1 slice mozzarella. Roll tightly and secure with toothpicks.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken rolls for 2–3 minutes per side until golden. Transfer skillet to oven and bake for 15 minutes until chicken reaches 165°F.
4. Remove chicken and set aside. Heat remaining 1 tbsp olive oil in the skillet. Add 1/4 cup chicken broth, 1 tbsp lemon juice, and 1 tbsp butter, scraping up browned bits. Simmer for 2 minutes until slightly thickened.
5. Drizzle sauce over chicken before serving.

The prosciutto crisps up while baking, adding a salty crunch that contrasts beautifully with the gooey mozzarella and bright lemon sauce.

Tip: For extra flavor, tuck a fresh sage leaf under the prosciutto before rolling.

Lemon Herb Chicken Saltimbocca

This Italian-inspired dish wraps tender chicken in salty prosciutto and fresh sage, then brightens it up with a lemony pan sauce—perfect for a quick yet elegant weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 8 thin slices prosciutto
• 8 fresh sage leaves
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 1 tsp lemon zest

Instructions:

1. Place chicken between plastic wrap and pound to 1/2-inch thickness. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Lay 2 sage leaves on each chicken breast, then wrap tightly with 2 slices prosciutto per breast. Dredge lightly in 1/4 cup flour, shaking off excess.
3. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken 3–4 minutes per side until prosciutto is crisp and chicken reaches 165°F. Transfer to a plate.
4. Deglaze the skillet with 1/2 cup white wine, scraping up browned bits. Simmer 2 minutes, then add 1/2 cup chicken broth and reduce by half, about 3 minutes.
5. Off heat, swirl in 2 tbsp butter, 1 tbsp lemon juice, and 1 tsp lemon zest until glossy. Spoon sauce over chicken.

The magic here? The prosciutto crisps into a golden shell while keeping the chicken juicy—no dry breasts allowed! Serve with crusty bread to soak up that tangy sauce.

Tip: For extra flavor, rub the chicken with minced garlic before adding sage.

Chicken Saltimbocca with Marsala Wine

This Italian classic gets a cozy twist with tender chicken, salty prosciutto, and a rich Marsala wine sauce—perfect for impressing guests without the fuss.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 4 thin slices prosciutto
• 4 fresh sage leaves
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup dry Marsala wine
• 1/2 cup low-sodium chicken broth
• 2 tbsp unsalted butter

Instructions:

1. Lay chicken cutlets flat and top each with 1 slice prosciutto and 1 sage leaf. Secure with a toothpick.
2. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken lightly in the mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high. Cook chicken (prosciutto-side down first) for 3–4 minutes per side until golden. Transfer to a plate.
4. Pour Marsala wine and chicken broth into the skillet, scraping up browned bits. Simmer 3–4 minutes until slightly reduced.
5. Stir in butter until melted, then return chicken to the pan. Spoon sauce over and cook 1 more minute to warm through.

The magic here? The prosciutto crisps up while the sage infuses the sauce—every bite is savory, herbal, and just a little luxurious.

Tip: For extra flavor, let the chicken sit in the flour mixture for 10 minutes before cooking—it helps the crust stay put!

Chicken Saltimbocca with Creamy Parmesan Sauce

This Italian-inspired dish wraps tender chicken in salty prosciutto and sage, then smothers it in a rich, velvety parmesan sauce—restaurant-worthy flavor in under 30 minutes!

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 4 thin slices prosciutto
• 8 fresh sage leaves
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/4 tsp red pepper flakes

Instructions

1. Pound chicken to 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Lay 1 sage leaf on each breast, wrap tightly with prosciutto, and secure with toothpicks.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Cook chicken 4–5 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to skillet. Sauté 2 minced garlic cloves for 30 seconds until fragrant. Pour in 1 cup heavy cream, 1/2 cup parmesan, and 1/4 tsp red pepper flakes. Simmer 3 minutes, stirring, until slightly thickened.
4. Return chicken to skillet, spooning sauce over it. Simmer 1 minute to rewarm.

The magic here? Prosciutto crisps into a salty shell while the sauce clings to every nook—no fancy techniques required.

Tip: For extra depth, deglaze the pan with 1/4 cup white wine before adding the cream.

Chicken Saltimbocca Stuffed with Ricotta

This Italian-inspired dish wraps tender chicken around creamy ricotta and salty prosciutto, then pan-sears it to golden perfection—a restaurant-worthy meal that’s surprisingly simple to make at home.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup whole-milk ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp lemon zest
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 8 thin slices prosciutto
• 8 large fresh sage leaves
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 tsp kosher salt

Instructions:

1. Preheat oven to 375°F. Butterfly each chicken breast by slicing horizontally, leaving one edge intact, then open like a book. Pound to 1/4-inch thickness.
2. In a bowl, mix ricotta, Parmesan, lemon zest, oregano, and black pepper. Spread 2 tbsp filling onto each chicken breast, then fold closed.
3. Wrap 2 prosciutto slices around each breast, securing with toothpicks if needed. Press 2 sage leaves onto each.
4. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken 3–4 minutes per side until prosciutto is crisp. Transfer skillet to oven; bake 10 minutes.
5. Remove chicken. Add wine to skillet; simmer 2 minutes, scraping up browned bits. Stir in 1/2 tsp salt. Spoon sauce over chicken.

The magic here? The ricotta stays luxuriously creamy inside while the prosciutto crisps into a salty shell—no breading required.

Tip: For extra flavor, let the ricotta mixture sit for 15 minutes before stuffing to let the lemon zest bloom.

Chicken Saltimbocca with Roasted Vegetables

This Italian-inspired dish combines tender chicken, savory prosciutto, and fresh sage for a restaurant-worthy meal that’s surprisingly simple to make at home.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 thin slices prosciutto
• 8 fresh sage leaves
• 1/4 cup all-purpose flour
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1/4 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed
• 1/2 tsp salt, divided
• 1/4 tsp black pepper

Instructions:

1. Prep: Preheat oven to 425°F. Toss baby potatoes with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 20 minutes, then add asparagus and roast 10 more minutes until tender.
2. Chicken: Pound chicken to 1/2-inch thickness. Top each breast with 1 sage leaf and 1 prosciutto slice, pressing gently to adhere. Dredge in flour, shaking off excess.
3. Sear: Heat 1 tbsp olive oil and butter in a skillet over medium-high. Cook chicken (prosciutto-side down first) for 3–4 minutes per side until golden. Transfer to a plate.
4. Sauce: Deglaze skillet with white wine, scraping up browned bits. Simmer 1 minute, then add chicken broth, remaining 1/4 tsp salt, and pepper. Cook 2–3 minutes until slightly thickened. Pour over chicken.

The crispy prosciutto melts into the juicy chicken, while the pan sauce ties everything together with a bright, buttery finish.

Tip: For extra flavor, rub a tiny bit of minced garlic into the chicken before adding the sage and prosciutto.

Chicken Saltimbocca with Mushroom Gravy

This Italian-inspired dish wraps tender chicken in salty prosciutto and sage, then smothers it in a rich mushroom gravy—elegant enough for company but simple enough for weeknights.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 4 thin slices prosciutto
• 4 fresh sage leaves
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup dry white wine
• 2 tbsp unsalted butter

Instructions:

1. Lay chicken flat and top each cutlet with 1 sage leaf and 1 prosciutto slice, pressing gently to adhere.
2. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp pepper. Dredge chicken lightly in the mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high. Cook chicken (prosciutto-side down first) for 3–4 minutes per side until golden. Transfer to a plate.
4. In the same skillet, sauté mushrooms for 5 minutes until browned. Add garlic and cook 30 seconds until fragrant.
5. Pour in 1 cup chicken broth and 1/4 cup wine, scraping up browned bits. Simmer 3 minutes until slightly reduced.
6. Off heat, swirl in 2 tbsp butter until melted. Return chicken to the skillet, spooning gravy over it to warm through.

The prosciutto crisps into a savory crust while the mushroom gravy adds earthy depth—no one will guess it’s ready in 30 minutes!

Tip: For extra flavor, rub the chicken with a little minced garlic before adding the sage and prosciutto.

Chicken Saltimbocca with Artichoke Hearts

This Italian-inspired dish combines tender chicken, salty prosciutto, and briny artichokes for a restaurant-worthy meal that comes together in no time.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 4 thin slices prosciutto
• 4 large fresh sage leaves
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 2 tbsp unsalted butter

Instructions:

1. Place chicken cutlets between parchment paper and pound to 1/4-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp pepper.
2. Lay 1 sage leaf on each cutlet, then wrap with prosciutto, pressing lightly to adhere. Dredge lightly in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high. Cook chicken 3-4 minutes per side until golden and cooked through. Transfer to a plate.
4. Add artichoke hearts to the skillet and cook 1 minute. Pour in 1/2 cup wine, scraping up browned bits, and simmer 2 minutes until reduced by half.
5. Stir in 1/2 cup broth and simmer 3 minutes. Remove from heat, swirl in 2 tbsp butter until glossy.
6. Return chicken to the pan, spooning sauce over top. Serve immediately.

The magic here? The prosciutto crisps into a salty shell while keeping the chicken juicy beneath – no fancy techniques required.

Tip: For extra flavor, use the oil from a jar of marinated artichokes instead of plain olive oil.

Chicken Saltimbocca with Rosemary and Thyme

This Italian classic gets a cozy twist with fragrant rosemary and thyme, wrapping tender chicken in salty prosciutto and melty cheese—perfect for a fancy-feeling weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 4 thin slices prosciutto
• 4 slices fontina cheese (about 2 oz total)
• 8 fresh sage leaves
• 2 tbsp olive oil, divided
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 1/4 tsp black pepper
• 1/4 tsp kosher salt

Instructions:

1. Lay chicken cutlets flat and season with 1/4 tsp salt and 1/4 tsp black pepper. Top each with 1 sage leaf, 1 slice prosciutto, and 1 slice fontina, pressing lightly to adhere.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken, cheese-side up, and cook 4–5 minutes until prosciutto is crisp. Flip and cook 3–4 more minutes until chicken reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add 1 tbsp olive oil, rosemary, and thyme to the skillet; stir 30 seconds until fragrant. Pour in 1/2 cup wine, scraping up browned bits, and simmer 2 minutes. Add 1/2 cup broth and simmer 3–4 minutes until slightly thickened.
4. Return chicken to the skillet, cheese-side up, and spoon sauce over. Serve immediately.

The magic here? The prosciutto crisps into a savory shell while the fontina oozes into the herby pan sauce—elevating simple chicken to something special.

Tip: For extra flavor, let the chicken marinate with the herbs and salt for 30 minutes before assembling.

Chicken Saltimbocca with Sun-Dried Tomatoes

This Italian-inspired dish wraps tender chicken in salty prosciutto and sage, then gets a punch of sweetness from sun-dried tomatoes—perfect for a fancy-but-fast weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 4 thin slices prosciutto
• 4 fresh sage leaves
• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Season chicken with 1/4 tsp salt and 1/4 tsp black pepper. Lay 1 sage leaf on each cutlet, then wrap tightly with a slice of prosciutto.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken 3–4 minutes per side until prosciutto is crisp and chicken reaches 165°F. Transfer to a plate.
3. Add 1/2 cup white wine to the skillet, scraping up browned bits. Simmer 1 minute, then stir in 1/2 cup chicken broth and 1/4 cup sun-dried tomatoes. Cook 2 minutes until slightly reduced.
4. Remove from heat and swirl in 1 tbsp butter until glossy. Pour sauce over chicken and serve.

The prosciutto crisps into a golden blanket while the sun-dried tomatoes add a tangy contrast to the rich pan sauce—restaurant flavor in 20 minutes flat.

Tip: For extra flavor, use the oil from the sun-dried tomatoes to sauté the chicken.

Chicken Saltimbocca with Balsamic Glaze

This Italian-inspired dish wraps tender chicken in salty prosciutto and sage, then finishes with a sweet-tangy glaze—perfect for impressing guests without the fuss.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 4 thin slices prosciutto
• 4 fresh sage leaves
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup chicken broth
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp butter

Instructions:

1. Prep the chicken: Lay chicken cutlets flat and season both sides with 1/2 tsp salt and 1/4 tsp pepper. Top each with 1 sage leaf and wrap tightly with a slice of prosciutto. Dredge lightly in flour, shaking off excess.
2. Pan-sear: Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until prosciutto is crisp and chicken reaches 165°F. Transfer to a plate.
3. Make the glaze: In the same skillet, add 1/4 cup chicken broth, 2 tbsp balsamic vinegar, and 1 tbsp honey. Simmer 2 minutes until slightly thickened. Off heat, swirl in 1 tbsp butter until glossy.
4. Serve: Spoon glaze over chicken and garnish with extra sage if desired.

The magic here? The prosciutto crisps into a savory shell while the balsamic cuts through with just the right balance of sweetness.

Tip: For extra flavor, rub the chicken with minced garlic before adding the sage.

Chicken Saltimbocca with Caprese Salad

This Italian-inspired duo combines tender, savory chicken with a bright, fresh salad—perfect for a weeknight dinner that feels fancy without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 8 thin slices prosciutto
• 8 fresh sage leaves
• 1/2 cup all-purpose flour
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves
• 1 tbsp balsamic glaze

Instructions:

1. Pound chicken to 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Layer 2 sage leaves and 2 prosciutto slices on each breast, pressing gently to adhere.
2. Dredge chicken in flour, shaking off excess. Heat 1 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high. Cook chicken (prosciutto-side down first) for 4–5 minutes per side until golden and cooked through. Transfer to a plate.
3. Deglaze skillet with 1/4 cup white wine, scraping up browned bits. Simmer 1 minute, then swirl in 2 tbsp butter to create a silky sauce. Spoon over chicken.
4. For the salad, alternate tomato and mozzarella slices on a platter. Tuck in basil leaves, drizzle with balsamic glaze, and sprinkle lightly with salt.

The crispy prosciutto and pan sauce add richness to the chicken, while the salad’s juicy tomatoes and creamy mozzarella keep things light—a flawless balance.

Tip: Use a meat mallet or rolling pin to pound chicken between parchment paper for even thickness.

Chicken Saltimbocca with Pesto Drizzle

This Italian-inspired dish wraps tender chicken in salty prosciutto and sage, then finishes with a vibrant pesto drizzle for a restaurant-worthy meal at home.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 4 thin slices prosciutto
• 4 fresh sage leaves
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 2 tbsp prepared basil pesto
• 1 tbsp lemon juice

Instructions:

1. Place chicken cutlets between parchment paper and pound to 1/4-inch thickness. Top each with 1 sage leaf and wrap snugly with 1 slice prosciutto.
2. Whisk together flour, 1/2 tsp salt, and 1/4 tsp pepper on a plate. Lightly dredge chicken in mixture, shaking off excess.
3. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken 3–4 minutes per side until prosciutto is crisp and chicken reaches 165°F. Transfer to a plate.
4. Deglaze skillet with 1/4 cup white wine, scraping up browned bits. Simmer 1 minute, then add 1/2 cup chicken broth and reduce by half (about 3 minutes).
5. Whisk in 2 tbsp pesto and 1 tbsp lemon juice. Drizzle sauce over chicken and serve immediately.

The magic here? The prosciutto crisps into a savory shell while keeping the chicken juicy—no fancy techniques required.

Tip: For extra flavor, rub the pesto onto the chicken before adding prosciutto.

Chicken Saltimbocca with Asparagus Spears

This Italian-inspired dish is a weeknight hero—juicy chicken wrapped in salty prosciutto and sage, served with crisp-tender asparagus for a meal that feels fancy without the fuss.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 4 thin slices prosciutto
• 4 fresh sage leaves
• 1/4 cup all-purpose flour
• 1/2 tsp black pepper
• 2 tbsp olive oil, divided
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 tbsp unsalted butter
• 1 lb asparagus spears, trimmed
• 1/4 tsp salt

Instructions:

1. Place chicken cutlets flat and layer each with 1 slice prosciutto and 1 sage leaf; press gently to adhere. Dust both sides with 1/4 cup flour and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Cook chicken (prosciutto-side down first) for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. Add 1/2 cup wine to the skillet, scraping up browned bits. Simmer 1 minute, then stir in 1/2 cup broth and 1 tbsp butter until slightly thickened, about 2 minutes.
4. Meanwhile, toss asparagus with 1 tbsp olive oil and 1/4 tsp salt. Roast at 425°F for 8–10 minutes until bright green and crisp-tender.
5. Serve chicken drizzled with pan sauce alongside asparagus.

The prosciutto crisps into a savory shell while keeping the chicken underneath irresistibly moist—no dry cutlets here!

Tip: For extra flavor, rub a tiny bit of minced garlic into the asparagus before roasting.

Chicken Saltimbocca with Truffle Oil Finish

This elegant yet easy dish combines tender chicken, salty prosciutto, and sage for a restaurant-worthy meal that comes together in under 30 minutes.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 4 thin slices prosciutto
• 8 fresh sage leaves
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1 tsp truffle oil

Instructions:

1. Place chicken cutlets between parchment paper and pound to 1/4-inch thickness. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Lay 1 sage leaf on each cutlet, then wrap snugly with 1 slice prosciutto. Dust lightly with flour, shaking off excess.
3. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Cook chicken for 3-4 minutes per side until golden and cooked through. Transfer to a plate.
4. Deglaze pan with 1/2 cup white wine, scraping up browned bits. Simmer 2 minutes until slightly reduced. Remove from heat and swirl in remaining 1 tbsp butter.
5. Drizzle chicken with 1 tsp truffle oil and spoon pan sauce over top.

The magic here is how the earthy truffle oil elevates the classic salty-savory flavors – it’s like a cozy Italian bistro meal at home.

Tip: For extra crispy prosciutto, sear it alone in the pan for 30 seconds before wrapping the chicken.

Conclusion

With 20 authentic takes on Chicken Saltimbocca, this roundup offers something for every home cook—whether you’re craving tradition or a tasty twist. Try a recipe, share your favorite in the comments, and don’t forget to pin this article for later. Happy cooking!