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Chicken Saltimbocca is a classic Italian-American main course that is fast, weeknight-friendly, and naturally gluten-free. Thin chicken cutlets are topped with prosciutto and sage, pan-seared until crisp, then served with a quick white wine-butter pan sauce. My family loves it with a side of garlic mashed potatoes, sautéed spinach, or polenta.
What is Chicken Saltimbocca?
Classic Saltimbocca alla Romana is traditionally veal scallopini (thin veal cutlets) with sage and prosciutto, pan-cooked and often deglazed with white wine and butter (sometimes with Marsala or a light sauce). Chicken Saltimbocca is the widely loved, Italian-American adaptation that swaps veal for chicken while keeping the same hallmark flavors-prosciutto, sage, and a bright pan sauce-making it more accessible and weeknight-friendly. The chicken swap is a modern, restaurant-friendly adaptation that took off in Italy-inspired kitchens abroad (especially in the U.S.) because chicken is more affordable and widely preferred.
Prosciutto & Sage Chicken: Italian Saltimbocca
I love this Chicken Saltimbocca because it hits that sweet spot of being protein-rich, gluten-free, keto-friendly, genuinely easy, and still having that "wow" restaurant-quality factor. It's fancy-looking without much effort. The crispy prosciutto acts like a salty, crackly jacket around tender chicken, while the quick white wine-butter sauce is the kind you want to swipe with my garlic butter dinner rolls or garlic bread. My family prefers serving Chicken Saltimbocca with simple side dishes like my sautéed spinach and roasted garlic Parmesan mashed potatoes. If I want color on the plate, I pair it with my roasted sweet potatoes and broccoli or green beans with pine nuts. On cozier nights, I like serving it with my creamy garlic Parmesan orzo or a warm side of Marry-Me Butter Beans. However you plate it, I hope this will be come your new go-to Italian comfort food for easy entertaining and weeknight dinners.
You'll Need These Ingredients
Chicken Saltimbocca requires only 7 ingrediends (not counting basics like salt & pepper): skinless boneless chicken breasts, Prosciutto, sage leaves, white wine, butter, olive oil, and chicken stock. This photo shows you everything you need:
How to Make Chicken Saltimbocca
This is a recipe overview. Find the complete instructions + ingredient amounts in the recipe card below (scroll down).
- Prep: Split each breast lengthwise into 4 cutlets, pound to ¼-inch, and lightly season. Top each with a slice of prosciutto, press to adhere, add 1 sage leaf, and secure with a flat toothpick.
- Fry Sage: Heat olive oil over medium; fry remaining sage leaves ~20 seconds until crisp. Remove to paper towels; keep the sage-infused oil in the pan.
- Cook Chicken: Raise heat to medium-high. Sear cutlets prosciutto-side down 3-4 minutes until crisp; flip and cook 2-3 minutes more until done. Transfer to a plate and tent.
- Pan Sauce: Lower to medium. Deglaze with wine, scraping fond; simmer 1-2 minutes. Add stock; reduce 2-3 minutes. Off heat, whisk in butter until glossy. (Optional: a pinch of flour-or cornstarch to keep it GF-to thicken.) Season to taste.
- Serve: Remove toothpicks, spoon sauce over chicken, and garnish with crispy sage. Serve hot with polenta, garlic mashed potatoes, or sautéed spinach.
Substitutions
- Veal cutlets: For a traditional version, swap the chicken for veal cutlets!
- Turkey or pork cutlets: For a less traditional version, swap the chicken for turkey or pork cutlets.
- Serrano ham, speck, pancetta (sliced thin), thin bacon: All of these can be used as great substitutes for prosciutto. Just remember to not over-salt your chicken as these cured meats have high salt content.
- Rosemary, thyme, oregano: Use these herbs as alternatives to the sage. However, use the rosemary sparingly as it has a very strong flavor. Always use fresh herbs for this recipe.
- White wine vinegar or lemon juice: No alcohol? Replace the wine with 3 tablespoons of either white wine vinegar or lemon juice.
- Veggie broth or water with bouillon: If you like, replace the chicken broth with veggie broth or water mixed with bouillon powder.
- More herbs: Add extra herbs like thyme and rosemary to the pan sauce if you like!
- Dairy free: You can replace the butter with a plant based version if you'd like to make this dairy free.
Alternative Methods
- Rolled: Pound the chicken even thinner and roll the sage and prosciutto on the outside of the chicken, then secure with toothpicks prior to cooking.
- Baked: Heat the oven to 400 degrees and put the prepared cutlets on a lightly greased or parchment lined baking sheet or shallow dish. Lightly brush the cutlets with oil. Bake for 15-20 minutes with the prosciutto side up. Make the pan sauce the same as written above after frying the sage.
Chicken Saltimbocca (Prosciutto, Sage, and White Wine Butter Sauce)
Ingredients
- 2 large boneless skinless chicken breasts pat dry and fat trimmed
- salt and pepper
- 14 leaves fresh sage
- 4 slices prosciutto di Parma
- ¼ cup olive oil
- ½ cup dry white wine
- ⅓ cup chicken stock
- 4 tablespoons butter
- (optional) pinch of flour
Instructions
Prep the chicken
- Slice each breast in half lengthwise to create 4 thinner cutlets, cover with plastic wrap, and gently pound until about ¼ inch thick.
- Lightly season on both sides with salt and pepper (the prosciutto will add more salt).
- Lay 1 slice and prosciutto over each cutlet, pressing gentry to adhere.
- Place 1 sage leaf on top and secure with a toothpick so the toothpick is flat against each chicken cutlet. Set aside.
Fry the sage
- Heat the olive oil in a large pan or skillet over medium heat. Add the remaining sage leaves and fry until crisp, about 20 seconds. Remove with a slotted spoon and drain on paper towels.
- Keep the sage-infused oil in the pan for cooking the chicken.
Cook the chicken
- Raise the heat to medium high and place chicken prosciutto-side down and cook for 3-4 minutes, until the prosciutto is crispy.
- Flip the chicken and cook the other side for another 2-3 minutes, or until the chicken is cooked through.
- Transfer the chicken to a plate and tent loosely with foil or paper towels.
Make pan sauce
- Lower the heat to medium and add the white wine to deglaze the pan, scraping up browned bits and simmer for 1-2 minutes to cook off the alcohol.
- Add the chicken stock and simmer for another 2-3 minutes until slightly reduced.
- Turn off and remove the pan from the heat, swirling or whisking in the butter until the sauce becomes smooth and glossy.
- Optional: Add a pinch of flour and whisk to thicken the sauce.
- Adjust the sauce with salt and pepper to taste.
Serve
- Remove the toothpicks and serve the chicken hot, spoon the pan sauce over the chicken, and garnish with the crispy fried sage leaves. Season with salt and pepper to taste. Serve with polenta, roasted potatoes, or sauteed greens. Enjoy!
Notes
- Don't smash the cutlets too thin or you risk the chicken being overcooked quickly and it also won't be enough time for the prosciutto to brown.
- Alternative ways to attach sage and proscuitto to chicken: If you don't have toothpicks or are having a hard time adhering the sage to the prosciutto, you can always put the sage on top of the chicken first, then wrap the prosciutto around the chicken. The version we created is more traditional and the wrapped version is more of an American interpretation.
- Don't forget to remove the toothpicks before serving!
- Make-ahead: You can prepare the chicken up to 1 day in advance, keep it refrigerated, and then cook the following day along with the pan sauce.
Storage Tips
- Fridge: The cooled chicken can be stored in an airtight container for up to 4 days in the refrigerator. I recommend storing the pan sauce separately which can also last in the fridge for up to 4 days.
- I don't recommend freezing the chicken as they are quite thin and a lot of the moisture and texture will be lost.
- To reheat from the fridge, place in the microwave until it's reached your desired temperature.
- You can also reheat the chicken in a toaster oven set to 150-200 degrees, and heated through for about 10 minutes.
You'll need these supplies:
- measuring spoons
- cutting board
- knife
- plastic wrap
- toothpicks
- large pan or skillet
- tongs or metal spatula
- paper towels
- whisk
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
More Chicken Breast Recipes
- Pan-Seared Chicken Breasts (juicy, easy, with the best pan sauce)
- Basil Pesto Tomato Mozzarella Chicken Bake
- Chicken Breasts with Bacon Mustard Sauce
- Mozzarella Chicken with Tomato Sauce and Mushrooms
- Grilled Chicken Breasts (with the best marinade)
I served this over cous cous and wilted spinach. Amazing sauce! will make it again next week! Thank you, Julia.❤️
Love your choice of sides, Lori! And glad you'll be making it again next week! 🙂
Would dry sherry work in place of white wine?
Hi Joan! Yes — you can use dry sherry instead of white wine. Make sure to pick a dry sherry (not sweet or dessert‑type) - just like you mentioned - so it complements the savory elements.
This recipe looks so delicious! I’ve always loved chicken saltimboca flavors!
Do you have pictures of the rolled variation? I would love to try your version of making it that way.
Hi Joan! I've only made this recipe as it is (without rolling) so I don't have the rolled variation - even though it does sound quite intriguing! 🙂