Chicken Saltimbocca with Prosciutto and Sage is a classic Italian dish that perfectly balances elegance, simplicity, and irresistible flavor. The name saltimbocca translates to “jump in the mouth,” and that’s exactly what this dish does — it bursts with savory, buttery goodness in every bite.

Traditionally made with veal, this modern chicken version is equally impressive and easier to prepare at home. Each tender chicken cutlet is layered with fragrant sage leaves and salty, paper-thin slices of prosciutto, then pan-seared to perfection. The result? Crispy prosciutto on the outside, juicy chicken on the inside, and a rich white wine–butter sauce that ties everything together in true Italian fashion.

Why I Love This Recipe

I love Chicken Saltimbocca because it’s one of those rare recipes that looks and tastes like it came from a fine Italian restaurant but can be made in under 30 minutes at home. The flavors are so beautifully balanced — the salty prosciutto, earthy sage, tangy wine sauce, and tender chicken create a harmony that’s truly magical.

The sauce alone — buttery, garlicky, and infused with white wine — is something you’ll want to spoon over everything. I also love that it uses simple, high-quality ingredients that do all the work for you. There’s no need for heavy cream or complicated steps — just pure, honest flavor.

Why It’s a Must-Try Dish

• Quick and Elegant: Ready in 30 minutes but perfect for entertaining.
• Incredible Flavor: The combo of prosciutto, sage, and white wine sauce is unbeatable.
• Restaurant-Quality at Home: Impressive presentation with minimal effort.
• Versatile: Pairs beautifully with pasta, risotto, or salad.
• Authentically Italian: A timeless dish that highlights the beauty of simplicity.

If you love refined yet rustic Italian cooking, this dish is an absolute must-try!

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: ~410 kcal per serving

Course & Cuisine

• Course: Main Course
• Cuisine: Italian

Ingredients

For the Chicken Saltimbocca:

• 4 boneless, skinless chicken breasts (about 1 ½ lbs total)
• 8 fresh sage leaves
• 8 thin slices prosciutto di Parma
• ½ cup all-purpose flour (for dredging)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• Salt and black pepper, to taste

For the Sauce:

• ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• ½ cup low-sodium chicken broth
• 1 tbsp fresh lemon juice
• 2 tbsp unsalted butter (for finishing sauce)

Optional Garnish:

• Extra sage leaves, fried crisp
• Lemon wedges
• Freshly chopped parsley

Cooking Directions

Step 1: Prepare the Chicken

1. Place each chicken breast between two sheets of plastic wrap.
2. Using a meat mallet or rolling pin, gently pound until ¼-inch thick.
3. Season lightly with salt and black pepper (go easy on the salt — prosciutto is salty).

Step 2: Assemble the Saltimbocca

1. Place one or two sage leaves on each piece of chicken.
2. Lay a slice of prosciutto over the top, pressing gently so it adheres.
3. Lightly dredge the underside (the chicken side) in flour, shaking off excess.

Step 3: Sear the Chicken

1. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
2. Place the chicken in the pan, prosciutto side down first.
3. Cook for 2–3 minutes until the prosciutto becomes crisp, then flip and cook another 2–3 minutes on the other side until golden and cooked through.
4. Transfer to a plate and keep warm.

Step 4: Make the Pan Sauce

1. In the same pan, add white wine and scrape up any browned bits from the bottom.
2. Let the wine reduce by half, about 2–3 minutes.
3. Add chicken broth and lemon juice, simmering for another 3–4 minutes until slightly thickened.
4. Turn off heat and whisk in 2 tablespoons butter until the sauce is glossy.

Step 5: Combine and Serve

1. Return the chicken to the skillet and spoon sauce over each piece.
2. Let it sit for 1–2 minutes to soak up the flavors before serving.

Step-by-Step Summary

1. Pound chicken thin.
2. Layer with sage and prosciutto.
3. Dredge lightly in flour.
4. Sear both sides until golden.
5. Deglaze pan with wine and broth.
6. Add butter to make a rich sauce.
7. Return chicken, coat in sauce, and serve.

How to Serve

Serve Chicken Saltimbocca with Prosciutto and Sage immediately while hot, drizzled generously with the buttery wine sauce.

Perfect Pairings:

• Creamy mashed potatoes or risotto
• Buttered linguine or lemon pasta
• Roasted asparagus or sautéed spinach
• A crisp white wine (Pinot Grigio or Chardonnay)

For an authentic Italian touch, garnish with fried sage leaves and a squeeze of lemon.

Recipe Tips

• Don’t over-salt: Prosciutto already adds plenty of saltiness.
• Pound evenly: Even thickness ensures uniform cooking.
• Use good wine: The flavor of the sauce depends heavily on it.
• Deglaze properly: Those brown bits at the bottom are flavor gold!
• Add butter last: Stirring in butter off the heat gives a silky finish to the sauce.

Recipe Variations

1. Traditional Veal Saltimbocca: Replace chicken with thin veal cutlets for a more authentic Roman version.
2. Creamy Sauce Variation: Add ¼ cup heavy cream to the sauce for a richer texture.
3. Garlic & Mushroom Twist: Add sliced mushrooms and garlic to the sauce for extra depth.
4. Herb Butter Finish: Mix butter with chopped sage and parsley before adding it to the sauce.
5. Wine-Free Option: Substitute the white wine with extra chicken broth and a splash of apple cider vinegar or lemon juice.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months (though best enjoyed fresh for texture).
• Reheating: Reheat gently in a skillet with a splash of broth or butter until warmed through — avoid microwaving to prevent the prosciutto from becoming chewy.

Special Equipment Needed

• Meat mallet or rolling pin
• Large skillet (preferably stainless steel or nonstick)
• Tongs or spatula
• Whisk
• Measuring cups and spoons

Frequently Asked Questions

Q1. Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well — just pound them thin for even cooking.

Q2. What can I use instead of prosciutto?
You can use thinly sliced pancetta or even smoked ham, though the flavor will differ slightly.

Q3. Can I make it ahead of time?
You can prepare the chicken and prosciutto assembly in advance and refrigerate it. Sear and make the sauce just before serving for best results.

Q4. What’s the best wine for the sauce?
A dry white wine such as Pinot Grigio, Sauvignon Blanc, or even a dry Vermouth works beautifully.

Q5. How do I make the sauce thicker?
Simmer it longer to reduce, or whisk in a teaspoon of flour or cornstarch slurry for more body.

Conclusion

Chicken Saltimbocca with Prosciutto and Sage is the perfect embodiment of Italian elegance — simple ingredients, bold flavors, and timeless charm. Each bite offers the savory crispness of prosciutto, the herbal freshness of sage, and the tangy richness of a buttery wine sauce.

It’s a dish that feels indulgent without being heavy — perfect for both romantic dinners and family gatherings. Whether you’re cooking for guests or treating yourself to a refined homemade meal, this recipe promises to impress.

So grab your skillet, pour a glass of wine, and let the flavors of Italy “jump into your mouth.”