Layering prosciutto and fresh sage on pounded chicken, then pan-searing until the edges turn golden and crispy-that's saltimbocca. The technique comes from Rome, where the name literally means "jumps in the mouth" for good reason.
High heat crisps the prosciutto while keeping the chicken tender. You flip once, deglaze with wine, and the sauce builds itself in under 3 minutes.
This works for weeknights when you want something that looks like you tried, or for entertaining when you need to plate four servings without breaking a sweat. The whole dish takes 25 minutes from start to table.
Chicken saltimbocca layers thin chicken breasts with prosciutto and sage, then pan-sears them until crispy. The key is pounding the chicken to ½ inch thickness so it cooks evenly in 6-7 minutes total. Success comes from leaving space between pieces in the pan-crowding steams the meat and makes the prosciutto limp instead of crispy.
Why This Recipe Works
Pounding the chicken to uniform thickness means every piece finishes at the same time, and searing prosciutto-side-down first lets the fat render into crispy edges. For a version that comes together quickly, simple homemade chicken uses a similar technique with spinach instead of prosciutto.
Remember it later
Planning to try this recipe soon? Save it for a quick find later!
Prep Time
15 min
Cook Time
10-12 min
Total Time
25-30 min
Servings
4 servings
Difficulty
Medium
Category
Main Dish
Quick Tip
Pound chicken thin for even cooking
Best For
Weeknight | Entertaining
What makes it work:
- Even thickness ensures uniform cooking - pounding to ½ inch means the chicken reaches 165°F at the same moment the prosciutto crisps
- High heat renders prosciutto fat - starting prosciutto-side-down on medium-high heat creates crispy edges in 2-3 minutes
- Wine deglazes the fond immediately - adding wine right after flipping lifts the browned bits and builds sauce in under 2 minutes
- Resting keeps the meat juicy - 5 minutes under foil lets the juices redistribute so they don't run out when you slice
- Butter finishes the sauce off-heat - swirling cold butter into the pan sauce at the end creates silky texture without breaking
What You'll Need
Shopping for saltimbocca means hitting the deli counter for thinly sliced prosciutto and grabbing fresh sage-dried sage doesn't have the same punch. Most people skip salad, but it balances the meal-try classic salad dish with fresh mozzarella to stay in the Italian lane.
- 4 boneless skinless chicken breasts (6-8 oz each)
- 8 thin slices prosciutto
- 16-20 fresh sage leaves
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- ½ cup dry white wine
- 2 tablespoons lemon juice (optional)
- Salt and black pepper to taste
Ingredient Details
- Chicken breasts
Choose even-sized pieces around 6-8 oz each so they pound to the same thickness and cook at the same rate - Prosciutto
Ask the deli counter to slice it thin-paper-thin slices crisp better than thick cuts, which stay chewy - Fresh sage leaves
Use whole leaves, not chopped-they hold up better during searing and look better on the plate - White wine
Dry wines like Pinot Grigio or Sauvignon Blanc work best-skip sweet wines, which make the sauce syrupy - Butter
Keep 1 tablespoon cold to swirl in at the end-cold butter emulsifies into the sauce better than room temperature - Olive oil
Use regular olive oil, not extra virgin-high heat can make EVOO taste bitter - Garlic
Mince it fine so it disperses evenly in the sauce-big chunks burn before the chicken finishes cooking
Ingredient Swaps
Thin sliced deli ham replaces prosciutto when you need a budget option or want less salt. The texture stays softer and the flavor milder, but it still crisps around the edges if you don't crowd the pan.
- Chicken thighs instead of breasts - more forgiving if you overcook slightly, but add 2-3 minutes to the cooking time and check for 165°F
- Turkey cutlets for chicken - same thin profile and quick cook time, slightly milder flavor that works with the salty prosciutto
- Chicken broth or white grape juice for wine - loses some acidity but still deglazes the pan, use 2 tablespoons lemon juice to add brightness back
- Thyme or rosemary instead of sage - different herbal profile but still works, use half the amount because they're stronger
Chicken Breasts (Standard)
Works for: Quick cooking, lean protein, uniform portions
Skip if: You tend to overcook chicken or want more forgiving meat
Chicken Thighs (Swap)
Works for: Juicier texture, harder to dry out, more flavor
Skip if: You want the traditional lean version or need faster cooking
Turkey Cutlets (Budget Swap)
Works for: Same thin cut, budget-friendly, cooks just as fast
Skip if: You want traditional chicken flavor or richer taste
Instructions
Plan for 10-12 minutes of active cooking once the chicken hits the pan. Fries adds the contrast this plate needs, but timing matters-serve quick fries dish hot from the oven while the chicken rests under foil for 5 minutes.
Pound chicken to ½ inch thickness. Place each breast between plastic wrap or parchment paper and use a meat mallet or rolling pin to pound from the center outward until even. Pat dry with paper towels and season both sides with salt and black pepper.
Layer prosciutto and sage on each breast. Lay 2 slices prosciutto on top of each chicken piece, overlapping slightly to cover the surface. Place 4-5 sage leaves on the prosciutto and press gently so everything sticks together.
Sear prosciutto-side down for 2-3 minutes. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat for 2 minutes. Add chicken prosciutto-side down, leaving 1 inch between pieces. Cook without moving until the prosciutto turns golden and crispy, about 2-3 minutes.
Flip and cook the second side for 3-4 minutes. Flip carefully with tongs, add minced garlic to the pan, and cook until the chicken reaches 165°F on a meat thermometer. Pour in ½ cup white wine and simmer for 1-2 minutes, scraping up the browned bits from the pan.
Rest the chicken and finish the sauce. Transfer chicken to a plate and tent loosely with foil. Let rest 5 minutes. Remove the pan from heat, swirl in the remaining 2 tablespoons cold butter and lemon juice if using, and spoon the sauce over the chicken before serving.
What to Serve With It
You need something to soak up that buttery wine sauce and balance the salty prosciutto. A good ranch dressing can make or break the plate-add creamy ranch dressing side dish as a dipping option for roasted vegetables or a simple green salad.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Garlic mashed potatoes | Easy | Creamy texture soaks up wine sauce, mild flavor balances salty prosciutto | Spoon onto plate first, rest chicken on top, drizzle sauce over everything |
| Sautéed green beans | Easy | Bright veggie cuts richness, cooks in 8 minutes while chicken rests | Toss with butter and lemon zest, pile alongside chicken |
| Simple arugula salad | Easy | Peppery greens cleanse palate, ready in 3 minutes with lemon vinaigrette | Dress lightly, serve on separate plates to keep greens crisp |
| Risotto al limone | Involved | Rich and creamy with citrus notes that echo the lemon in the pan sauce | Start risotto first, time chicken to finish when risotto is ready |
| Roasted baby carrots | Easy | Natural sweetness contrasts savory chicken, adds color to the plate | Roast at 400°F for 20 minutes with olive oil and thyme |
Three ways to serve it:
- Family-style weeknight: Plate chicken over garlic mashed potatoes with sautéed green beans on the side, pour pan sauce over everything
- Dinner party plating: Center chicken on the plate with a small mound of risotto, lean asparagus spears against it, drizzle sauce around the rim
- Meal prep format: Pack chicken separately from sides, store sauce in a small container to drizzle when reheating so it doesn't get soggy
Store and Reheat
Chicken saltimbocca keeps for 3-4 days in the fridge but the prosciutto softens as it sits. Store the chicken and sauce separately in shallow airtight containers-mixing them together makes the prosciutto soggy by the next day. The potato wedges works best when it hits the table at the same time as the main-keep a creamy potato wedges side ready to reheat alongside leftover chicken for quick weeknight meals.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | 3-4 min medium-low | Best texture, preserves crispness-add a splash of water and cover to steam gently |
| 🔥 Oven | 10 min at 325°F | Even reheating without drying-cover loosely with foil and add sauce halfway through |
| 📦 Microwave | 1-2 min low power | Quick reheating, may soften prosciutto-use 50% power and cover with damp paper towel |
For best results when storing:
- Cool chicken completely before storing - hot chicken creates condensation in the container, which makes the prosciutto limp and soggy
- Store sauce separately in a small jar - reheat sauce on the stove or in the microwave, then spoon over chicken just before serving
- Wrap each piece individually in parchment - keeps pieces from sticking together and makes it easier to grab one serving without thawing the whole batch
- Freeze for up to 1 month in freezer bags - press out all air before sealing, thaw overnight in the fridge before reheating
- Reheat on stovetop for crispiest results - add 1 tablespoon butter to the pan and cook prosciutto-side down for 2 minutes to re-crisp the edges
Frequently Asked Questions
Turkey cutlets work the same way-look for thin-sliced turkey breast at the deli counter or pound turkey breast to ½ inch. Cook time stays the same at 6-7 minutes total, and the milder turkey flavor lets the prosciutto and sage shine.
Store chicken and sauce separately in airtight containers for 3-4 days in the fridge. Reheat on the stovetop over medium-low heat for 3-4 minutes, adding a splash of water and covering the pan to keep the chicken moist while the prosciutto crisps back up.
Use a meat thermometer to check the thickest part-it should read 165°F. The prosciutto looks done before the chicken is safe to eat, so don't rely on visual cues alone.
Overcrowding the pan traps steam and prevents crisping. Leave at least 1 inch between pieces, or cook in batches and keep finished chicken warm under foil while you finish the rest.
Pound and assemble the chicken up to 4 hours ahead, then cover and refrigerate until ready to cook. Cook just before serving-the prosciutto loses its crisp texture if you reheat it.
Chicken Saltimbocca with Prosciutto
Ingredients
Equipment
Method
- Place each chicken breast between plastic wrap or parchment paper and pound to ½ inch thickness using a meat mallet or rolling pin. Pat dry with paper towels and season both sides with salt and black pepper.4 pieces chicken breasts, salt and black pepper
- Lay 2 slices of prosciutto on top of each chicken breast, overlapping to cover the surface. Place 4-5 whole sage leaves on the prosciutto and press gently to adhere.8 slices prosciutto, 16-20 leaves fresh sage
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat for 2 minutes until hot. Add chicken prosciutto-side down, leaving 1 inch between pieces. Cook without moving until prosciutto is golden and crispy, about 2-3 minutes.2 tablespoons olive oil, 3 tablespoons butter
- Flip chicken carefully with tongs. Add minced garlic to the pan and cook until chicken reaches 165°F, about 3-4 minutes. Pour in ½ cup white wine and simmer 1-2 minutes while scraping browned bits from pan.2 cloves garlic, 0.5 cup dry white wine
- Transfer chicken to a plate and tent loosely with foil. Let rest for 5 minutes. Remove pan from heat, swirl in remaining 2 tablespoons cold butter and optional lemon juice, then spoon sauce over chicken before serving.3 tablespoons butter, 2 tablespoons lemon juice
Notes
- Preheat skillet fully before adding oil to ensure prosciutto crisps properly.
- Don't overcrowd the pan; cook chicken in batches if needed to avoid steaming and soggy prosciutto.
- Rest chicken under foil 5 minutes after cooking to keep meat juicy and allow juices to redistribute.
