Let’s be honest: sometimes you just need a dinner that feels fancy but comes together fast. That’s the magic of chicken saltimbocca—a classic Italian dish that’s endlessly adaptable. Whether you’re craving a quick weeknight meal or want to impress weekend guests, these 35 irresistible variations have you covered. Get ready to find your new favorite way to make this savory, satisfying dish!
Classic Italian Chicken Saltimbocca
Elegant yet approachable, Classic Italian Chicken Saltimbocca translates to “jumps in the mouth,” a name that perfectly captures the vibrant, savory burst of flavor in this timeless Roman dish. Featuring tender chicken, aromatic sage, and salty prosciutto, it’s a restaurant-worthy meal that comes together with stunning simplicity for any weeknight or special occasion.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 8 large, fragrant fresh sage leaves
– 8 thin slices of delicate prosciutto di Parma
– ½ cup all-purpose flour for dredging
– ¼ cup rich extra virgin olive oil
– ½ cup dry white wine, such as Pinot Grigio
– 1 cup low-sodium chicken broth
– 4 tablespoons unsalted butter, chilled and cut into pieces
– Kosher salt and freshly cracked black pepper
Instructions
1. Place chicken breasts between two sheets of plastic wrap and gently pound to an even ¼-inch thickness using a meat mallet or rolling pin.
2. Season both sides of each chicken breast lightly with kosher salt and freshly cracked black pepper.
3. Lay 2 fragrant fresh sage leaves on top of each chicken breast, then wrap each breast snugly with 2 thin slices of delicate prosciutto di Parma, securing the sage in place.
4. Place ½ cup all-purpose flour for dredging in a shallow dish and lightly coat each prosciutto-wrapped chicken breast, shaking off any excess.
5. Heat ¼ cup rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add chicken breasts to the hot oil and cook until prosciutto is crisp and golden brown, about 4 minutes per side. Tip: Avoid overcrowding the pan—cook in batches if necessary for the best sear.
7. Transfer cooked chicken to a plate and tent loosely with foil to keep warm.
8. Pour off any excess oil from the skillet, then return it to medium heat.
9. Add ½ cup dry white wine to the skillet, using a wooden spoon to scrape up any browned bits from the bottom, and simmer until reduced by half, about 2 minutes.
10. Pour in 1 cup low-sodium chicken broth and continue simmering until the liquid is reduced by about one-third, approximately 3–4 minutes. Tip: This reduction creates the base for a deeply flavorful sauce.
11. Reduce heat to low and whisk in 4 tablespoons chilled unsalted butter, one piece at a time, until the sauce is glossy and slightly thickened. Tip: Adding butter off the heat prevents the sauce from breaking.
12. Return chicken to the skillet, spooning the sauce over the top, and warm through for 1 minute.
Perfectly seared, the chicken remains remarkably juicy beneath its crisp prosciutto cloak, while the pan sauce—bright with wine and enriched with butter—ties each element together. Serve this saltimbocca over a bed of creamy polenta or alongside roasted asparagus to soak up every last drop of the luxurious sauce.
Lemon Garlic Chicken Saltimbocca
A sophisticated twist on the Italian classic, Lemon Garlic Chicken Saltimbocca transforms humble chicken cutlets into an elegant weeknight dinner. With the bright acidity of fresh lemon, aromatic garlic, and the savory depth of prosciutto, this dish delivers restaurant-quality flavors in under thirty minutes. Each bite offers a perfect balance of tender chicken, crispy sage, and a buttery pan sauce that will have everyone asking for seconds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
– 8 thin slices of high-quality prosciutto
– 16 fresh sage leaves
– ½ cup all-purpose flour
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 3 tablespoons rich extra virgin olive oil
– 4 cloves garlic, thinly sliced
– ½ cup dry white wine
– 1 cup low-sodium chicken broth
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons cold unsalted butter, cubed
– Lemon wedges for serving
Instructions
1. Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet until uniformly ½-inch thick.
2. Season both sides of the chicken with kosher salt and freshly ground black pepper.
3. Lay 2 slices of prosciutto flat on each chicken breast, then place 4 fresh sage leaves on top of the prosciutto.
4. Secure the prosciutto and sage to the chicken by threading toothpicks through the layers.
5. Combine ½ cup all-purpose flour with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper on a shallow plate.
6. Dredge each chicken breast in the flour mixture, shaking off any excess.
7. Heat 3 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
8. Add the chicken breasts to the skillet, prosciutto-side down, and cook for 4–5 minutes until golden brown and crispy.
9. Flip the chicken carefully and cook for another 4–5 minutes until cooked through and the internal temperature reaches 165°F.
10. Transfer the chicken to a plate and tent loosely with aluminum foil to keep warm.
11. Reduce the heat to medium and add 4 thinly sliced garlic cloves to the skillet, cooking for 30 seconds until fragrant but not browned.
12. Pour in ½ cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
13. Simmer the wine for 2–3 minutes until reduced by half.
14. Add 1 cup low-sodium chicken broth and 2 tablespoons freshly squeezed lemon juice, bringing to a gentle simmer for 3–4 minutes.
15. Remove the skillet from heat and whisk in 2 tablespoons cold unsalted butter, one cube at a time, until the sauce is glossy and slightly thickened.
16. Return the chicken to the skillet, spooning the sauce over the top, and heat for 1 minute to warm through.
17. Remove toothpicks before serving.
18. Garnish with lemon wedges.
Golden and crispy on the outside with juicy, tender chicken within, this saltimbocca delights with its harmonious blend of savory prosciutto, earthy sage, and bright lemon notes. The velvety pan sauce clings beautifully to each bite, making it perfect served over creamy polenta or alongside roasted asparagus for a complete meal. For an extra touch of elegance, finish with a sprinkle of flaky sea salt just before serving.
Prosciutto and Sage Chicken Saltimbocca
Heralding from the rustic kitchens of Italy yet perfectly at home on an American dinner table, Prosciutto and Sage Chicken Saltimbocca is a dish that marries simplicity with sophistication. This elegant preparation features tender chicken cutlets wrapped in savory prosciutto and fragrant sage, then pan-seared to golden perfection. It’s a classic that promises to ‘jump in the mouth’ with every flavorful bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 boneless, skinless chicken cutlets (about 6 ounces each), pounded to ¼-inch thickness
– 8 thin slices of high-quality prosciutto
– 16 fresh sage leaves, plus 4 extra for garnish
– ½ cup all-purpose flour for dredging
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons unsalted butter, divided
– ½ cup dry white wine, such as Pinot Grigio
– 1 cup low-sodium chicken broth
– Freshly squeezed juice from ½ lemon
– ¼ teaspoon finely ground black pepper
– ¼ teaspoon kosher salt
Instructions
1. Place one chicken cutlet on a clean work surface and season both sides lightly with kosher salt and finely ground black pepper.
2. Lay 2 slices of prosciutto flat over the chicken, slightly overlapping, then top with 4 fresh sage leaves, pressing gently to adhere.
3. Repeat with the remaining 3 chicken cutlets, prosciutto, and sage leaves.
4. Place ½ cup all-purpose flour in a shallow dish and dredge each prosciutto-wrapped chicken cutlet lightly in the flour, shaking off any excess. Tip: Dredging just before cooking prevents the flour from becoming gummy.
5. Heat 2 tablespoons of rich extra virgin olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat until the butter melts and foams slightly, about 2 minutes.
6. Carefully add the chicken cutlets to the skillet, prosciutto-side down, and cook until golden brown and crisp, about 4–5 minutes. Tip: Avoid moving the chicken too early to ensure a proper sear.
7. Flip the chicken cutlets using tongs and cook the other side until the chicken is cooked through and the prosciutto is crisp, about 3–4 minutes. Transfer to a plate and tent loosely with foil.
8. Reduce the heat to medium and pour ½ cup dry white wine into the skillet, scraping up any browned bits with a wooden spoon, and simmer until reduced by half, about 2 minutes.
9. Add 1 cup low-sodium chicken broth and simmer until the sauce thickens slightly, about 4–5 minutes. Tip: For a richer sauce, swirl in the remaining 1 tablespoon of unsalted butter off the heat.
10. Stir in freshly squeezed juice from ½ lemon and season the sauce with ¼ teaspoon finely ground black pepper and ¼ teaspoon kosher salt, adjusting if needed.
11. Return the chicken cutlets to the skillet, spooning the sauce over them, and heat for 1 minute to warm through.
12. Garnish with the remaining 4 fresh sage leaves and serve immediately.
Delightfully crisp prosciutto gives way to juicy, sage-infused chicken in every forkful, while the pan sauce adds a bright, buttery finish. For a creative twist, serve over creamy polenta or alongside roasted asparagus to soak up the flavorful juices.
Spinach-Stuffed Chicken Saltimbocca
Perfectly balancing rustic Italian tradition with elegant presentation, this Spinach-Stuffed Chicken Saltimbocca transforms humble chicken breasts into a showstopping main course. The classic combination of prosciutto and sage gets a vibrant update with a creamy spinach filling, creating layers of flavor that truly live up to the name ‘saltimbocca,’ meaning ‘jumps in the mouth.’ It’s an impressive yet approachable dish ideal for a special weeknight dinner or a dinner party centerpiece.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 4 thin slices of high-quality prosciutto
– 8 large fresh sage leaves
– 5 ounces fresh baby spinach leaves
– 4 ounces full-fat cream cheese, softened
– 1/4 cup freshly grated Parmesan cheese
– 2 cloves garlic, finely minced
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
– 2 tablespoons rich extra virgin olive oil
– 1/2 cup dry white wine
– 1 cup low-sodium chicken broth
– 2 tablespoons unsalted butter, chilled
Instructions
1. Place one chicken breast between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness; repeat with remaining breasts.
2. In a medium skillet, heat 1 tablespoon of extra virgin olive oil over medium heat.
3. Add the fresh baby spinach and cook, stirring constantly, just until wilted, about 2 minutes.
4. Transfer the wilted spinach to a cutting board, let cool slightly, then finely chop it.
5. In a medium bowl, combine the chopped spinach, softened cream cheese, freshly grated Parmesan, finely minced garlic, and 1/4 teaspoon of fine sea salt.
6. Lay one pounded chicken breast flat and place one-quarter of the spinach mixture in the center.
7. Carefully roll the chicken breast around the filling, tucking in the sides to fully enclose it.
8. Wrap one slice of prosciutto snugly around the outside of each chicken roll.
9. Secure each roll with 2 toothpicks and place 2 fresh sage leaves on top, pressing gently to adhere.
10. Season the outside of the rolls generously with the freshly ground black pepper.
11. Heat the remaining 1 tablespoon of extra virgin olive oil in a large oven-safe skillet over medium-high heat.
12. Place the chicken rolls in the hot skillet, sage-leaf side down, and sear until the prosciutto is crisp and golden, about 3-4 minutes per side. (Tip: Avoid moving the chicken for the first 2 minutes to ensure a proper sear.)
13. Transfer the skillet to a preheated 375°F oven and bake for 15-18 minutes, or until the internal temperature of the chicken reaches 165°F.
14. Remove the chicken from the skillet, tent loosely with foil, and let rest for 5 minutes.
15. Return the skillet to the stovetop over medium heat and carefully pour in the dry white wine to deglaze, scraping up any browned bits from the pan.
16. Let the wine simmer and reduce by half, about 2-3 minutes.
17. Add the low-sodium chicken broth and bring to a simmer, cooking until the sauce reduces slightly, about 5 minutes. (Tip: Simmering the sauce concentrates the flavors from the prosciutto and sage.)
18. Remove the skillet from the heat and whisk in the chilled unsalted butter until the sauce is glossy and slightly thickened.
19. Remove the toothpicks from the chicken rolls and slice each roll into 1-inch thick medallions.
20. Arrange the medallions on a serving platter and spoon the warm pan sauce over the top.
Knowing when to pull the chicken from the oven is key; the prosciutto will be beautifully crisp while the interior remains incredibly juicy from the spinach and cheese filling. The pan sauce, rich with the essence of wine, sage, and prosciutto, adds a luxurious finish that ties every element together. For a stunning presentation, serve the sliced medallions over a bed of creamy polenta or alongside roasted fingerling potatoes to soak up every last drop of the savory sauce.
Mozzarella-Topped Chicken Saltimbocca
Yieldingly tender and elegantly presented, Mozzarella-Topped Chicken Saltimbocca transforms classic Italian flavors into a comforting yet sophisticated weeknight dinner. This dish layers thinly pounded chicken breasts with savory prosciutto and aromatic sage before being crowned with creamy mozzarella and a rich white wine sauce. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each, pounded to ¼-inch thickness)
– 8 thin slices of imported prosciutto di Parma
– 16 fresh sage leaves (plus extra for garnish)
– 8 ounces fresh mozzarella cheese (sliced into ¼-inch rounds)
– ¼ cup all-purpose flour (for dredging)
– 2 tablespoons unsalted butter (divided)
– 2 tablespoons extra virgin olive oil (rich and fruity)
– ½ cup dry white wine (such as Pinot Grigio)
– 1 cup low-sodium chicken broth (homemade or high-quality)
– ½ teaspoon freshly ground black pepper (finely ground)
– ¼ teaspoon kosher salt
Instructions
1. Place each chicken breast between two sheets of plastic wrap and pound evenly to ¼-inch thickness using a meat mallet or rolling pin.
2. Season both sides of the chicken lightly with kosher salt and freshly ground black pepper.
3. Lay 2 slices of prosciutto flat on each chicken breast, trimming to fit if necessary.
4. Place 4 fresh sage leaves evenly atop the prosciutto on each breast.
5. Dredge each prepared chicken breast lightly in all-purpose flour, shaking off any excess.
6. Heat 1 tablespoon of unsalted butter and 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until the butter foams.
7. Add the chicken breasts to the skillet, prosciutto-side down, and cook for 4-5 minutes until golden brown and crisp.
8. Flip the chicken carefully using tongs and cook for an additional 3-4 minutes until the chicken is cooked through and registers 165°F on an instant-read thermometer.
9. Transfer the chicken to a plate and top each breast immediately with slices of fresh mozzarella cheese.
10. Tip: Cover the plate loosely with foil to help the mozzarella melt slightly from residual heat.
11. Pour off any excess fat from the skillet, leaving about 1 tablespoon behind.
12. Add ½ cup of dry white wine to the skillet, scraping up any browned bits with a wooden spoon, and simmer for 2 minutes until reduced by half.
13. Stir in 1 cup of low-sodium chicken broth and simmer for 5-7 minutes until the sauce thickens slightly.
14. Whisk in the remaining 1 tablespoon of unsalted butter until the sauce is glossy and emulsified.
15. Tip: For a smoother sauce, strain it through a fine-mesh sieve before serving.
16. Return the chicken breasts to the skillet, spooning the sauce over them to warm through for 1 minute.
17. Tip: Garnish with additional fresh sage leaves for a pop of color and aroma.
18. Serve the chicken immediately, drizzled with the pan sauce. Buttery and succulent, the chicken yields to a fork with juicy tenderness, while the melted mozzarella adds a creamy contrast to the salty prosciutto and earthy sage. Pair it with roasted asparagus or a simple arugula salad to balance the richness, or slice it thinly for an elegant presentation over creamy polenta.
Herbed White Wine Chicken Saltimbocca
Revered in Italian kitchens yet surprisingly approachable for the home cook, this Herbed White Wine Chicken Saltimbocca transforms humble chicken breasts into an elegant, restaurant-worthy dish. The classic Roman preparation is elevated with a fragrant white wine pan sauce that melds the savory notes of prosciutto and sage with the bright acidity of wine. It’s a symphony of textures and flavors that promises to ‘jump in the mouth’—the literal translation of saltimbocca—with every delightful bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts, pounded to an even ½-inch thickness
– 8 thin slices of delicate, salty prosciutto
– 16 fresh sage leaves, aromatic and earthy
– ½ cup all-purpose flour, for dredging
– ½ teaspoon kosher salt
– ¼ teaspoon finely ground black pepper
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon unsalted butter
– ½ cup dry white wine, such as Sauvignon Blanc
– ½ cup low-sodium chicken broth
– 1 tablespoon freshly squeezed lemon juice, bright and tangy
– 2 tablespoons cold unsalted butter, cut into small cubes
Instructions
1. Place one chicken breast on a cutting board and layer 2 slices of prosciutto and 4 sage leaves on top, gently pressing to adhere.
2. Repeat with the remaining chicken breasts, prosciutto, and sage leaves.
3. In a shallow dish, combine the all-purpose flour, kosher salt, and finely ground black pepper.
4. Dredge each prepared chicken breast in the flour mixture, shaking off any excess. Tip: A light, even coating ensures a golden crust without clumping.
5. In a large skillet, heat the extra virgin olive oil and 1 tablespoon of unsalted butter over medium-high heat until the butter foams.
6. Carefully add the chicken breasts to the skillet, prosciutto-side down, and cook for 4-5 minutes until the prosciutto is crisp and golden.
7. Flip the chicken breasts using tongs and cook for an additional 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. Tip: Avoid overcrowding the pan; cook in batches if necessary to ensure proper searing.
8. Transfer the cooked chicken to a plate and tent loosely with aluminum foil to keep warm.
9. Reduce the heat to medium and pour the dry white wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom.
10. Simmer the wine for 2-3 minutes until reduced by half, allowing the alcohol to cook off and the flavor to concentrate.
11. Add the low-sodium chicken broth and freshly squeezed lemon juice, and simmer for another 3-4 minutes until the sauce slightly thickens.
12. Remove the skillet from the heat and whisk in the 2 tablespoons of cold unsalted butter, one cube at a time, until the sauce is glossy and emulsified. Tip: Adding cold butter off the heat prevents the sauce from breaking, creating a velvety texture.
13. Spoon the warm pan sauce over the plated chicken breasts.
Keenly balanced, the dish offers a crisp, salty exterior from the prosciutto that gives way to tender, juicy chicken, all enveloped in a silky, herb-infused sauce. For a creative twist, serve it atop a bed of creamy polenta or alongside roasted asparagus to soak up every last drop of the luxurious white wine reduction.
Mushroom and Cream Sauce Chicken Saltimbocca
Perfectly balancing rustic Italian tradition with modern elegance, this Mushroom and Cream Sauce Chicken Saltimbocca transforms a classic into a luxurious weeknight masterpiece. Picture tender chicken cutlets, draped with prosciutto and sage, then pan-seared to golden perfection before being enveloped in a velvety mushroom and cream sauce that promises to dance on the palate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breast cutlets, pounded to 1/4-inch thickness
– 4 thin slices of high-quality prosciutto
– 8 fresh sage leaves
– 1/4 cup all-purpose flour for dredging
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon unsalted butter
– 8 ounces cremini mushrooms, thinly sliced
– 2 cloves garlic, finely minced
– 1/2 cup dry white wine
– 1 cup heavy cream
– 1/2 cup low-sodium chicken broth
– 1/4 cup freshly grated Parmesan cheese
– Kosher salt and freshly cracked black pepper
Instructions
1. Season both sides of the chicken cutlets generously with kosher salt and freshly cracked black pepper.
2. Place one sage leaf on each cutlet, then wrap securely with one slice of prosciutto, pressing gently to adhere.
3. Dredge each prosciutto-wrapped cutlet lightly in all-purpose flour, shaking off any excess.
4. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken cutlets to the skillet and cook for 4-5 minutes per side, until the prosciutto is crisp and the chicken is cooked through with an internal temperature of 165°F. Transfer to a plate and tent with foil.
6. In the same skillet, melt 1 tablespoon of unsalted butter over medium heat.
7. Add the thinly sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and turn golden brown.
8. Stir in the finely minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
9. Pour in 1/2 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom, and simmer for 2 minutes until reduced by half.
10. Add 1 cup of heavy cream and 1/2 cup of low-sodium chicken broth, then bring to a gentle simmer.
11. Stir in 1/4 cup of freshly grated Parmesan cheese until melted and the sauce thickens slightly, about 3-4 minutes.
12. Return the chicken cutlets to the skillet, spooning the sauce over them, and heat through for 2 minutes.
13. For optimal flavor, let the dish rest off the heat for 3 minutes before serving to allow the sauce to cling perfectly to the chicken.
14. Final flourish: garnish with additional fresh sage leaves if desired.
Flawlessly executed, this dish delivers a symphony of textures—from the crisp prosciutto exterior to the succulent chicken within, all bathed in a creamy, earthy mushroom sauce. Serve it over a bed of al dente fettuccine or alongside roasted asparagus for a complete, restaurant-worthy meal that feels indulgent yet effortlessly achievable.
Grilled Chicken Saltimbocca with Balsamic Glaze
Fusing the rustic charm of Italian trattoria cooking with elegant American grilling techniques, this Grilled Chicken Saltimbocca with Balsamic Glaze transforms a classic into a showstopping centerpiece. Imagine tender chicken breasts wrapped in savory prosciutto and aromatic sage, kissed by the grill’s smoky char, then finished with a glossy, sweet-tart balsamic reduction that glistens like edible jewelry. It’s a dish that promises to ‘jump in the mouth’ with every sophisticated bite, perfect for both weeknight dinners and special occasions where you want to impress without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
– 8 thin slices of high-quality prosciutto di Parma
– 8 fresh sage leaves, plus 1 tbsp finely chopped fresh sage
– ¼ cup rich extra virgin olive oil, divided
– 1 tsp finely ground black pepper
– ½ tsp kosher salt
– 1 cup aged balsamic vinegar
– 2 tbsp raw honey
Instructions
1. Place the pounded chicken breasts on a clean work surface and season both sides evenly with the kosher salt and finely ground black pepper.
2. Lay 2 slices of prosciutto di Parma flat over each chicken breast, slightly overlapping, then place 2 fresh sage leaves on top of the prosciutto on each piece.
3. Secure the prosciutto and sage to the chicken by threading 2-3 toothpicks horizontally through each breast—this prevents them from unraveling during grilling.
4. Brush the chicken bundles lightly on both sides with 2 tablespoons of the rich extra virgin olive oil.
5. Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates with the remaining olive oil to prevent sticking.
6. Place the chicken bundles on the grill, prosciutto-side down first, and cook for 6-7 minutes until the prosciutto is crisped and has visible grill marks.
7. Flip the chicken carefully using tongs and cook for another 6-7 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer.
8. While the chicken grills, combine the aged balsamic vinegar, raw honey, and finely chopped fresh sage in a small saucepan over medium heat.
9. Bring the mixture to a simmer, then reduce the heat to low and cook for 8-10 minutes, stirring occasionally, until it thickens to a syrupy consistency that coats the back of a spoon.
10. Remove the chicken from the grill, let it rest for 5 minutes to allow juices to redistribute, then carefully remove the toothpicks.
11. Drizzle the warm balsamic glaze generously over the chicken just before serving.
Offering a delightful contrast, the chicken remains incredibly juicy beneath its crispy, salty prosciutto wrapper, while the sage infuses each bite with an earthy fragrance. The glaze adds a glossy, sweet-acidic counterpoint that cuts through the richness, making it irresistible when paired with creamy polenta or a simple arugula salad dressed with lemon.
Caprese Chicken Saltimbocca
Oozing with the vibrant flavors of Italy, this Caprese Chicken Saltimbocca elegantly marries the classic Caprese salad with the savory depth of saltimbocca. Tender chicken breasts are wrapped in prosciutto, layered with creamy mozzarella and sun-ripened tomatoes, then baked to golden perfection. It’s a stunning, restaurant-worthy dish that’s surprisingly simple to prepare for a weeknight dinner or a special occasion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 8 thin slices of prosciutto di Parma
– 8 ounces fresh mozzarella cheese, sliced into ¼-inch rounds
– 2 large, ripe heirloom tomatoes, sliced into ¼-inch rounds
– ¼ cup rich extra virgin olive oil
– ¼ cup fresh basil leaves, plus more for garnish
– 2 cloves garlic, finely minced
– 1 teaspoon finely ground black pepper
– ½ teaspoon kosher salt
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with a drizzle of olive oil.
2. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet to an even ½-inch thickness.
3. Season both sides of the chicken breasts evenly with kosher salt and finely ground black pepper.
4. Wrap each seasoned chicken breast with two slices of prosciutto di Parma, ensuring the edges overlap slightly.
5. Arrange the wrapped chicken breasts in a single layer in the prepared baking dish.
6. In a small bowl, whisk together the rich extra virgin olive oil and finely minced garlic cloves.
7. Brush the garlic-infused olive oil generously over the top of each prosciutto-wrapped chicken breast.
8. Layer one slice of fresh mozzarella cheese and one slice of ripe heirloom tomato on top of each chicken breast.
9. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the prosciutto is crisp and golden.
10. Remove the baking dish from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
11. Garnish each serving with fresh basil leaves just before serving.
Heavenly in its simplicity, this dish offers a delightful contrast of textures—the crisp, salty prosciutto gives way to juicy chicken, melted mozzarella, and bright tomatoes. For a creative twist, serve it over a bed of lemony arugula or alongside roasted asparagus to soak up the flavorful pan juices.
Sun-Dried Tomato Chicken Saltimbocca
Nestled at the intersection of rustic Italian tradition and modern culinary flair, Sun-Dried Tomato Chicken Saltimbocca offers a symphony of savory flavors that promises to dance on the palate. This elegant dish transforms simple chicken cutlets into a sophisticated centerpiece, where the salty punch of prosciutto and the sweet-tart intensity of sun-dried tomatoes create a harmonious balance. It’s a recipe that feels both impressively gourmet and surprisingly approachable for a weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts, pounded to an even ½-inch thickness
– 8 thin slices of high-quality prosciutto
– ½ cup julienned oil-packed sun-dried tomatoes, drained and patted dry
– 8 fresh sage leaves, plus 1 tablespoon finely chopped fresh sage
– ½ cup all-purpose flour, for dredging
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons unsalted butter
– ½ cup dry white wine, such as Pinot Grigio
– 1 cup low-sodium chicken broth
– ½ cup heavy cream
– Kosher salt and freshly ground black pepper
Instructions
1. Season both sides of the pounded chicken breasts generously with kosher salt and freshly ground black pepper.
2. Lay 2 slices of prosciutto flat on a work surface, slightly overlapping, and place one chicken breast on top.
3. Arrange 2 tablespoons of the julienned sun-dried tomatoes and 2 fresh sage leaves evenly over the chicken.
4. Carefully roll the chicken breast tightly, using the prosciutto to encase the filling, and secure with kitchen twine or toothpicks. Repeat with remaining chicken.
5. Place the ½ cup of all-purpose flour in a shallow dish and lightly dredge each prosciutto-wrapped chicken roll, shaking off any excess.
6. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add the chicken rolls to the hot skillet and sear until the prosciutto is crisped and golden brown on all sides, approximately 3–4 minutes per side. Tip: Avoid moving the chicken too soon to ensure a proper sear.
8. Transfer the seared chicken to a plate and reduce the heat to medium.
9. Add 2 tablespoons of unsalted butter to the same skillet and let it melt, scraping up any browned bits from the bottom.
10. Stir in 1 tablespoon of finely chopped fresh sage and cook until fragrant, about 30 seconds.
11. Pour in ½ cup of dry white wine and simmer until reduced by half, roughly 2–3 minutes. Tip: The wine should bubble vigorously as it reduces, concentrating its flavor.
12. Add 1 cup of low-sodium chicken broth and bring to a gentle simmer.
13. Return the chicken rolls to the skillet, cover, and simmer over medium-low heat until the chicken is cooked through and registers 165°F on an instant-read thermometer, about 10–12 minutes.
14. Remove the chicken to a clean plate, tent with foil, and let rest.
15. Increase the heat to medium-high, stir ½ cup of heavy cream into the skillet sauce, and simmer until slightly thickened, 3–4 minutes. Tip: The sauce is ready when it coats the back of a spoon without running off immediately.
16. Season the sauce with kosher salt and freshly ground black pepper to taste.
17. Remove the twine or toothpicks from the chicken rolls, slice them into medallions, and arrange on a serving platter.
18. Spoon the creamy sage and sun-dried tomato sauce generously over the chicken.
Lusciously tender chicken, wrapped in crisp, salty prosciutto, gives way to bursts of sweet-tart sun-dried tomatoes in every bite. The velvety cream sauce, infused with aromatic sage, clings to the medallions, creating a rich and cohesive dish. For a stunning presentation, serve atop a bed of creamy polenta or alongside roasted asparagus to soak up every last drop of the luxurious sauce.
Artichoke Chicken Saltimbocca
Just when you thought classic Italian flavors couldn’t be elevated further, Artichoke Chicken Saltimbocca emerges as a stunning weeknight masterpiece. This elegant twist on the Roman staple swaps traditional veal for succulent chicken breasts, artfully layered with savory prosciutto, aromatic sage, and tender artichoke hearts, then bathed in a velvety white wine pan sauce that will have you savoring every last drop.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to ½-inch thickness
– 8 thin slices of imported Italian prosciutto
– 16 fresh sage leaves, plus 4 extra for garnish
– 1 (14-ounce) can of quartered artichoke hearts in water, drained and patted dry
– ½ cup all-purpose flour, for dredging
– 3 tablespoons rich extra virgin olive oil, divided
– 2 tablespoons unsalted European-style butter
– ½ cup dry white wine, such as Pinot Grigio
– 1 cup low-sodium chicken broth, preferably homemade or high-quality store-bought
– ¼ cup heavy cream
– ½ teaspoon finely ground black pepper
– ¼ teaspoon kosher salt
Instructions
1. Place one chicken breast between two sheets of plastic wrap and gently pound it to an even ½-inch thickness using a meat mallet or rolling pin; repeat with remaining breasts.
2. Lay two slices of prosciutto flat on a clean work surface, slightly overlapping, then place one chicken breast on top.
3. Arrange 4 fresh sage leaves evenly across the chicken breast, then top with ¼ of the drained artichoke hearts.
4. Carefully roll the chicken breast tightly around the filling, securing the ends with toothpicks; repeat with remaining ingredients.
5. Lightly season each roll with kosher salt and finely ground black pepper, then dredge in all-purpose flour, shaking off any excess.
6. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add the chicken rolls and sear until golden brown on all sides, approximately 3–4 minutes per side, then transfer to a plate.
8. Reduce heat to medium and add the remaining 1 tablespoon of olive oil and unsalted butter to the skillet.
9. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon, and simmer until reduced by half, about 3 minutes.
10. Stir in the low-sodium chicken broth and heavy cream, bringing the mixture to a gentle simmer.
11. Return the chicken rolls to the skillet, cover, and cook over medium-low heat until the internal temperature reaches 165°F, about 12–15 minutes.
12. Remove the chicken rolls from the skillet, discard toothpicks, and let rest for 5 minutes on a cutting board.
13. Meanwhile, increase the heat to medium-high and reduce the sauce until it thickens slightly and coats the back of a spoon, about 4–5 minutes.
14. Slice each chicken roll into 1-inch medallions and arrange on serving plates.
15. Spoon the velvety white wine sauce over the medallions and garnish with the remaining fresh sage leaves.
Delicate layers of tender chicken, salty prosciutto, and earthy artichoke meld into a harmonious bite, while the creamy pan sauce adds a luxurious silkiness that clings to each forkful. For a stunning presentation, serve these medallions over a bed of creamy polenta or alongside roasted asparagus spears, allowing the sauce to pool invitingly around the plate.
Asparagus Wrapped Chicken Saltimbocca
Wrapped in a verdant embrace of fresh asparagus spears, this elegant chicken saltimbocca reimagines a classic Italian dish with a vibrant, spring-inspired twist. The tender chicken cutlets, layered with delicate prosciutto and aromatic sage, create a symphony of savory flavors that truly “jump in the mouth,” as the name suggests. It’s a sophisticated yet approachable centerpiece perfect for a special weeknight dinner or an impressive gathering with friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to 1/4-inch thickness
– 8 thin slices of high-quality prosciutto
– 16 fresh asparagus spears, woody ends trimmed
– 8 large fresh sage leaves
– 1/4 cup all-purpose flour
– 2 tablespoons unsalted butter
– 2 tablespoons rich extra virgin olive oil
– 1/2 cup dry white wine, such as Pinot Grigio
– 1 cup low-sodium chicken broth
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Lay each pounded chicken breast flat and season both sides evenly with kosher salt and finely ground black pepper.
2. Place 2 slices of prosciutto on top of each chicken breast, slightly overlapping them to cover the surface.
3. Arrange 4 asparagus spears lengthwise on each prosciutto-covered chicken breast, then top with 2 fresh sage leaves.
4. Tightly roll each chicken breast around the asparagus, securing the ends with toothpicks to hold the bundle together.
5. Lightly dredge each chicken roll in all-purpose flour, shaking off any excess to ensure a light, even coating that will create a golden crust.
6. In a large skillet over medium-high heat, melt unsalted butter with rich extra virgin olive oil until shimmering, about 2 minutes.
7. Carefully add the chicken rolls to the hot skillet and sear until golden brown on all sides, approximately 3-4 minutes per side, turning gently with tongs.
8. Pour in dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon to incorporate their rich flavor into the sauce.
9. Add low-sodium chicken broth, reduce the heat to medium-low, cover the skillet, and simmer for 12-15 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.
10. Remove the chicken rolls to a serving platter, tent with foil to keep warm, and increase the heat to medium-high to reduce the sauce by half, about 5 minutes, until slightly thickened.
11. Spoon the reduced sauce over the chicken rolls and serve immediately, removing the toothpicks before eating.
Perfectly balanced, this dish offers a delightful contrast of textures: the juicy chicken and crisp asparagus wrapped in salty, paper-thin prosciutto, all enveloped in a silky, herb-infused pan sauce. Pair it with a simple arugula salad dressed in lemon vinaigrette or creamy polenta to soak up every last drop of the savory jus for a truly memorable meal.
Pesto Chicken Saltimbocca Skewers
Lusciously tender chicken meets the vibrant flavors of Italy in these elegant skewers, where classic saltimbocca gets a modern twist with fragrant basil pesto. Each bite offers a harmonious blend of savory prosciutto, juicy chicken, and aromatic herbs, creating a sophisticated appetizer or main course that’s as visually stunning as it is delicious. Perfect for entertaining or a special weeknight dinner, these skewers bring a touch of culinary artistry to your table with minimal effort.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 thin slices of high-quality prosciutto
– 1/2 cup rich basil pesto, preferably homemade or artisanal
– 2 tablespoons extra virgin olive oil, for brushing
– 1 tablespoon fresh lemon juice, squeezed from a ripe lemon
– 1 teaspoon finely ground black pepper
– 8-10 fresh sage leaves, for garnish
– 4-6 wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. Preheat your grill or grill pan to medium-high heat, aiming for 400°F to ensure even cooking without charring.
2. In a medium bowl, combine the chicken cubes with the basil pesto, tossing gently to coat each piece thoroughly for maximum flavor infusion.
3. Wrap each pesto-coated chicken cube with a slice of prosciutto, ensuring the meat is snugly enclosed to prevent unraveling during cooking.
4. Thread the wrapped chicken cubes onto the soaked wooden skewers, leaving small gaps between pieces to promote even heat distribution.
5. Brush the skewers lightly with extra virgin olive oil to enhance browning and prevent sticking on the grill.
6. Place the skewers on the preheated grill, cooking for 4-5 minutes per side until the prosciutto is crisped and the chicken reaches an internal temperature of 165°F, using a meat thermometer for accuracy.
7. Remove the skewers from the grill and drizzle with fresh lemon juice, then sprinkle with finely ground black pepper for a bright, zesty finish.
8. Garnish each skewer with fresh sage leaves just before serving to add an aromatic, earthy note that complements the pesto.
9. Let the skewers rest for 3 minutes off the heat to allow the juices to redistribute, ensuring tender, moist chicken in every bite.
Unveiling these skewers reveals a delightful contrast of textures, from the crispy prosciutto exterior to the succulent, pesto-infused chicken within. The vibrant herbal notes of basil and sage meld seamlessly with the salty richness of the prosciutto, creating a flavor profile that’s both sophisticated and comforting. For a creative presentation, serve them atop a bed of creamy polenta or alongside a crisp arugula salad dressed with a lemon vinaigrette to balance the dish’s savory depth.
Conclusion
Culinary creativity knows no bounds with these 35 irresistible Chicken Saltimbocca variations! From classic twists to bold new flavors, there’s a perfect dish for every home cook. We hope you find inspiration to try a recipe, share your favorite in the comments, and pin this roundup to your Pinterest boards for your next delicious adventure in the kitchen. Happy cooking!
