Chicken Saltimbocca Recipe: Classic Italian Pan-Seared Chicken

This Chicken Saltimbocca is the perfect recipe when you want authentic Italian flavor without spending hours in the kitchen.

Tender chicken topped with prosciutto and fresh sage, finished with a buttery white-wine sauce, makes a quick one-pan meal that feels special.

Chicken Saltimbocca arranged on a serving platter. — This is truly ‘jump-in-your-mouth’ good!

I first discovered Saltimbocca alla Romana when I was young. It’s a classic from Lazio (the region around Rome). My early attempts used dried sage, which didn’t do it justice, but I was hooked from the start.

I prefer chicken because veal can be difficult to find where I live. Although not the traditional protein, the flavors remain true: prosciutto, sage and a simple sauce. This chicken version is an easy, reliable weekday favorite.

Why you’ll love this recipe

Simple ingredients: Everything is easy to source at most grocery stores.
Quick dinner: Ready in about 30 minutes, it’s ideal for weeknights or a casual dinner with friends.
One pan: Cook everything in a single skillet for easy cleanup.
Rich flavor: Prosciutto and sage combined with the reduced wine and butter create a deeply satisfying sauce without any cream.

For exact ingredient amounts and a printable recipe card, see the recipe card at the bottom of the page.

Ingredients

Boneless, skinless chicken breasts — slice horizontally into cutlets or buy ready-cut cutlets.
Prosciutto — thinly sliced, fresh if possible.
Fresh sage leaves — they provide the signature flavor.
Dry white wine — use one you’d enjoy drinking; the alcohol evaporates during cooking.

Also: all-purpose flour, olive oil, salted butter, salt and black pepper. See the recipe card below for exact quantities.

Instructions

Slice chicken breasts horizontally to make even cutlets.

Pounding chicken breast with a meat mallet.

Place cutlets between plastic and gently pound to an even thickness.

Skewering prosciutto and a sage leaf onto a chicken cutlet with a toothpick.

Season the plain side lightly, place a sage leaf and a slice of prosciutto on each cutlet, then secure with a toothpick.

Flouring a chicken cutlet that has prosciutto and a sage leaf secured on with a toothpick.

Lightly dust the side without prosciutto with flour and shake off excess.

Three chicken cutlets with prosciutto and a sage leaf frying in a pan.

Heat oil and a portion of the butter in a skillet, then fry the chicken in batches, prosciutto side up. Remove and keep warm.

Pouring white wine into a pan which has been used to fry and has browned bits.

Add white wine to the pan and simmer, scraping browned bits, until reduced by about half.

Sage leaves and butter being stirred into a sauce in a frying pan.

Lower the heat and swirl in the remaining butter until the sauce emulsifies and thickens.

Four cooked chicken breasts each with prosciutto and a sage leaf in a pan.

Return the chicken to the pan, spoon the sauce over each piece and warm for about a minute. Serve immediately.

Tip: Place the prosciutto side up in the pan and cook mostly on that side, turning briefly to finish. Prosciutto browns quickly, so this prevents it from becoming hard.

Substitutions

Chicken tenderloins can replace chicken breasts.
Ham or speck can be used in place of prosciutto; ham gives a milder taste, speck adds smokiness.
Herb swaps: Fresh rosemary or thyme can work if you don’t have sage; tuck the sprig between chicken and prosciutto so it stays in place.

Variations

Alcohol-free: Replace wine with low-sodium chicken broth and add a splash of lemon juice for brightness.
Gluten-free: Use gluten-free flour for dredging.

Equipment

A skillet or frying pan is all you need. Cook in batches if your pan isn’t large enough to hold all the cutlets without crowding.

Storage

Leftovers keep well in a sealed container in the refrigerator and are best eaten within 1–2 days. Reheat gently in a skillet with a splash of water or broth to preserve the prosciutto’s texture; microwaving is convenient but can dry the prosciutto.

Top tips

Four chicken cutlets with prosciutto and a sage leaf on each in a pan viewed from above.

Buy pre-cut thin cutlets if you prefer not to slice and pound chicken yourself.
Pound chicken between plastic or parchment to keep things tidy and to achieve even thickness.
A light flouring helps the cutlets brown; too much flour will thicken the sauce excessively.
Prosciutto is salty—season the chicken sparingly.
Reduce the wine by about half before adding the butter so the sauce has concentrated flavor and a silky texture.
Thin cutlets cook very quickly—watch them closely to avoid overcooking.

FAQ

Is chicken saltimbocca Italian?

Saltimbocca is an Italian dish traditionally made with veal. Chicken Saltimbocca is a common variation, especially where veal is less available.

Is chicken saltimbocca gluten-free?

It can be gluten-free if you use gluten-free flour or skip the flour entirely. The original traditional versions sometimes omit flour.

Is chicken saltimbocca salty?

Prosciutto adds savory saltiness, so avoid adding too much extra salt. A light seasoning is usually enough.

Serving Suggestions

Close up of chicken cutlets topped with prosciutto and sage leaves.

Serve with simple sides like green beans and potatoes, roasted vegetables, or crusty garlic bread to mop up the sauce.

Try similar dishes like chicken and peppers, prosciutto-wrapped asparagus, or a creamy pasta paired with chicken for variety.

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