Chicken Saltimbocca
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This Chicken Saltimbocca is fancy enough for a special dinner, but still quick enough to make on a busy weeknight. Thin slices of chicken breast are seasoned, topped with fresh sage, coated lightly in flour, and cooked in a pan until golden. After that, they go into a rich Marsala sauce with salty prosciutto and melted fontina cheese. This dish is savory, saucy, a bit herby, and really satisfying. It takes about 30 minutes to make, but it tastes like something from a cozy Italian restaurant.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Chicken Saltimbocca
- What to Serve with Chicken Saltimbocca
- More Savory Chicken Recipes
I love a good chicken dish, and when it has Italian roots? Sign me up!
Chicken saltimbocca is Italian-inspired, but the classic dish is "Saltimbocca alla Romana", traditionally made with veal.
"Saltimbocca" translates roughly to "jumps in the mouth," which is very Italian and very dramatic, and honestly, pretty accurate. There is so much flavor packed into this recipe!
The chicken version is a common variation, especially in Italian-American cooking, because chicken is easier to find, less expensive, and still works really well with sage, prosciutto, wine, and a pan sauce.
Here's Why You'll Love This Recipe
- Chicken saltimbocca has bold, comforting flavors and is simple to make.
- Thin-sliced chicken cooks fast, and the flour helps it brown nicely while thickening the sauce a bit.
- Fresh sage gives the classic saltimbocca taste, and prosciutto adds a salty, savory touch. Melted fontina on top makes each serving creamy and special.
- The sauce is made in the same pan with Marsala wine, chicken stock, butter, and all the tasty browned bits from the chicken. It's delicious!
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Thin-sliced chicken breasts: These cook fast and evenly. If you have regular chicken breasts, just slice or pound them thin.
- Kosher salt: Enhances the chicken's flavor and balances the sauce.
- Garlic powder: Adds savory depth without overpowering the delicate sage and Marsala flavors.
- Ground black pepper: Use freshly ground black pepper for the best flavor.
- Fresh sage leaves: Important for saltimbocca! Fresh sage works best!
- All-purpose flour: It helps the chicken brown and gives a light coating. You'll also use a bit more to thicken the sauce.
- Extra-virgin olive oil: Use this to sear the chicken and add flavor to the pan.
- Unsalted butter: Adds richness to the sauce. Using unsalted butter lets you control the seasoning.
- Marsala wine: This adds a warm, slightly sweet, and savory note to the sauce. You can use dry white wine instead if needed.
- Chicken stock: Forms the base of the sauce and keeps it savory and comforting.
- Thin-sliced prosciutto: Adds salty, delicate flavor. Lay it over the chicken near the end to keep it tender.
- Fontina cheese: It melts nicely over the chicken. Provolone, mozzarella, or gruyere are good substitutes if you need them.
In Photos: How To Make Chicken Saltimbocca
Step 1: Season the Chicken
Start by seasoning the thin-sliced chicken breasts with salt, garlic powder, and black pepper.
Place 2 or 3 fresh sage leaves on each piece of chicken and hold them in place with toothpicks.
Lightly coat the chicken with flour and shake off any extra. Aim for a thin layer, not a thick breading.
Step 2: Sear Until Golden
Heat the olive oil in a large skillet over medium heat with a little butter.
Brown the chicken in batches so the pan stays roomy. This way, the chicken sears instead of steaming.
Cook each side for about 3 minutes, or until golden. Move the chicken to a plate and set it aside while you make the sauce.
Step 3: Make the Marsala Pan Sauce
Add a bit of flour to the pan juices, stirring until it forms a thick paste.
Slowly pour in the Marsala wine while whisking to remove any lumps. Scrape up the browned bits from the bottom of the pan for extra flavor.
Whisk in the chicken stock and simmer until the sauce thickens, about 3 to 5 minutes.
Turn down the heat and whisk in the remaining butter, a few sage leaves, and the remaining seasonings.
Step 4: Finish the Chicken
Remove the toothpicks from the chicken.
Place the chicken back in the skillet and spoon sauce over it. Cook until the chicken's internal temperature is 175 degrees F.
Lay the prosciutto over the chicken.
Then add the fontina cheese on top.
Cover the skillet and let the cheese melt.
Garnish with extra sage leaves and serve hot.
Helpful Tips and Tricks
- Thin chicken cutlets cook fastest and have the best texture. If your chicken is thick, pound it evenly before you start.
- Avoid crowding the skillet when browning the chicken. Cooking in batches helps you get a nice golden crust.
- Pour in the Marsala slowly, whisking as you go to keep the sauce smooth.
- Taste the sauce before serving. Since prosciutto and stock can be salty, you might only need a small adjustment at the end.
- Check the chicken with an instant-read thermometer. This helps prevent overcooking and makes sure it's fully cooked.
What to Serve with Chicken Saltimbocca
This dish is rich and saucy, so it's great with something that can soak up the Marsala sauce.
Try it with buttered noodles, mashed potatoes, creamy polenta, risotto, or crusty bread.
If you want something lighter, try roasted asparagus, green beans, sautéed spinach, or a simple arugula salad with lemon.
More Savory Chicken Recipes
- Chicken Parmesan
- Chicken Cutlets
- Homemade Chicken Tenders
- Chicken Marsala
- Chicken Piccata
- Crispy Chicken Sandwich
Chicken Saltimbocca
Ingredients
- 1 ¼ pounds thin-sliced chicken breasts
- 1 ½ teaspoons kosher salt, divided
- 1 ¼ teaspoon garlic powder, divided
- ½ teaspoon ground black pepper, divided
- 18 fresh sage leaves, (approx.), plus extra for garnish
- ¾ cup all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, divided
- ½ cup Marsala wine, (dry white wine can be substituted)
- 1 ½ cups chicken stock
- ¼ pound thin-sliced prosciutto
- 4 ounces fontina cheese
Instructions
- Season the chicken with 1 ¼ teaspoons of the salt, ¾ teaspoon of the garlic powder, and ¼ teaspoon of the pepper.
- Lay 2 to 3 sage leaves over each chicken breast and toothpick into place.
- Lightly coat the chicken in flour, tapping off any excess.
- Heat the extra-virgin olive oil in a large skillet over medium heat, along with 1 tablespoon of the butter.
- Working in batches to avoid crowding the pan, brown the chicken on each side (approx. 3 minutes).
- Drain the chicken & set it aside.
- Sprinkle 2 to 3 tablespoons of flour over the pan juices, and stir to until a thick paste forms.
- Dribble in the Marsala, whisking out any lumps and pulling the brown bits up off the bottom of the pan.
- Whisk in the chicken stock, and simmer the sauce until thickened (about 3 to 5 minutes).
- Turn the heat to low and whisk in the remaining 3 tablespoons of butter, along with a few sage leaves, the remaining ¼ teaspoon of salt, ½ teaspoon of garlic powder, and ¼ teaspoon of black pepper.
- Remove the toothpicks, then nestle the chicken back into the pan and baste with the pan sauce, cooking until it reaches an internal temperature of 175 degrees F.
- Drape the chicken with prosciutto and top with fontina.
- Place the lid over the pan and allow the cheese to melt.
- Garnish with additional sage leaves and serve hot.
