Italian Chicken Saltimbocca is my go to dinner when I want something that tastes fancy, but I do not want to babysit a pot all night. You know those evenings when you are hungry, a little tired, and you still want real food that feels like a treat? This is that meal. It is salty, savory, and smells like a tiny Italian restaurant in your kitchen. The best part is it comes together fast, so you can actually enjoy cooking it. If you have ever felt stuck making the same chicken over and over, this will snap you out of that rut. 
The Basics of Chicken Saltimbocca
Let us talk about what makes this dish such a winner. At its core, chicken saltimbocca is chicken cutlets topped with **sage** and **prosciutto**, then quickly cooked and finished with a simple pan sauce. The prosciutto gets a little crisp, the sage perfumes everything, and the sauce tastes like you worked way harder than you did.
I love it because it checks all the boxes. It is quick, it is comforting, and it is not heavy. When I want another easy chicken dinner for the week, I usually rotate this with things like a cozy soup or a baked casserole. If you are building a little lineup of reliable chicken meals, you might also like this chicken vegetable soup for those chilly or rainy nights.
The flavor combo that makes it work
The magic is the salty prosciutto plus earthy sage. Chicken can be mild, which is great, because it gives these two bold flavors a soft place to land. Then the pan sauce ties it together, usually with broth and a splash of something bright like lemon. Some people use wine. I do sometimes, but I will never tell you it is required.
Also, Italian Chicken Saltimbocca is one of those recipes that looks impressive on a plate. If you are cooking for someone and want that little moment of pride when you set dinner down, this dish delivers.
What Saltimbocca Means
This is one of my favorite little food facts to share because it is so fitting. “Saltimbocca” is often explained as “jumps in the mouth.” Basically, it is saying the flavor is so good it practically leaps at you. And honestly, when you get that first bite of prosciutto and sage with juicy chicken, it kind of does.
Traditionally, saltimbocca is made with veal in Italy, but chicken saltimbocca is super popular at home because it is easier to find, friendlier on the budget, and still totally delicious. I am all for respecting tradition, but I am also all for making dinner doable on a Tuesday.
I made this for my family last week and everyone got quiet for a minute, which is how I knew it was a hit. The prosciutto made it taste like restaurant food, but it was honestly easy. I am adding it to our regular rotation.
The Best Cut of Chicken for Saltimbocca
You have a couple good options here, and the right one depends on your mood and what is in your fridge.
My top choice is thin sliced chicken breast cutlets. They cook fast and stay tender as long as you do not overcook them. If you only have regular chicken breasts, you can slice them horizontally into thinner pieces or pound them gently. You do not need to go wild, just get them to an even thickness so they cook evenly.
Chicken thighs can work too, especially if you really love juicy chicken, but they are not as classic for this dish and they take a bit longer. If you use thighs, try boneless and skinless and keep the pieces similar in size.
Quick shopping tip: if you are rushing through the store, look for packages labeled “thin sliced” or “cutlets.” That is basically saltimbocca helpfully done for you.
By the way, if you are the kind of person who likes chicken dinners that feel a little special without being fussy, you would probably enjoy this creamy chicken pesto bake too. Different vibe, same easy comfort.
How to make chicken saltimbocca
This is where it gets fun because it is honestly simple. Here is my straightforward, no stress way to make Italian Chicken Saltimbocca at home.
Ingredients you will need
- 4 thin chicken breast cutlets
- 8 thin slices prosciutto
- 8 fresh sage leaves (or more if you love sage)
- Salt and black pepper (go light on salt because prosciutto is salty)
- All purpose flour for a light dusting
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chicken broth
- 1 to 2 teaspoons lemon juice (to taste)
Step by step directions
1) Pat the chicken dry and season lightly with pepper. Add only a tiny pinch of salt if you really feel you need it.
2) Lay 2 sage leaves on each cutlet, then wrap or top with prosciutto. If it does not fully wrap, that is fine. Press it on so it sticks.
3) Lightly dust the chicken in flour. Shake off the extra. This helps you get a nice golden outside and helps the sauce cling later.
4) Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Place the chicken prosciutto side down first. Cook about 3 minutes, then flip and cook another 2 to 3 minutes, depending on thickness.
5) Move chicken to a plate. Add broth to the pan and scrape up the brown bits. Let it simmer a couple minutes to reduce a little, then swirl in the remaining butter and add lemon juice.
6) Put the chicken back in the pan for about 30 seconds, just to coat it. Then serve right away with that sauce spooned over the top.
If you want an easy side plan, this pairs nicely with roasted potatoes, simple pasta, or even a big salad. And if you are stocking up on weeknight chicken ideas, keep this one bookmarked alongside something easy like a delicious roast chicken recipe you will want to make tonight. Different method, same comforting payoff.
One more thing: Italian Chicken Saltimbocca is at its best right when it is cooked. The prosciutto stays crispier, and the sauce tastes fresh and bright.
Top tips
I have made chicken saltimbocca enough times to learn a few little tricks that really help. None of these are complicated, they are just the stuff you pick up after cooking it on busy nights.
- Do not overcook the chicken. Thin cutlets cook fast. The moment they are done, pull them.
- Use fresh sage if you can. Dried sage is not the same here. Fresh is what gives that clean, cozy aroma.
- Go easy on salt. Prosciutto brings plenty of salt on its own.
- Let the sauce reduce a bit. Even 2 minutes of simmering makes it taste richer.
- Lemon at the end. Add it after the broth simmers so it stays bright, not bitter.
If your prosciutto is sliding around, you can secure it with toothpicks. I do that sometimes when I am in a rush and do not feel like being gentle. Just remember to pull them out before serving.
Common Questions
Can I make Italian Chicken Saltimbocca without wine?
Yes. Chicken broth plus a squeeze of lemon gives you a great sauce. Wine is nice, but not required.
What can I use instead of prosciutto?
Prosciutto is the classic, but thin sliced ham can work in a pinch. It will taste a little different and usually less salty.
Can I prep it ahead of time?
You can wrap the chicken with sage and prosciutto a few hours early and keep it covered in the fridge. Cook it right before serving for the best texture.
How do I keep the chicken juicy?
Start with thin, even pieces and cook over medium heat. Pull it as soon as it is cooked through, then let it rest a minute while you finish the sauce.
What should I serve with it?
Pasta, mashed potatoes, rice, or a simple arugula salad all work. Anything that can soak up a little sauce is a good idea.
A cozy dinner you will want again
If you have been craving something different but still easy, Italian Chicken Saltimbocca is such a solid choice. You get that salty prosciutto, the warm sage flavor, and a quick sauce that makes the whole plate feel special. I hope you try it soon, and if you want to compare methods, check out Chicken Saltimbocca – Prosciutto and Sage – Sip and Feast and also this weeknight friendly take, The 25-Minute Italian Chicken I Make All the Time – Simply Recipes. Make it once, then make it your own, because that is when a recipe becomes a real favorite.