chicken saltimbocca in a cast iron skillet with lemon and fried sage


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Get ready to elevate your dinner game with a mouthwatering twist on a classic favourite! Dive into the irresistible flavours of tender chicken wrapped in prosciutto, infused with aromatic sage, and finished with a tangy white wine sauce. This Chicken Saltimbocca recipe is sure to steal the show at your next gathering!

Where my Food Network lovers at?! Or should I specifically say where my Beat Bobby Flay lovers at? Who out there is just as excited as I am for Friday nights or Sunday afternoons to roll around – where all new episodes of the show air continuously and rope you into a Bobby Flay watching marathon? I know I can’t be the only one!

I love the show for so many reasons. Bobby, for one, is a great chef to learn from! He loves Calabrian chilies *alllllmost* as much as I do and has a spot-on sense of humour. I enjoy watching the creativity that comes from both him and the contestants and even the different judges from time to time.

chicken saltimbocca in a cast iron skillet in a liquidy sauce, lemons in the background with fresh sage leaves and a plate with more chicken

My favourite part of the show is always the part where the first round’s winning contestant reveals their signature dish. The dish they came on the show with hopes of beating Bobby with. You can tell a lot about a person just from their signature dish alone and it’s always fun to see Bobby’s own version of it.

Now, you might be wondering what in food blogging Heaven beating Bobby Flay has to do with chicken saltimbocca. And I’m here to tell you exactly that. You see, I was well into my Beat Bobby Flay marathon a few Friday nights ago when a contestant proudly revealed his signature dish was chicken saltimbocca.

Chicken satim-what?! I thought. I’ve never heard of this before. And what puzzled me even more is that it’s Italian and so am I. And it uses one of my all time favourite things in the whole wide world – prosciutto. HOW DID I NOT KNOW ABOUT THIS?!?!?! And it was in that moment and just like that, that I realized I just haaaaad to make chicken saltimbocca immediately.

So, here we are. Easy. Quick. Fresh. And delicious. A classic Italian dish that everyone (Italian or not) should know about! Chicken saltimbocca may be simple but trust me these flavours are out of this world and definitely worthy of beating Bobby Flay!


ingredients for chicken saltimbocca - chicken cutlets, sage, prosciutto, lemon, white wine, flour, chicken broth, salt, pepper, olive oil, butter
Complete list of ingredients and amounts can be found in the recipe card below.

Simple, fresh, and delicious is the name of the game when it comes to Italian chicken saltimbocca. If you’re a meat lover or just love a simple dinner, you’re going to want to add this one to the repertoire. Let’s discuss the exact ingredients you’ll need to make it in a little bit more detail down below:

  • Chicken Cutlets: The primary protein in the dish. You can either use boneless, skinless chicken breast halves that you pound thin to ensure even cooking and tenderness. Or, you can buy chicken cutlets that have been pre-sliced and thinned from a butcher shop or grocery store. FUN FACT: Traditionally this dish is made with veal cutlets, so feel free to use those instead if you prefer!

  • Prosciutto: A type of Italian dry-cured ham (aka my favourite!!!), prosciutto adds a savoury and slightly salty flavour to the dish. It’s thinly sliced and wrapped around the chicken, imparting its distinctive taste as it cooks. I’m tellin’ ya… prosciutto is already amazing as it is! But once it’s cooked and crispy, we’re talkin’ a whole other level of deliciousness.

  • Sage: Fresh sage leaves are placed on the chicken before wrapping with prosciutto. Sage has a robust, earthy flavour that pairs well with the richness of the chicken and prosciutto. Therefore, fresh sage (not dried) definitely works best in this recipe. Although sage is traditional in chicken saltimbocca, if you don’t like it or have any on hand, fresh basil would be a great substitute.

  • Flour: All-purpose flour is used for dredging the chicken before cooking. This helps to create a golden crust on the outside of the chicken and adds a light texture.

  • Butter: Used for cooking the chicken and creating the sauce. It adds richness and flavour to both components of the dish.

  • Olive Oil: Adds depth of flavour, helps prevent burning and ensures that the chicken stays moist and tender throughout the cooking process. If you don’t have any good quality extra virgin olive oil on hand, just use more butter in its place.

  • Chicken Broth: Serves as the base for the sauce, adding depth of flavour and moisture. It’s simmered with other ingredients to create a flavourful sauce to spoon over the cooked chicken.

  • White Wine: Adds acidity and complexity to the sauce. As it cooks, the alcohol evaporates, leaving behind a subtle wine flavour that enhances the overall taste of the dish. Dry white wine (such as a pinot grigio or sauvignon blanc) work best in this recipe.

  • Lemon: Fresh lemon juice adds brightness and acidity to the sauce, balancing the richness of the chicken and prosciutto. It also adds a refreshing citrus aroma to the dish. Therefore, freshly squeezed lemon juice works best in this recipe.
chicken saltimbocca on a plate with lemon and fried sage, more in the background


hand holding a piece of chicken with prosciutto and sage over a cast iron skillet with more and lemon

You can find full instructions for how to make this chicken saltimbocca recipe in the recipe card down below, but here are a few quick tips to keep in mind:

  • Pound the chicken evenly. Make sure to pound the chicken breasts to an even thickness, about 1/4-inch thick. This ensures that the chicken cooks evenly and prevents thinner parts from overcooking while thicker parts remain undercooked. Or, you can purchase pre-sliced thin chicken cutlets from a butcher shop or grocery store instead of having to slice and pound it yourself.

  • Secure the prosciutto and sage. When wrapping the chicken with prosciutto and sage, ensure that they are securely wrapped around the chicken breast. This helps to keep the filling in place during cooking and infuses the chicken with the flavours of the prosciutto and sage. I don’t wrap the piece of prosciutto all the way around the chicken. Instead, I just use my hands to firmly press the piece of prosciutto down into the chicken cutlet so that it sticks to one side.

  • Dredge the chicken lightly. When dredging the chicken in flour, shake off any excess flour to avoid a thick, gummy coating. A light dusting of flour will help to create a golden crust on the chicken without overwhelming the dish.

  • Use a hot skillet. Preheat your skillet over medium-high heat before adding the chicken. A hot skillet ensures a good sear on the chicken, creating a flavourful crust and locking in moisture. The butter should be completely melted and foamy before adding your chicken pieces.

  • Don’t overcrowd the pan. Cook the chicken in batches if necessary to avoid overcrowding the skillet. Overcrowding can cause the chicken to steam instead of sear, resulting in a less crispy exterior.

  • Don’t overcook the chicken. Since the chicken cutlets are pounded/sliced so thin, they’ll only take a couple of minutes to cook through. Keep an eye and avoid overcooking or they might dry out. Remember, they’ll have a few additional minutes to finish cooking in the sauce at the end.

  • Deglaze the pan. After cooking the chicken, deglaze the skillet with chicken broth, white wine, and lemon juice to create a flavourful sauce. Scrape up any browned bits from the bottom of the skillet to incorporate into the sauce, adding depth of flavour.

  • Taste the sauce before serving and adjust the seasoning as needed. You can add more salt, pepper, lemon juice, or even a splash of chicken broth to balance the flavours to your liking.
cooked chicken cutlets on a plate with fried sage, lemon and prosciutto



Saltimbocca is an Italian dish that translates to “jump in the mouth” in English, reflecting its flavourful and delightful taste. Originating from Rome, this classic dish typically features thin slices of veal wrapped in prosciutto and sage, then sautéed in butter and white wine sauce. The combination of savory prosciutto, aromatic sage, and rich sauce creates a dish that truly lives up to its name, offering a burst of flavour with every bite.

While veal is the traditional protein in Saltimbocca, variations with chicken or pork are also popular, providing versatility while still maintaining the essence of this beloved Italian dish.


When it comes to choosing a wine to pair with Saltimbocca, it’s best to select a wine that complements the dish’s rich and savoury flavours while also providing a refreshing contrast. A traditional choice is a dry white wine such as Pinot Grigio or Sauvignon Blanc. These wines offer crisp acidity and citrus notes that help to cut through the richness of the dish, balancing its flavours. Additionally, you can use either of these wines in the actual recipe, making them an ideal choice.

Alternatively, if you prefer red wine, a light to medium-bodied red such as Chianti or Pinot Noir can also work well with Saltimbocca, especially if you prefer a slightly richer wine to complement the dish’s depth of flavour. Ultimately, the key is to choose a wine that you enjoy and that complements the flavours of the Saltimbocca.


Saltimbocca is a versatile dish that pairs well with a variety of side dishes, creating a well-rounded and satisfying meal. Common accompaniments include:

Vegetables: Lightly cooked or roasted vegetables such as asparagus, green beans or broccoli are popular choices. Their freshness and vibrant colours complement the rich flavours of the Saltimbocca.

Potatoes: Creamy mashed potatoes or roasted potatoes are classic side dishes that provide a hearty element to the meal. The potatoes soak up the flavourful sauce from the Saltimbocca, enhancing each bite.

Pasta: Serve Saltimbocca with pasta, such as fettuccine or spaghetti, tossed in a simple garlic and olive oil sauce or marinara sauce. The pasta adds a comforting element to the meal and helps to round out the plate.

Salad: A crisp and refreshing salad, such as a Caesar salad or mixed greens with balsamic vinaigrette, provides a contrast to the rich flavours of the Saltimbocca. It also adds a light and healthy component to the meal.

Bread: A crusty loaf of Italian bread or garlic bread is perfect for mopping up any remaining sauce from the Saltimbocca. It adds a satisfying crunch and helps to complete the meal.

Ultimately, the choice of side dishes depends on personal preference and the occasion. Whether you opt for vegetables, potatoes, pasta, salad or bread, the key is to create a balanced and enjoyable dining experience that highlights the delicious flavours of the Saltimbocca.


To reheat saltimbocca and maintain its flavour and texture, preheat your oven to 350°F (175°C). Place the saltimbocca in an oven-safe dish and cover it loosely with aluminum foil to prevent it from drying out. Heat the dish for about 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C).

If you prefer, you can reheat it on the stovetop by placing the saltimbocca in a skillet over medium heat, adding a small amount of broth or water to keep it moist. Cover the skillet with a lid and heat for about 5-10 minutes, flipping the saltimbocca halfway through to ensure even heating. Avoid using the microwave, as it can make the prosciutto rubbery and the chicken tough. Always check that the dish is heated thoroughly before serving.

pieces of chicken saltimbocca on a plate, one cut in half, cast iron skillet in the background









chicken saltimbocca in a cast iron skillet with lemon and fried sage


Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Get ready to elevate your dinner game with a mouthwatering twist on a classic favourite! Dive into the irresistible flavours of tender chicken wrapped in prosciutto, infused with aromatic sage and finished with a tangy white wine sauce. This Chicken Saltimbocca recipe is sure to steal the show at your next gathering!


  • 4 Boneless, Skinless Chicken Breast Halves (2 large breasts, sliced in half or 4 pre-sliced thin cutlets)
  • 8 fresh Sage Leaves
  • 4 thin slices of Prosciutto
  • 1/4 cup All-Purpose Flour, for dredging
  • 4 tbsp Unsalted butter, divided
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 cup Chicken Broth
  • 1/4 cup Dry White Wine
  • Juice of 1/2 a Lemon
  • Salt and Pepper, to taste


  1. Place each chicken breast between 2 sheets of plastic wrap and pound to 1/4-inch thickness (skip this step if you have pre-sliced already thin cutlets). Season each breast with salt and pepper on both sides.
    raw chicken cutlets seasoned with salt and pepper piled on a plate
  2. Place 2 sage leaves on each chicken breast, then firmly press a slice of prosciutto down over top of each one, stretching it to cover the entire surface of one side of the breast.
    4 raw chicken cutlets with 2 pieces of fresh sage on a parchment lined baking sheet
    4 raw chicken saltimbocca on a parchment lined baking sheet
  3. Dredge the chicken in flour, shaking off any excess.
    raw chicken cutlet with a piece of prosciutto in a plate of flour
    hands holding a raw prosciutto wrapped chicken cutlet doused in flour over a plate with more flour
  4. In a large skillet, melt 1 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the chicken, prosciutto side up and cook until golden brown, about 3 minutes. Flip and cook an additional minute or two, or until the prosciutto crisps up and clings to the chicken. Don't overcrowd the pan - work in batches if you have to. Transfer the chicken to a plate and tent with foil to keep warm.
    butter melting in a cast iron skillet
    two floured chicken cutlets cooking in butter in a cast iron skillet
    two browned chicken cutlets with prosciutto in a cast iron skillet
    two cooked pieces of chicken wrapped in prosciutto on a skillet, sage in the middle
  5. In the same skillet, add the remaining 3 tablespoons of butter, chicken broth, white wine, and lemon juice. Bring to a boil, scraping up any browned bits from the bottom of the skillet. Cook until the sauce is reduced by half, about 5 minutes. Season with salt and pepper to taste.brown liquid steaming in a cast iron skillet
  6. Return the chicken to the skillet and spoon the sauce over the top. Serve hot.
    4 pieces of chicken saltimbocca in liquid in a cast iron skillet
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 389Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 138mgSodium: 472mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 40g

Nutrition is only an estimate and calculated using Nutritionix.

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