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Close up of caprese chicken saltimbocca in a cast iron skillet with prosciutto wrapped chicken, melted mozzarella, roasted cherry tomatoes, and fresh basil.

Caprese Chicken Saltimbocca (Crispy Prosciutto with Mozzarella & Tomatoes)

Caprese chicken saltimbocca combines crispy prosciutto, juicy chicken, fresh mozzarella, and blistered tomatoes for a restaurant-worthy skillet dinner that's surprisingly easy to make at home.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings

Ingredients

For the Chicken

  • 2 large chicken breasts sliced horizontally into 4 thin cutlets
  • 4-8 slices prosciutto
  • 8 fresh sage leaves
  • salt and pepper to taste
  • all-purpose flour light dredge
  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter

For the Caprese Finish

  • 2 cloves garlic minced
  • ½ cup dry white wine or chicken broth
  • 1 cup cherry tomatoes halved
  • 4 oz fresh mozzarella torn into small pieces
  • ¼ cup fresh basil torn
  • 1-2 tbsp balsamic glaze optional but recommended

Instructions

  • Lay the chicken cutlets flat and season lightly with salt and pepper. Place 1–2 sage leaves on each piece. Lay the prosciutto over the top and press gently so it adheres. You'll need 1 to 2 slices per piece of chicken, depending on the size of your cutlets.
    1 piece of raw chicken topped with prosciutto and sage on a cutting board.
  • Lightly dredge the non-prosciutto side with flour and shake off excess.
    chicken breast topped with sage and prosciutto on a bed of flour on a grey plate.
  • Heat olive oil and butter in a large skillet over medium heat. Place chicken prosciutto-side down first and cook 3–4 minutes until crisp and golden.
    two uncooked floured and stuffed chicken breasts cooking in butter in a cast iron skillet on an induction cooktop.
    • This helps the prosciutto crisp up beautifully and creates the signature texture that makes this dish stand out.
  • Flip and cook another 2–3 minutes until just cooked through. Remove and set aside.
    two crispy prosciutto topped chicken breasts cooking in a cast iron skillet on an induction burner.
  • Add garlic to the skillet and cook for about 30 seconds. Add white wine and scrape up browned bits. Simmer 2–3 minutes until slightly reduced.
    minced garlic cooking in white wine in a cast iron skillet.
  • Add cherry tomatoes and cook until lightly blistered.
    halved cherry tomatoes and minced garlic cooking in wine in a cast iron skillet on an induction cook top.
    • Be careful not to overcook them. They should soften and become juicy while still holding their shape.
  • Return chicken to the skillet. Scatter fresh mozzarella over and around the chicken. Allow mozzarella to soften gently. Remove from heat. Add torn basil. Drizzle with balsamic glaze before serving.
    caprese chicken saltimbocca in a skillet with prosciutto wrapped chicken breasts, torn fresh mozzarella pieces, cherry tomatoes, and fresh basil.

Notes

Use fresh mozzarella, not shredded. Fresh mozzarella softens into creamy pockets without covering the chicken in a heavy layer of melted cheese.
Don't overcrowd the skillet. If needed, cook the chicken in batches so the prosciutto crisps instead of steaming.
Add the basil at the end. Fresh basil loses its bright flavour and vibrant colour when cooked too long.
Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet to help maintain the best texture.

Nutrition

Serving: 1Serving | Calories: 374kcal | Carbohydrates: 5g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 390mg | Potassium: 570mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 577IU | Vitamin C: 11mg | Calcium: 163mg | Iron: 1mg
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