Easy Chicken Saltimbocca
By: Merritt Allen
Chicken Saltimbocca is one of the best chicken recipes you can make. An Italian dish that translates to “jump in the mouth” it is a classic dish that I can not get enough of. It is a tenderized chicken breast or thigh, seasoned with sage and wrapped in prosciutto, then cooked in butter. The flavors are classic, with notes of garlic and white wine that make an incredible sauce you can spoon over the chicken and pour over noodles or rice.
I always make my chicken saltimbocca with chicken thighs, they are cheaper, have a little extra fat, but have a ton of extra flavor. Chicken saltimbocca is traditionally done by wrapping the chicken in the prosciutto, and though this method is great, I like to place the prosciutto as flat strips on top of the chicken thighs. This saves time and makes cooking the chicken on the skillet a little easier. This recipe is delicious and I hope you incorporate chicken saltimbocca into your dinner rotation!
This Chicken recipe is perfect for dinner and you will love having this dish in your back pocket for something easy, a little fancy, and whole lot delicious!
What Is Chicken Saltimbocca Made Of?
The main ingredients for chicken saltimbocca are chicken, prosciutto, and sage. The sauce is made with garlic, onion, stock, and some white wine. The chicken can be either chicken thighs or chicken breast, and it does not matter too much which one you choose so use which one you like to use. I always recommend chicken thighs since they are just a little tastier.
Prosciutto is a thinly cured pork that has a salty and buttery flavor. Prosciutto, when cooked and crisped, adds so much richness to your dish. Some chicken saltimbocca recipes call for veal, but prosciutto is very easy to find at most grocery stores.
Sage is the last main ingredient. It is a herb with light green and fuzzy leaf that is earthy and bitter. When cooked in oil it mellows the flavor and compliments the prosciutto well.
What Do You Serve With Chicken Saltimbocca?
Chicken saltimbocca has strong flavors that stand out on their own. Pairings for this dish can be easy and light so that they do not detract from the richness of the dish. Easy starches like rice, potatoes, or pasta are easy to have alongside as they absorb the sauce well. You could also serve the chicken alongside a salad with tender greens like arugula or baby spinach. Some pairings that I have used are listed below. Let me know what you like to eat your chicken saltimbocca with in the comments below!
My Easy Lemon Basil Rice is a lightly seasoned rice dish that would go well with this chicken. You can even switch the basil out and use sage to season your rice.
My Sheet Pan Delicata Squash and Red Onion is an easy tray bake of vegetables that are super tasty and would pair well with chicken saltimbocca.
My Kale Salad Recipe is a heartier pairing but one that would taste really good with these chicken thighs. The creamy date dressing is a little sweet and tangy, which would help compliment the crispy and rich prosciutto with sage.
You can also serve this easy chicken saltimbocca with pasta! It goes great with noodles tossed with the pan sauce and some fresh cracked black pepper.
How To Make Chicken Saltimbocca Tender?
Tenderizing your meat is a great way to ensure a moist and evenly cooked piece of meat. I like to tenderize my chicken by placing my pieces of chicken between two layers of parchment paper. This helps keep the mess down. The tenderized meat is thinner than a non-tenderized version so cook times may vary depending on how thin your pieces wind up being.
Do I Need To Brine The Chicken Before?
You do not need to salt or brine your chicken before add in the prosciutto. The cured ham is very salty and can vary between brands. By adding salt at the end you can taste and adjust the levels as you like.
The prosciutto may fall off the chicken when you flip it in the skillet. The flavors will still be great and you may find it creates a nice crispy addition as the thinly sliced meat can cooked quickly. It will still be delicious even if served separately.
If you have extra sage leaves or prosciutto add them both to the skillet when cooking the chicken. You will get extra flavor and they will incorporate nicely with the sauce made with white wine and stock.
What Are Substitutions for White Wine?
The sauce for chicken saltimbocca is traditionally done with white wine. If you prefer not to cook with wine, you can use apple juice or mirin for equally delicious flavor. The wine offers flavor and by using a juice instead, you can the fruity elements with some sugar that balances out your sauce.
What Skillet To Cook Chicken Saltimbocca in?
You can cook this recipe in a stainless steel skillet or a non-stick skillet. The stainless steel will stick to bits of garlic and onion, but it all comes up when you deglaze the pan with the stock and wine.
Recipe For Easy Chicken Saltimbocca
Recipe: Serves 2-3
- 6 chicken thighs about 2 pounds. You can also use chicken cutlets or thinly slices chicken breast.
- 6-8 slices of prosciutto If you have the option, have your prosciutto cut extra thin for an extra crisp final product.
- 12-15 fresh sage leaves Fresh sage has a strong herby note, dried will work in a pinch. Start with 1 Tbs of dried sage added to the skillet when you add the wine.
- 4 Tbs butter
- 1/2 cup white wine Look for something on the sweeter side, though any kind will do.
- 1/2 stock of choice You can use water in a pinch.
- 1 shallot finely chopped.
- 3 garlic cloves chopped
- salt and pepper to taste and added at the end.
How to Make Chicken Saltimbocca:
Prepare The Chicken:
Place your chicken between two pieces of parchment paper. Using a meat tenderizer or rolling pin, tenderize your chicken thighs until they are all roughly the same thickness.
To each chicken thigh add 2-3 sage leaves. Press them in slightly to the chicken thighs.
On top of the sage, add a piece of prosciutto and press into the meat so that it sticks.
Set your chicken aside.
The chicken will be cooked atop garlic and onions. Chop the garlic into large pieces, set aside
Chop the onion into strips, Set aside.
2. Prepare The Sauce:
To bowl, add the chicken or vegetable stock.
Stir in the white wine.
Set aside the mixture to be used later.
3. Cook the Chicken Saltimbocca:
To a skillet add 2 Tbs of butter. When melted and slightly bubbling, add the garlic and onion. Stir and let sauté for 1-2 minutes.
Add the chicken thighs, prosciutto side down, to the skillet. Do not stack the chicken thighs or overcrowd the pan.
Let the chicken cook until just under done, flipping every 3 minutes to create even browning on each side, about 10-12 minutes depending on size of the chicken thigh.
Remove the chicken from the skillet. Add the white wine and stock mixture, stirring continuously to remove any browned onion and garlic that may have stuck to the bottom.
Reduce until thickened, about 4 minutes.
Add the chicken thighs and last 2 Tbs of butter into the skillet and spoon sauce over the chicken.
Allow the chicken to finish cooking and the sauce to become nice and reduced, about 3-4 minutes.
Remove and serve over noodles, rice, or with salad.