24 Delicious Chicken Saltimbocca Recipes Easy to Make

Oh, the joy of finding that perfect weeknight dinner that’s both elegant and effortless! Chicken Saltimbocca, with its savory prosciutto, sage, and melted cheese, is a dish that promises to ‘jump in your mouth’ with flavor. Whether you’re craving comfort food or looking to impress at the dinner table, our roundup of 24 easy recipes will guide you to deliciousness. Let’s dive in and discover your new favorite!

Classic Chicken Saltimbocca with Sage and Prosciutto

Every home cook should have a reliable chicken saltimbocca recipe in their repertoire, and this classic version with sage and prosciutto is a foolproof place to start. Let’s break down the steps to ensure you achieve that perfect balance of flavors and textures.

Ingredients

• For the chicken: 4 boneless, skinless chicken breasts (about 6 oz each), 8 thin slices of prosciutto, 8 fresh sage leaves, 1/2 cup all-purpose flour, 1/4 tsp salt, 1/4 tsp black pepper
• For the sauce: 1/4 cup dry white wine, 1/2 cup chicken broth, 2 tbsp unsalted butter, 1 tbsp fresh lemon juice

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet.
2. Season both sides of each chicken breast with salt and pepper, then lay 2 sage leaves and 2 slices of prosciutto on top, pressing lightly to adhere.
3. Dredge the prosciutto side of each chicken breast in flour, shaking off any excess.
4. Heat a large skillet over medium-high heat and add 2 tbsp of olive oil. Once hot, add the chicken breasts, prosciutto side down, and cook for 3-4 minutes until golden brown.
5. Flip the chicken breasts and cook for an additional 3-4 minutes until cooked through. Transfer to a plate and cover to keep warm.
6. In the same skillet, add the white wine and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
7. Add the chicken broth and simmer for 2-3 minutes until slightly reduced. Remove from heat and stir in the butter and lemon juice until the butter is melted and the sauce is smooth.
8. Return the chicken to the skillet, turning to coat in the sauce, and serve immediately.

You’ll love the crispy prosciutto exterior giving way to tender, juicy chicken, all brought together by the rich, buttery sauce. Try serving it over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Chicken Saltimbocca with Spinach and Mozzarella

For a dish that brings the flavors of Italy right to your kitchen, this Chicken Saltimbocca with Spinach and Mozzarella is a must-try. Follow these steps carefully to create a meal that’s as delightful to make as it is to eat.

Ingredients

• For the chicken: 4 boneless, skinless chicken breasts, 8 thin slices of prosciutto, 1 cup fresh spinach leaves, 1 cup shredded mozzarella cheese, 2 tbsp olive oil
• For the sauce: 1/2 cup chicken broth, 1/4 cup white wine, 2 tbsp unsalted butter, 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
2. Lay each chicken breast flat and top with 2 slices of prosciutto, a handful of spinach leaves, and a quarter cup of mozzarella cheese.
3. Carefully roll each chicken breast tightly and secure with toothpicks to keep the filling inside.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken rolls and sear until golden brown on all sides, about 3-4 minutes per side.
5. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through and the cheese is melted.
6. While the chicken bakes, prepare the sauce by combining chicken broth, white wine, butter, and lemon juice in a small saucepan. Simmer over medium heat until slightly reduced, about 5 minutes.
7. Remove the chicken from the oven, let it rest for 5 minutes, then drizzle with the sauce before serving.

Kitchen tips: Ensure the chicken breasts are of even thickness for uniform cooking. Letting the chicken rest after baking allows the juices to redistribute, making it more tender. For an extra flavor boost, add a pinch of sage to the sauce.

Key to this dish’s appeal is the contrast between the crispy prosciutto exterior and the gooey mozzarella inside. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Grilled Chicken Saltimbocca with Lemon Butter Sauce

Now, let’s dive into creating a dish that combines the savory flavors of grilled chicken with the aromatic touch of sage and the tangy zest of lemon butter sauce. This recipe is perfect for those looking to impress at their next dinner party or simply enjoy a gourmet meal at home.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 8 slices of prosciutto
  • 8 fresh sage leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the lemon butter sauce:
  • 1/4 cup unsalted butter
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp salt

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F).
2. Season the chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. Place 2 sage leaves on each chicken breast, then wrap each breast with 2 slices of prosciutto, ensuring the sage is secured underneath.
4. Brush the wrapped chicken breasts with 2 tbsp olive oil to prevent sticking.
5. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
6. While the chicken grills, melt 1/4 cup butter in a small saucepan over low heat.
7. Stir in 2 tbsp lemon juice, 1 tsp lemon zest, and 1/4 tsp salt into the melted butter until well combined.
8. Remove the chicken from the grill and let it rest for 5 minutes before serving.
9. Drizzle the lemon butter sauce over the grilled chicken or serve it on the side.

You’ll love the crispy texture of the prosciutto against the tender chicken, while the lemon butter sauce adds a bright, creamy finish. Try serving this dish over a bed of arugula for a peppery contrast or alongside roasted potatoes for a hearty meal.

Chicken Saltimbocca Rollatini with Fontina Cheese

Once you’ve mastered the basics of Italian cooking, this Chicken Saltimbocca Rollatini with Fontina Cheese will elevate your dinner game. Combining tender chicken, savory prosciutto, and melty Fontina, it’s a dish that promises to impress with minimal fuss.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 8 thin slices prosciutto
  • 4 slices Fontina cheese (about 2 oz each)
  • 1/2 cup all-purpose flour
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 2 tbsp unsalted butter
  • 1 tbsp fresh sage, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
3. Lay 2 slices of prosciutto on each pounded chicken breast, followed by a slice of Fontina cheese.
4. Roll each chicken breast tightly and secure with toothpicks.
5. Dredge each roll in flour, shaking off any excess.
6. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken rolls on all sides, about 2 minutes per side.
7. Remove the chicken from the skillet and set aside. Deglaze the skillet with white wine, scraping up any browned bits.
8. Add chicken broth, butter, and sage to the skillet, stirring to combine. Return the chicken rolls to the skillet.
9. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Remove toothpicks before serving. Spoon the sauce over the chicken rolls.

Yielded from the oven, these rollatinis boast a crispy exterior with a gooey, cheesy center, perfectly complemented by the sage-infused sauce. Serve them atop a bed of creamy polenta for a truly decadent meal.

Slow Cooker Chicken Saltimbocca with White Wine Sauce

Gathering around the slow cooker for a meal that feels both gourmet and effortlessly homey is one of life’s simple pleasures. Today, we’re diving into a dish that marries the tender juiciness of chicken with the aromatic allure of white wine and sage, all coming together in a methodical dance of flavors.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 8 thin slices of prosciutto
  • 8 fresh sage leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 cup dry white wine
  • 1/2 cup chicken broth
  • 2 garlic cloves, minced
  • 1 tbsp butter
  • 1 tbsp all-purpose flour

Instructions

1. Season each chicken breast with salt and pepper on both sides.
2. Lay 2 slices of prosciutto and 2 sage leaves on top of each chicken breast, pressing lightly to adhere.
3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken, prosciutto-side down first, for 2-3 minutes until golden. Flip and sear the other side for 2 minutes. Transfer to the slow cooker.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in white wine and chicken broth, scraping up any browned bits. Bring to a simmer for 2 minutes.
5. Whisk in butter and flour until smooth, then pour the sauce over the chicken in the slow cooker.
6. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken is tender and cooked through.
7. Tip: For a thicker sauce, remove the chicken and simmer the sauce on the stove for a few extra minutes.
8. Tip: Always sear the chicken first to lock in flavors and achieve a beautiful color.
9. Tip: Fresh sage is key here; dried sage won’t provide the same vibrant flavor.

When the chicken is ready, it should be succulent with the prosciutto adding a salty crispness against the tender meat. The white wine sauce, rich and slightly tangy, clings beautifully to each bite. Serve over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s sure to impress.

Chicken Saltimbocca with Artichokes and Capers

Sometimes, the best dishes are those that bring a little bit of Italy right into your kitchen, and this Chicken Saltimbocca with Artichokes and Capers is no exception. Let me guide you through creating this flavorful dish that’s sure to impress.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 8 thin slices prosciutto
  • 8 large sage leaves
  • 1/2 cup all-purpose flour
  • 2 tbsp olive oil
• For the sauce:
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 2 tbsp capers, drained
  • 2 tbsp unsalted butter

Instructions

1. Lay each chicken breast flat and top with 2 slices of prosciutto and 2 sage leaves, securing with toothpicks if necessary.
2. Dredge the chicken in flour, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown. Remove and set aside.
4. In the same skillet, add chicken broth and white wine, scraping up any browned bits. Bring to a simmer and cook for 5 minutes to reduce slightly.
5. Add artichoke hearts and capers to the skillet, cooking for another 2 minutes.
6. Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to heat through.
7. Remove from heat and swirl in the butter until melted and the sauce is glossy.

Unbelievably tender chicken with a crispy prosciutto exterior meets a tangy, buttery sauce with the briny pop of capers and the heartiness of artichokes. Serve this over a bed of creamy polenta or alongside roasted potatoes for a complete meal that sings with flavor.

Keto Chicken Saltimbocca with Garlic Cream Sauce

Creating a delicious Keto Chicken Saltimbocca with Garlic Cream Sauce is simpler than you might think, especially when you follow these methodical steps. Let’s dive into the process, ensuring every detail is covered for a flawless dish.

Ingredients

• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 8 slices of prosciutto
  • 8 fresh sage leaves
  • 1/2 cup almond flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the Garlic Cream Sauce:
  • 2 tbsp butter
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
2. Lay each chicken breast flat and place 2 slices of prosciutto and 2 sage leaves on top, securing them with toothpicks if necessary.
3. In a shallow dish, mix almond flour, salt, and pepper. Dredge each chicken breast in the mixture, coating evenly.
4. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
7. Pour in heavy cream and chicken broth, stirring continuously. Season with salt and pepper, and simmer for 5 minutes until the sauce thickens slightly. Tip: Keep the heat medium to prevent the sauce from separating.
8. Remove the chicken from the oven and let it rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist chicken.
9. Serve the chicken with the garlic cream sauce drizzled on top.

Your Keto Chicken Saltimbocca with Garlic Cream Sauce will boast a crispy exterior with a tender, juicy interior, complemented by the rich and aromatic sauce. Try serving it over a bed of zucchini noodles for a complete keto-friendly meal.

Chicken Saltimbocca with Mushrooms and Marsala Wine

Sometimes, the best dishes are those that bring a touch of elegance to your weeknight dinner table without requiring a chef’s expertise. Chicken Saltimbocca with Mushrooms and Marsala Wine is one such dish, combining tender chicken, savory prosciutto, earthy mushrooms, and a rich Marsala wine sauce for a meal that’s as impressive as it is delicious.

Ingredients

• For the chicken: 4 boneless, skinless chicken breasts, 8 thin slices of prosciutto, 8 fresh sage leaves, 1/4 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil
• For the mushrooms and sauce: 1 cup sliced mushrooms, 1/2 cup Marsala wine, 1/2 cup chicken broth, 2 tbsp unsalted butter

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet.
2. Season both sides of each chicken breast with salt and pepper, then place 2 sage leaves and 2 slices of prosciutto on top of each, pressing lightly to adhere.
3. Dredge the prosciutto side of each chicken breast in flour, shaking off any excess.
4. Heat olive oil in a large skillet over medium-high heat. Add the chicken, prosciutto side down, and cook for 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove chicken and set aside.
5. In the same skillet, add mushrooms and sauté for 2-3 minutes until softened.
6. Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes to reduce slightly.
7. Stir in butter until melted and sauce is slightly thickened. Return chicken to the skillet, spooning sauce over the top, and heat through for 1-2 minutes.

Unbelievably tender chicken paired with the rich, savory sauce makes this dish a standout. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s sure to impress.

Air Fryer Chicken Saltimbocca with Parmesan Crust

Air fryers have revolutionized the way we cook, offering a healthier alternative without sacrificing flavor. Today, we’re diving into a classic Italian dish with a crispy twist that’s sure to impress.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 slices prosciutto
  • 8 fresh sage leaves
• For the Parmesan crust:
  • 1 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 egg, beaten

Instructions

1. Preheat your air fryer to 375°F for 5 minutes.
2. Season the chicken breasts evenly with salt and black pepper.
3. Lay 2 slices of prosciutto and 2 sage leaves on top of each chicken breast, pressing lightly to adhere.
4. In a shallow dish, mix together the Parmesan cheese, panko breadcrumbs, garlic powder, and dried oregano.
5. Dip each chicken breast into the beaten egg, then coat thoroughly with the Parmesan mixture.
6. Place the coated chicken breasts in the air fryer basket in a single layer, ensuring they do not touch.
7. Cook for 12 minutes, then flip the chicken breasts and cook for an additional 8 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F.
8. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.

Delightfully crispy on the outside and tender on the inside, this Air Fryer Chicken Saltimbocca with Parmesan Crust pairs beautifully with a light arugula salad or roasted vegetables for a complete meal. The sage and prosciutto add a depth of flavor that’s perfectly balanced by the savory Parmesan crust.

Chicken Saltimbocca Skewers with Balsamic Glaze

Let’s dive into creating a dish that’s as fun to make as it is to eat, perfect for those who love a blend of savory and sweet flavors. These skewers are a twist on the classic Saltimbocca, offering a bite-sized, grilled option that’s sure to impress.

Ingredients

• For the skewers:
  • 1 lb chicken breast, cut into 1-inch cubes
  • 8 slices of prosciutto
  • 8 large sage leaves
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the balsamic glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. Season the chicken cubes with salt and pepper, then wrap each piece with a slice of prosciutto and a sage leaf.
3. Thread the wrapped chicken onto skewers, leaving a small space between each piece for even cooking.
4. Brush the skewers lightly with olive oil to prevent sticking.
5. Grill the skewers for about 4-5 minutes on each side, or until the chicken is fully cooked and the prosciutto is crispy.
6. While the skewers are grilling, combine the balsamic vinegar and honey in a small saucepan over medium heat.
7. Simmer the mixture, stirring occasionally, until it reduces by half and becomes syrupy, about 5-7 minutes.
8. Remove the skewers from the grill and drizzle with the balsamic glaze before serving.

Key to this dish’s appeal is the contrast between the crispy prosciutto and tender chicken, enhanced by the sweet and tangy balsamic glaze. Serve these skewers over a bed of arugula for a fresh, peppery contrast or alongside grilled vegetables for a complete meal.

Chicken Saltimbocca Stuffed with Ricotta and Basil

Ready to elevate your dinner game with a dish that’s as fun to make as it is to eat? Chicken Saltimbocca Stuffed with Ricotta and Basil combines tender chicken, creamy ricotta, and fresh basil for a meal that’s bursting with flavor.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 8 thin slices prosciutto
  • 1 cup ricotta cheese
  • 1/4 cup chopped fresh basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 2 tbsp unsalted butter
  • 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay each chicken breast flat and make a horizontal slit to create a pocket, being careful not to cut all the way through.
3. In a bowl, mix ricotta, basil, salt, and pepper. Stuff each chicken breast with the ricotta mixture.
4. Wrap each stuffed chicken breast with 2 slices of prosciutto, securing with toothpicks if necessary.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken and cook until the prosciutto is crispy, about 3 minutes per side.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the chicken from the skillet and let it rest on a plate. In the same skillet, add chicken broth, white wine, and lemon juice, scraping up any browned bits. Bring to a simmer and cook until slightly reduced, about 5 minutes.
8. Remove from heat and whisk in butter until the sauce is smooth.
9. Serve the chicken drizzled with the sauce.

Perfectly cooked Chicken Saltimbocca offers a delightful contrast between the crispy prosciutto exterior and the moist, flavorful filling. For an extra touch of elegance, serve it alongside a crisp green salad or over a bed of creamy polenta.

Chicken Saltimbocca with Sun-Dried Tomatoes and Pesto

Unlock the flavors of Italy with this Chicken Saltimbocca recipe, a dish that combines tender chicken, savory prosciutto, and aromatic sun-dried tomatoes and pesto for a meal that’s as delightful to prepare as it is to eat. Follow these steps carefully to ensure a perfect result every time.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 8 thin slices prosciutto
  • 8 large fresh sage leaves
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup chicken broth
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 tbsp pesto
  • 1/4 cup heavy cream

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet.
2. Season both sides of each chicken breast lightly with salt and pepper.
3. Lay 2 slices of prosciutto and 2 sage leaves on top of each chicken breast, pressing gently to adhere.
4. Dredge the chicken in flour, shaking off any excess.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add the chicken, prosciutto-side down, and cook for 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes until the chicken is cooked through.
7. Remove the chicken from the skillet and set aside on a plate.
8. In the same skillet, add chicken broth and sun-dried tomatoes, scraping up any browned bits from the bottom of the pan.
9. Stir in pesto and heavy cream, and simmer for 2-3 minutes until the sauce thickens slightly.
10. Return the chicken to the skillet, spooning the sauce over the top, and heat for 1 minute.

Vibrant and rich, this Chicken Saltimbocca boasts a perfect balance of textures, from the crispy prosciutto to the tender chicken, all enveloped in a creamy, herbaceous sauce. Serve it over a bed of spaghetti or alongside roasted vegetables for a complete meal that’s sure to impress.

One-Pan Chicken Saltimbocca with Roasted Potatoes

After a long day, nothing beats a meal that’s both elegant and easy to clean up. One-Pan Chicken Saltimbocca with Roasted Potatoes is your ticket to a fuss-free dinner that doesn’t skimp on flavor.

Ingredients

• For the chicken: 4 boneless, skinless chicken breasts, 8 slices of prosciutto, 8 fresh sage leaves, 1/2 cup all-purpose flour, 1/4 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil
• For the potatoes: 1.5 lbs baby potatoes, halved, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the sauce: 1/2 cup chicken broth, 1/4 cup dry white wine, 1 tbsp butter

Instructions

1. Preheat your oven to 400°F. This ensures even cooking for both the chicken and potatoes.
2. Toss the halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a large baking sheet. Spread them out in a single layer for optimal roasting.
3. Roast the potatoes in the preheated oven for 20 minutes before adding the chicken, giving them a head start to become golden and crispy.
4. While the potatoes roast, prepare the chicken. Season 1/2 cup all-purpose flour with 1/4 tsp salt and 1/4 tsp black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown but not fully cooked through.
6. Top each chicken breast with 2 slices of prosciutto and 2 sage leaves, pressing lightly to adhere. Transfer the skillet to the oven with the potatoes and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F.
7. Remove the chicken and potatoes from the oven. Tent the chicken with foil to keep warm while you make the sauce.
8. In the same skillet, add 1/2 cup chicken broth and 1/4 cup dry white wine. Bring to a simmer over medium heat, scraping up any browned bits. Stir in 1 tbsp butter until melted and slightly thickened.
9. Serve the chicken and potatoes drizzled with the sauce. The prosciutto adds a salty crispness that contrasts beautifully with the tender chicken and sage, while the roasted potatoes soak up the savory sauce.

With its crispy edges and juicy interior, this dish is a study in contrasts. Try serving it with a simple arugula salad to cut through the richness.

Chicken Saltimbocca with Asparagus and Hollandaise Sauce

Creating a dish that’s both elegant and approachable can seem daunting, but with this Chicken Saltimbocca with Asparagus and Hollandaise Sauce recipe, you’ll find it’s surprisingly straightforward. Let’s break it down into manageable steps to ensure success in your kitchen.

Ingredients

• For the Chicken Saltimbocca:
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 8 thin slices prosciutto
  • 8 large sage leaves
  • 1/2 cup all-purpose flour
  • 2 tbsp olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
• For the Asparagus:
  • 1 lb asparagus, trimmed
  • 1 tbsp olive oil
  • Salt to taste
• For the Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1/2 cup unsalted butter, melted
  • Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for roasting the asparagus.
2. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/4-inch thickness.
3. Layer one slice of prosciutto and two sage leaves on each chicken breast, then secure with toothpicks.
4. Dredge the chicken in flour, shaking off any excess.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown.
6. Remove the chicken and deglaze the pan with white wine and chicken broth, scraping up any browned bits. Simmer for 2 minutes.
7. Toss the asparagus with 1 tbsp olive oil and salt, then roast for 10-12 minutes until tender.
8. For the hollandaise, whisk egg yolks and lemon juice in a bowl over simmering water until thickened. Slowly drizzle in melted butter, whisking constantly until smooth. Season with salt.
9. Serve the chicken over the asparagus, drizzled with hollandaise sauce.

Velvety hollandaise coats the crispy chicken and tender asparagus, creating a harmonious blend of textures and flavors. For an extra touch of elegance, garnish with additional sage leaves or a sprinkle of lemon zest.

Chicken Saltimbocca Pizza with Provolone and Arugula

Always looking for a way to bring a twist to your pizza night? This Chicken Saltimbocca Pizza with Provolone and Arugula combines the classic Italian flavors of saltimbocca with the comfort of a homemade pizza, creating a dish that’s both sophisticated and satisfying.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 1/2 cup warm water
  • 1 tsp active dry yeast
• For the topping:
  • 1/2 lb chicken breast, thinly sliced
  • 4 slices prosciutto
  • 1 cup shredded provolone cheese
  • 1 cup arugula
  • 2 tbsp olive oil
  • 1 tsp dried sage
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 475°F (245°C) to ensure it’s hot enough for a crispy crust.
2. In a large bowl, mix the flour, salt, and sugar. Add the yeast to warm water, let it sit for 5 minutes until frothy, then mix with the dry ingredients and olive oil to form a dough.
3. Knead the dough on a floured surface for 5 minutes until smooth. Tip: Let the dough rest covered for 10 minutes to make it easier to roll out.
4. Roll the dough into a 12-inch circle on a floured surface, then transfer to a greased pizza pan.
5. Brush the dough with 1 tbsp olive oil, then layer the chicken slices, prosciutto, and sprinkle with sage, salt, and pepper.
6. Top with provolone cheese, ensuring even coverage for a perfectly melted finish.
7. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through baking for even cooking.
8. Remove from the oven and immediately top with arugula. Tip: The residual heat will slightly wilt the arugula, enhancing its flavor.

Unbelievably, the crisp crust contrasts beautifully with the tender chicken and salty prosciutto, while the provolone adds a creamy depth. Serve with a drizzle of balsamic glaze for an extra layer of flavor.

Chicken Saltimbocca Tacos with Avocado Lime Crema

Preparing a meal that combines the elegance of Italian cuisine with the casual fun of Mexican street food might seem daunting, but with these Chicken Saltimbocca Tacos with Avocado Lime Crema, you’ll find the process both rewarding and surprisingly straightforward.

Ingredients

• For the Chicken Saltimbocca:
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 8 thin slices prosciutto
  • 8 large sage leaves
  • 1/2 cup all-purpose flour
  • 2 tbsp olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • Salt and pepper to taste
• For the Avocado Lime Crema:
  • 1 ripe avocado
  • 1/2 cup sour cream
  • Juice of 1 lime
  • Salt to taste
• For Serving:
  • 8 small flour tortillas
  • 1/2 cup crumbled queso fresco
  • 1/4 cup chopped cilantro

Instructions

1. Season the pounded chicken breasts lightly with salt and pepper on both sides.
2. Lay 2 slices of prosciutto and 2 sage leaves on each chicken breast, pressing gently to adhere.
3. Dredge each chicken breast in flour, shaking off any excess.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add the chicken breasts, prosciutto-side down, and cook for 4 minutes until golden brown. Flip and cook for another 4 minutes.
6. Remove chicken from the skillet and set aside. Deglaze the skillet with white wine, scraping up any browned bits, and let it reduce by half, about 2 minutes.
7. Add chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet, cover, and simmer for 5 minutes until the chicken is cooked through.
8. While the chicken cooks, make the crema by blending avocado, sour cream, lime juice, and salt in a blender until smooth.
9. Warm the tortillas according to package instructions.
10. Slice the chicken breasts into strips. Assemble tacos by placing chicken strips on tortillas, drizzling with crema, and topping with queso fresco and cilantro.

Kick your taco night up a notch with these Chicken Saltimbocca Tacos, where the crispy prosciutto and tender chicken meet the creamy, tangy avocado lime crema for a flavor explosion. Serve them with a side of charred corn or a crisp salad for a complete meal that’s sure to impress.

Chicken Saltimbocca Salad with Lemon Vinaigrette

Mastering the art of combining classic flavors with a fresh twist, this Chicken Saltimbocca Salad with Lemon Vinaigrette brings a delightful harmony to your table. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• For the Chicken Saltimbocca:
  • 2 boneless, skinless chicken breasts
  • 4 slices of prosciutto
  • 4 large sage leaves
  • 1/2 cup all-purpose flour
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Lemon Vinaigrette:
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste
• For the Salad:
  • 4 cups mixed greens
  • 1/2 cup shaved Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
3. Season both sides of the chicken breasts with salt and pepper.
4. Lay 2 slices of prosciutto and 2 sage leaves on top of each chicken breast, pressing lightly to adhere.
5. Dredge the chicken in flour, shaking off any excess.
6. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, prosciutto-side down, and cook for 3-4 minutes until golden brown.
7. Flip the chicken and transfer the skillet to the oven. Bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. While the chicken cooks, whisk together lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper in a small bowl to make the vinaigrette.
9. Toss the mixed greens with half of the vinaigrette and divide among plates.
10. Slice the cooked chicken and arrange on top of the greens. Drizzle with the remaining vinaigrette and sprinkle with shaved Parmesan cheese.

Savory prosciutto and sage-infused chicken paired with the bright, tangy lemon vinaigrette create a salad that’s both hearty and refreshing. For an extra touch of elegance, serve with a side of crusty bread to soak up the delicious dressing.

Chicken Saltimbocca Pasta with Creamy Alfredo Sauce

Over the years, I’ve found that combining the rich flavors of Italian Saltimbocca with the comforting texture of pasta creates a dish that’s both elegant and approachable. This Chicken Saltimbocca Pasta with Creamy Alfredo Sauce is a perfect example, blending tender chicken, savory prosciutto, and a velvety sauce into a meal that’s sure to impress.

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts, 4 slices of prosciutto, 1/2 cup all-purpose flour, 1/4 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil
• For the pasta: 8 oz fettuccine, 4 cups water, 1 tsp salt
• For the sauce: 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 tsp garlic powder, 1/4 tsp black pepper, 1 tbsp unsalted butter

Instructions

1. Preheat a large skillet over medium heat and add olive oil.
2. Season chicken breasts with salt and pepper, then wrap each with 2 slices of prosciutto.
3. Dredge the wrapped chicken in flour, shaking off any excess.
4. Place chicken in the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through. Tip: Ensure the skillet is hot before adding the chicken to get a nice sear.
5. While the chicken cooks, bring water to a boil in a large pot, add salt, and cook fettuccine according to package instructions until al dente. Drain and set aside.
6. In the same pot used for pasta, melt butter over medium heat. Add heavy cream, Parmesan cheese, garlic powder, and black pepper, stirring constantly until the sauce thickens, about 3-5 minutes. Tip: Keep the heat medium to prevent the sauce from separating.
7. Slice the cooked chicken into strips and toss with the cooked pasta and Alfredo sauce until well combined. Tip: Let the chicken rest for a few minutes before slicing to retain its juices.

Delightfully creamy with a perfect balance of salty prosciutto and tender chicken, this dish is a crowd-pleaser. Serve it with a sprinkle of fresh parsley or a side of steamed vegetables for a complete meal.

Chicken Saltimbocca Sliders with Caramelized Onions

First, let’s dive into creating these mouthwatering Chicken Saltimbocca Sliders with Caramelized Onions, a perfect blend of savory and sweet that’s sure to impress at any gathering. Follow these steps carefully to achieve the best results.

Ingredients

• For the chicken: 1 lb chicken cutlets, 8 slices prosciutto, 8 sage leaves, 1/2 cup flour, 1/4 tsp salt, 1/4 tsp black pepper
• For the caramelized onions: 2 large onions (sliced), 2 tbsp butter, 1 tbsp olive oil, 1/4 tsp salt
• For assembly: 8 slider buns, 1/2 cup mayonnaise, 1 tbsp Dijon mustard

Instructions

1. Preheat a large skillet over medium heat and add butter and olive oil for the caramelized onions.
2. Add sliced onions and salt to the skillet, stirring occasionally for about 25 minutes until golden brown and caramelized.
3. While onions cook, season chicken cutlets with salt and pepper, then dredge each in flour, shaking off excess.
4. In a separate skillet over medium-high heat, cook the floured chicken cutlets for 3-4 minutes per side until golden and cooked through.
5. Top each cooked chicken cutlet with a slice of prosciutto and a sage leaf, pressing lightly to adhere.
6. Toast the slider buns lightly if desired for extra crunch.
7. Mix mayonnaise and Dijon mustard in a small bowl, then spread a thin layer on the bottom half of each bun.
8. Assemble sliders by placing a prosciutto-topped chicken cutlet on each bun bottom, adding a spoonful of caramelized onions, and covering with the bun top.

Ready to serve, these sliders boast a delightful contrast between the crispy chicken, salty prosciutto, and sweet onions. For an extra touch, serve with a side of arugula salad to complement the rich flavors.

Chicken Saltimbocca Soup with Orzo and Spinach

Kickstart your culinary journey with this comforting Chicken Saltimbocca Soup, a delightful twist on the classic Italian dish, transformed into a hearty soup with orzo and spinach. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup water
• For the chicken and seasoning:
  • 1 lb chicken breast, thinly sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried sage
  • 4 slices prosciutto, chopped
• For the final touches:
  • 1/2 cup orzo
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan cheese

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Pour in 4 cups chicken broth and 1 cup water, then bring to a boil over high heat.
5. Season 1 lb chicken breast with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried sage, then add to the pot.
6. Reduce heat to medium and simmer for 10 minutes, or until chicken is cooked through.
7. Add 4 slices chopped prosciutto and 1/2 cup orzo, cooking for 8 minutes until orzo is al dente.
8. Stir in 2 cups fresh spinach until wilted, about 1 minute.
9. Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese before serving.

Enjoy this soup’s rich flavors and textures, with the orzo adding a pleasant chewiness and the spinach providing a fresh contrast. Serve with a side of crusty bread for a complete meal that’s both satisfying and elegant.

Chicken Saltimbocca Meatballs with Marinara Sauce

Whipping up a delicious dinner doesn’t have to be complicated, especially when you can transform a classic Italian dish into bite-sized delights. These Chicken Saltimbocca Meatballs with Marinara Sauce combine the savory flavors of prosciutto and sage with the juiciness of ground chicken, all smothered in a rich marinara sauce.

Ingredients

• For the meatballs:
  • 1 lb ground chicken
  • 1/4 cup finely chopped prosciutto
  • 1 tbsp chopped fresh sage
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the marinara sauce:
  • 2 cups marinara sauce
  • 1 tbsp olive oil
  • 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, prosciutto, sage, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake the meatballs for 20 minutes, or until they are golden brown and reach an internal temperature of 165°F.
5. While the meatballs bake, heat the olive oil in a saucepan over medium heat. Add the garlic and sauté for 1 minute until fragrant.
6. Pour in the marinara sauce and bring to a simmer. Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally.
7. Once the meatballs are done, add them to the sauce, gently stirring to coat. Simmer together for 5 minutes to let the flavors meld.

These meatballs are wonderfully tender with a crispy exterior, and the marinara sauce adds a tangy depth that complements the salty prosciutto and earthy sage. Serve them over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

Chicken Saltimbocca Quesadillas with Pepper Jack Cheese

Just when you thought quesadillas couldn’t get any better, we’re introducing a twist that combines the best of Italian and Mexican cuisines. This recipe is perfect for those who love a flavorful, cheesy meal with a bit of sophistication.

Ingredients

• For the filling:
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 4 slices of prosciutto
  • 4 large sage leaves
  • 1 cup shredded pepper jack cheese
  • 1 tbsp olive oil
• For assembling:
  • 4 large flour tortillas
  • 1 tbsp butter, melted

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced chicken breasts to the skillet, seasoning lightly with salt. Cook for 3 minutes on each side, or until golden brown and cooked through.
3. Layer each chicken slice with a piece of prosciutto and a sage leaf, pressing gently to adhere. Remove from skillet and set aside.
4. Place a tortilla in the same skillet over medium heat. Sprinkle half of the pepper jack cheese on one half of the tortilla.
5. Arrange the chicken saltimbocca pieces over the cheese, then top with the remaining cheese.
6. Fold the tortilla over the filling and press down lightly. Brush the top with melted butter.
7. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
8. Repeat with the remaining tortillas and filling.

Ready to serve, these quesadillas offer a crispy exterior with a gooey, flavorful center. The combination of salty prosciutto, aromatic sage, and spicy pepper jack cheese creates a dish that’s both comforting and elegant. Try serving with a side of marinara sauce for dipping to bring out the Italian flavors even more.

Chicken Saltimbocca Stir-Fry with Vegetables

Welcome to a delightful twist on a classic Italian dish, transformed into a quick and easy stir-fry that’s perfect for weeknight dinners. This Chicken Saltimbocca Stir-Fry with Vegetables combines the savory flavors of prosciutto and sage with the freshness of crisp veggies, all cooked to perfection in one pan.

Ingredients

• For the chicken: 1 lb boneless, skinless chicken breasts, sliced into thin strips
• For the seasoning: 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the stir-fry: 2 slices prosciutto, chopped, 1 cup sliced bell peppers, 1 cup sliced zucchini, 1 tbsp minced garlic
• For the sauce: 1/2 cup chicken broth, 1 tbsp lemon juice, 1 tsp chopped fresh sage

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken strips to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Tip: Ensure the chicken is not overcrowded in the pan to allow for even cooking.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the chopped prosciutto, cooking for 1-2 minutes until crispy.
4. Add the sliced bell peppers, zucchini, and minced garlic to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Tip: Keep the heat high to quickly cook the vegetables while retaining their crunch.
5. Return the chicken to the skillet. Pour in the chicken broth, lemon juice, and chopped sage, stirring to combine. Bring to a simmer and cook for 2 minutes, allowing the flavors to meld. Tip: The sauce should slightly thicken; if too thin, let it simmer for an additional minute.

Kick back and enjoy this dish’s harmonious blend of tender chicken, crispy prosciutto, and vibrant vegetables, all coated in a light, flavorful sauce. Serve it over a bed of steamed rice or alongside a crisp salad for a complete meal.

Chicken Saltimbocca Bruschetta with Tomato Basil Topping

Unlock the flavors of Italy with this Chicken Saltimbocca Bruschetta, a dish that combines the savory taste of chicken saltimbocca with the fresh, vibrant topping of tomato basil bruschetta. Perfect for a summer dinner, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• For the Chicken Saltimbocca:
  • 4 boneless, skinless chicken breasts
  • 8 slices of prosciutto
  • 8 fresh sage leaves
  • 1/2 cup all-purpose flour
  • 2 tbsp olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • Salt and pepper to taste
• For the Tomato Basil Topping:
  • 2 cups diced tomatoes
  • 1/4 cup chopped fresh basil
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For Serving:
  • 1 baguette, sliced and toasted

Instructions

1. Preheat your oven to 375°F (190°C) to toast the baguette slices until golden, about 5-7 minutes. Tip: Keep an eye on them to prevent burning.
2. Between two pieces of plastic wrap, pound the chicken breasts to an even 1/2-inch thickness. This ensures even cooking.
3. Season each chicken breast with salt and pepper, then top each with 2 slices of prosciutto and 2 sage leaves, securing with toothpicks if necessary.
4. Dredge the chicken in flour, shaking off any excess. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
5. Cook the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove and keep warm.
6. In the same skillet, add white wine and chicken broth, scraping up any browned bits. Simmer until reduced by half, about 3 minutes. Tip: This creates a flavorful pan sauce.
7. In a bowl, combine diced tomatoes, basil, balsamic vinegar, 1 tbsp olive oil, salt, and pepper for the topping.
8. To serve, place a chicken breast on each plate, drizzle with pan sauce, and top with the tomato basil mixture. Serve with toasted baguette slices.

Now, this Chicken Saltimbocca Bruschetta offers a delightful contrast between the tender, savory chicken and the crisp, fresh topping. For an extra touch, garnish with additional basil leaves before serving.

Conclusion

Just like that, you’ve got 24 mouthwatering Chicken Saltimbocca recipes at your fingertips! Whether you’re craving something classic or eager to experiment with a twist, there’s a dish here to delight every palate. We’d love to hear which recipe stole your heart—drop a comment below and don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!