This Chicken Saltimbocca feels special enough for a dinner party yet simple enough for a busy weeknight. Thin chicken cutlets are seasoned, layered with fresh sage, lightly dusted in flour, and pan-seared until golden. They’re finished in a rich Marsala pan sauce with salty prosciutto and melted fontina cheese. The result is savory, saucy, slightly herbaceous, and deeply satisfying — about 30 minutes from start to table and reminiscent of a cozy Italian restaurant meal.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Chicken Saltimbocca
- What to Serve with Chicken Saltimbocca
- More Savory Chicken Recipes
Jump to Recipe
I’m always drawn to chicken with Italian flavors — this version is a favorite. Saltimbocca alla Romana is traditionally made with veal, but the chicken adaptation is common and delicious. “Saltimbocca” roughly means “jumps in the mouth,” and this dish lives up to that name with concentrated flavor from sage, prosciutto, wine, and a buttery pan sauce.
Here’s Why You’ll Love This Recipe
- Bold, comforting flavors that are easy to achieve at home.
- Thin sliced chicken cooks quickly; the light flour coating promotes a golden crust and helps thicken the sauce.
- Fresh sage gives the authentic saltimbocca aroma while prosciutto adds savory saltiness; fontina melts for a creamy finish.
- The pan sauce is built from the browned bits in the skillet, Marsala wine, chicken stock, and butter for a rich, balanced sauce.
Ingredients You’ll Need
Use the recipe card below for exact measurements. This list highlights the core components you’ll want on hand.
- Thin-sliced chicken breasts: Cook evenly and quickly. Pound thicker breasts to an even thinness if needed.
- Kosher salt, garlic powder, and ground black pepper: Basic seasonings, used in small amounts to enhance the other flavors.
- Fresh sage leaves: Essential for the classic flavor — use fresh when possible.
- All-purpose flour: A light dusting promotes browning and the extra flour added to the pan helps thicken the sauce.
- Extra-virgin olive oil and unsalted butter: Olive oil for searing and butter for richness in the sauce.
- Marsala wine: Brings a warm, slightly sweet depth; dry white wine can substitute.
- Chicken stock: Builds the savory base of the pan sauce.
- Thin-sliced prosciutto: Draped over the chicken for delicate, salty flavor.
- Fontina cheese: Melts beautifully; provolone, mozzarella, or gruyère also work.
In Photos: How To Make Chicken Saltimbocca
Step 1: Season the Chicken
Season the thin-sliced chicken with salt, garlic powder, and black pepper. Place 2–3 sage leaves on each piece and secure them with toothpicks if needed.
Lightly coat the chicken in flour and tap off any excess — you want a thin layer rather than a heavy breading.
Step 2: Sear Until Golden
Heat olive oil and a tablespoon of butter in a large skillet over medium heat. Brown the chicken in batches so the pan isn’t crowded; that ensures a proper sear rather than steaming.
Cook about 3 minutes per side until golden, then transfer the chicken to a plate while you make the sauce.
Step 3: Make the Marsala Pan Sauce
Stir 2–3 tablespoons of flour into the pan juices to form a paste, then slowly whisk in the Marsala wine, scraping up browned bits from the bottom of the skillet.
Whisk in chicken stock and simmer until the sauce thickens, about 3–5 minutes. Reduce the heat and stir in the remaining butter and a few additional sage leaves to finish the sauce.
Step 4: Finish the Chicken
Remove any toothpicks, return the chicken to the skillet, and baste with the sauce. Cook until the internal temperature reaches about 175°F (79°C).
Drape thin prosciutto slices over the chicken and top with fontina. Cover the pan briefly to melt the cheese, then garnish with extra sage and serve hot.
Helpful Tips and Tricks
- Thin cutlets deliver the best texture and fastest cooking. Pound thick pieces evenly if necessary.
- Do not crowd the skillet when browning; working in batches ensures a crisp, golden crust.
- Add the Marsala slowly while whisking to keep the sauce smooth and lump-free.
- Taste the finished sauce before adding extra salt — prosciutto and stock can contribute a lot of seasoning.
- Use an instant-read thermometer to check doneness and avoid overcooking the chicken.
What to Serve with Chicken Saltimbocca
This saucy dish pairs best with sides that soak up the Marsala sauce. Consider buttered noodles, mashed potatoes, creamy polenta, or risotto. Crusty bread is also ideal for sopping up extra sauce.
For lighter accompaniments, serve roasted asparagus, green beans, sautéed spinach, or a simple arugula salad dressed with lemon.
More Savory Chicken Recipes
- Chicken Parmesan
- Chicken Cutlets
- Homemade Chicken Tenders
- Chicken Marsala
- Chicken Piccata
- Crispy Chicken Sandwich
Chicken Saltimbocca
Ingredients
- 1 ¼ pounds thin-sliced chicken breasts
- 1 ½ teaspoons kosher salt, divided
- 1 ¼ teaspoon garlic powder, divided
- ½ teaspoon ground black pepper, divided
- 18 fresh sage leaves (approx.), plus extra for garnish
- ¾ cup all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, divided
- ½ cup Marsala wine (dry white wine can be substituted)
- 1 ½ cups chicken stock
- ¼ pound thin-sliced prosciutto
- 4 ounces fontina cheese
Instructions
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Season the chicken with most of the salt, garlic powder, and pepper (reserve a small amount of each to finish the sauce).
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Place 2–3 sage leaves on each breast and secure with toothpicks if needed.
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Lightly coat the chicken in flour, tapping off excess.
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Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
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Working in batches, brown the chicken about 3 minutes per side until golden, then remove and set aside.
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Stir 2–3 tablespoons flour into the pan juices until a paste forms.
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Slowly add the Marsala, whisking to dissolve lumps and deglaze the pan.
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Whisk in the chicken stock and simmer until slightly thickened, about 3–5 minutes.
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Reduce heat to low and whisk in the remaining butter, a few sage leaves, and the reserved seasonings.
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Remove toothpicks, return the chicken to the pan, and baste with sauce until cooked through (about 175°F internal temperature).
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Drape prosciutto over each piece and top with fontina, then cover briefly to melt the cheese.
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Garnish with extra sage leaves and serve immediately.