Chef John’s Chicken Saltimbocca Recipe

Name: Chef John’s Chicken Saltimbocca
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 2
Ingredients: 2 skinless, boneless chicken breasts; 1/4 teaspoon salt, or to taste; 4 to 8 sage leaves, or as needed; 3 thin slices prosciutto ham; 2 tablespoons olive oil; 2 tablespoons Marsala wine or white wine; 1/2 lemon, juiced; 1/3 cup chicken broth; 2 tablespoons cold unsalted butter; 2 lemon wedges, optional

Cook Time: 10 minutes

Saltimbocca, which translates to "jumps in the mouth," perfectly captures the essence of this dish. When you take a bite, the combination of sage, prosciutto, and tender chicken is simply irresistible. Though the classic recipe calls for veal, chicken breast works just as well, and with a quick adjustment, this dish remains a true delight. The key to making it truly sing is in the balance of fresh sage and crispy prosciutto, two flavors that harmonize effortlessly.

Heres how you can recreate this delicious Italian classic at home:

Ingredients

2 skinless, boneless chicken breasts
Salt and freshly ground black pepper, to taste
4 to 8 fresh sage leaves (adjust to taste)
3 thin slices prosciutto
2 tablespoons olive oil
2 tablespoons Marsala wine or white wine
1/2 lemon, juiced
1/3 cup chicken broth
2 tablespoons cold unsalted butter
2 lemon wedges (optional, for serving)

Directions

Step 1: Place the chicken breasts between two sheets of heavy plastic wrap on a flat surface. Using the smooth side of a meat mallet, gently pound the chicken until it reaches a thickness of about 3/8 inch. Lightly season the chicken with salt and freshly ground black pepper.

Step 2: With the smoother side of the chicken facing up, arrange 2 to 4 sage leaves on each breast. If you want a more pronounced sage flavor, use more leaves. Then, layer the prosciutto over the sage, making sure the leaves are fully covered.

Step 3: Place a piece of plastic wrap on top and gently press down to flatten the chicken. For the best results, refrigerate the chicken for about 30 minutes before cooking. This allows the flavors to meld and the prosciutto to adhere better to the chicken.

Step 4: Heat the olive oil in a nonstick skillet over medium-high heat. Once hot, place the chicken breasts, prosciutto-side down, into the pan. Sear the chicken for about 3 minutes, or until the prosciutto is lightly browned.

Step 5: Flip the chicken over and cook for another 3 minutes, or until the chicken is no longer pink in the center and the juices run clear. Cooking time may vary depending on the size and thickness of the chicken breasts.

Step 6: Once cooked, remove the chicken from the pan and transfer it to a plate. Cover the plate loosely with foil to keep the chicken warm.

Step 7: For the sauce, add the Marsala wine, lemon juice, and chicken broth to the same pan. Make sure to scrape up any flavorful bits that are stuck to the bottom of the pan. Bring the mixture to a boil over medium-high heat and let it reduce by half, about 3 minutes.

Step 8: Lower the heat to low and swirl in the cold unsalted butter until it melts and the sauce becomes smooth and glossy.

Step 9: Spoon the sauce generously over the chicken saltimbocca and garnish with lemon wedges, if desired. Serve immediately and enjoy!

Chef's Notes

The sauce is optional. For a lighter version, you can skip the sauce and serve the chicken with just the pan drippings. If you prefer, you can also place the sage leaves on top of the prosciutto instead of underneath. This will give a milder flavor. Alternatively, fry the sage leaves in the pan until crispy and use them as a garnish for the finished dish.

Nutrition Facts (per serving)

Calories	468
Total Fat	31g
Saturated Fat	11g
Cholesterol	143mg
Sodium	980mg
Total Carbohydrates	5g
Dietary Fiber	1g
Protein	42g
Vitamin C	21mg
Calcium	37mg
Iron	2mg
Potassium	463mg

Note: Nutritional values are based on a 2,000-calorie diet. Your daily values may vary based on your specific dietary needs.

The Story Behind Chicken Saltimbocca

Chicken Saltimbocca, whose name translates from Italian as jumps in the mouth, is a dish that dates back to the 19th century in the Lazio region of Italy. Traditionally prepared with veal, it combines tender meat, fresh sage leaves, and thin slices of prosciutto, creating a delicate balance of savory and aromatic flavors. The dish became popular in Romes trattorias for its simplicity and elegance, allowing home cooks and professional chefs alike to achieve a restaurant-quality meal with minimal ingredients. Over time, chicken emerged as a common substitute for veal, offering a more accessible and economical version without compromising taste.

Regional Characteristics

Originating from central Italy, particularly around Rome, Saltimbocca reflects the regions preference for straightforward, high-quality ingredients. Roman cuisine emphasizes fresh herbs, cured meats, and light sauces that enhance rather than overpower the main ingredient. In Lazio, the classic veal Saltimbocca is often pan-seared and finished with a simple wine and butter sauce, while in more modern adaptations, chicken is used to accommodate wider tastes and availability. Local variations sometimes include adding sage on top for crispness or under the meat for infused flavor, highlighting subtle regional differences in technique.

Distinguishing Itself from Similar Dishes

Saltimbocca is often compared to other Italian meat dishes like Piccata or Milanese, but it is distinguished by its layered preparation. Unlike Piccata, which relies heavily on a lemon-butter or caper sauce over flattened meat, Saltimbocca combines the aromatic interplay of prosciutto and sage, offering a more complex flavor profile. Milanese involves breaded and fried cutlets, whereas Saltimbocca is lightly seared, focusing on the natural flavors of the meat and herbs. The interplay of crispy prosciutto, tender meat, and fragrant sage is its hallmark, setting it apart from other Italian classics.

Where It Is Typically Served

Saltimbocca is a versatile dish that appears in both casual and fine dining settings. In Italy, it is commonly served in trattorias alongside a side of sauted vegetables, gnocchi, or risotto. In contemporary restaurants worldwide, Chicken Saltimbocca often features on dinner menus as an elegant entre, paired with light pan sauces or wine reductions. It is also a popular home-cooked dish because it combines sophistication with a relatively quick preparation time, making it suitable for weekday meals and special occasions alike.

Interesting Facts

The phrase saltimbocca literally evokes the sensation of a flavor so vibrant it seems to jump in your mouth.
Using chicken instead of veal has increased the dishs popularity globally, especially in regions where veal is less common or avoided for ethical reasons.
While sage is a traditional component, modern variations sometimes experiment with other herbs such as thyme or rosemary to add different aromatic notes.
The dishs signature pan sauce is versatile; chefs often incorporate Marsala, white wine, or even balsamic vinegar to enhance flavor complexity.
Saltimboccas combination of crispy prosciutto and tender meat inspired similar wrapped dishes across European cuisine, highlighting its influence beyond Italy.

FAQ about Chef John’s Chicken Saltimbocca Recipe

Yes, you can substitute the wine with chicken broth, white grape juice, or even apple cider vinegar for a tangy flavor. If you prefer a completely alcohol-free version, these alternatives will work well while still offering a delicious sauce.

Leftover Chicken Saltimbocca can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet over low heat, adding a splash of chicken broth to prevent drying out.

Yes, you can freeze the cooked chicken and sauce separately. Wrap the chicken tightly in plastic wrap and place it in a freezer bag. Store the sauce in a separate container. When ready to eat, thaw both in the refrigerator overnight and reheat as needed.

This dish pairs wonderfully with sides such as garlic mashed potatoes, roasted vegetables, risotto, or a fresh salad with bitter greens. You can also serve it with pasta or even a crusty baguette to soak up the delicious sauce.

Yes, you can substitute chicken with veal, pork, or even turkey breast. If you use pork or turkey, you might need to adjust the cooking time depending on thickness. Veal is the traditional choice for Saltimbocca.

To ensure the chicken is fully cooked, check that the internal temperature reaches 165°F (74°C) using a meat thermometer. The chicken should be white throughout with no pink in the center, and the juices should run clear when pierced.

Refrigerating the chicken after assembling it with sage and prosciutto for about 30 minutes helps the flavors meld together and makes the prosciutto stick better during cooking. While it's not strictly necessary, it does improve the result.

Fresh sage is preferred for its aromatic and vibrant flavor, but if you need to use dried sage, reduce the amount to about one-third of the amount of fresh sage. Dried sage can be more potent, so use it sparingly.

Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use the smooth side of a meat mallet to gently pound the chicken to an even thickness, about 3/8 inch. This ensures the chicken cooks evenly and stays tender.

Certainly! You can customize the sauce by adding ingredients like capers, garlic, or cream for a richer sauce. Some people also like to add a small splash of balsamic vinegar for an added depth of flavor.

Comments

Brian Young

05/04/2025 12:36:27 PM

I have tried making this dish multiple times and have always achieved excellent results. The only two variations I make compared to Chef John's recipe are: Firstly, after adding the prosciutto, I lightly coat the chicken breast in flour to thicken the sauce to my preference. Secondly, I incorporate capers into the sauce, as they provide a delightful touch of briny flavor that pairs wonderfully with the crispy sage leaves. Delicious!

Maria Brown

08/05/2023 11:09:23 PM

This recipe is both easy to make and absolutely delicious. I have made it several times using two slices of prosciutto per chicken breast. I love to layer the sage both underneath and on top of the prosciutto for an extra burst of flavor. Overall, a fantastic dish that I highly recommend.

Jose Scott

02/27/2025 08:58:44 AM

Prepared this dish while camping. Enjoyed it over cauliflower rice with a side of mixed vegetables. A straightforward yet incredibly gratifying meal.

Aaron Robinson

01/13/2025 05:43:20 AM

Delicious with cheese risotto! This recipe was easy to follow, even for a novice like myself. The first time I tried it, I accidentally undercooked the chicken and had to put it back on the stove. The next time, I substituted the fresh sage leaves with ground sage and added some capers. It turned out to be the best version I have made so far!

Joseph Sanchez

12/10/2023 12:51:57 AM

We thoroughly enjoyed this recipe! I incorporated capers between the chicken and prosciutto, as well as into the sauce. I sprinkled Italian bread crumbs and parmesan cheese on top of the chicken, then broiled it for a few minutes for a nice golden finish. This will definitely be a repeat dish in our household!

Gary Flores

10/06/2022 08:32:59 AM

I didn't have Marsala or white wine on hand, but I found a bit of Madeira which I used in a small quantity. Surprisingly, it added a nice touch of acidity and a deeper flavor profile. I decided to enhance the sauce by adding a small amount of cream, just about a tablespoon. My husband absolutely loved it! He raved about the crispy, salty prosciutto contrasting with the richness of the sauce and chicken. A definite win!

Eric Gomez

04/16/2023 04:56:16 PM

Delicious!! I seasoned lightly with pepper and no salt. Instead of fresh sage, I used bottled/chopped sage to coat the chicken before wrapping it in bacon. The sauce is incredible and pairs perfectly with the chicken (and asparagus). I swapped balsamic for the wine. Make sure to keep your chicken warm while the sauce is finishing up to prevent it from cooling off too much.

Laura Rodriguez

01/29/2023 03:01:04 AM

I followed the recipe exactly, but I had fresh spinach available and decided to chop it up and add it to the sauce at the end. I used Marsala instead. The result was excellent – this recipe is fantastic!

Sharon Hall

01/23/2024 11:05:56 AM

Added some garlic and extra butter. Other than that, it was absolutely perfect.

Kelly Lopez

09/29/2022 12:32:26 AM

Wonderful recipe with clear instructions. I decided to try it with veal and it turned out fantastic! For a little twist, adding a thin slice of cheese was a delicious touch.

Kelly Moore

06/19/2024 12:04:16 PM

Boz Scaggs had me hooked from the moment he sang "The Dirty Lowdown" at the Greek Theatre in 1979. Only true fans will understand the significance of this moment. The experience was truly delightful, and I'm thrilled to have discovered this gem!

Stephanie Cruz

01/16/2024 08:14:41 PM

I have made this recipe about 4 times now, and it never fails to amaze me. I always enjoy watching the video before preparing it, as who can resist an opportunity to watch a Chef John video?

Dorothy Roberts

11/20/2023 11:47:14 PM

This Saltimbocca recipe is the best one I have ever tried. Despite its minimal ingredients, the flavor was exceptional. It closely resembled the taste of Macaroni Grill's version.

Christine Lee

08/27/2023 03:31:48 AM

Great dish! The flavors were delicious and the recipe was easy to follow without any changes. It came together quickly and we definitely plan on making it again.

Gregory White

11/18/2023 06:54:07 PM

Is there no cheese available?

Samantha Martin

11/05/2024 07:18:25 PM

Absolutely delicious! Don't forget to double the recipe!

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