20 Delicious Chicken Saltimbocca Recipes Amazing

Craving a dish that’s as fun to say as it is to eat? Look no further than Chicken Saltimbocca! This classic Italian favorite, with its juicy chicken, savory prosciutto, and sage, is a weeknight dinner hero. Whether you’re a seasoned chef or just starting out, our roundup of 20 delicious recipes will inspire your next kitchen adventure. Let’s dive into the world of Saltimbocca magic!

Classic Chicken Saltimbocca with Sage and Prosciutto

Bring a taste of Italy to your kitchen with this Classic Chicken Saltimbocca, where tender chicken meets the bold flavors of sage and prosciutto.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 thin slices of prosciutto
• 8 fresh sage leaves
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter

Instructions

1. Place each chicken breast between two pieces of plastic wrap and gently pound to 1/4-inch thickness.
2. Season both sides of each chicken breast with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Place 2 sage leaves on each chicken breast, then wrap each with 2 slices of prosciutto, securing with toothpicks if necessary.
4. Dredge each wrapped chicken breast in flour, shaking off any excess.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden and cooked through. Remove from skillet and set aside.
6. Deglaze the skillet with 1/2 cup dry white wine, scraping up any browned bits. Add 1/2 cup chicken broth and simmer until reduced by half, about 3 minutes.
7. Remove from heat and swirl in 2 tablespoons unsalted butter until melted and the sauce is slightly thickened.
8. Return the chicken to the skillet, turning to coat in the sauce. Serve immediately.

The magic of this dish lies in the crispy prosciutto wrapping that locks in the chicken’s juices, while the sage-infused sauce adds a layer of aromatic richness.

Tip: For an extra crispy finish, briefly broil the cooked chicken for 1-2 minutes before adding the sauce.

Chicken Saltimbocca with Lemon Butter Sauce

Bring a taste of Italy to your kitchen with this Chicken Saltimbocca, featuring tender chicken wrapped in prosciutto and sage, all smothered in a rich lemon butter sauce.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 thin slices prosciutto
• 8 fresh sage leaves
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 4 tablespoons unsalted butter, cut into pieces

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness. Season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Lay 2 slices of prosciutto on each chicken breast, then place 2 sage leaves on top. Secure with toothpicks.
3. Dredge the chicken in flour, shaking off any excess.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden and cooked through. Remove and keep warm.
5. Deglaze the skillet with 1/4 cup white wine, scraping up any browned bits. Simmer until reduced by half.
6. Add 1/2 cup chicken broth and 2 tablespoons lemon juice, simmering for another 2 minutes. Whisk in 4 tablespoons butter until the sauce is smooth and slightly thickened.
7. Pour the sauce over the chicken and serve immediately.

The combination of crispy prosciutto and sage with the creamy lemon butter sauce creates a dish that’s bursting with flavor and texture.

Tip: For an extra crispy finish, briefly broil the chicken after cooking to crisp up the prosciutto.

Spinach and Cheese Stuffed Chicken Saltimbocca

Transform your weeknight dinner into something special with this Spinach and Cheese Stuffed Chicken Saltimbocca, a dish that’s as fun to make as it is to eat.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 4 slices prosciutto
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a bowl, mix together the spinach, ricotta, Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and garlic powder.
3. Cut a pocket into each chicken breast and stuff with the spinach and cheese mixture. Secure with toothpicks if necessary.
4. Wrap each stuffed chicken breast with a slice of prosciutto, then season with the remaining salt, pepper, and oregano.
5. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until the prosciutto is crispy.
6. Transfer the chicken to the prepared baking dish, pour chicken broth around the edges, and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F.

The combination of crispy prosciutto, creamy filling, and tender chicken creates a symphony of textures that’s sure to impress. Serve with a side of roasted vegetables for a complete meal.

Tip: For an extra flavor boost, add a sprinkle of fresh sage leaves before baking.

Chicken Saltimbocca with Mushroom Cream Sauce

Bring a taste of Italy to your kitchen with this Chicken Saltimbocca, draped in a luxurious mushroom cream sauce that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices prosciutto
• 8 fresh sage leaves
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Pound chicken breasts to 1/2-inch thickness. Season both sides with salt and pepper.
2. Place 2 sage leaves on each chicken breast, then wrap with 2 slices of prosciutto, securing with toothpicks if necessary.
3. Dredge each wrapped chicken breast in flour, shaking off excess.
4. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 5 minutes per side, until golden and cooked through. Remove and keep warm.
5. In the same skillet, add mushrooms and garlic. Cook for 3 minutes until mushrooms are soft.
6. Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and simmer for 2 minutes until sauce thickens slightly.
7. Return chicken to the skillet, spooning sauce over. Cook for 1 minute to heat through.

The combination of crispy prosciutto and creamy mushroom sauce creates a delightful contrast in every bite, making this dish a standout for any dinner party.

Tip: For an extra touch of elegance, garnish with a sprinkle of freshly chopped parsley before serving.

Grilled Chicken Saltimbocca with Rosemary

Transform your weeknight dinner with this Grilled Chicken Saltimbocca, where juicy chicken meets the earthy tones of rosemary and the salty punch of prosciutto.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 thin slices of prosciutto
• 8 fresh rosemary sprigs
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dry white wine
• 1 tablespoon butter

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Lay 2 slices of prosciutto on each chicken breast, then place 2 rosemary sprigs on top. Secure with toothpicks if necessary.
4. Brush the chicken with 2 tablespoons olive oil.
5. Grill for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F and the prosciutto is crispy.
6. Remove the chicken from the grill and let it rest for 5 minutes.
7. In a small saucepan, heat 1/2 cup dry white wine over medium heat until reduced by half, about 3 minutes. Stir in 1 tablespoon butter until melted.
8. Drizzle the wine sauce over the chicken before serving.

The magic of this dish lies in the contrast between the crispy prosciutto and the tender, herb-infused chicken, all brought together with a silky wine sauce.

Tip: For an extra layer of flavor, let the chicken marinate with the rosemary for an hour before grilling.

Chicken Saltimbocca Rollatini with Mozzarella

Transform your dinner routine with these Chicken Saltimbocca Rollatini, where tender chicken meets gooey mozzarella and savory prosciutto in every bite.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 8 thin slices prosciutto
• 8 slices fresh mozzarella cheese
• 1/4 cup fresh sage leaves
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 tbsp butter
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Pound each chicken breast to 1/4-inch thickness. Season both sides with salt and pepper.
2. Layer 2 slices of prosciutto, 2 slices of mozzarella, and a few sage leaves on each chicken breast. Roll up tightly and secure with toothpicks.
3. Dredge each roll in flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat. Brown the rolls on all sides, about 2 minutes per side.
4. Transfer rolls to a baking dish. Pour white wine and chicken broth into the skillet, scraping up browned bits. Bring to a simmer, then pour over chicken.
5. Bake for 20 minutes, until chicken is cooked through. Remove toothpicks, drizzle with pan sauce, and serve immediately.

The magic of this dish lies in the contrast between the crispy prosciutto exterior and the melty mozzarella center, making it a showstopper that’s surprisingly simple to prepare.

Tip: For an extra flavor boost, add a sprinkle of grated Parmesan to the pan sauce before serving.

Chicken Saltimbocca with White Wine Sauce

Bring a taste of Italy to your kitchen with this Chicken Saltimbocca, a dish that’s as fun to say as it is to eat, featuring tender chicken wrapped in prosciutto and sage, all smothered in a rich white wine sauce.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 thin slices of prosciutto
• 8 fresh sage leaves
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Lay 2 slices of prosciutto on each chicken breast, then place 2 sage leaves on top. Secure with toothpicks if necessary.
3. Dredge the chicken in 1/4 cup flour, shaking off any excess.
4. Heat 2 tablespoons 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.
5. Pour 1/2 cup white wine into the skillet, scraping up any browned bits. Add 1/2 cup chicken broth and bring to a simmer. Return the chicken to the skillet, cover, and cook for 5 minutes until the chicken is cooked through.
6. Remove the chicken and whisk 2 tablespoons butter into the sauce until smooth. Serve the chicken topped with the sauce.

The magic of this dish lies in the prosciutto and sage creating a crispy, flavorful crust that contrasts beautifully with the tender chicken and velvety sauce.

Tip: For an extra layer of flavor, let the chicken marinate with the sage and prosciutto for an hour before cooking.

Baked Chicken Saltimbocca with Parmesan Crust

Transform your weeknight dinner with this Baked Chicken Saltimbocca, featuring a crispy Parmesan crust that’s irresistibly golden and packed with flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 thin slices of prosciutto
• 8 fresh sage leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 eggs, beaten
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Lay 2 sage leaves on each breast, then wrap each with 2 slices of prosciutto.
3. Combine the Parmesan cheese and panko breadcrumbs in a shallow dish. Place the flour in another dish and the beaten eggs in a third.
4. Dredge each wrapped chicken breast in flour, dip in eggs, then coat with the Parmesan mixture, pressing gently to adhere.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 2 minutes per side until golden, then transfer to the prepared baking sheet.
6. Bake at 400°F for 15-20 minutes, until the chicken is cooked through and the crust is crispy.

The magic of this dish lies in the prosciutto’s saltiness perfectly balancing the sage’s earthiness, all encased in a crunchy Parmesan crust.

Tip: For an extra crispy crust, broil the chicken for the last 2 minutes of baking.

Chicken Saltimbocca with Artichokes and Capers

Bring a taste of Italy to your kitchen with this Chicken Saltimbocca, jazzed up with artichokes and capers for a burst of flavor in every bite.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices of prosciutto
• 8 fresh sage leaves
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 cup marinated artichoke hearts, drained and quartered
• 2 tablespoons capers, drained
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper to taste

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness. Season both sides with salt and pepper.
2. Lay 2 slices of prosciutto and 2 sage leaves on each chicken breast. Secure with toothpicks if necessary.
3. Dredge the chicken in flour, shaking off any excess.
4. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden. Remove and set aside.
5. Deglaze the skillet with white wine, scraping up any browned bits. Simmer until reduced by half, about 2 minutes.
6. Add chicken broth, artichokes, and capers. Bring to a simmer and return the chicken to the skillet. Cook for 5 minutes, until the chicken is cooked through.
7. Remove the chicken from the skillet. Whisk in butter until the sauce is slightly thickened. Serve the chicken topped with the sauce.

The combination of crispy prosciutto, tender chicken, and tangy artichokes and capers creates a dish that’s as visually appealing as it is delicious.

Tip: For an extra layer of flavor, try adding a sprinkle of lemon zest to the sauce just before serving.

Slow Cooker Chicken Saltimbocca with Garlic Mash

Transform your dinner routine with this Slow Cooker Chicken Saltimbocca, paired with creamy Garlic Mash for a comforting meal that practically cooks itself.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices of prosciutto
• 8 fresh sage leaves
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1/2 cup milk
• 4 tbsp butter
• 1/2 tsp salt

Instructions

1. Season chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Wrap each breast with 2 slices of prosciutto and place a sage leaf on top, securing with a toothpick if necessary.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until the prosciutto is crispy. Transfer to the slow cooker.
3. Deglaze the skillet with 1/2 cup white wine, scraping up any browned bits. Pour over the chicken in the slow cooker, along with 1 cup chicken broth. Cover and cook on low for 4 hours.
4. Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add minced garlic, milk, butter, and 1/2 tsp salt. Mash until smooth and creamy.
5. Serve the chicken saltimbocca over a bed of garlic mash, spooning some of the cooking liquid over the top for extra flavor.

The sage and prosciutto infuse the chicken with a depth of flavor that’s beautifully balanced by the creamy, garlicky mash—a match made in comfort food heaven.

Tip: For an extra crispy prosciutto topping, broil the cooked chicken for 2-3 minutes before serving.

Chicken Saltimbocca Skewers with Balsamic Glaze

These Chicken Saltimbocca Skewers with Balsamic Glaze are a playful twist on the classic Italian dish, perfect for impressing guests or spicing up your weeknight dinner routine.

Ingredients

• 1 lb chicken breast, cut into 1-inch cubes
• 8 slices prosciutto
• 8 large sage leaves
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. Wrap each chicken cube with a slice of prosciutto and thread onto skewers, alternating with sage leaves.
3. In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat for 5 minutes until slightly thickened, then set aside.
4. Brush skewers with olive oil and season with salt and black pepper.
5. Grill skewers for 4-5 minutes per side, or until chicken is cooked through and prosciutto is crispy.
6. Drizzle with balsamic glaze before serving.

The combination of crispy prosciutto, tender chicken, and aromatic sage, all tied together with a sweet and tangy balsamic glaze, makes these skewers a standout dish.

Tip: For an extra flavor boost, let the chicken marinate in the balsamic glaze for 30 minutes before assembling the skewers.

Chicken Saltimbocca with Sun-Dried Tomato Pesto

This Chicken Saltimbocca with Sun-Dried Tomato Pesto is a vibrant twist on the classic Italian dish, offering a perfect balance of savory and sweet flavors that will impress any dinner guest.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices of prosciutto
• 8 fresh sage leaves
• 1/2 cup sun-dried tomatoes in oil, drained
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F. Lay each chicken breast flat and top with 2 slices of prosciutto and 2 sage leaves, securing with toothpicks if necessary.
2. In a food processor, combine the sun-dried tomatoes, Parmesan cheese, garlic, olive oil, salt, and black pepper. Pulse until smooth to create the pesto.
3. Heat a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3 minutes on each side until the prosciutto is crispy.
4. Spread the sun-dried tomato pesto over the chicken breasts, then pour the chicken broth into the skillet. Transfer to the oven and bake for 15 minutes, or until the chicken is cooked through.
5. Serve the chicken with the pan juices drizzled over the top. The combination of crispy prosciutto and rich sun-dried tomato pesto creates a dish that’s as visually stunning as it is flavorful.

Tip: For an extra layer of flavor, try adding a splash of white wine to the skillet before baking.

Chicken Saltimbocca with Asparagus and Hollandaise

Bring a taste of Italy to your dinner table with this Chicken Saltimbocca, paired with crisp asparagus and a velvety hollandaise sauce for a dish that’s as elegant as it is delicious.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices of prosciutto
• 8 fresh sage leaves
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 bunch asparagus, trimmed
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness. Top each with 2 slices of prosciutto and 2 sage leaves, securing with toothpicks.
2. Dredge the chicken in flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden. Remove and keep warm.
3. Deglaze the skillet with white wine and chicken broth, scraping up browned bits. Simmer for 3 minutes until slightly reduced.
4. Meanwhile, steam asparagus for 3-4 minutes until tender-crisp. For the hollandaise, melt butter in a saucepan. Whisk egg yolks, lemon juice, salt, and cayenne in a bowl. Gradually whisk in melted butter until thickened.
5. Serve chicken over asparagus, drizzled with hollandaise and pan sauce.

The sage and prosciutto infuse the chicken with aromatic flavors, while the hollandaise adds a luxurious finish that ties everything together beautifully.

Tip: For an extra touch, garnish with a sprinkle of chopped fresh parsley or a few whole sage leaves.

Chicken Saltimbocca Pizza with Fontina Cheese

Transform your pizza night with this Chicken Saltimbocca Pizza, where classic Italian flavors meet gooey Fontina cheese for a dish that’s sure to impress.

Ingredients

• 1 lb pizza dough
• 1/2 cup marinara sauce
• 1 cup shredded Fontina cheese
• 1/2 lb chicken breast, thinly sliced
• 4 slices prosciutto
• 1/4 cup fresh sage leaves
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F and lightly grease a baking sheet with 1 tbsp olive oil.
2. Roll out the pizza dough on a floured surface to a 12-inch circle and transfer to the prepared baking sheet.
3. Spread the marinara sauce evenly over the dough, leaving a small border for the crust.
4. Layer the Fontina cheese over the sauce, then arrange the chicken slices on top.
5. Drape the prosciutto over the chicken and scatter the sage leaves on top.
6. Drizzle the remaining 1 tbsp olive oil over the pizza and sprinkle with salt and black pepper.
7. Bake for 15-20 minutes, until the crust is golden and the cheese is bubbly.

The sage and prosciutto add a salty, aromatic depth that makes this pizza a standout, while the Fontina cheese brings a creamy meltiness that’s irresistible.

Tip: For an extra crispy crust, preheat your baking sheet in the oven before adding the rolled-out dough.

Chicken Saltimbocca Pasta with Creamy Alfredo Sauce

Transform your weeknight dinner with this Chicken Saltimbocca Pasta, where tender chicken meets creamy Alfredo in a dish that’s as luxurious as it is easy to make.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, thinly sliced
• 4 slices prosciutto
• 4 fresh sage leaves
• 2 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Season the chicken slices with 1/4 tsp salt and 1/8 tsp black pepper. Wrap each slice with a piece of prosciutto and secure with a sage leaf.
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 and cooked through. Remove from skillet and set aside.
4. In the same skillet, pour in the heavy cream, Parmesan, remaining 1/4 tsp salt, 1/8 tsp black pepper, and garlic powder. Stir well and simmer for 2-3 minutes until the sauce thickens slightly.
5. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Serve the pasta topped with the chicken saltimbocca.

The sage and prosciutto infuse the chicken with a depth of flavor that pairs beautifully with the rich, creamy Alfredo sauce, making every bite a delightful contrast of textures and tastes.

Tip: For an extra touch of elegance, garnish with additional sage leaves and a sprinkle of Parmesan before serving.

Chicken Saltimbocca Salad with Arugula and Shaved Parmesan

Transform the classic Italian Saltimbocca into a vibrant salad that’s bursting with flavors and textures, perfect for a light yet satisfying meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices of prosciutto
• 8 fresh sage leaves
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups arugula
• 1/2 cup shaved Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
2. Lay 2 slices of prosciutto and 2 sage leaves on each chicken breast, securing with toothpicks if necessary.
3. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden.
4. Transfer the skillet to the oven and bake for 10-12 minutes, or until the chicken is cooked through.
5. Let the chicken rest for 5 minutes, then slice into strips.
6. In a large bowl, toss the arugula with 1 tbsp lemon juice. Top with the chicken slices and shaved Parmesan.

The sage and prosciutto infuse the chicken with aromatic flavors, while the peppery arugula and sharp Parmesan create a delightful contrast.

Tip: For an extra touch of elegance, drizzle with a balsamic glaze before serving.

Chicken Saltimbocca Sliders with Caramelized Onions

These Chicken Saltimbocca Sliders with Caramelized Onions are a twist on the classic Italian dish, perfect for your next gathering or a cozy night in.

Ingredients

• 1 lb chicken cutlets, thinly sliced
• 8 slices prosciutto
• 8 slices provolone cheese
• 8 slider buns
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 tbsp butter
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh sage, chopped

Instructions

1. In a large skillet over medium heat, melt butter with olive oil. Add onions, sugar, and salt. Cook for 20 minutes, stirring occasionally, until onions are golden and caramelized.
2. Season chicken cutlets with black pepper. Top each cutlet with a slice of prosciutto and a sprinkle of sage.
3. In the same skillet, increase heat to medium-high. Cook chicken for 3-4 minutes per side until golden and cooked through.
4. Place a slice of provolone cheese on each chicken cutlet during the last minute of cooking to melt.
5. Toast slider buns lightly if desired. Assemble sliders by placing a chicken cutlet on each bun and topping with caramelized onions.

The combination of salty prosciutto, creamy provolone, and sweet caramelized onions makes these sliders irresistibly flavorful.

Tip: For an extra touch, brush the buns with garlic butter before toasting.

Chicken Saltimbocca Tacos with Avocado Lime Crema

Transform your taco night with these Chicken Saltimbocca Tacos, where Italian flair meets Mexican street food in a deliciously unexpected way.

Ingredients

• 1 lb chicken cutlets, pounded thin
• 8 slices prosciutto
• 8 sage leaves
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 8 small flour tortillas
• 1 avocado, mashed
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Season chicken cutlets with 1/4 tsp salt and 1/8 tsp black pepper. Place a sage leaf on each cutlet, then wrap with a slice of prosciutto.
2. Dredge each wrapped cutlet in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice.
4. Warm tortillas according to package instructions.
5. In a small bowl, mix mashed avocado, sour cream, lime juice, remaining 1/4 tsp salt, and 1/8 tsp black pepper to make the crema.
6. Assemble tacos with sliced chicken, a drizzle of avocado lime crema, and additional sage leaves if desired.

The crispy prosciutto and sage-infused chicken paired with the creamy avocado lime crema create a taco that’s bursting with flavor and texture.

Tip: For an extra crispy prosciutto, sear it separately before wrapping the chicken.

Chicken Saltimbocca Soup with Orzo and Spinach

Transform the classic Italian Saltimbocca into a comforting soup with tender chicken, orzo, and spinach, all simmered in a savory broth.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 4 cups chicken broth
• 1 cup orzo pasta
• 2 cups fresh spinach, chopped
• 4 slices prosciutto, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large pot, heat olive oil over medium heat. Add chicken and cook until no longer pink, about 5 minutes.
2. Add garlic, prosciutto, and sage to the pot. Cook for 1 minute until fragrant.
3. Pour in chicken broth and bring to a boil. Stir in orzo, reduce heat to a simmer, and cook for 10 minutes.
4. Add spinach, salt, and pepper. Cook for another 2 minutes until spinach is wilted.
5. Remove from heat and stir in Parmesan cheese until melted.

The combination of prosciutto and sage gives this soup a depth of flavor that’s reminiscent of the original Saltimbocca, while the orzo adds a satisfying texture.

Tip: For an extra touch of authenticity, garnish with a few fresh sage leaves before serving.

Chicken Saltimbocca Meatballs with Marinara Sauce

These Chicken Saltimbocca Meatballs with Marinara Sauce are a playful twist on the classic Italian dish, combining the savory flavors of prosciutto and sage in a bite-sized form that’s perfect for sharing.

Ingredients

• 1 lb ground chicken
• 4 slices prosciutto, finely chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg, lightly beaten
• 2 tbsp fresh sage, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet with olive oil.
2. In a large bowl, combine ground chicken, prosciutto, Parmesan, breadcrumbs, egg, sage, salt, and pepper. Mix gently until just combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake for 20 minutes, or until the meatballs are golden and cooked through.
5. While the meatballs bake, heat the marinara sauce in a small saucepan over low heat until warmed through.
6. Serve the meatballs with the warm marinara sauce for dipping.

The combination of crispy prosciutto and aromatic sage in these meatballs brings a sophisticated flavor profile to your appetizer spread, making them a standout at any gathering.

Tip: For an extra crispy exterior, broil the meatballs for the last 2-3 minutes of cooking.

Conclusion

We hope this roundup of 20 Delicious Chicken Saltimbocca Recipes has inspired your next kitchen adventure! Each dish offers a unique twist on the classic, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the love. Happy cooking!

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