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Savory, cheesy and loaded with bold Italian flavor, chicken saltimbocca is a dinner that feels fancy without the fuss. Juicy chicken breasts are layered with fragrant sage, salty prosciutto and melty provolone, then topped with a silky white wine cream sauce. It’s rich, comforting and totally weeknight-worthy. Whether you’re cooking for guests or craving something next-level for dinner, this dish is sure to impress—without requiring a culinary degree to pull it off.
Chicken saltimbocca is a flavor-packed Italian-inspired dish that combines tender chicken with prosciutto, fresh sage and provolone in a creamy white wine sauce.
Love trying out new chicken dishes? You might also enjoy chicken parm sandwiches, chicken Bolognese, or chipotle chicken wings.
Why You’ll Love It
Bold Italian flavors: Every bite layers herby sage, salty prosciutto and creamy provolone for rich, complex taste.
Great for entertaining: This dish looks impressive but is easy enough for a midweek dinner win.
Perfectly balanced sauce: The white wine cream sauce ties everything together with just the right amount of richness.
Crowd-pleaser: It’s comforting, flavorful and feels like a special occasion on a plate.
Saltimbocca Chicken Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: Boneless halves that are seasoned, wrapped, seared, and baked for juicy, flavorful results.
Parsley: Adds a touch of herby brightness to the chicken.
Olive oil: Used to sauté aromatics and infuse the sage leaves.
Shallot and garlic: Aromatic base that builds deep flavor into the chicken and sauce.
Red pepper flakes: Give a gentle kick without overpowering the dish.
Sage leaves: Classic saltimbocca herb that infuses the chicken with earthy, savory notes.
Prosciutto: Wraps the chicken and appears in the sauce—salty, crisp, and full of umami.
Provolone cheese: Melts over the chicken and enriches the sauce with creamy, nutty flavor.
Unsalted butter: Adds richness and silkiness to both the chicken and the sauce.
White wine: Brightens the sauce and adds depth.
Heavy cream: The base of the sauce, making it velvety and luxurious.
All-purpose flour: Used to thicken the sauce to the perfect consistency.
Fresh parsley: Optional garnish for a pop of color and freshness.
How to Make Chicken Saltimbocca
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Season and sear the chicken: Coat with salt, pepper and parsley; then wrap with sage and prosciutto.
Pan-fry and bake: Sear in butter, top with provolone and then bake until melty and cooked through.
Make the sauce: Sauté sage and prosciutto in butter, deglaze with wine and then whisk in flour, cream and provolone.
Plate and serve: Spoon sauce over the chicken and finish with fresh parsley.
Substitutions and Variations
Use mozzarella or fontina instead of provolone: Both melt beautifully and still offer that creamy texture.
Swap pancetta for prosciutto: It’s a bit fattier but brings similar salty, savory flavor.
Replace wine with broth and lemon juice: Great for those avoiding alcohol, and still brightens the sauce.
White wine: Substitute marsala wine.
Roll it up: The chicken can be pounded thinly enough to roll up instead of just flattening it a bit.
Optional add-ins: Consider red onions, capers or artichokes.
Serving Suggestions
Side dishes: Enjoy mashed potatoes, sweet potato wedges, Crockpot polenta, truffle polenta fries, or pasta with your chicken saltimbocca.
Dessert: How does pistachio tiramisu sound for afterwards?
How to Store Chicken in Sage Sauce
Store: Keep any leftovers in an airtight container in the refrigerator and use them within 3 days.
Freeze: This dish will freeze for up to 3 months. As it’s a saucy dish, allow some space in the container for expansion.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm it back up in a sauté pan with a little olive oil.
Top Tips
Don’t skip the fresh sage: It’s key to that classic saltimbocca flavor.
Use thin chicken breasts: They cook evenly and are perfect for wrapping.
Deglaze properly: Scrape the pan after adding wine to grab all the flavor.
Chicken Saltimbocca FAQs
Saltimbocca derives from ‘saltare in bocca’ which translates as ‘jumps into your mouth’. I can definitely see how this name is very apt, since this prosciutto-wrapped chicken breast and sage really is tasty.
Yes. Chicken broth with a splash of lemon juice makes a great substitute.
Classic Chicken Saltimbocca Recipe
Chicken Saltimbocca
Equipment
Ingredients
- 4 chicken breasts halves
- 1 Teaspoon sea salt
- 1 Teaspoon black pepper, coarse
- 1 Teaspoon parsley, dried
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon shallot, minced
- 1 Teaspoon garlic, minced
- ¼ Teaspoon red pepper flakes
- 8 Leaves sage, fresh, large leaves
- 16 Slices prosciutto, thinly sliced, 1 or 2 per half breast
- ¼ Cup butter, unsalted
- 8 Slices provolone cheese, thinly sliced
For the Sauce
- ¼ Cup unsalted butter
- 8 Leaves sage, chopped
- 4 Slices prosciutto, chopped
- 2 Tablespoons all purpose flour
- 2 Tablespoons white wine
- 1 Cup heavy cream
- 1 Pinch salt
- 1 Pinch black pepper
- ½ Cup provolone cheese, grated
- parsley, chopped, for garnish
Instructions
- Season both sides of the chicken with salt, pepper and parsley and let rest and come to room temp for 15 minutes (as you work steps 2 to 6)
- Preheat the oven to 350 degrees F. Preheat a frying pan over medium high heat.
- Add olive oil to the pan and swirl to coat
- Add the minced shallot, garlic, and red pepper flakes to the pan and sauté for 3 minutes. Remove the pan from heat.
- Quickly dip each sage leaf into the oil to infuse and wet. *use tongs and only wet the sage, do not allow to sit in the oil or wilt*
- Place sage over each chicken breast. Next, wrap with 1 to 2 prosciutto slices.
- Return the pan to heat and add ¼ cup of butter. Once melted, add the chicken. Cook for 4 minutes per side. Remove the pan from heat.
- Remove chicken from the pan and place onto a baking sheet.
- Lay a slice of provolone cheese over the top of each and place onto the oven on the center rack. Bake until the cheese melts, about 5 minutes.
- Return the pan to heat to prepare the sauce. Add the butter and melt. Next add the chopped sage leaves and prosciutto. Cook for 3 minutes. Add the white wine and cook for 2 minutes.
- Add the flour and whisk. Once the flour starts bubbling, slowly incorporate the heavy cream. Whisk often and cook until thickened, about 5 minutes. Stir in the salt, pepper, and grated provolone. Turn off the heat and stir to melt.
- Plate the chicken, spoon sauce over it and serve immediately.
Notes
Use thin chicken breasts: They cook evenly and are perfect for wrapping.
Deglaze properly: Scrape the pan after adding wine to grab all the flavor.
Nutrition
Chicken saltimbocca is a sumptuous dish which is refreshingly simple to prepare. The chicken is wrapped in sage, a slice of prosciutto and provolone and served with a mouth-watering Italian saltimbocca sauce with sage. So, if you’re looking for an authentic Italian chicken recipe, this one is really worth making. This classic Italian dish makes the perfect weeknight meal or even a special occasion.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Chicken saltimbocca is so delicious and surprisingly simple—perfect for a special weeknight dinner or any occasion!
Flavor was good, some of the instructions were confusing. My chicken turned out a bit tough. I will try it again, because we did enjoy the flavors.
That’s a shame because it’s supposed to be juicy. I use a thermometer and when the internal temperature of the chicken is 165°F it’s done. It should be almost done when you add the provolone on top and let it melt. Hope the next time it comes out more juicy!
This was so good and my kids loved it too! Excited to make this again soon!
This recipe was an absolute delight! We couldn’t get enough.
I don’t think I ever cooked with sage, well not fresh sage, and it was so good with the chicken
I love all traditional Italian recipes, but this chicken saltimbocca especially. I made it for dinner and my family ate it up with gusto. It was much better than in an Italian restaurant!
This chicken was far easier to make than I thought and it came out so filling! Definitely going into the rotation.
This was perfect! Loved the chicken with prosciutto.
I highly recommend this recipe! This is indeed the best Italian chicken saltimbocca I tried. It’s bursting with flavors! It perfectly matched my favorite creamy pasta. My new favorite!
I served this with pasta and it was a hit! Thank you for saying that fresh sage was necessary. It definitely made a tasty difference. I will definitely be making this again!
Where did you buy the giant bay leaves. would love to try this.
They are sage leaves and you can get them at most grocery stores or markets in the vegetable section. It is also really easy (and cheap) to grow in your garden.
this is my favorite recipe!