Prosciutto Wrapped Chicken, also known as Chicken Saltimbocca, is a classic Italian dish renowned for its elegant simplicity and delicious combination of flavors. This recipe features tender chicken cutlets wrapped in salty prosciutto and fragrant sage leaves, pan-seared to perfection.
For more easy chicken dinner recipes, see our Air Fryer Panko Crusted Chicken and Grilled BBQ Chicken Drumsticks.
Why You'll Love This Prosciutto Chicken Breast Recipe
Prosciutto-wrapped chicken is a quick and easy yet elegant dish that's perfect for any occasion. The salty prosciutto adds a delicious flavor to the juicy chicken, while the herbs and spices give it a subtle touch of sophistication.
Ingredients Overview
This recipe offers a simplified yet delicious version of Chicken Saltimbocca, making it accessible for home cooks of all levels. With just a few key ingredients and simple steps, you can elevate your weeknight dinner to a restaurant-worthy experience
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Prosciutto Wrapped Chicken Breasts
With just a everyday pantry ingredients and less than an hour, Chicken Saltimbocca is easily made at home. The combination of flavors and textures is truly irresistible, making this dish a crowd-pleaser for any occasion.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Pound the chicken cutlets to a uniform thickness.
- Season the chicken breasts with salt, pepper, minced garlic, minced fresh sage leaves, dried thyme, and dried rosemary.
- Wrap each seasoned chicken breast with 2 slices of prosciutto, ensuring the entire surface is covered.
- Heat olive oil in a skillet over medium-high heat. Once hot, add the wrapped chicken breasts, seam side down, and cook for 2-3 minutes on each side until the prosciutto is golden brown and crispy.
- Transfer the seared chicken breasts to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once done, remove the chicken from the oven and let it rest for a few minutes before serving or making the pan sauce.
- Optional Pan Sauce: Deglaze the pan with white wine, scraping up any browned bits. Add chicken broth and bring to a simmer. Taste the sauce and adjust the seasonings to your preference.
Serving Suggestions
Chicken Saltimbocca is a versatile dish that can be enjoyed on its own or served with Roasted Baby Yukon Gold Potatoes for quick side, orDuchess Potatoes if you're wanting to impress company. Whether you're hosting a dinner party or simply looking for a weeknight meal that will wow your family, this recipe is sure to impress.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- While chicken is the traditional protein, you can substitute turkey or pork cutlets for a different flavor profile.
- For a richer flavor, add a slice of mozzarella or provolone cheese to each chicken cutlet before wrapping with prosciutto.
- If you don't have fresh sage, you can use dried sage, although the flavor won't be as intense.
Tips for Success
Here are a few tips for making this recipe:
- Pounding the chicken cutlets to an even thickness ensures consistent cooking.
- Overcooking the chicken will result in a dry dish. Cook the chicken until it reaches an internal temperature of 165°F (74°C).
- Deglazing the pan with white wine extracts all the flavorful bits stuck to the bottom of the pan.
Storage Options
Some recommended storage options for this recipe are:
- Leftover Chicken Saltimbocca can be stored in an airtight container in the refrigerator for up to 2 days.
- Freeze in a freezer safe container. Allow to defrost overnight in the refrigerator before reheating.
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Frequently Asked Questions
Yes, you can use chicken thighs for this recipe.
You can prepare the chicken cutlets with the prosciutto and seasonings ahead of time and store them in the refrigerator until you're ready to cook them.
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Recipe
Get The Recipe!
Chicken Saltimbocca (Prosciutto Wrapped Chicken)
Equipment
- Non Stick Frying Pan
- Large Rimmed Cookie sheet with cooling racks
Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness
- salt to taste
- black pepper to taste
- 6 fresh sage leaves minced (o 1 tablespoon rubbed sage)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 slices Prosciutto
- 1 tablespoon olive oil
- 2 cloves garlic minced
Optional Pan Sauce
- ¼ cup white wine
- 1 cup chicken broth
- 1 teaspoon fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Pound the chicken breasts so that they are an even thickness.
- Season the chicken breasts with salt, pepper, minced garlic, minced sage leaves, dried thyme, and dried rosemary.4 boneless skinless chicken breasts, salt, black pepper , 2 cloves garlic, 6 fresh sage leaves, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Wrap each seasoned chicken breast with 2 slices of prosciutto, ensuring the entire surface is covered.8 slices Prosciutto
- Heat olive oil in a skillet over medium-high heat. Once hot, add the wrapped chicken breasts, seam side down, and cook for 2-3 minutes on each side until the prosciutto is golden brown and crispy.1 tablespoon olive oil
- Transfer the seared chicken breasts to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once done, remove the chicken from the oven and let it rest for a few minutes before serving.
Optional Pan Sauce
- Deglaze the pan with white wine, scraping up any browned bits. Add chicken broth and bring to a simmer. Remove chicken from oven and transfer to a platter, drizzling pan sauce over each portion. Garnish with freshly chopped parsley before serving.¼ cup white wine, 1 cup chicken broth, 1 teaspoon fresh parsley
Notes
- Pounding the chicken cutlets to an even thickness ensures consistent cooking.
- Overcooking the chicken will result in a dry dish. Cook the chicken until it reaches an internal temperature of 165°F (74°C).
- Deglazing the pan with white wine extracts all the flavorful bits stuck to the bottom of the pan.
Kelly Bloom says
This Chicken Saltimbocca is so easy to make, and it's a one pan dish!