Our easy Chicken Saltimbocca recipe is one of those dishes that proves elegant doesn’t have to mean complicated.
Thin, tender chicken cutlets are pan-seared and then finished with fresh sage, prosciutto, and fontina cheese in a silky marsala wine sauce. It’s an Italian classic that delivers bold flavor in every bite, and the best part is, it cooks in about 20 minutes.
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Whether you’re planning a date night, a dinner party, or just want to elevate your weeknight menu, this restaurant-style chicken recipe is guaranteed to impress without keeping you stuck in the kitchen.
When I first started working in an Italian kitchen, Saltimbocca was typically made with veal cutlets, but these days, chicken has largely replaced veal in almost every dish it used to be made with.
If you love Italian classics, make sure to try our Fettuccine Alfredo, Veal Scallopini, and our legendary Chicken Parmesan recipes.
Ingredients
Gather the ingredients to prepare our authentic chicken saltimbocca recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Do I need to add mushrooms to Chicken Saltimbocca?
No, you don’t. This is your dinner, and you should always make it with ingredients you enjoy eating.
Some of the ingredients we use in restaurants have very specific purposes, while others serve as fillers used to bulk up a dish without increasing the cost. Mushrooms have always been a favorite of mine for this purpose, and pasta, rice, or grains can occupy a significant portion of the plate, making a meal much more visually appealing.
What type of Marsala should I use?
The first thing to remember when looking for Marsala wine to cook with is that, if you have a choice between dry and sweet, always opt for the sweet version. The wine is not actually sweet, but it adds a more complex flavor profile.
This will go against everything you read from other chefs and publications. But this is the reason my Marsala Sauce is so much better than the rest.
My favorite Marsala will always be Pellegrino; my other recommendations are: Cribari, Florio, and Taylor.
If you can only get dry, don’t worry. The sauce will still be delicious.
Recipe Variations
- Gluten-Free Option: Use gluten-free flour for dredging.
- Low-Carb/Keto: Skip dredging entirely, just sear directly in olive oil.
- Creamy Sauce Version: Add a splash of cream or mascarpone to the wine sauce for richness.
- Saltimbocca alla Romana Twist: Use veal to make the traditional dish.
How to make Chicken Saltimbocca
Follow along with my simple step-by-step instructions to learn how to make chicken saltimbocca in your home kitchen.
- The first step is to lightly coat the skinless chicken breasts (or chicken cutlets, which are halved chicken breasts) in flour seasoned with sea salt and black pepper.
- Add olive oil to a preheated large skillet and place the chicken in a single layer in the hot pan. Sauté the breasts on one side for 2-3 minutes, then turn to the other side.
- When you turn the chicken breasts over, add the sliced mushrooms to the pan. If you need additional olive oil, add it now.
**Mushrooms will absorb the oil as they cook. **
When the mushrooms are fully cooked and both sides of the chicken have been seared, move the pan off the heat and add the Marsala. This is a good time to add the seasonings to the pan.
This will deglaze the pan, loosening all the delicious little bits that have stuck to it during the cooking process.
The next step is adding the chicken stock and cream to the pan. Simmer over medium heat for 2-3 minutes. The sauce will begin to thicken.
While the sauce is reducing, saute (or steam) the spinach in another pan.
The next step is to add the beurre manie (softened butter rolled in flour). This will help thicken the sauce.
Once the sauce has thickened, turn the heat down to low and add two very thin prosciutto slices and shredded (or sliced) Fontina cheese on top of each cutlet. Cover the pan to allow the cheese to melt.
Also, verify that the temperature has reached 165°F using an instant-read thermometer.
Chef Tips
- Pound the chicken evenly for quick, uniform cooking.
- Use fresh sage leaves, not dried — they’re the soul of the dish.
- Don’t crowd the pan; give each cutlet space to sear.
- Deglaze with Marsala wine while the pan is still hot to lift all that golden flavor.
Place a portion of the sautéed spinach on a plate and cover the edge with the finished chicken breast.
Add a splash of marsala to the sauce to bolster the flavor, and spoon the mushrooms and sauce over the chicken breast.
**If the sauce is too thick or looks oily, add a little water (or stock) to the pan.
Storing and Reheating
Store leftovers refrigerated in an airtight container or wrapped tightly with plastic wrap or aluminum foil for up to 3 days. It does not freeze well.
To reheat, warm gently in a skillet with a splash of broth or marsala wine to help bolster the sauce.
Serving Suggestions.
Serving Suggestions
- A crisp green salad and crusty bread make it a lighter dinner option..
- Serve over creamy polenta, risotto, or garlic mashed potatoes to soak up the sauce.
- If you’re looking for a good wine pairing for this traditional Italian dish, consider a dry white wine, such as Pinot Grigio or a crisp Sauvignon Blanc.
Recipe FAQ’s
This traditional Italian dish is made with seared chicken and prosciutto and is predominantly seasoned with sage. It is also smothered in an incredible wine sauce that can incorporate any varietal, from Sauvignon Blanc to Marsala.
The name means “jump in the mouth,” and trust me, the flavors do precisely that.
No, you don’t. A slice of prosciutto or two enhances the flavor of the dish, but if you don’t like prosciutto, thinly sliced Serrano ham or even pancetta can be used as an alternative. If you want a pork-free option, feel free to omit it.
Yes, you can. Traditionally, Fontina is used, but another soft and mild-flavored cheese could be used. Gruyère, Emmental, Provolone, or Gouda can be used as alternatives to Fontina.
Yes, you can. Prepare the cutlets and sear them, then build the sauce. Refrigerate until ready to serve. When ready to serve, you may need to add a little more marsala or chicken broth to thin it out. Reheat, add the prosciutto and cheese, and prepare the spinach.
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Chicken Saltimbocca Recipe (Restaurant-Style)
Ingredients
- 10 ounces boneless chicken breasts 5 ounce breasts
- 4 slices prosciutto very thin
- 2 oz fontina cheese shredded
- 8 oz mushrooms sliced
- 5 oz baby spinach
- 6 oz sweet marsala
- 6 ounces chicken stock
- 2 tablespoon unsalted butter
- 2 tablespoon flour
- 1 ounce heavy cream or half and half
- ½ teaspoon ground sage
- ⅛ teaspoon black pepper
- ¼ teaspoon sea salt
- ½ teaspoon onion powder
- 3 tablespoons Olive oil to saute spinach and chicken
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Instructions
- Lightly pound the chicken breasts with the flat side of a meat hammer
- Dredge chicken breasts in flour seasoned with salt and pepper
- Add oil to a hot large saute pan (medium-high) then place the floured breasts into the pan
- Cook the chicken 2-3 minutes on one side. Turn over the chicken breasts and add the sliced mushrooms. Cook until mushrooms are fully cooked.**add additional olive oil if needed.
- Remove the pan from the heat and add all but 2 ounces of marsala wine to deglaze the pan. This will deglaze the pan.*Reserve 2 ounces of marsala for final step.
- Add the chicken stock, seasonings and heavy cream to the pan. Reduce the heat to medium and continue to cook allowing the sauce to reduce.
- In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)*you can use water instead of oil if preferred.
- Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor
- Turn the heat to low and top each chicken breast with two slices of very thinly sliced prosciutto and shredded fontina cheese
- Cover the pan and allow the cheese to melt.
- Place a portion of the spinach on a plate and place the finished chicken saltimbocca covering one corner of the spinach.
- With the pan over medium-high heat add the reserved marsala wine to the pan. If the sauce is too thick or looks oily add a little water to the pan.
- Serve with potatoes, rice, grains or over pasta and enjoy
Video
Notes
- Gluten-Free Option: Use gluten-free flour for dredging.
- Low-Carb/Keto: Skip dredging entirely, just sear directly in olive oil.
- Creamy Sauce Version: Add a splash of cream or mascarpone to the wine sauce for richness.
- Saltimbocca alla Romana Twist: Use veal to make the traditional dish.
- Pound the chicken evenly for quick, uniform cooking.
- Use fresh sage leaves, not dried; they’re the soul of the dish.
- Don’t crowd the pan; give each cutlet space to sear.
- Deglaze with Marsala wine while the pan is still hot to lift all that golden flavor.
- A crisp green salad and crusty bread make it a lighter dinner option..
- Serve over creamy polenta, risotto, or garlic mashed potatoes to soak up the sauce.
- If you’re looking for a good wine pairing for this traditional Italian dish, consider a dry white wine, such as Pinot Grigio or a crisp Sauvignon Blanc.
The name means “jump in the mouth,” and trust me, the flavors do precisely that.
Lori says
My 14 year old made this for her father’s birthday last night and it was delicious. We did run into a few snags that I want to ask you about. For the dredge, there were no measurements for the flour, pepper and salt…is that intentional? We made 4 portions and used 1/2 cup flour and healthy shake or 2 of salt, pepper, and garlic and it seemed about right…may try 1/3rd cup flour next time. My big question involved the amount of marsala wine for a 4 portion meal. There was a lot of liquid! We let it simmer for quite a while but it didn’t reduce very much…we added the butter/flour, and still didn’t reduce much so we did add more flour to help thicken and eventually it came together making a TON of sauce. Are the measurements correct? 12 oz of Marsala wine (holding 2 oz in reserve), 12 oz of broth, and 2 oz heavy cream? We thought we did something wrong, so I checked your Veal Saltimboca recipe and those amounts of liquid were different. Did we just need more patience for the liquid to cook down or are the amounts listed not accurate? It was delicious! We will make it again. We are both pretty new at cooking so get nervous when we have to make our own decisions!! (PS…made your cannoli cream for dessert too)
Chef Dennis Littley says
No, the amounts are accurate, its less than veal, because the veal doesn’t cook as long. When adding the marsala, the pan should be fairly hot and it will reduce by about 2/3 in the space of a minute. When adding the broth, it should reduce to about half before adding the heavy cream. Then the butter flour mixture goes in and it thickens. Then you add the rest of the marsala letting it cook for a minute to burn off the alcohol. I tend to make this more of saucy dish and use the extra sauce for mashed potatoes. You can always cut back a little, but it sounds like it just didn’t reduce enough.
Karen says
Thank you for sharing this recipe. I have made it several times now, and my family loves it. I have been making the beurre manie in a larger than needed quantity and freezing the rest for next time. I love how it transforms the sauce.,I am no chef, yet I feel so accomplished when I make this!
Chef Dennis Littley says
I’m happy to hear you’ve enjoying my saltimbocca recipe, Karen. Beurre manie is such a simple step in thickening a sauce and the butter adds a little more flavor and richness.