Chicken Saltimbocca Recipe
Introduction
Chicken Saltimbocca is a classic Italian dish that combines tender chicken, savory prosciutto, fresh sage, and melted Parmesan. This easy-to-make recipe delivers bold flavors with minimal effort, perfect for a weeknight dinner or special occasion.
Ingredients
- 2 boneless chicken breasts, butterflied and cut in half to make 4 pieces
- 1 cup Parmesan cheese, finely grated
- 4 pieces of prosciutto di Parma, sliced thin
- 12 fresh sage leaves
- 3 tablespoons olive oil, plus more for cooking
- 2 cloves of garlic, minced
- 1 teaspoon kosher salt
- Juice of a small lemon
Instructions
- Step 1: Butterfly the chicken breasts and then cut each one in half to create four thinner pieces.
- Step 2: In a small bowl, mix the olive oil, minced garlic, kosher salt, and lemon juice to make the marinade.
- Step 3: Place the chicken pieces and marinade into a large plastic bag, seal it, and massage to coat the chicken evenly. Refrigerate for 30 minutes to 1 hour.
- Step 4: Preheat a skillet over medium heat and add 1 tablespoon of olive oil.
- Step 5: Cook the chicken pieces for 2-3 minutes on each side until almost cooked through. They will finish cooking under the broiler.
- Step 6: Transfer the chicken to a sheet pan. Place one folded slice of prosciutto and 3 fresh sage leaves on top of each piece, pressing gently to secure.
- Step 7: Broil the chicken for about 1 minute until the prosciutto is slightly crisp and the sage starts to crisp up.
- Step 8: Sprinkle a quarter of the Parmesan cheese over each piece, then return to the broiler for 2 minutes or until the cheese is melted and golden.
- Step 9: Serve immediately for best flavor and texture.
Tips & Variations
- Use thinly sliced chicken breasts to ensure quick and even cooking without drying out.
- Swap sage for fresh thyme or rosemary for a different herbal twist.
- For a richer flavor, finish with a drizzle of browned butter instead of olive oil.
- If you don’t have a broiler, finish the chicken under a hot oven grill or in a hot pan with a lid until the cheese melts.
Storage
Store leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or skillet to preserve the crispy prosciutto and melted cheese. Avoid microwaving to keep the texture crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They may require a slightly longer cooking time and will result in a juicier dish.
What can I serve with Chicken Saltimbocca?
This dish pairs wonderfully with simple sides like sautéed spinach, roasted vegetables, or creamy mashed potatoes to balance the savory flavors.
PrintChicken Saltimbocca Recipe
Chicken Saltimbocca is a classic Italian dish featuring tender butterflied chicken breasts marinated in olive oil, garlic, lemon juice, and salt, then cooked with savory prosciutto and fresh sage. Topped with melted Parmesan cheese under the broiler, this dish offers a delightful combination of crispy, aromatic flavors and a tender juicy finish, perfect for an elegant yet simple meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken
- 2 boneless chicken breasts, butterflied and cut in half (4 pieces total)
Marinade
- 3 tablespoons olive oil, plus more for cooking
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- Juice of a small lemon
Toppings
- 4 pieces prosciutto di Parma, sliced thin
- 12 fresh sage leaves
- 1 cup Parmesan cheese, finely grated
Instructions
- Prepare the chicken: Butterfly the chicken breasts then cut each piece in half so you have 4 thinner pieces total. This helps the chicken cook evenly and absorb more marinade flavor.
- Make the marinade: In a small bowl, mix together olive oil, minced garlic, kosher salt, and lemon juice. This marinade will impart bright, savory notes to the chicken.
- Marinate the chicken: Place the chicken pieces and marinade into a large resealable plastic bag. Seal and gently rub the marinade around the chicken. Refrigerate for 30 minutes to 1 hour to let the flavors meld.
- Cook the chicken: Preheat a skillet over medium heat and add 1 tablespoon of olive oil. Cook each chicken piece for 2-3 minutes per side until nearly cooked through. This step partially cooks the chicken before finishing under the broiler.
- Add prosciutto and sage: Transfer the cooked chicken to a sheet pan. Top each piece with a folded slice of prosciutto and 3 fresh sage leaves. Press the sage lightly to ensure it adheres and won’t blow off during broiling.
- Broil to finish: Place the pan under the broiler for about 1 minute until the prosciutto crisps and the sage begins to crisp. Remove from broiler, then sprinkle each piece generously with Parmesan cheese.
- Broil to melt cheese: Return the pan under the broiler for an additional 2 minutes, or until the Parmesan melts and turns golden crisp. Watch closely to prevent burning.
- Serve immediately: Remove the chicken saltimbocca from the broiler and serve hot for maximum enjoyment of the crispy, cheesy topping and tender chicken.
Notes
- Butterflying the chicken and cutting it thinner helps it cook faster and absorb more marinade.
- Keep an eye on the chicken under the broiler to prevent the cheese and prosciutto from burning.
- Use fresh sage for best flavor; dried sage will not crisp well under the broiler.
- This dish pairs wonderfully with a light salad or roasted vegetables for a complete meal.
- Leftovers can be refrigerated and gently reheated but are best enjoyed fresh.
Keywords: Chicken Saltimbocca, Italian chicken recipe, prosciutto chicken, sage chicken, Parmesan chicken
