If you’re looking for a chicken dinner that’s elegant enough for company but easy enough for a weeknight, this Chicken Saltimbocca is just what you need! Tender chicken cutlets are topped with salty prosciutto and fragrant fresh sage, then pan-seared until golden and finished with a rich, buttery white wine sauce.
This classic Italian-inspired dish is bursting with flavor, yet surprisingly simple to prepare. The combination of juicy chicken, savory prosciutto, earthy sage, and a silky pan sauce creates a restaurant-quality meal right in your own kitchen.
Chicken Saltimbocca is an Italian-inspired dish featuring thin chicken cutlets topped with prosciutto and fresh sage, typically pan-fried and served with a flavorful pan sauce. The word saltimbocca translates from Italian to “jumps in the mouth,” referring to the dish’s delicious, bold flavors.
Have I told you how much I love Buca Di Beppo? It is a fantastic family-fun restaurant in the US. Since I am in Canada and can’t get there all the time, I have created some recipes to enjoy at home. I did Copycat Buca Di Beppo Veal Saltimbocca on AllFreeCopyCatRecipes, and today I am showing you Copycat Buca Di Beppo Chicken Saltimbocca. Traditional Saltimbocca alla Romana is made with thin slices of veal, prosciutto, and sage. Chicken Saltimbocca is a popular variation that substitutes tender chicken breasts for veal. The combination of salty prosciutto, aromatic sage, and buttery sauce makes this dish an irresistible Italian classic.
Now, with a more recent recipe, we have for you Copycat Buca di Beppo Salmon Sorrento, a lively melt-in-your-mouth entree perfect with Linguine Alfredo or Instant Pot Rice Pilaf with Orzo.
Why I Love This Recipe
- Restaurant-quality
- Quick and easy
- Rave reviews every time we make it
- Perfect for entertaining but easy enough for a family dinner
- Simple ingredients
Helpful Items for This Recipe
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Serving Platters, 16″/14″/12″ Serving Dishes for Entertaining, White Porcelain Plates Set of 3
Meat Tenderizer Hammer with Comfortable-Grip Handle, Dual-side Mallet
John Boos Chop-N-Slice Series Rectangular Maple Cutting Board
Chicken Saltimbocca Ingredients
I loved the lemony, creamy, tender chicken with the salty, crispy prosciutto when it is done this way. The added pop from the capers is fantastic, too, and the artichokes just finish it off for me. This recipe will be made again and again. We just loved it!
Ingredients
Large boneless skinless chicken breasts – Boneless, skinless chicken breasts sliced into pieces work best for quick, even cooking.
Prosciutto – Thinly sliced Italian cured ham adds a wonderful salty, savory flavor.
Fresh sage – Finely chopped, sage is an essential ingredient that gives saltimbocca its distinctive earthy, aromatic flavor.
Olive oil – Used to pan-sear the chicken. Use a decent olive oil here, of course, extra virgin, but it doesn’t need to be expensive.
All-purpose flour – Used for dusting; a light coating helps the chicken develop a golden crust and can slightly thicken the sauce.
Artichoke hearts – Drained and quartered. This is a lovely addition to the lemony butter sauce.
Capers – They add brininess along with a pop of color and flavor.
White wine – Adds acidity and depth to the pan sauce. Pinot Grigio or Sauvignon Blanc are excellent choices.
Lemon juice – Adds brightness and balances the richness of the dish.
Heavy cream – This adds the richness that takes the recipe over the top.
Butter – Adds richness to the sauce and creates a silky finish.
Salt to taste – Careful with the salt, as other items like the prosciutto/capers are salty too.
How to Make Chicken Saltimbocca
Place the chicken between wax paper and pound flat, not too thin, and cut into 4 pieces each. Lightly salt and season with the sage and flour one side. Place the prosciutto on the unfloured side and pound slightly to have the prosciutto adhere to the chicken. The chicken should be about 1/2″ thick.
Place oil in a large fry pan over medium heat. Place chicken prosciutto-side down and brown. Turn over and brown the other side until cooked through. Continue cooking the chicken in this fashion until all is cooked, adding more oil if necessary. Keep cooked chicken warm.
Drain excess oil and add white wine to deglaze, cook and reduce the wine by half. Add the artichokes, lemon juice, cream and butter, and cook until sauce is thickened.
Place the chicken on a large platter, top with the sauce, and sprinkle with the capers. Serve immediately.
Recipe Pro Tips
Pro Tips for the Best Chicken Saltimbocca
- Choose Quality Prosciutto: Good-quality prosciutto provides the best flavor and texture.
- Always Use Fresh Sage: Fresh sage has a more delicate, aromatic flavor than dried sage and is essential for authentic saltimbocca flavor.
- Don’t Oversalt: Prosciutto is naturally salty, so taste the sauce before adding additional salt.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to achieve a beautiful golden crust.
- Use a Dry White Wine: Choose a crisp, dry wine rather than a sweet variety.
- Let the Wine Reduce: Allow the wine to simmer so its flavor becomes more concentrated before adding the remaining sauce ingredients.
- Serve Immediately: Chicken Saltimbocca is best enjoyed fresh while the chicken is tender and the sauce is warm.
Can I make Chicken Saltimbocca ahead of time?
Chicken Saltimbocca is best served fresh, but you can prepare the chicken cutlets and attach the prosciutto and sage several hours ahead. Keep them covered in the refrigerator until ready to cook.
For the best flavor and texture, make the sauce just before serving.
How do you store leftover Chicken Saltimbocca?
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a covered skillet with a splash of chicken broth to help keep the chicken moist.
Can you freeze Chicken Saltimbocca?
Yes, cooked Chicken Saltimbocca can be frozen for up to 2–3 months for best quality. However, the prosciutto may lose some crispness, and the butter sauce can separate slightly when reheated. It is really best to eat the leftovers up, and who can resist this dish!!
LOVE ITALIAN AND WANT MORE?
We love Italian or Italian-inspired dishes like this one. Here are some more of our favorites!!
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Copycat Buca Di Beppo Chicken Saltimbocca Recipe
Video
Ingredients
- 4 large boneless skinless chicken breasts
- 6 slices prosciutto or enough to cover one side of the chicken
- 1 Tbsp. fresh sage finely chopped
- 2 Tbsp. olive oil
- flour for dusting
- 398 ml. can water packed artichoke hearts drained and quartered
- 2 Tbsp. capers
- 1/3 cup white wine
- 2 Tbsp. lemon juice
- 1/3 cup heavy cream
- 1 Tbsp. butter
- Salt to taste
Instructions
- Place the chicken between wax paper and pound flat, not too thin, and cut into 4 pieces each. Lightly salt and season with the sage and flour one side. Place the prosciutto on the unfloured side and pound slightly to have the prosciutto adhere to the chicken. The chicken should be about 1/2" thick.
- Place oil in a large fry pan over medium heat. Place chicken prosciutto-side down and brown. Turn over and brown the other side until cooked through. Continue cooking the chicken in this fashion until all is cooked, adding more oil if necessary. Keep cooked chicken warm.
- Drain excess oil and add white wine to deglaze, cook and reduce the wine by half. Add the artichokes, lemon juice, cream and butter, and cook until sauce is thickened.
- Place the chicken on a large platter, top with the sauce, and sprinkle with the capers. Serve immediately.
Equipment
Notes
Nutrition
Comments & Reviews
Dan says
Do you have a recommendation for what type of white wine I should use?
Tara Noland says
In the ingredient notes on the post I have recommended pinot grigio or sauvignon blanc.
Victoria says
Can’t wait to make it!!!! 😋
Katherine Damisch says
Absolutely delicious! This has become a standard recupe ar our house… It is creamy and lemony and oh so good! Fair warning, you’ll want to drink the sauce and then lick the plate clean!
Tara Noland says
So so glad you enjoyed this recipe!! It is one of our favorites too. Just served it at Christmastime and so ready for it again.
Marjolaine says
I’ve been making this recipe for years. It’s so easy and looks impressive. It’s also one of the few recipes the whole family will eat.
Tara Noland says
Awesome, we love this recipe so much, so glad you do also!! Cheers!
Sherry L Connelly says
You say 1 1/2 Tb. Sage, which implies dried, but then finely chopped, which implies fresh leaves. Which is it?
Tara Noland says
I guess the tell tale sign would have been that 1 Tbsp of dried sage would be way too much plus saying that is it chopped would imply that it is fresh. I added the word “fresh” to the recipe for clarification.
Bess says
Boo! Good that you clarified the ingredients to read fresh. No need to be so rude to someone asking a genuine question. I’ll look elsewhere for recipes.
Tara Noland says
I don’t believe I was being rude just explaining how to identify if it is fresh or dried. It was my error not to put it in to begin with.
Lou says
Great recipe hack for one of Buca’s signature dishes, and one of our favorites. It came out amazing!
Tara Noland says
So glad you liked it, it is one of our faves!!
Cheryl says
Excellent dish. I can’t wait to make it again with full cream instead of half & half.
Thank you Tara!
Tara Noland says
Yes, the full cream is much better in this recipe and will help the sauce not to curdle.
Jill Johnston says
Thanks for recreating Buca di Beppo’s saltimbocca. It’s super simple to put together and could easily be a week night meal. We had it for our New Year’s dinner everyone LOVED it. It made for a delicious start to 2023
Tara Noland says
I am so glad you liked it. Happy New Year!!
Amber says
What type of white wine do you uses for this recipe?
Tara Noland says
Any white wine that is not too sweet. I regularly use Sauvignon Blanc in cooking.
Noel Michienzi says
Ditto! It was hard to work there and not steal all the secrets for home! Lol but yes, this recipe was really close! Nailed it!
Tara Noland says
Awesome, as I was guessing of course from my experience there.
Noel Michienzi says
Hey! Great copy cat dish! One step is missing though! I worked at buca for years and once they sear the chicken on both sides they finish it off in the oven with the artichokes and Capers on top. Then coat the bottom of the dish in sauce, place the chicken down on the sauce, and then top with more sauce. Hope this helps anyone trying to so the dish!!
Tara Noland says
Thank you for the great tip!! So appreciated, I love Buca’s food!!
Sandy says
This recipe is spot on. Went t o Buca last night. After spending $100 I decided I could make it. Saw your recipe and nailed it. Thank you.
Tara Noland says
Awesome so glad you liked it!! I want to do more in the New Year, love Buca!