Chicken Saltimbocca

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.

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. 

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!

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!!

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Copycat Buca Di Beppo Chicken Saltimbocca Recipe

Tara Noland

A lemony, creamy, tender chicken served with crispy prosciutto and the perfect pop from capers and artichokes. Whether you're planning a romantic dinner, entertaining guests, or simply wanting to change up your usual chicken recipes, this easy Chicken Saltimbocca is sure to impress!

4.92 from 23 votes

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Italian

Servings 6 servings

Calories 305 kcal

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

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

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 305kcalCarbohydrates: 5gProtein: 18gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 74mgSodium: 550mgPotassium: 324mgFiber: 2gSugar: 1gVitamin A: 952IUVitamin C: 17mgCalcium: 36mgIron: 1mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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