Why You’ll Love this Savory Chicken Saltimbocca
When you’re looking for a dish that’s both impressive and easy to prepare, this Chicken Saltimbocca absolutely delivers. The combination of tender, golden-brown chicken topped with savory prosciutto and fragrant sage creates a restaurant-worthy meal right in your kitchen.
I love how the marsala wine sauce brings everything together, with mushrooms soaking up all those rich flavors.
It’s fancy enough for company but simple enough for a weeknight dinner. Trust me, the moment that buttery sauce hits the perfectly pounded chicken, you’ll wonder why you haven’t made this before.
Comfort food with an Italian twist. What’s not to love?
What Ingredients are in Savory Chicken Saltimbocca?
Creating this Italian-inspired dish is all about layering flavors that complement each other perfectly. The combination of tender chicken, salty prosciutto, and earthy mushrooms creates a symphony of taste that’s elevated by the marsala wine sauce. Each ingredient plays an important role in building this classic dish, and the good news? Nothing on this list is particularly hard to find at your local grocery store.
- 2 boneless skinless chicken breast halves (about 8 oz each)
- 8 ounces mushrooms, halved or quartered if large
- 2 tablespoons olive oil
- 1/2 cup dry marsala wine
- 1/2 cup beef broth
- 2 ounces prosciutto, chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons unsalted butter
- Salt and pepper to taste
When shopping for these ingredients, a few things to keep in mind: try to find high-quality prosciutto at the deli counter rather than pre-packaged if possible—it makes a difference. And while dried sage could work in a pinch, fresh sage provides a much more aromatic and authentic flavor profile. As for the marsala, opt for dry rather than sweet marsala for this savory dish. Don’t have marsala on hand? You could substitute with dry sherry or even a dry white wine, though the flavor profile will shift slightly. Remember, the quality of your ingredients will shine through in this relatively simple dish.
How to Make this Savory Chicken Saltimbocca
Let’s start with the chicken, which forms the foundation of this beautiful dish. Take your 2 boneless skinless chicken breast halves (about 8 oz each) and slice them lengthwise to create four thinner pieces. This is where a bit of muscle comes in—pound each piece to about 1/4 inch thickness. You can use a meat mallet, but honestly, a heavy skillet works in a pinch.
Season these flattened beauties with salt and pepper, then heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the chicken until golden brown, about 4-5 minutes per side. Don’t crowd the pan—cook in batches if needed. Once done, remove the chicken and keep it warm while we create that magnificent sauce.
In the same pan (hello, flavor!), add your 8 ounces of halved mushrooms and crank the heat to high. Let them sizzle until they start to brown, which takes about 5 minutes. If the pan seems dry, add a touch more olive oil.
Now comes the magic—deglaze the pan with 1/2 cup of dry marsala, using your spoon to scrape up all those delicious browned bits from the bottom. Those little treasures? They’re pure flavor. Pour in 1/2 cup of beef broth and bring everything to a boil, then reduce to a simmer until the liquid has reduced by half, roughly 5 minutes. The sauce will become more concentrated and rich as it reduces.
For the final flourish, take the pan off the heat and stir in 2 ounces of chopped prosciutto, 2 tablespoons of fresh chopped sage, and 2 tablespoons of unsalted butter. Watch as the butter melts into the sauce, creating a silky, luxurious finish.
Give it a taste and adjust with salt and pepper as needed—though remember, prosciutto brings its own saltiness to the party. To serve this masterpiece, spoon the mushroom and prosciutto sauce generously over the warm chicken breasts.
The combination of the tender chicken with the savory, marsala-infused sauce creates a restaurant-worthy dish that looks far more complicated than it actually is. Can you believe this comes together in under 30 minutes? Who needs a reservation when you can create this at home?
Savory Chicken Saltimbocca Substitutions and Variations
While our classic recipe creates a showstopper dish, the beauty of Chicken Saltimbocca lies in its flexibility. Don’t have Marsala? Try white wine or even chicken broth with a splash of balsamic vinegar. The prosciutto can be swapped for thin-sliced ham or bacon in a pinch.
I’ve made this with turkey cutlets when chicken wasn’t available, and honestly, sometimes I prefer it. For a lighter version, skip the pounding and use chicken tenders. Vegetarians in your life? Portobello mushrooms make a surprisingly satisfying substitute for the chicken. The sage is non-negotiable for me, though—its earthy flavor is what makes this dish sing.
What to Serve with Savory Chicken Saltimbocca
Three perfect side dishes can turn Chicken Saltimbocca from a great entrée into an unforgettable meal.
I always pair mine with creamy polenta that soaks up the rich marsala sauce—trust me, you’ll want to capture every drop.
A simple arugula salad with lemon vinaigrette adds the perfect peppery bite to cut through the savory prosciutto.
For a vegetable option, roasted asparagus or broccolini works beautifully. The slight bitterness balances the buttery sauce.
I’ve served this trio at countless dinner parties, and my guests always scrape their plates clean.
Final Thoughts
After exploring the perfect pairings for this Italian classic, I’m convinced that Chicken Saltimbocca deserves a spot in your regular dinner rotation.
The combination of tender chicken, savory prosciutto, and earthy mushrooms creates magic on your plate—and it’s surprisingly simple to prepare.
I make this dish whenever I need to impress without stressing. The marsala sauce, rich with butter and fresh sage, transforms ordinary chicken into something restaurant-worthy.
And isn’t that what home cooking is about? Creating memorable meals without culinary school credentials.
Trust me, master this recipe and you’ll find yourself craving it regularly. I certainly do.
Savory Chicken Saltimbocca
Ingredients
Equipment
Method
- Slice the chicken breasts lengthwise to create four thinner pieces, then pound each to about 1/4 inch thickness using a meat mallet or heavy skillet.
- Season the flattened chicken pieces with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Cook the chicken until golden brown, about 4-5 minutes per side. Work in batches if needed to avoid crowding. Remove chicken to a plate and keep warm.
- In the same pan, add the mushrooms and increase heat to high. Sauté until they begin to brown, about 5 minutes, adding a touch more oil if necessary.
- Deglaze the pan with marsala wine, scraping up any browned bits from the bottom of the pan.
- Add beef broth and bring to a boil, then reduce to a simmer until the liquid has reduced by half, approximately 5 minutes.
- Remove the pan from heat and stir in the chopped prosciutto, fresh sage, and butter. Allow the butter to melt into the sauce.
- Taste and adjust seasoning with salt and pepper as needed, keeping in mind the prosciutto adds saltiness.
- Return the chicken to the pan to warm through, or plate the chicken and spoon the mushroom and prosciutto sauce over the top to serve.
