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Chicken Saltimbocca is a lighter take on the classic Italian recipe typically made with veal. Layer crispy prosciutto and fresh sage leaves over browned chicken cutlets, then serve with piles of butter-sage pasta and creamy burrata cheese for a quick and epic dinner any night of the week.
Meggan’s notes
My vision for Chicken Saltimbocca meant something fast enough for any night of the week but delicious enough that it could work for a dinner party. As a classically-trained chef, I thrive under constraints, analyzing elements of a recipe, and re-imagining them in a new way.
To that end, I started with quick-cooking chicken cutlets instead of veal. Layer whole fresh sage leaves and a piece of prosciutto on top, and cover the skillet until the chicken is cooked through. It’s done insanely fast, in just 10 to 15 minutes.
Some recipes include mozzarella cheese on the chicken, but I love the dramatic creaminess of burrata. I serve it on the side among heaps of cooked pasta flavored with butter and sage. These simple, delicious flavors will remind you of fine Italian dining, but you made it all at home in under 30 minutes.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chicken: Or substitute 4 chicken breast cutlets, about 6 ounces each.
- Burrata: 8 ounces of burrata comes in different forms such as one large, 8-ounce ball, 4 “mini” 2-ounce balls, or something in between. Any size will work, but the 2-ounce portions make for a prettier presentation and easier serving (1 ball per person).
Step-by-step instructions
- In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 8 minutes. Drain well and return to the pot. Add the butter and minced fresh sage. Toss to combine, then cover and keep warm.
- While the pasta is cooking, cover a cutting board completely with a piece of plastic wrap or parchment paper. Add boneless skinless chicken breasts. Working with one breast at a time, place the palm of your hand on top of the chicken breast and slice in half horizontally, starting at the thicker end of the breast, slicing all the way down the length of the breast, cutting all the way through the thin point of the chicken. Repeat with the second breast.
- Arrange chicken breasts in a single layer and cover with a second piece of plastic wrap or parchment paper. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season both sides of chicken generously with salt and pepper.
- In a large skillet over medium-heat heat, heat olive oil until shimmering. Add the chicken and cook, without moving, until the chicken is browned on the bottom, about 5 to 6 minutes.
- Flip the chicken and top the browned side with 2 large sage leaves and 1 piece of prosciutto. Cover and continue cooking until the chicken reaches 165 degrees when tested with an internal thermometer at the thickest part, about 2 to 3 minutes longer.
- To serve, transfer the chicken and pasta to a large platter. Top with burrata and garnish with fresh sage and black pepper.
Recipe tips and variations
- Yield: This recipe makes about 6 ounces chicken, 4 ounces pasta, and 2 ounces burrata per person.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Cheese: If you don’t like or can’t find burrata, feel free to substitute fresh or shredded mozzarella cheese. Dollops of ricotta can also work, but ricotta cheese is much wetter. I suggest portioning that out on individual servings rather than a serving platter.
- Sage: If you can’t find fresh sage leaves, sprinkle a little dried sage on the chicken before adding prosciutto.
- Serving suggestions: Round out your menu with a side dish of roasted asparagus, roasted broccoli, roasted Brussels sprouts, a fresh garden salad, and garlic bread.
Frequently Asked Questions
Cover a cutting board completely with a piece of plastic wrap or parchment paper. Add chicken breast meat, then place the palm of your hand on top of the chicken breast and slice in half horizontally, starting at the thicker end of the breast, slicing all the way down the length of the breast, being careful not to cut all the way through the thin point or tip of the chicken. For cutlets, slice all the way through.
Saltimbocca is usually made with veal meat, not chicken. In Saltimbocca alla romana, the veal is layered with prosciutto and sage and rolled into little rounds before frying.
Burrata is a soft, fresh cheese that originated in southern Italy in the early 1900’s. It’s made from cow’s milk. The outside is a shell made of mozzarella cheese, and the inside is filled with cheese curds and cream.
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Chicken Saltimbocca
Ingredients
For the pasta:
- 16 ounces spaghetti
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons minced fresh sage
For the chicken:
- 2 large boneless, skinless, chicken breasts about 24 ounces total (see note 1)
- 2 tablespoons olive oil
- 8 fresh sage leaves plus more for garnish
- 4 slices prosciutto
- 8 ounces burrata (see note 2)
Instructions
- In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 8 minutes. Drain well and return to the pot. Add the butter and minced fresh sage. Toss to combine, then cover and keep warm.
- While the pasta is cooking, cover a cutting board completely with a piece of plastic wrap or parchment paper. Add chicken breasts.
- Working with one breast at a time, place the palm of your hand on top of the chicken breast and slice in half horizontally, starting at the thicker end of the breast, slicing all the way down the length of the breast, cutting all the way through the thin point of the chicken. Repeat with the second breast.
- Arrange chicken breasts in a single layer and cover with a second piece of plastic wrap or parchment paper. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season both sides of chicken generously with salt and pepper.
- In a large skillet over medium-heat heat, heat olive oil until shimmering. Add the chicken and cook, without moving, until the chicken is browned on the bottom, about 5 to 6 minutes.
- Flip the chicken and top the browned side with 2 large sage leaves and 1 piece of prosciutto. Cover and continue cooking until the chicken reaches 165 degrees when tested with an internal thermometer at the thickest part, about 2 to 3 minutes longer.
- To serve, transfer the chicken and pasta to a large platter. Top with burrata and garnish with fresh sage and black pepper.
Notes
- Chicken: Or substitute 4 chicken breast cutlets, about 6 ounces each.
- Burrata: 8 ounces of burrata comes in different forms such as one large, 8-ounce ball, 4 “mini” 2-ounce balls, or something in between. Any size will work, but the 2-ounce portions make for a prettier presentation and easier serving (1 ball per person).
- Yield: This recipe makes about 6 ounces chicken, 4 ounces pasta, and 2 ounces burrata per person.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.