Dinner

Chicken Saltimbocca Recipe

Name: Chicken Saltimbocca Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 chicken breasts, boneless and skinless; 1 teaspoon Kosher salt; 1/2 teaspoon coarse ground black pepper; 4 leaves fresh sage, minced; 8 slices pancetta; 4 tablespoons flour; 1/4 cup olive oil; 1 shallot, minced; 1 cup chicken broth; 2 tablespoons butter; 2 tablespoons parsley, minced

Bynova cole February 12, 2026February 12, 2026

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Introduction

Chicken Saltimbocca is a classic Italian dish known for its savory combination of tender chicken, aromatic sage, and crispy pancetta. This quick and flavorful recipe delivers a comforting meal that’s perfect for weeknights or special occasions.

A close-up of a white plate filled with wide, flat egg noodles cooked to soft yellow with a light sheen of oil, topped with three pieces of golden brown chicken breasts, one piece sliced to show the cooked white interior. The chicken breasts have crispy browned skin with bits of green herbs and a glossy light sauce with small white onion pieces draped over the noodles and chicken. Some small green herb leaves are scattered over the dish, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, boneless and skinless
1 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
4 leaves fresh sage
8 slices pancetta
4 tablespoons flour
1/4 cup olive oil
1 shallot, minced
1 cup chicken broth
2 tablespoons butter
2 tablespoons parsley, minced

Instructions

Step 1: Butterfly the chicken breasts into four pieces and pound them to an even thickness using a kitchen mallet.
Step 2: Season the chicken with Kosher salt and black pepper on both sides.
Step 3: Mince the fresh sage leaves and place a small amount on top of each chicken piece.
Step 4: Wrap each piece of chicken with two slices of pancetta, securing the sage inside.
Step 5: Add olive oil to a large skillet and heat over medium heat.
Step 6: Dredge the chicken pieces in flour, shaking off any excess, then place them in the skillet.
Step 7: Cook the chicken for about 4 minutes on each side until golden and cooked through, then remove and set aside.
Step 8: Add the minced shallots to the skillet and cook for 1 minute until translucent.
Step 9: Pour in the chicken broth, bring to a boil, and let it reduce by half to concentrate the flavors.
Step 10: Return the chicken to the pan, add butter and sprinkle with minced parsley. Spoon the sauce over the chicken before serving.

Tips & Variations

Use fresh sage for the best flavor; dried sage will not provide the same aroma.
Substitute prosciutto for pancetta if you prefer a milder, less salty taste.
Serve over pasta, risotto, or a crisp green salad for a complete meal.

Storage

Store leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to retain moisture and prevent the pancetta from becoming tough.