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• My Chicken Saltimbocca Recipe Skips The Fuss, Not The Flavor
• Ingredients & Substitutions
• How To Make Chicken Saltimbocca
• My Recipe Tips
• Chicken Saltimbocca (25-Min Dinner) Recipe card
• How To Serve It
• Recipe Reviews

My Chicken Saltimbocca Recipe Skips The Fuss, Not The Flavor

A reader asked me for a chicken saltimbocca recipe after making my Italian-inspired eggplant rollatini , and I was excited because I had actually tried it on a trip to Italy years ago. When I recreated it at home, here’s how my version came together and why I keep making it:

• Tender chicken, salty prosciutto, melty cheese, and crispy sage all swimming in a buttery white wine sauce – Every bite reminds me of sitting at a café in Rome, only now it’s a healthy dinner recipe I can whip up at home. It’s definitely more of a grown-up meal, but my kids did eat the chicken without the sauce, so if you’ve got picky eaters, that’s a simple workaround.
• You don’t need any flour – Most chicken saltimbocca recipes dredge the chicken in flour, but I skipped it and didn’t miss it at all. The cutlets still come out juicy, golden, and yes, gluten-free. And while the sauce is a little thinner, I think that’s perfect for drizzling over the chicken.
• My easier, better method for sage – I’ve seen some versions attach the sage to the chicken with toothpicks (which is extra fuss), while others just tuck it underneath the prosciutto (which doesn’t stay crispy). Instead, I fried the sage leaves first to get them more crispy, then used them for topping at the end — and they stick to the melted cheese. Bonus: The olive oil got a sage flavor, which transferred to the chicken!
• Quick for a weeknight – Although it looks fancy, this dish comes together in less than half an hour. It’s fast enough for a weeknight, but I’ve also served it for company.

This chicken saltimbocca was such a fun challenge to create. Make it with me, and I’d love to know if you think it lives up to the original!

Ingredients & Substitutions

Here I explain the best ingredients for my chicken saltimbocca recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – Traditional saltimbocca is made with veal, but chicken is a common variation, and it’s actually what I had when I tried the dish in Italy. I use boneless skinless chicken breasts. Feel free to use thighs if you prefer.
• Fresh Sage Leaves – Fresh sage is essential for that classic flavor. I crisp up some whole leaves for topping and chop the rest for the sauce. If you don’t have enough, you can swap in a little dried sage in the sauce, but for the topping I recommend fresh.
• Prosciutto – The salty, savory layer that makes this chicken feel restaurant-worthy. The name saltimbocca means “jumps in the mouth,” and prosciutto is a big reason why.
• Provolone Cheese – I used this partly because it’s classic for chicken saltimbocca and partly because it’s one of my kids’ favorite cheese, so we always have it. You can use other cheeses that melt well, like mozzarella, Fontina, or even Swiss.
• Garlic – Fresh is best for flavor, but 2 teaspoons of jarred garlic works in a pinch.
• Chicken Broth – I use reduced sodium chicken broth so the sauce doesn’t end up too salty (especially with the prosciutto). If you only have regular, just taste before adding more salt.
• Dry White Wine – I don’t recommend using “cooking wine” for chicken saltimbocca (or really for most uses, if I’m being honest). You want a decent quality dry white wine, like pinot grigio, sauvignon blanc, or chardonnay. The alcohol cooks off and leaves behind flavor. If you’d rather skip it, you can just use more chicken broth instead.
• Olive Oil & Unsalted Butter – I use oil for sauteing and searing, and butter for the sauce near the end.
• Sea Salt & Black Pepper

How To Make Chicken Saltimbocca

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Fry the sage. Heat some olive oil in a large skillet , add the whole sage leaves, and cook until they shrink and darken. Transfer to a paper towel and leave the oil in the pan.
2. Prep the chicken. Slice the chicken breasts in half horizontally to make cutlets, then pound them evenly with a meat mallet. Pat dry, season with salt and pepper, and lay a slice of prosciutto on each one, pressing gently so it sticks.

1. Cook the chicken. Heat the oil back up and sear the chicken. I start prosciutto-side down so that it “seals” the prosciutto on, then flip and brown the other side. I recommend cooking in batches as needed. Set aside and cover to keep warm.
2. Make the easy pan sauce. Lower the heat and add a little more oil, then sauté the garlic until fragrant. Pour in the wine, broth, and chopped sage. Scrape up any browned bits with a wooden spoon, and let the sauce simmer to reduce. I stir in the butter at the end to make it smooth and glossy, then season to taste.
3. Add the chicken and cheese. Return the chicken to the pan, prosciutto side up, and top with provolone. Cover until the cheese melts.

1. Finish and enjoy! Top your chicken saltimbocca with the crispy sage leaves. Don’t forget the sauce from the bottom of the pan for serving!

My Recipe Tips

• Got a bunch of sage with different leaf sizes? I recommend saving the biggest ones for the part of my chicken saltimbocca recipe that uses them whole, and using the smaller ones for the chopped portion. If they’re really tiny, feel free to toss in a few extras.
• Flip the whole sage leaves carefully with tongs, starting with the stem end. They break more easily if I start with the opposite end.
• When slicing the chicken, start at the thicker side. I place the palm of my non-dominant hand flat on top to keep it steady, then use my other hand to carefully slice through the middle horizontally.
• Use the flat side of the meat mallet , so it flattens the chicken without tearing it. The textured side is better for beef. You can also place the chicken between two pieces of plastic wrap to keep it intact better, but for me it worked fine even without it.
• Do I have to pound the chicken at all? No, but this is a signature step in chicken saltimbocca. Pounding helps the chicken cook faster and more evenly, plus it gives you more surface area for all that crispy prosciutto and buttery sauce. I recommend 1/4 to 3/8 inch thickness.
• Don’t stretch the prosciutto when placing it on the chicken. It will shrink a bit as it cooks, so stretching causes it to separate from the chicken. This is especially important in my recipe since I don’t use any flour for dredging.
• You’ll need to cook the chicken in batches at first . The raw chicken cutlets are unlikely to fit in one pan to sear, so you’ll need 2 batches for a 12-inch skillet or 3 batches for a 10-inch skillet. After they cook down, though, they do fit in the 12-inch cast iron skillet I use for the final step to melt the cheese.
• For the juiciest chicken saltimbocca, remove it from the heat at 163 degrees F. It will reach 165 as it rests under foil while you make the sauce. And if you’re always misplacing your thermometer, try my magnetic one that sticks to the fridge!
• Don’t let the garlic brown much when sauteing. I find that this can make wine-based sauces, like this saltimbocca sauce, bitter. (You might notice I gave the same recommendation in my creamy garlic chicken , too.) Make sure the heat is low enough at this step, and have your broth and wine ready to add quickly as soon as the garlic smells fragrant.
• I used a 50/50 ratio of white wine and broth, but you can easily use all broth, or use a cup of broth with just 1/2 cup of wine for a less intense flavor . You just need the liquid to add up to 1 1/2 cups total before simmering.

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 tbsp Olive oil (divided between 2 tbsp and 1 tbsp) ▢
• 9 large Fresh sage leaves (divided; 6 whole leaves and 3 chopped finely) ▢
• 3 10-oz Boneless skinless chicken breasts ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 6 slices Prosciutto (~3 oz) ▢
• 4 cloves Garlic (minced) ▢
• 3/4 cup Chicken broth (reduced sodium) ▢
• 3/4 cup Dry white wine (like pinot grigio, chardonnay, or sauvignon blanc) ▢
• 2 tbsp Unsalted butter ▢
• 3 slices Provolone cheese (cut in half) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Fry The Whole Sage Leaves:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the whole sage leaves and fry for 45-60 seconds, gently flipping occasionally, until they shrink and their green color darkens.
2. Use tongs to transfer the sage to a paper towel lined plate and set aside, leaving the oil behind in the pan.

Cook The Chicken With Prosciutto:

1. Cut the chicken breasts in half horizontally (like you’re butterflying them, but cut all the way through). Use the flat side of a meat mallet to pound them to an even thickness, 1/4 to 3/8 inch thick.
2. Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Lay a slice of prosciutto over each chicken breast (trim it if needed), and press gently to help it stick.
3. Heat the oil in the pan again over medium-high heat. Carefully place the chicken in the pan with the prosciutto side down, in a single layer. (You’ll probably need to cook in 2 batches for all the pieces to fit.) Sear for 3-4 minutes , until the prosciutto is golden brown. Flip and cook for 3-4 more minutes , until the chicken is golden on the other side and the internal temperature reaches 163-165 degrees F (73-74 degrees C). Transfer the chicken to a plate and cover with foil to keep warm.

Make The Sauce:

1. Reduce the heat to medium-low and add the remaining tablespoon of oil. Add the minced garlic and saute for about 1 minute , until fragrant.
2. Working quickly, add the wine, broth, and chopped sage (the remaining leaves that you didn’t fry) to the pan. Bring to a boil, scraping any browned bits from the bottom of the pan. Reduce the heat and simmer for about 5 minutes , until the liquid volume is reduced by half.
3. Reduce the heat to low. Stir the butter into the sauce, until smooth. Adjust salt and pepper to your taste if needed.

Combine:

1. Return the chicken to the pan, prosciutto side up, over low heat. Top each piece of chicken with a half slice of provolone. Cover with a lid for 2 minutes , until the cheese melts.
2. Serve the chicken saltimbocca with the crispy sage leaves (from the first step) on top.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 chicken cutlet + 2 tablespoons sauce

• Tips: Check out my recipe tips above to help you prep like a pro, get perfectly juicy chicken, and make that buttery sage sauce shine.
• Storage: Leftovers keep well in an airtight container in the fridge for up to 3-5 days. I store the chicken with the sauce, so the flavors soak in even more.
• Reheat: Warm it gently on the stove or in the oven, and spoon some of the sauce over the top. I usually add an extra splash of broth and/or pat of butter to bring the sauce back.
• Freeze: You can freeze this dish for up to 3 months. Thaw in the fridge overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Saltimbocca

How To Serve It

Saltimbocca chicken is traditionally served with a side dish that can soak up the sauce, like mashed or roasted potatoes , risotto, or pasta. I often choose lighter options, like mashed cauliflower or roasted spaghetti squash .

I also recommend some veggies on the side, like sautéed spinach or my favorite fall salad .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Saltimbocca (25-Min Dinner)

My chicken saltimbocca recipe layers prosciutto, sage, and provolone in buttery wine sauce for a 25-minute, flavorful Italian-style dinner.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-saltimbocca/

Ingredients

• 3 tbsp Olive oil (divided between 2 tbsp and 1 tbsp)
• 9 large Fresh sage leaves (divided; 6 whole leaves and 3 chopped finely)
• 3 10-oz Boneless skinless chicken breasts
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 6 slices Prosciutto (~3 oz)
• 4 cloves Garlic (minced)
• 3/4 cup Chicken broth (reduced sodium)
• 3/4 cup Dry white wine (like pinot grigio, chardonnay, or sauvignon blanc)
• 2 tbsp Unsalted butter
• 3 slices Provolone cheese (cut in half)

Instructions

Fry The Whole Sage Leaves:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the whole sage leaves and fry for 45-60 seconds, gently flipping occasionally, until they shrink and their green color darkens.
2. Use tongs to transfer the sage to a paper towel lined plate and set aside, leaving the oil behind in the pan.

Cook The Chicken With Prosciutto:

1. Cut the chicken breasts in half horizontally (like you’re butterflying them, but cut all the way through). Use the flat side of a meat mallet to pound them to an even thickness, 1/4 to 3/8 inch thick.
2. Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Lay a slice of prosciutto over each chicken breast (trim it if needed), and press gently to help it stick.
3. Heat the oil in the pan again over medium-high heat. Carefully place the chicken in the pan with the prosciutto side down, in a single layer. (You’ll probably need to cook in 2 batches for all the pieces to fit.) Sear for 3-4 minutes , until the prosciutto is golden brown. Flip and cook for 3-4 more minutes , until the chicken is golden on the other side and the internal temperature reaches 163-165 degrees F (73-74 degrees C). Transfer the chicken to a plate and cover with foil to keep warm.

Make The Sauce:

1. Reduce the heat to medium-low and add the remaining tablespoon of oil. Add the minced garlic and saute for about 1 minute , until fragrant.
2. Working quickly, add the wine, broth, and chopped sage (the remaining leaves that you didn’t fry) to the pan. Bring to a boil, scraping any browned bits from the bottom of the pan. Reduce the heat and simmer for about 5 minutes , until the liquid volume is reduced by half.
3. Reduce the heat to low. Stir the butter into the sauce, until smooth. Adjust salt and pepper to your taste if needed.

Combine:

1. Return the chicken to the pan, prosciutto side up, over low heat. Top each piece of chicken with a half slice of provolone. Cover with a lid for 2 minutes , until the cheese melts.
2. Serve the chicken saltimbocca with the crispy sage leaves (from the first step) on top.

Maya’s Recipe Notes

Serving size: 1 chicken cutlet + 2 tablespoons sauce

• Tips: Check out my recipe tips above to help you prep like a pro, get perfectly juicy chicken, and make that buttery sage sauce shine.
• Storage: Leftovers keep well in an airtight container in the fridge for up to 3-5 days. I store the chicken with the sauce, so the flavors soak in even more.
• Reheat: Warm it gently on the stove or in the oven, and spoon some of the sauce over the top. I usually add an extra splash of broth and/or pat of butter to bring the sauce back.
• Freeze: You can freeze this dish for up to 3 months. Thaw in the fridge overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)