Chicken Saltimbocca

Golden, crispy prosciutto-wrapped chicken topped with fragrant sage, nestled on a bed of caramelized roasted summer vegetables. This Chicken Saltimbocca is the perfect balance of comfort and freshness.

Whether you're planning a cozy weeknight dinner or an elegant weekend meal, this Italian-inspired recipe brings serious flavor with minimal fuss.

What is Chicken Saltimbocca?:

Saltimbocca means “jumps in the mouth” in Italian—and this dish lives up to its name. Traditionally made with veal, this version uses juicy chicken breasts wrapped in prosciutto and cooked with sage leaves until golden and crisp. Served on a medley of roasted zucchini, bell peppers, and tomatoes, it becomes a colorful, veggie-forward main that’s naturally gluten-free and low-carb.

Pair This Dish With:

• Creamy polenta

• Garlic mashed potatoes

• A simple arugula salad

• Crusty bread to mop up the pan juices

Final Thoughts:

This Chicken Saltimbocca with Roasted Vegetables is an elegant yet easy meal that brings bold Italian flavors to your table. The crispy prosciutto, earthy sage, and caramelized vegetables make every bite satisfying and balanced.

Save this recipe for your next dinner party—or just a Tuesday night that deserves something special.

Yield: 4 servings

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Chicken Saltimbocca

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Golden, crispy prosciutto-wrapped chicken topped with fragrant sage, nestled on a bed of caramelized roasted summer vegetables. This Chicken Saltimbocca is the perfect balance of comfort and freshness.

Whether you're planning a cozy weeknight dinner or an elegant weekend meal, this Italian-inspired recipe brings serious flavor with minimal fuss.

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Ingredients

For the Chicken Saltimbocca

• 2 boneless, skinless chicken breasts (butterflied and halved to make 4 thin cutlets)
• 8 fresh sage leaves
• 4 slices prosciutto
• Salt & black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• ¼ cup dry white wine (optional)
• 1 tsp lemon juice (optional, for finishing)

For the Roasted Vegetables

• 1 medium zucchini, sliced into half moons
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp dried Italian herbs (or oregano + thyme)
• Salt & pepper, to taste

Instructions

1. Preheat your oven to 425°F (220°C).
2. Toss the zucchini, bell peppers, and tomatoes with olive oil, salt, pepper, and herbs.
3. Spread onto a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway, until tender and slightly caramelized.
4. Season the chicken lightly with salt (remember, prosciutto is salty!) and black pepper.
5. Place 2 sage leaves on each chicken cutlet, then wrap each with a slice of prosciutto. Press to secure.
6. In a large skillet over medium heat, heat olive oil and butter.
7. Cook the chicken cutlets, prosciutto-side down first, for 3–4 minutes per side or until golden brown and cooked through.
8. Optional: Deglaze the pan with white wine, simmer 1–2 minutes, then finish with a splash of lemon juice for brightness.
9. Spoon the roasted vegetables onto a serving platter or plate.
10. Top with the chicken saltimbocca.
11. Drizzle with any pan juices and serve warm.

Notes

Make it dairy-free: Skip the butter and use olive oil only.

Want a crispier prosciutto? Sear it longer on the first side before flipping.

Vegetable swap: Try roasted eggplant or asparagus instead of zucchini.

Meal prep friendly: Store the roasted veggies and chicken separately and reheat gently to maintain texture.

Nutrition Facts

Calories

261

Sugar

4 g

Protein

15 g

Fat

18 g

Carbs

8 g

Sat. Fat

5 g

Cholesterol

49 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.