This Weeknight Chicken Saltimbocca is a quick and easy recipe for the busiest of home cooks. The literal translation of this Italian classic meal is “jumps in the mouth.” After one bite of this delicious dish, I guarantee you’ll see why.
The Romans did not build a city in a day, but they are responsible for coming up with some amazing recipes. This Weeknight Chicken Saltimbocca answers the old adage, “what’s for dinner” in a whole new and exciting way.
Traditionally, saltimbocca is made with veal cutlets, which is the only way I’ve ever had it…until now. I started making this saltimbocca with chicken and I love it. Here’s the thing, I do not make this dish with chicken breast. I use juicy and delicious chicken thighs (fillets). Thighs fillets remain moist during the cooking process and they are full of flavor. Chicken breast would need to be pounded almost flat to cook quickly enough and that is just not happening on a weeknight or for any meal where flavor is key!
The marsala wine used in this recipe really highlights the prosciutto while adding a touch of smokiness that enhances the fresh sage. Pasta as a side dish to this chicken saltimbocca is an obvious side dish. I tossed some fettuccine together with some spinach, butter and Parmesan cheese for the ultimate pairing.
Looking For More Chicken Thigh Recipes? Try These:
- Air Fryer Caribbean Spiced Chicken
- The Best One Pot-Stove Top Chicken and Rice
- Smokey Chicken Paprikash Tacos
- Chicken Frito Pie
What Does Saltimbocca Mean In Italian?
Saltimbocca is an iconic dish originating from Roman times in northern Italy. Its literal Italian translation is “jumps in the mouth”. While saltimbocca has Italian origins, it is also popular in Spain, Greece and parts of Switzerland. It is a simple and delicious dish that has been enjoyed for centuries.
What Can I Substitute For Marsala Wine?
Here’s the thing, Marsala wine has a very unique flavor. I do believe using another ingredient or substituting other ingredients to mimic Marsala does change the flavor profile of a dish. However, sometimes we just don’t have the right ingredients on hand. I would make every effort to make sure you are using Marsala wine in this recipe, but if you can’t make it happen, here are some Marsala substitutes that are better than nothing!
- White Grape Juice + Brandy – For every 1/4 cup of Marsala wine needed in a recipe, substitute 1/4 cup white grape juice and 1 teaspoon of Brandy
- Dry White Wine + Brandy – For every 1/4 cup of Marsala wine needed in a recipe, substitute 1/4 cup dry white wine and 1 teaspoon of Brandy
- Non-Alcoholic Marsala Substitute – For every 1/2 cup of Marsala wine needed in a recipe, substitute 1/4 cup white grape juice, 1 Tablespoon vanilla extract and 2 Tablespoons sherry vinegar
How Do I Make Chicken Saltimbocca
- Saute chicken in oil on both sides until browned and cooked through. Transfer to a dish and keep warm.
- Cook mushrooms in the same pan over high-heat until browned. Add oil as necessary.
- Deglaze with Marsala, then add broth and bring to a boil.
- Simmer until liquid is reduced by half.
- Off heat stir in prosciutto, sage and butter.
Tips For Making Chicken Saltimbocca
- Use chicken thigh fillets! They have much more flavor and will not dry out like chicken breast. Chicken breast will have to be pounded flat making more necessary work on a weeknight.
- Use Marsala wine if at all possible to keep the flavor consistent. Otherwise, substitute accordingly from my suggestions above.
- Make sure to scrape up all of the brown bits on the bottom of the pan when you deglaze. This forms the base of the sauce.
- Finish the sauce with high quality butter such as Kerrygold. The butter gives the sauce a glossy sheen and rich flavor so don’t use a low quality brand.
What Do I Serve With Chicken Saltimbocca?
- Soft Polenta with Marscapone
- Garlicky, Cheesy Parsley Bread
- Fresh Green Beans with Bacon and Shallots
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Weeknight Chicken Saltimbocca
- 1 lb skinless, boneless chicken thigh fillets*
- salt and pepper
- 2 tbsp olive oil, plus more as needed
- 8 oz button mushrooms, halved (quartered if large)
- 1/2 cup marsala, dry**
- 1/2 cup beef broth
- 3 oz prosciutto, chopped
- 2 tbsp chopped fresh sage
- 2 tbsp butter
- Pat chicken thighs dry with paper towels and season with salt and pepper. Let chicken come to room temperature (about 30 minutes).
- Saute the chicken thighs in oil in a 12' saute pan over medium-high heat until brown (about 5 minutes). Turn and cook another 3 minutes or until cooked all the way through. Transfer to a plate and keep warm.
- Cook mushrooms in the same saute pan over high heat, 5 minutes, or until beginning to brown. Add additional oil if needed to prevent burning.
- Deglaze with the marsala, making sure to scrape up all of the brown bits. Add broth and bring to a boil. Continue to simmer until liquid is reduced by half, about 8 minutes.
- Remove the pan from the heat and stir in prosciutto, sage and butter until the butter melts.