Chicken Thigh Saltimbocca
Elevate your dinner game with Chicken Thigh Saltimbocca, a luscious take on the classic Italian-inspired dish. Tender boneless chicken thighs are seasoned to perfection, topped with aromatic fresh sage, and wrapped in delicate slices of salty prosciutto for an incredible combination of flavors. Lightly dredged in flour and seared until golden, the chicken is simmered in a velvety sauce made with dry white wine, chicken broth, and a bright splash of lemon juice. Perfectly balanced between savory and tangy, this dish comes together in just 40 minutes, making it ideal for both weeknight meals and special occasions. Serve it with sautéed spinach, roasted vegetables, or creamy polenta for a restaurant-worthy plate that will impress every guest. Try this easy chicken saltimbocca recipe for a flavorful dinner that’s bursting with Italian charm!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 8 leaves Fresh sage leaves
- 8 slices Prosciutto slices
- 60 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 30 grams Unsalted butter
- 120 milliliters Dry white wine
- 120 milliliters Chicken broth
- 15 milliliters Lemon juice
Instructions
Place each chicken thigh between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Sprinkle both sides of the chicken thighs with salt and black pepper.
Place 2 sage leaves on each chicken thigh, then wrap each thigh with 2 slices of prosciutto, ensuring the sage leaves stay in place. Secure with toothpicks if necessary.
Dredge the wrapped chicken thighs lightly in the flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, seam side down, and cook for about 3-4 minutes on each side or until the prosciutto is crisp and the chicken is golden brown. Transfer the chicken to a plate and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, pour in the white wine and scrape the bottom of the pan to deglaze.
Allow the wine to reduce by about half, then add the chicken broth and lemon juice. Cook for another 2-3 minutes, stirring occasionally.
Return the chicken thighs to the skillet, spooning the sauce over them. Cover and simmer for 8-10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 75°C (165°F).
Remove the chicken thighs from the skillet and place them on a serving platter. Simmer the sauce for an additional 1-2 minutes to thicken slightly, then pour it over the chicken.
Serve immediately with your choice of side dishes such as sautéed spinach, roasted vegetables, or creamy polenta.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
