Chicken Saltimbocca Delight

This Chicken Saltimbocca is a perfect weeknight dinner that tastes fancy but comes together with simple ingredients. The dish balances savory prosciutto and fresh basil inside tender chicken, finished with a silky lemon wine sauce and melted cheese that feels like a special treat at home.

I first made this after craving Italian flavors without the fuss of complicated prep. It became a go-to because it elevates plain chicken instantly and feels indulgent without requiring hours in the kitchen.

Ingredients

• Chicken breasts: are butterflied to create a pocket for the filling making the chicken juicy and flavorful
• Fresh basil leaves: add a bright herbal punch that really lifts the dish
• Prosciutto: provides a salty, savory layer that crisps up lightly when cooked
• All-purpose flour: helps create the velvety sauce and lightly coats the chicken for a golden crust
• Olive oil and butter: used together bring a rich but balanced fat content for cooking and flavor
• White wine: adds acidity and depth to the sauce pick one that you also enjoy drinking
• Chicken broth: rounds out the sauce while keeping it light and comforting
• Fresh lemon juice: brightens the sauce making it vibrant and well balanced
• Fontina cheese: melts beautifully giving the dish a creamy finish choose similar melting cheeses if needed
• Chopped basil for garnish: enhances both the look and taste adding freshness to the plated dish

Instructions

Build The Pocket:

Butterfly each chicken breast carefully slicing almost through, so it opens flat like a book. Place two basil leaves in the center and top with two prosciutto slices. Fold the chicken to encase the filling and secure with toothpicks. This seals in flavor and moisture for juicy bites.

Season And Dredge:

Season both sides of the chicken with salt pepper and garlic powder. Lightly coat each breast in flour shaking off excess. The flour helps the sauce stick and gives a nice crust when cooked.

Brown The Chicken:

Heat butter and olive oil in a nonstick skillet on medium-high. Add chicken and cook 4 to 5 minutes on one side until golden brown. Flip and cook an additional 3 to 4 minutes. The chicken will finish cooking later in the sauce keeping it tender.

Make The Sauce:

Lower the heat and melt remaining butter in the same pan. Stir in remaining flour cooking for a minute to form a roux. Whisk in white wine cooking for one minute until smooth. Slowly add chicken broth and lemon juice bringing the sauce to a boil. Let it reduce gently for 2 minutes to thicken slightly.

Finish And Melt:

Return chicken to the skillet turning to coat with sauce. Cook on medium-low for 2 minutes allowing flavors to meld. Lay two slices of cheese on each chicken breast and cover skillet for 1 to 2 minutes until melted. Taste and adjust seasoning as needed.

Serve And Garnish:

Remove toothpicks carefully garnish with chopped basil if you like. Serve immediately to enjoy the full melty goodness and fresh herbal lift.

My favorite part is the melted cheese that adds creaminess to every bite. This recipe always reminds me of sharing a leisurely meal with friends where the prosciutto and basil fill the kitchen with the most inviting aroma.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to keep the cheese melty and chicken moist. Avoid microwave reheating if you want to preserve texture.

Ingredient Swaps

If prosciutto is not available use thin slices of ham or pancetta for a similar salty taste. Mozzarella or provolone cheese can be used instead of fontina depending on what you have on hand. Swap white wine with dry vermouth or simply use extra broth and a splash of vinegar for acidity.

Serving Ideas

Serve alongside a crisp green salad or roasted vegetables to balance the richness. Creamy mashed potatoes or buttery polenta also complement the sauce beautifully. A crusty loaf of bread is great to soak up any extra sauce on the plate.

This Chicken Saltimbocca is elegant yet straightforward, perfect for a weekday meal that feels special.

Frequently Asked Recipe Questions

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts butterflied to create a pocket for the filling provide the ideal texture and shape for even cooking.

→ Can I substitute the prosciutto with another ingredient?

Thinly sliced ham or pancetta can be used as alternatives, adding a similar salty, savory flavor profile.

→ Which cheeses pair well for melting on top?

Fontina works wonderfully, but mozzarella, Gruyere, or provolone also melt nicely and complement the other flavors.

→ How do I make sure the sauce thickens properly?

Cook the flour with butter before adding liquids, then simmer the wine and broth mixture until it reduces slightly to a gentle, velvety consistency.

→ Is it important to use fresh basil for stuffing and garnish?

Fresh basil delivers the best aroma and flavor, enhancing the dish with vibrant herbal brightness that dried herbs can’t match.

→ Can I prepare this dish ahead of time?

Assembling the chicken with basil and prosciutto in advance is possible, but cook and add cheese just before serving for optimal texture and flavor.