Chicken With Prosciutto


Chicken with prosciutto and lemon are a winning combination that packs a ton of flavor in a meal that’s both easy and fast to make. The rich, salty ham is wonderful mixed with the savory chicken and slightly sweet citrus. Let’s get started!

Chicken with prosciutto is a great recipe to make whenever you’re feeling like being fancy, but don’t want to spend too much time preparing. This recipe is absolutely delicious and has just the right amount of kick.


This Prosciutto-Wrapped Baked Chicken recipe is a quick and easy spin on traditional Chicken Saltimbocca. It’s served with a delicious buttery sage sauce, and tastes absolutely delicious!

LOVE this Prosciutto-Wrapped Baked Chicken recipe. It's an easier version of traditional Italian Saltimbocca, and tastes absolutely delicious! | (Gluten-Free)

Hey friends! This is the time of year that we always start hearing more and more requests for next chicken recipes here on the blog. So today, I thought I’d share with you a super-simplified version of an Italian classic I’ve always loved…

…chicken saltimbocca!

Turns out that word saltimbocca literally means “jumps in the mouth” in Italian, which I’d say is pretty fitting for this dish filled with so many of my favorite flavors. ?  The traditional version is usually made with veal, which is pounded thin and rolled up with prosciutto and sage, and cooked in a buttery white wine sauce. Since I’m not into veal, and didn’t feel like making some fancy-shmancy rolls, I went with a simplified version of this recipe with chicken and wrapped in prosciutto and cooked with a buttery white wine sage sauce. Same great flavors, and so much easier to make.

I served mine with roasted veggies (which I baked side-by-side with the pan of chicken) and a big green salad and some crusty bread and a chilly sauvignon blanc. And oh my goodness, this simple meal tasted like a downright Italian feast.

Here’s how to make it!

LOVE this Prosciutto-Wrapped Baked Chicken recipe. It's an easier version of traditional Italian Saltimbocca, and tastes absolutely delicious! | (Gluten-Free)

To begin, I highly recommend taking the extra 15 minutes (if you have the time) to brine your chicken, as I recommend in my post on How To Bake Perfect Chicken Breasts. It’s a small step that will go a long way in helping your chicken stay extra moist and juicy, and not dry out. (If your chicken is sold pre-brined, though, just skip this step!)

LOVE this Prosciutto-Wrapped Baked Chicken recipe. It's an easier version of traditional Italian Saltimbocca, and tastes absolutely delicious! | (Gluten-Free)

Once your chicken breasts are ready to go, simply wrap each one with a few pieces of prosciutto. Then brush each side of the chicken with some melted butter (or olive oil), season with salt and pepper, and place them in a single layer in a large baking dish or on a sheet pan. Bake until cooked through.

Then meanwhile, make that heavenly buttery-sage sauce. Just melt some butter and sauté some garlic, sage and crushed red pepper flakes. Add in a good splash of white wine.

Then once your chicken is ready to go, sauce it up!

LOVE this Prosciutto-Wrapped Baked Chicken recipe. It's an easier version of traditional Italian Saltimbocca, and tastes absolutely delicious! | (Gluten-Free)

As probably comes as no surprise with these ingredients, the result is a decadent, savory, delicious pan of chicken ready to be served.

LOVE this Prosciutto-Wrapped Baked Chicken recipe. It's an easier version of traditional Italian Saltimbocca, and tastes absolutely delicious! | (Gluten-Free)


  •  prep time: 15 MINUTES
  •  cook time: 20 MINUTES
  •  total time: 35 MINUTES
  •  yield: 4 SERVINGS 1X


This Prosciutto-Wrapped Baked Chicken recipe is a simplified version of traditional “saltimbocca”, made with a heavenly buttery-garlic-sage-white-wine sauce.



  • 4 boneless skinless chicken breasts
  • Kosher salt and freshly-cracked black pepper
  • 8–12 slices prosciutto
  • 4 tablespoons melted butter, divided
  • 1 clove garlic, pressed or minced
  • 1 tablespoon finely-chopped fresh sage*
  • pinch of crushed red pepper flakes
  • 1/4 cup dry white wine
  • fresh lemon wedges
  • (optional garnishes: chopped fresh chives, grated Parmesan cheese, and/or extra crushed red pepper flakes)


  1. To brine the chicken: Simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.  (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)
  2. To cook the chicken: Heat oven to 450°F.
  3. Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken.
  4. Place the chicken breasts in a single layer in a large baking dish.  Brush the chicken breasts evenly with 1 tablespoon of the melted butter.  Then season both sides of the chicken breasts with a quick pinch of salt and pepper, then lay the chicken back in a single layer in the baking dish.
  5. Bake for 18-20* minutes, or until the chicken is cooked through and no longer pink.  If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F.  (The FDA recommends 165°F.)
  6. Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil.  Let the chicken rest for at least 5-10 minutes.
  7. Meanwhile, as the chicken is cooking, add the remaining 3 tablespoons butter to a small sauté pan, along with the garlic, sage and crushed red pepper flakes.  Sauté over medium-low for 6-8 minutes, or until the sage starts to get slightly crispy.  Slowly add in the white wine, and simmer for 5 more minutes.  Remove from heat.
  8. Once the chicken and sauce are ready to go, spoon the sage-butter sauce evenly over the baked chicken breasts.  Then serve immediately with fresh lemon wedges, sprinkled with optional garnishes if you’d like.  (Feel free to make your serving as lemony as you’d like!)


*Feel free to substitute any of your favorite Italian fresh herbs here.

chicken saltimbocca (chicken and prosciutto)

Chicken saltimbocca is a delicious and easy chicken and prosciutto recipe topped with some parmesan and sage for even more amazing flavor. This chicken saltimbocca recipe is a healthy meal that has tons of flavor and is very easy to make. I will show you the steps to making this chicken and prosciutto recipe below along with some great sides to serve with it.

saltimbocca top view
Chicken Saltimbocca

about this chicken saltimbocca recipe:

Sometimes all you have to do when looking for a delicious recipe that is healthy but loaded with flavor is look at dishes from other cultures and see how they got dinner on the table quickly. Italians are notorious for making easy and delicious meals and this classic chicken saltimbocca is a great example of that.

Saltimbocca in Italian means “jump in your mouth”. This dish is made either with veal or chicken cutlets and always involves prosciutto (Italian ham) and sage.

I’ve added some Parmesan to the last step of the recipe for a little extra flavor. You can keep this part of the recipe or omit it based on your preference. It will be amazing either way.

chicken saltimbocca angle

ingredients needed:

  • Boneless chicken breasts. I like to buy two chicken breasts and butterfly them thin. I then cut the butterflied chicken breasts in half to make a total of four chicken breasts.
  • Fresh Prosciutto di Parma. Make sure you buy this type of prosciutto from the store. It is the most tender and the authentic Italian prosciutto.
  • Fresh Sage (not pictured above).
  • Fresh Parmesan cheese. Grated fine. Optional but highly recommended.
  • Olive Oil, lemon juice and garlic. This is for the marinade the chicken goes into before cooking.

notes about the ingredients

It is important to find all high quality ingredients for this recipe because there are only a few that you will be working with. The most important ingredients to focus on are the Prosciutto di Parma and The Parmigiano Reggiano.

Both of these ingredients are made in Italy and easy to find in all grocery stores but making sure you are buying these Italian items will make all the difference in the final dish’s flavor.

how to make:

saltimbocca before broiling

I have tried making this dish both fully under the broiler or on the stove top then under the broiler for the last minute or two. I can tell you that cooking the chicken on the stove first is so much easier.

here are the steps to make this recipe:

  • Butterfly the chicken breasts.
  • Make your marinade (this is the olive oil, fresh garlic and lemon juice).
  • Place the marinade in a large plastic bag along with the butterflied chicken and seal. Take the sealed bag and rub the chicken around in the marinade. Refrigerate for 30 minutes to one hour.
  • Heat a large skillet over medium heat and cook your chicken (both sides.)
  • Place cooked chicken on a sheet pan and cover with prosciutto and fresh sage leaves.
  • Place under the broiler for a minute or so.
  • Now add your Parmesan and place back under the broiler until melted (about 2 minutes.)
  • Serve immediately.


You can make this dish lighter by omitting the Parmesan cheese. It will taste great with or without it.

I chose to use only two chicken breasts for this recipe since I butterfly the breasts and cut those in half to make four smaller chicken breasts.

You can follow this step or you can just butterfly the chicken breasts and make each of the chicken breasts one serving by not cutting them in half. If you do this just make sure to buy four chicken breasts and double the amount of the other ingredients in the recipe (the prosciutto, sage, etc.)


Prosciutto-Wrapped Chicken in a white baking tray.

Always juicy and flavourful Prosciutto-Wrapped Chicken with a Creamy Mustard Sauce. These prosciutto-wrapped chicken breasts are easy to wrap and then bake for a mouth-watering chicken recipe that can be served over pasta, rice, or potatoes. 

All the yum with minimal effort and ingredients is this Prosciutto-Wrapped Chicken in a Creamy Mustard Sauce.

It’s a perfect balance of juicy chicken, savoury and salty prosciutto, and a creamy mustard sauce. It can be placed on top of pasta, rice or potatoes for an exquisite meal. 

Prosciutto-Wrapped Chicken on top of a bed of broad egg noodles and a side of green beans.

The San Daniele® Prosciutto used in this recipe is so supple and easy to wrap around the chicken. It’s a versatile and delicious addition to any recipe with its classic flavour, unique fragrance, and natural rosy colour that only time can achieve. 

Conveniently found in grocery stores in the pre-packaged section or bulk deli counter, San Daniele® Prosciutto is made according to old world tradition – it’s no wonder this is the #1 brand in Canada. 

Prosciutto-Wrapped Chicken in a creamy mustard sauce with a scattering of fresh basil on top and the prosciutto packaging beside baking tray.

Wrapping the chicken in prosciutto is a quick and easy way to achieve the ultimate chicken dish.

The prosciutto helps keep the chicken from drying out while baking, adds layers of delicious slightly salty flavour, and pairs with the mustard sauce like a dream. The versatility of prosciutto makes it so easy to cook with. 


A simple technique is to wrap the prosciutto lengthwise while allowing the fat from the prosciutto to drape across the chicken (the thin line of prosciutto fat turns into a glorious basting liquid when rendering down during the baking process). 

This recipe calls for the Prosciutto-Wrapped Chicken to be baked at 375° F as this allows the prosciutto to remain soft (not crispy) and melds with the texture of the chicken.

Fairly hands off, once the chicken is wrapped in prosciutto the oven does the rest. Chicken should always be cooked to an internal temperature of 165° F (using a meat thermometer is the best way to tell when chicken is cooked through). 


  • Chicken thighs can be swapped out for the breasts while adjusting baking time and ensuring the chicken is cooked to an internal temp of 165° F. 
  • If basil is out of season or simply not your thing, rosemary or parsley are equally as delicious with prosciutto and chicken. 
  • I used pasta under the chicken (because kids + pasta + prosciutto-wrapped chicken = the best dinner scene) however rice or potatoes would also work wonderfully. 
  • The Mustard Sauce calls for white wine however, replacing that with chicken broth or even water will do. 

Prosciutto-Wrapped Chicken with a Creamy Mustard Sauce

Prep Time

5 mins

Cook Time

20 mins

Resting Time

5 mins

Total Time

30 mins

Always juicy and flavourful Prosciutto-Wrapped Chicken with a Creamy Mustard Sauce.

Course: Chicken, Dinner, Main Course

Cuisine: Italian

Keyword: chicken breast recipe, prosciutto-wrapped chicken

Servings: 4 servings

Calories: 532 kcal


  • 8 slices San Daniele® Prosciutto
  • 4 medium chicken breasts*
  • 1 pinch black pepper
  • 1 pinch kosher salt
  • 3 tbsp unsalted butter
  • 2 cloves garlic, peeled and minced
  • 1/4 cup white wine (or replace with chicken broth or water)
  • 1-2 tbsp dijon mustard
  • 2 tsp honey
  • 1/2 cup heavy cream (or whole milk)
  • 2 tbsp lemon juice about 1/2 of a medium lemon
  • 2 tbsp chopped fresh basil or 2 tsp dried basil


  1. Preheat oven to 375° F and oil or butter an oven-proof dish of approximately 9″ x 13″ or so in size.
  2. Salt and pepper the chicken then wrap prosciutto around chicken breasts (2 pieces of prosciutto per chicken breast) with the ends of the prosciutto meeting on the bottom so it remains in place. Place in greased dish and bake for 20-25 minutes or until chicken has reached an internal temperature of 165° F.
  3. Meanwhile, make the Creamy Mustard Sauce. In a small sauce pan, heat butter over medium heat and add garlic, cooking and stirring occasionally for 2 minutes. Add white wine and reduce for 3-5 minutes. Add mustard, honey, cream, and lemon juice. Cook for 3-5 more minutes to allow flavours to combine. Add most of the basil, reserving a few pieces to sprinkle on top of the prosciutto-wrapped chicken.
  4. Pour sauce into chicken pan and serve immediately.

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