Chicken Saltimbocca is a tasty dish that's perfect for a weeknight dinner or a special occasion. Stuffed chicken breasts are usually a pain, but I've got a simpler way that's just as good as anything you get in an Italian restaurant. Just butterfly the chicken and avoid overstuffing it. Use less stuffing, and it'll taste delicious without the hassle.
This recipe combines juicy chicken breasts, savory prosciutto, and creamy mozzarella with a flavorful spinach stuffing. It's low-carb, keto-friendly, and gluten-free, making it a great option for everyone at the table. Let's get cooking and enjoy this Italian dish!
This recipe is:
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- Low Carb
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- Gluten Free
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- Keto
Table of Contents
5 Reasons to love this recipe
Here’s why you’ll love this Chicken Saltimbocca recipe:
- Simple, non-traditional recipe.
- Savory prosciutto and mozzarella flavors.
- Perfect for weeknight dinners.
- Fresh take on stuffed chicken.
- Low-carb, keto-friendly dish.
Is Chicken Saltimbocca Low-Carb?
Yes, chicken saltimbocca can be made low-carb. This recipe contains only 4 g net carbs per serving (per stuffed chicken breast), which makes it a very low-carb meal. It fits within the keto diet guidelines as well so it's a perfect healthy eating idea!
Chicken Saltimbocca Ingredients List
You'll need the following ingredients to make this easy chicken saltimbocca:
For the Spinach Stuffing
- 2 cloves garlic, minced
- 1 bag baby spinach
- 1 tablespoon olive oil
- 1 tablespoon butter, unsalted
- 1 shallot, finely diced
- 1 squeeze lemon juice
- ¼ teaspoon red pepper flakes
- Salt, to taste
- Freshly cracked black pepper, to taste
For the Chicken Saltimbocca
- 4 chicken breasts, boneless and skinless
- 4 slices mozzarella
- 4 slices of prosciutto
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter, unsalted
Ingredient Substitutions
Missing some ingredients for this Chicken Saltimbocca recipe? No worries! Here are some simple alternatives you can use:
- Olive oil: Use avocado, coconut, or MCT oil. Or, use clarified butter.
- Unsalted butter: Use ghee for its nutty richness.
- Shallot: Use ¼ cup of finely diced red onion.
- Mozzarella cheese: Use American-style provolone (Italian provolone does not taste the same!), Emmenthal, or Swiss cheese.
- Prosciutto: Pancetta is a close second, followed by thinly sliced bacon.
Additional Ingredients
Looking to enhance your chicken dinner? Here are some tasty ingredients that pair perfectly with the main components:
- Sun-dried tomatoes: Use two tablespoons of chopped sun-dried tomatoes packed in oil for amazing flavor.
- Mushrooms: Adding sautéed mushrooms to the spinach mixture brings in a balancing earthiness that is just delightful.
- Zest: A light sprinkle of lemon zest always makes a dish pop. Sprinkle it on after cooking.
- Herb sauce: Top this dish with a flavor-packed herb sauce like a fresh basil pesto, or a lemon herb sauce. Just delicious!
Note: These are optional ingredients and are not included in the recipe.
Cooking Tools
You'll need the following cooking tools to make chicken saltimbocca recipe:
- Heavy-bottomed skillet
- Tongs
- Fine mesh sieve
- Foil-lined, rimmed baking sheet
- Spoon
- Knife
- Cutting board
How to Make Chicken Saltimbocca: Complete Cooking Guide
There are a couple of different ways to make stuffed chicken saltimbocca. For this recipe, we are going to bake it in the oven. Why? Well, it's because we are going to stuff the chicken breasts. Although it is possible to sauté the stuffed chicken breasts, it would take a long time and I'm not convinced that we would heat the stuffing through to a sufficient temperature before burning or drying out the chicken.
Now, if we were making chicken breast cutlets wrapped in prosciutto with some fresh sage leaves tucked inside, then I would say get out the sauté pan. I'm going to give this method a try soon. You can also make saltimbocca in a crock pot if you want to set and forget while you're busy doing other things during the day.
I've also seen this recipe braised and even deep-fried. There are so many ways to make it, but I have found that baking the chicken stuffed with yummy ingredients results in juicy chicken that is flavorful every time.
Cooking Method
- Sautéing
- Baking
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Finely dice the shallots.
- Mince the garlic cloves.
Cooking Instructions
For the Spinach Stuffing
- First, preheat your oven to 350°F. Then take a heavy-bottomed skillet and heat on high. Add in the olive oil and butter. When the butter has melted, add in the shallots. Cook for 2-3 minutes, stirring. Then add in the garlic, spinach, salt and pepper.
- Using tongs, turn the spinach in the pan. When it has wilted, add the red pepper flakes and a squeeze of lemon. Taste and adjust the seasoning.
- Drain the spinach in a fine mesh sieve over the sink. Press lightly with the back of a spoon to release the liquid. Set aside.
For the Chicken Saltimbocca
- First, salt and pepper the chicken breasts on both sides. Next, butterfly the chicken breasts from the lobe side. Stuff with the spinach and fold back over.
- Using the same heavy-bottomed skillet over medium-high heat, add in the olive oil and butter. When it is hot, add in the stuffed chicken breasts. Allow to brown, then flip carefully using tongs. Allow to brown. Remove from the pan to a foil-lined, rimmed baking sheet. Add cheese and then the prosciutto slices.
- Bake at 350°F for 20 minutes. Remove from the oven when cooked through. Serve hot and enjoy!
Step 1: Gather all your fresh ingredients for this yummy chicken saltimbocca recipe. Note the butterflied chicken breasts in the top of the picture!
Step 2: Saute the shallots, garlic and baby spinach. When it’s cooked, place a strainer over a bowl and press out the liquid with a wooden spoon.
Step 3: Evenly distribute the sautéed spinach and garlic mixture over each chicken breast.
Step 4: Brown the chicken breasts in a saute pan. Use tongs to flip so the stuffing doesn’t fall out. When browned, place in a rimmed baking dish.
Step 5: Place the sliced mozzarella (or other melting cheese of your choice) on the browned chicken breasts.
Step 6: Lay the prosciutto on top of the cheese and bake. The result is a delightfully tasty chicken saltimbocca!
💡 My Pro Tip
Here are two practical tips for you:
- Butterflying chicken breasts saves time and clean-up. Simply slice the chicken lengthwise, leaving one side intact to act as a hinge. This technique is handy for stuffing proteins and speeding up cooking times.
- Managing soupy spinach. After sautéing spinach with cooking fat, salt, shallots, and garlic, it tends to release a lot of liquid. Use a fine mesh sieve over the sink to press out excess moisture with a spoon. This ensures the spinach retains enough moisture to keep the chicken juicy without becoming difficult to handle.
⏲️ Time-Saving Tips
- Prepare spinach stuffing ahead. Make it up to a couple of days beforehand, store in an airtight container, and add just before sautéing the chicken.
- Prep entire dish in advance as it reheats well. Make up to 24 hours ahead and reheat covered in a 350°F oven for 12-15 minutes.
- Use sliced cheese as you will save time cutting and cleaning.
What to Serve With Chicken Saltimbocca?
Looking for delicious sides to complement your meal? Here are some low-carb and keto-friendly options:
- Sauteed Spinach: Chicken saltimbocca with spinach is a heavenly combo. The earthy flavors and tender texture of spinach mixed with chicken stock complement the chicken saltimbocca beautifully.
- Roasted Broccoli: Roasted broccoli seasoned with olive oil, salt, and pepper makes a satisfyingly crunchy and nutritious side dish. Its crispy edges add a delightful texture contrast to the tender chicken and cheesy piece of prosciutto.
- Risotto: This low-carb alternative provides a creamy, cheesy base that pairs well with the bold flavors of chicken saltimbocca with cheese.
- Grilled Asparagus: Asparagus adds a fresh and crisp element to balance the rich flavors of the chicken and slice of prosciutto.
- Curried Egg Salad: The creamy texture and bold spices of the egg salad provide a satisfying alternative that complements the flavors of the chicken saltimbocca.
Storage and Reheating Instructions
Storage Tips
- Store the leftover chicken saltimbocca in an airtight container in the fridge for up to a week.
Reheating Tips
- For best results, reheat covered in the oven at 350°F until heated through. Avoid reheating in a pan on the stove as the cheese may melt before the chicken heats through. Alternatively, microwave on medium heat, rotating the chicken to ensure even heating.
Freezing Tips
- Not recommended due to the cheese and spinach; they do not thaw well and may affect the dish's texture.
Recipe Conclusion
What a journey it’s been creating this best Chicken Saltimbocca recipe! From butterflying the chicken to that perfect melty mozzarella, every step has been a flavorful adventure. This dish brings together Mediterranean flair with a keto-friendly twist, making it a star on any dinner table. Don’t forget to pair it with some sautéed spinach or roasted broccoli for a complete low-carb feast!
This is a fun, fast, and fantastic recipe for any weeknight meal. We served this with a simple garden salad, and it was just perfect. So how have you prepared chicken saltimbocca? Do you include crispy sage leaf, capers, or basil like the traditional veal saltimbocca? Share your twist on this classic dish in the comments below. Let’s keep the culinary creativity flowing. In the meantime, happy eating!
More Healthy Chicken Recipes
If you're looking for some other Stuffed Chicken Breast recipes, check out these recipes:
FAQs
Chicken saltimbocca is a dish featuring chicken wrapped in prosciutto, often with fried sage, and cooked until tender.
Yes, you can adapt this recipe for grilled chicken saltimbocca by grilling the chicken instead of baking it in the oven after initial sautéing.
A dry white wine such as Pinot Grigio or Sauvignon Blanc pairs well with saltimbocca.
No, chicken saltimbocca and chicken piccata are different dishes. Chicken saltimbocca features chicken wrapped in prosciutto with sage, typically cooked in a pan with a sauce, while chicken piccata involves chicken cutlets dredged in flour, sautéed, and served with a lemon-caper sauce.
Chicken Saltimbocca Recipe
Ingredients
For the Spinach Stuffing
- 2 cloves garlic minced
- 1 bag baby spinach
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 shallot finely diced
- 1 squeeze lemon juice
- ¼ teaspoon red pepper flakes
- Salt to taste
- Freshly cracked black pepper to taste
For the Chicken Saltimbocca
- 4 chicken breasts boneless and skinless
- 4 slices mozzarella
- 4 slices of prosciutto
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
Instructions
For the Spinach Stuffing
- First, preheat your oven to 350°F. Then take a heavy-bottomed skillet and heat on high. Add in the olive oil and butter. When the butter has melted, add in the shallots. Cook for 2-3 minutes, stirring. Then add in the garlic, spinach, salt and pepper.
- Using tongs, turn the spinach in the pan. When it has wilted, add the red pepper flakes and a squeeze of lemon. Taste and adjust the seasoning.
- Drain the spinach in a fine mesh sieve over the sink. Press lightly with the back of a spoon to release the liquid. Set aside.
- For the Chicken Saltimbocca
- First, salt and pepper the chicken breasts on both sides. Next, butterfly the chicken breasts from the lobe side. Stuff with the spinach and fold back over.
- Using the same heavy-bottomed skillet over medium-high heat, add in the olive oil and butter. When it is hot, add in the stuffed chicken breasts. Allow to brown, then flip carefully using tongs. Allow to brown. Remove from the pan to a foil-lined, rimmed baking sheet. Add cheese and then the prosciutto slices.
- Bake at 350°F for 20 minutes. Remove from the oven when cooked through. Serve hot and enjoy!
For the Chicken Saltimbocca
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Abigale Teague says
I've never seen a stuffed chicken breast recipe that doesn't need to be tied or sealed up somehow. Really made it faster and easier. I'm rethinking stuffed chicken as a whole!
I thought that the spinach had a little too much garlic. Next time I am going to roast the garlic for a more mellow flavor overall. Delicious and easy recipe.
Scott Groth says
Hi Abigale:
There is a little more garlic in the spinach because chicken breast is not exactly full of flavor and it needs some punch- that's my opinion. But it all depends on your preferences. Glad to see you found the combination that works for you.
Thank you for taking the time to give some feedback.
Have a fantastic day in the kitchen!
Scott
Lis @ The Fare Sage says
A delicious sounding version of one of my favourite recipes. Can't wait to give it a go. Thanks!
Scott Groth says
Hey Lis:
So did you give it a go? How was it?
Thanks for stopping by and happy cooking!
Scott
Elaine @ Dishes Delish says
Your version of chicken saltimbocca recipe. I never thought of adding spinach! Yum. Or baking it. And to answer your question, I don't use sage or capers in mine, but I have to say, I've never met a saltimbocca recipe I didn't like! 🙂
Scott Groth says
Hi Elaine:
Try it like this and tell me how it is. I'm curious...
Thank again for your kind words.
Have a gorgeous day in the kitchen!
Scott
Jenna says
I like the shortcut of butterflying the chicken. All about the shortcuts!
Scott Groth says
Hi Jenna:
You and I both- huge fan of shortcuts.
I appreciate you writing your thoughts.
Have a delicious day in the kitchen!
Scott
Dan from Platter Talk says
I love saltimbocca but have never made it. Your addition of the spinach adds both color and flavor to make this dish even more appealing. Nicely done!
Scott Groth says
Hey Dan:
This is your chance to try it.
Thank you for visiting and sharing your thoughts on the recipe.
Take care and happy cooking!
Scott
Claire @ The Simple, Sweet Life says
I'm always on the lookout for healthy dinner ideas, and I can't wait to add this to the menu!
Scott Groth says
Hi Claire:
You and I both- even more now, since I'm low-carb-ing.
Thank you for writing and happy eating!
Scott
Jennifer says
I love saltimbocca! The only reason for not making it was because of the reason you stated... stuffing that darn chicken. So totally using your trick and making this soon!
Scott Groth says
Hey Jennifer:
Thank you so much for taking the time to write.
So did you manage to stuff that darn breast without spilling everything?
Have an awesome day in the kitchen!
Scott
Sasha @ Eat Love Eat says
Yum this looks like an absolutely delicious meal!
Scott Groth says
Hi Sasha:
Yup, it tastes even more delicious than it looks- if you can imagine that.
Thanks for sharing your thoughts and happy cooking!
Scott
Mary * The Godmother says
These look beautiful! I don't often stuff chicken breasts just to keep things simple, but I plan to give your tips a try next time in hopes I get the same result!
Scott Groth says
Hey Mary:
It is a delicious twist on the normal chicken breast and my kids adore it.
I am grateful you stopped by.
Take care and have a wonderful day today!
Scott
April @ Girl Gone Gourmet says
I've made the prosciutto-wrapped- sage-tucked-inside version only once because it was sort of a pain. Love your tips and tricks and the other variations - looks like a great dinner 🙂
Scott Groth says
Hey April:
It is an excellent dinner dish. Thank you for writing.
Hope you have a great day in the kitchen!
Scott
Brian Jones says
I could not agree with you more, the secret to stuffed food is not over stuffing, whether that be ravioli or chicken and everything in between 😀 Love the sound of this the flavours are wonderful.
Scott Groth says
Hey Brian:
It is delicious and healthy, a perfect combination.
Thanks for stopping by.
Take care and happy eating!
Scott
Rosemry says
I love saltimbocca anything, and this looks amazing. Looking forward to trying it.
Scott Groth says
Hi Rosemary:
So happy to hear that. How did the recipe come out?
I am so grateful you visited the website.
Have a delightful day in the kitchen!
Scott