Prosciutto-Wrapped Baked Chicken

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! | gimmesomeoven.com (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! | gimmesomeoven.com (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! | gimmesomeoven.com (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.

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

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! | gimmesomeoven.com (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! | gimmesomeoven.com (Gluten-Free)

Hope you all enjoy this one!

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Prosciutto-Wrapped Baked Chicken

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

Ingredients:

  • 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)

Directions:

  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.

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23 comments on “Prosciutto-Wrapped Baked Chicken”

  1. This looks amazing!!!

    Rating: 5
  2. This looks delicious and it kind of reminds me of an upscale but unpretentious version of a bacon wrapped chicken recipe my sister tried. Can this also be made with other low fat charcuterie?
    Nicolette | http://www.nicolette.co

  3. This recipe sounds like a must-make to me. I hear you about veal – I don’t care for the flavor, or lack thereof, or what it is. I like how simple it is to do, and the sage sounds perfect. I’ve been tired of chicken lately, but I think that this recipe will revive my interest in chicken.

  4. This looks so good, I can’t wait to try it!
    -Gabby
    http://www.orcuttfamilydentistry.com

  5. Mmmm…made this last night for the family. Sooo delicious. I loved the saltiness of the meat and the wine herb butter was melting in my mouth. Brined the chicken too so it was very moist. Another winner!

    Rating: 5
  6. I made this on the weekend and it was so fancy looking but super easy! Very tasty too. Definite repeat recipe in my books!

  7. I think will be very tesy

    Rating: 5
  8. Made this last night and loved it. A bit salty so next time will not season until at the table- am thinking it was the prosciutto. Did not have any white wine available but DID have a great rose’ that I used instead- great substitute. Thank you for a great recipe!

    Rating: 5
  9. Delicious and very easy

    Rating: 5
  10. This chicken must be delicious! I’m already drooling!

  11. Made it tonight for my 13and 18 year olds. Trying low carb. This recipe is a total hit! Used chicken stock instead of wine. Will definitely be doing again! Might use 2 slices instead of 3 with the prosciutto or no added salt. I definitely ate it, but a little too salty for me.

    Rating: 5
  12. I made this recipe for a holiday crowd using tenders. I like that it can sit on the buffet table without drying out. The sauce is amazing.

    Rating: 5
  13. I would love to try this recipe but I was wondering what I might use instead of the wine? I can’t use wine (among some other things) in my cooking due to my boyfriend’s sulfite allergy. Please let me know if there is a substitution I can make!

    Thank you! I love your recipes.

  14. I’m a little lazy so I tweaked it a bit, but it was absolutely amazing!! I didn’t have prosciutto so I used thin round slices of a meat that was similar (maybe pancetta?), but only laid them over the top because of shape and limited supply. Then I sprinkled garlic salt and pepper over the top only. Because I didn’t want to dirty another pan melting butter, I also sprinkled with italian seasoning (because I’m less excited about sage and it was suggested you could sub out the seasonings in the butter) and I put about 3 T worth of butter in the bottom of my dish in small chunks. About halfway through I drizzled some of the pan drippings over the chicken because I was afraid it was getting dry… it was absolutely mouth watering!! My 3 boys (ages 6,9 & 12) devoured it and my husband may have moaned! Lol! It was fast, easy to prep and fantastic… Definitely sticking around our menu lineup! Thank you!

    Rating: 5
  15. This recipe was/is a total win! Made it for the spouse and it was a simple but tasty nightime dinner. Better still, we had the leftover breasts (made 4 in one batch) a couple nights later and they were superb re-heated. I got slightly thicker cut prosciutto from the deli meat counter versus the wafer thin pre-packaged stuff, and that made for a heartier, tastier bacon flavor surrounding the chicken. Thanks for this one. Continued joy and good luck in Spain!

    Rating: 4
  16. What a lovely alternative to bacon -wrapped chicken…. can’t wait to try.

  17. This is now one of our all-time faves!!!!! Easy to make, and melt-in-your-mouth goodness!!!

    Rating: 5
  18. My first comment failed to state that I use chicken stock or bone broth instead of wine…simply scrumptious!

    Rating: 5
  19. So delicious! My husband of 25 years said it was the best chicken he had EVER had! Thanks for the great recipe!