Chicken Saltimbocca

I absolutely love recipes that look incredibly fancy but are secretly effortless to throw together on a busy Tuesday night. This Chicken Saltimbocca is exactly that kind of dish. It balances the salty crunch of prosciutto with the earthy aroma of fresh sage and a bright pop of lemon, creating a meal that feels like a restaurant experience right in your own kitchen. Whether you are sticking to a Keto lifestyle or just want something delicious, this dish is a total crowd-pleaser.

Ingredients:

• Chicken: 4 boneless, skinless chicken breasts (approx. 24 oz / 680g total), pounded thin to 0.25 inch (0.6 cm) thickness
• Seasoning: 0.5 tsp (3g) sea salt and 0.25 tsp (1g) freshly ground black pepper (adjust to taste)
• Herbs: 8 to 12 fresh sage leaves
• Wrap: 8 slices thinly sliced prosciutto (approx. 4 oz / 115g)
• Cooking Fat: 2 tbsp (30ml) olive oil or avocado oil
• Liquid: 0.75 cup (6 fl oz / 180ml) chicken stock
• Acid: 0.25 cup (2 fl oz / 60ml) freshly squeezed lemon juice
• Thickener: 1 tbsp (0.25 oz / 7g) coconut flour (optional)
• Garnish: 1 tbsp (10g) capers and fresh lemon pinwheels (optional)

Instructions:

1. Preheat your oven to 250°F (120°C) to keep the chicken warm after searing.
2. Sprinkle the chicken breasts lightly with about 0.1 tsp of salt and a pinch of pepper, keeping in mind that the prosciutto will add significant saltiness.
3. Place 2 to 3 fresh sage leaves on top of the smooth side of each breast and wrap each one with 2 slices of prosciutto, angling the meat to cover the entire breast; secure with toothpicks if necessary.
4. Heat 2 tbsp (30ml) of oil in a large stainless-steel skillet over medium-high heat until the oil is shimmering and hot.
5. Place the chicken into the skillet, sage-side down, and cook for 4 to 5 minutes until the prosciutto is crispy and golden brown.
6. Flip each chicken breast over and continue to cook for approximately 3 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Remove the chicken from the skillet, transfer to an oven-safe plate, and place it in the preheated oven to keep warm.
8. Pour 0.75 cup (180ml) of chicken stock and 0.25 cup (60ml) of lemon juice directly into the hot skillet used for the chicken.
9. Simmer the liquid over medium heat while whisking vigorously to scrape up the browned bits (fond) from the bottom of the pan.
10. Whisk in 1 tbsp (7g) of coconut flour if you prefer a creamier sauce, continuing to stir until the sauce is hot and slightly thickened.
11. Remove the chicken from the oven, spoon the hot sauce over the breasts, garnish with capers and lemon pinwheels, and serve immediately.

Nutritional Information

Estimates per serving (1 chicken breast with sauce)

• Calories: 415 kcal
• Total Carbohydrates: 3 g
• Protein: 62 g
• Fat: 17 g

Pro Tips for the Best Results

• Pound for Perfection: Do not skip pounding the chicken breasts. Ensuring they are an even 0.25-inch thickness guarantees that the chicken cooks through quickly without drying out, which is essential for a juicy skillet chicken breast.
• Watch the Salt: Prosciutto is naturally very salty. Be very conservative when seasoning the raw chicken—you can always add a pinch more salt to the lemon caper sauce at the very end if needed.
• Toothpicks are Your Friend: If your prosciutto slices are sliding around, weave a toothpick through the meat and the chicken to hold it in place. Just remember to remove them before serving!
• Hot Pan, Cold Oil: To prevent sticking and get a beautiful golden sear on the prosciutto, make sure your stainless steel skillet is fully preheated before adding the oil.

Frequently Asked Questions (FAQ)

Is Chicken Saltimbocca gluten-free? Yes, this specific recipe is a fantastic gluten free Italian food option because we use coconut flour to thicken the sauce instead of traditional wheat flour. It is perfectly safe for those with gluten sensitivities or those following a Paleo diet.

What is the best way to serve this dish? This dish pairs beautifully with roasted asparagus, zucchini noodles, or a fresh arugula salad. For a hearty Keto chicken dinner, keep the sides low-carb to balance the meal.

Can I use chicken thighs instead of breasts? Absolutely. You can use boneless, skinless chicken thighs for this recipe. However, since thighs are often uneven, you should still pound them slightly to ensure even cooking. It makes for an even richer, juicier low carb chicken recipe.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the prosciutto from becoming rubbery.

Conclusion

I really hope you give this Chicken Saltimbocca a try this week! It is honestly one of those rare healthy weeknight meals that feels indulgent enough for a date night but is fast enough for a Monday. Whether you are looking for new Paleo friendly recipes or just a solid easy Italian chicken recipe to add to your rotation, this dish delivers on all fronts. The combination of the salty prosciutto wrapped chicken and the zesty lemon caper sauce is a winner every time. If you make it, let me know in the comments how it turned out!