This elegant yet simple dish takes ordinary chicken and transforms it into something extraordinary. Tender pounded chicken breasts, wrapped in salty prosciutto and fragrant sage, are lightly dredged and seared to a rich golden brown before being bathed in a silky buttery pan sauce. It’s comforting, nuanced, and guaranteed to feel special—perfect for romantic dinners, family meals, or anytime you want something impressive with minimal effort.

Prosciutto & Sage–Wrapped Chicken with Pan Sauce

Why You’ll Love This Recipe

This dish is a symphony of textures and flavors: the crisp prosciutto, tender chicken, buttery pan sauce, and herbaceous undertones of sage come together effortlessly. It’s both comforting and elegant, with a sauce that’s easy enough for weeknights but beautiful enough for guests. Plus, the ingredients are pantry-friendly, prep is quick, and the presentation always wows.

Ingredients

tip: you can find full ingredients and measurements list in the recipe card below

4 boneless, skinless chicken breasts
8 slices prosciutto
8 fresh sage leaves
½ cup all‑purpose flour
2 tablespoons olive oil
4 tablespoons unsalted butter
½ cup chicken broth
Salt and pepper, to taste

Instructions

1. Pound the Chicken
Place each chicken breast between plastic wrap and use a meat mallet to gently pound to about ½-inch thickness.

2. Season and Wrap
Season both sides of the chicken with salt and pepper. Lay two slices of prosciutto over each piece and place a sage leaf on top.

3. Dredge in Flour
Lightly dust the wrapped chicken with flour, shaking off any excess.

4. Sear the Chicken
In a large skillet over medium-high heat, warm olive oil and half the butter. Place chicken prosciutto-side down and cook for 4–5 minutes until golden crisp.

5. Flip and Finish Cooking
Flip the chicken, add the remaining butter, and cook another 4–5 minutes until the chicken is cooked through and prosciutto is crispy.

6. Make the Sauce
Remove chicken and deglaze the pan with chicken broth, scraping up browned bits. Simmer for 2–3 minutes until sauce slightly reduces.

7. Serve
Plate the chicken and spoon the pan sauce over top. Serve immediately.

Variations

Add a splash of white wine or lemon juice to the sauce for acidity.
Incorporate mushrooms into the sauce for extra depth.
Swap sage for fresh thyme or basil for a different herbal note.
Use turkey cutlets instead of chicken for a lighter option.

Heating & Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth to refresh the sauce.

Frequently Asked Questions

What cut of chicken should I use?

Chicken breasts, thinned by pounding or slicing, are ideal for even cooking.

Why wrap with prosciutto and sage?

Prosciutto adds savory richness and crispy texture; sage infuses herbal fragrance.

Can I skip the flour?

You can, but flour helps form a light crust and thickens the sauce slightly.

Is butter necessary?

Yes—it lends flavor and richness. Swap part of it with olive oil if needed.

Can I add wine to the sauce?

Absolutely—a tablespoon of white wine brightens the sauce beautifully.

What if I don’t have fresh sage?

Dried sage works, but use just a pinch—start light to prevent overpowering flavor.

How can I ensure crispy prosciutto?

Start prosciutto-side down and make sure the pan is hot before adding the chicken.

Can I make this ahead?

Yes. Sear, keep warm, then finish sauce and finish cooking before serving.

Does it pair well with sides?

Perfect with roasted vegetables, mashed potatoes, green beans, or a light salad.

Is it Italian?

Yes—the dish is inspired by Italian Chicken Saltimbocca, a Roman classic. WikipédiaTaste of Home

Conclusion

Prosciutto & Sage–Wrapped Chicken with Pan Sauce is a dish that feels luxurious without the fuss. With crisp prosciutto, aromatic sage, and a buttery sauce, it transforms simple chicken into something extraordinary. Whether it’s a date night or a cozy night in, this recipe promises a comforting flavor journey in every bite.