Caprese Chicken Saltimbocca Recipe

If you’re anything like me, you appreciate a dish that looks fancy but comes together quickly on a weeknight. That’s exactly why I adore this Caprese Chicken Saltimbocca recipe — it’s like a marriage of two Italian classics that delivers big flavor with minimal fuss. The crispy prosciutto wrapped around tender chicken cutlets paired with fresh tomatoes, melty mozzarella, and fragrant basil makes dinner feel special without needing hours in the kitchen.

What I love most about this Caprese Chicken Saltimbocca recipe is how it balances simplicity and elegance. It’s perfect for both an easy family meal or impressing guests without breaking a sweat. Plus, the balsamic reduction sauce adds just the right tang to tie all those Italian flavors together beautifully. Trust me, once you try this, you’ll want to make it again and again.

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Ingredients You’ll Need

Each ingredient here plays a key role — from the salty crisp prosciutto that adds texture, to the creamy mozzarella that brings that classic Caprese feel. Once you gather these, you’ll find the recipe is straightforward and results in a well-balanced plate.

• Chicken cutlets: Thin, tender chicken slices cook evenly and are perfect for wrapping with prosciutto.
• Kosher salt & freshly ground black pepper: For seasoning — simple yet essential to boost flavor.
• Prosciutto: Thin slices add that salty, crispy layer that seals in moisture and amps up the umami.
• All-purpose flour: Lightly dredging the chicken helps the prosciutto crisp up beautifully.
• Extra-virgin olive oil: Use good quality oil—it contributes to that rich, slightly fruity flavor.
• Balsamic vinegar: For making a quick pan sauce that adds tang and depth.
• Low-sodium chicken stock: Helps create a luscious sauce without overpowering the other flavors.
• Grape or cherry tomatoes: Fresh, halved tomatoes provide juiciness and a burst of color.
• Ciliegine or bocconcini mozzarella: Creamy fresh mozzarella balls that melt slightly for that soft texture.
• Fresh basil leaves: Aromatic basil grounds the dish with traditional Caprese freshness.

Variations

I love sharing this recipe because it’s so easy to make your own tweaks. Whether you want to lighten it up or add an extra layer of flavor, there’s always a fun way to switch things up to suit your taste buds or dietary needs.

• Chicken breasts instead of cutlets: If you don’t have cutlets, slice chicken breasts horizontally yourself for a similar thinness—just be careful not to tear the meat.
• Use turkey prosciutto: For a leaner option, turkey prosciutto works well, and it crisps up similarly.
• Add a splash of cream in the sauce: For extra richness, stir in a little heavy cream near the end of cooking the sauce—I’ve done this when serving for a cozy, indulgent meal.
• Vegetarian version: Skip the chicken and prosciutto, and instead layer grilled eggplant or zucchini with the mozzarella and tomatoes for a meat-free twist.

How to Make Caprese Chicken Saltimbocca Recipe

Step 1: Season and wrap the chicken

Start by seasoning your chicken cutlets evenly with kosher salt and freshly ground black pepper. Then wrap each piece with two thin slices of prosciutto, pressing gently so it sticks. This part feels a little delicate, but don’t worry—prosciutto is pliable and easy to work with once you get going.

Step 2: Dredge and cook the chicken

Pour some all-purpose flour onto a shallow plate and lightly dredge each prosciutto-wrapped chicken cutlet, shaking off excess flour. Heat extra-virgin olive oil in a 12-inch skillet over medium-high heat, then add the chicken. Cook about 2 to 3 minutes per side, turning carefully, until the chicken is cooked through and the prosciutto crisps up beautifully. I like to use tongs here to avoid tearing the prosciutto.

Step 3: Create the balsamic pan sauce

Once the chicken is cooked, transfer it to a plate to rest. Add balsamic vinegar to the same skillet and cook for about 30 seconds while scraping the browned bits off the bottom—that’s flavor gold right there! Add chicken stock and simmer, stirring occasionally, until the liquid reduces by half and thickens slightly, about 2 minutes.

Step 4: Finish cooking and assemble

Return the chicken to the skillet and cook in the sauce for another 2 minutes, turning a few times so the sauce coats the chicken evenly. Then remove from heat and transfer the chicken to a serving platter. Scatter halved tomatoes, fresh mozzarella pieces, and basil leaves over the top. A quick sprinkle of salt brings all the freshness together. Drizzle the reduced sauce from the pan over everything and serve immediately—you’re in for such a treat!

How to Serve Caprese Chicken Saltimbocca Recipe

Garnishes

I usually top the dish with fresh basil leaves and a little extra cracked black pepper right before serving. Sometimes, I like to add a drizzle of high-quality extra-virgin olive oil or a few fresh basil chiffonade strips—it adds a fresh, green note that makes the colors pop.

Side Dishes

This recipe pairs beautifully with simple sides like garlic roasted asparagus or a crisp arugula salad tossed in lemon vinaigrette. For a heartier meal, creamy risotto or buttery mashed potatoes soak up the balsamic sauce perfectly.

Creative Ways to Present

When serving guests, I love plating the pieces on a large wooden board with small bowls of extra balsamic glaze and fresh basil on the side. It turns the meal into a relaxed, interactive experience where everyone can help themselves and appreciate the vibrant colors.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Caprese Chicken Saltimbocca in an airtight container in the fridge. It holds up well for 2 to 3 days. Be sure to keep the sauce separate if possible to preserve the crispy texture of the prosciutto.

Freezing

Freezing is possible but not my favorite because the fresh mozzarella texture changes after thawing. If you decide to freeze, wrap each chicken piece tightly and freeze without tomatoes and basil, then add fresh when reheating.

Reheating

I recommend reheating gently in a skillet over low heat to revive the prosciutto’s crispness without drying out the chicken. Add leftover sauce at the end and top with fresh tomatoes and basil to brighten it back up.

FAQs

Final Thoughts

This Caprese Chicken Saltimbocca recipe has truly become one of my go-to dishes whenever I want to impress without stress. It’s those simple, fresh ingredients paired in a clever way that make it feel like something special, even on a normal Tuesday. I hope you enjoy making it as much as I do, and that it brings a little Italian sunshine and smiles to your table!

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