Pesto Chicken Saltimbocca is the kind of dish that feels special without needing a fuss. Tender chicken gets wrapped in savory slices, then topped with vibrant pesto that brings a fresh, herbal brightness to every bite.
It’s warmth on a plate, perfect for sharing or a quiet night in. Simple ingredients come together in a way that feels both familiar and a little bit indulgent—exactly what Italian food should be.
Ingredients
Here’s a simple, satisfying list to recreate that gorgeous Pesto Chicken Saltimbocca you see here — juicy chicken kissed with prosciutto, melted cheese, and a bright touch of pesto to bring it all to life. Keep it straightforward, and you’ll have a plate that feels like a warm Italian hug.
- 2 boneless skinless chicken breasts
- 4 thin slices prosciutto
- 4 slices mozzarella cheese
- 1/3 cup pesto sauce
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Fresh thyme, for garnish (optional)
Instructions
Let’s keep this simple and tasty—juicy chicken breasts wrapped in delicate prosciutto, melting mozzarella, and bright pesto bringing it all together. It’s a dish that feels special but comes together easily, perfect for sharing across the table.
- Prepare the chicken: Pat the chicken breasts dry and season both sides with salt and freshly ground black pepper to bring out their natural flavor.
- Wrap with prosciutto: Lay two slices of prosciutto flat, then place one chicken breast on top and wrap the prosciutto neatly around it, securing the meat with the salty, silky touch that gives this dish its magic.
- Heat the pan: Warm 2 tablespoons of olive oil in a large skillet over medium heat until shimmering but not smoking, ready to give the chicken a beautiful golden sear.
- Sear the chicken: Place the wrapped chicken breasts in the pan and cook for about 4 minutes on each side, or until the prosciutto gets crispy and the chicken develops a lovely browned crust.
- Add the mozzarella: Lower the heat, lay a slice of mozzarella on each chicken breast, and cover the pan with a lid or foil to let the cheese melt gently without burning.
- Warm the pesto: While the cheese melts, gently warm the pesto sauce in a small bowl or microwave—it tastes best just lukewarm, so don’t overdo it.
- Serve with pesto: Remove the chicken from the pan and spoon the warm pesto generously over each piece, letting that fresh herbal aroma bring the whole dish to life.
- Garnish and enjoy: Scatter fresh basil leaves and a few sprigs of fresh thyme (if you like) over the top for a fragrant finish that feels like a little taste of Italy on your plate.
How to Store Pesto Chicken Saltimbocca
Let the chicken cool down to room temperature, then pop it into an airtight container. It’ll keep well in the fridge for up to 3 days. When you’re ready to enjoy it again, gently reheat in a pan over low heat or in the oven to keep the prosciutto crisp and the cheese melted just right. If you want to freeze it, wrap pieces tightly in foil and store in a freezer-safe bag for up to 2 months—thaw overnight in the fridge before reheating.
Tweaks and Additions
This chicken wrapped in prosciutto already sings of simple pleasures, but a few little additions or swaps can make it feel even more like a warm meal shared with good friends. Here are some tasty little twists to try that bring in extra layers of flavor or make the dish even more your own.
- Swap mozzarella for fontina: Use fontina cheese instead of mozzarella for a creamier melt with a slightly nutty flavor that pairs beautifully with the prosciutto.
- Add a squeeze of lemon juice: Just before serving, a little fresh lemon juice brightens the dish and cuts through the richness with a fresh zing.
- Include fresh garlic: Toss a clove or two of minced garlic into the olive oil before searing for a fragrant base that lifts the whole meal.
- Mix fresh spinach under the cheese: Add a handful of sautéed spinach on top of the chicken before the mozzarella to sneak in some greens and a mild earthiness.
- Substitute basil pesto with sun-dried tomato pesto: Try sun-dried tomato pesto for a sweeter, tangier kick that still feels perfectly Italian but adds a new twist.
- Sprinkle crushed red pepper flakes: For gentle warmth, add a pinch of red pepper flakes to the skillet while cooking the chicken—just enough to give a little cheeky heat.
- Finish with a drizzle of balsamic glaze: Once plated, a light drizzle of balsamic glaze brings a touch of sweetness and acidity that complements the savory, cheesy layers.
- Try fresh sage instead of thyme: Swap thyme for fresh sage leaves as a garnish to add woodsy, aromatic notes that work wonderfully with the prosciutto and chicken.