Caprese Chicken Saltimbocca Recipe

I absolutely love this Caprese Chicken Saltimbocca Recipe because it brings together two classic Italian flavors into one stunning dish. The combination of crispy prosciutto wrapped around juicy chicken, paired with fresh mozzarella, basil, and sweet tomatoes, makes for a meal that’s both elegant and comforting. You’ll find it’s perfect for a weeknight dinner when you want something special without spending hours in the kitchen.

When I first tried this recipe, I was blown away by how quickly it comes together yet tastes like something from a fancy Italian restaurant. The balsamic reduction sauce is the star that ties it all together, adding a tangy sweetness that makes every bite irresistible. If you enjoy Caprese salad but want a heartier meal, this Caprese Chicken Saltimbocca Recipe is going to be your new go-to.

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Ingredients You’ll Need

Each ingredient in the Caprese Chicken Saltimbocca Recipe plays a crucial role in building those rich, layered flavors. I always recommend picking fresh basil and ripe cherry tomatoes—they really make a difference!

• Chicken cutlets: Thin, tender, and perfect for wrapping with prosciutto to cook evenly and quickly.
• Kosher salt: Essential for seasoning and bringing out the flavors cleanly.
• Freshly ground black pepper: Adds just the right amount of spice and depth.
• Prosciutto slices: The salty, crispy wrapping that makes this dish unforgettable—look for thin, quality slices.
• All-purpose flour: Helps create a light crust on the chicken for a lovely sear.
• Extra-virgin olive oil: Use good-quality oil for the best flavor and a nice golden crust.
• Balsamic vinegar: This reduces to a tangy, slightly sweet sauce that beautifully complements the chicken.
• Low-sodium chicken stock: Adds moisture and richness without overpowering the other flavors.
• Grape or cherry tomatoes: Their sweetness balances the salty prosciutto—halving them releases their juices.
• Ciliegine or bocconcini mozzarella: Soft little mozzarella balls that melt slightly, adding creamy texture.
• Fresh basil leaves: The finishing touch that adds a fragrant herbal note, best used fresh and packed tightly.

Variations

I like to switch things up depending on the season or what I have on hand, and this Caprese Chicken Saltimbocca Recipe is super flexible. Feel free to make it your own and try a couple variations to keep it fresh and exciting.

• Use chicken thighs: Juicier than cutlets and forgiving if you like dark meat; cooking time will be a few minutes longer.
• Swap mozzarella types: If you can’t find ciliegine or bocconcini, fresh slices of mozzarella cheese work just as well.
• Add garlic: For a more robust flavor, toss in some minced garlic in the oil before cooking the chicken.
• Make it keto-friendly: Skip the flour dredging and use almond flour or a simple seasoning mix instead.
• Fresh herb twist: Try adding a sprinkle of chopped oregano or thyme alongside basil for an herbal upgrade.

How to Make Caprese Chicken Saltimbocca Recipe

Step 1: Season and Wrap the Chicken

Start by seasoning the chicken cutlets evenly with kosher salt and freshly ground black pepper—about ½ teaspoon of each per side works great for me. Then wrap two slices of prosciutto gently around each cutlet so it sticks nicely to the meat; it’s easier if you press gently with your fingers. This wrapping is what gives the dish its signature saltimbocca look and taste.

Step 2: Dredge and Sear the Chicken

Pour flour onto a shallow plate, then dredge each wrapped chicken cutlet lightly, shaking off any excess. In a large 12-inch skillet, heat extra-virgin olive oil over medium-high heat until shimmering but not smoking. Cook each piece for about 2 to 3 minutes per side, turning once, until the prosciutto crisps up and the chicken gets a beautiful golden color. Timing here is key to keep the chicken juicy while getting that crisp prosciutto.

Step 3: Make the Balsamic Reduction Sauce

Once the chicken is cooked, transfer it to a plate to rest. Pour the balsamic vinegar into the same skillet and scrape up any browned bits—this adds incredible flavor. Let the vinegar reduce almost completely (around 30 seconds). Next, add the low-sodium chicken stock and stir occasionally until the liquid reduces by half, which takes about 2 minutes. This creates a silky, tangy sauce that soaks into the chicken beautifully.

Step 4: Finish Cooking in the Sauce

Return the chicken to the skillet with the sauce, and turn each piece several times to coat well. Let it cook for an additional couple of minutes until the sauce thickens and clings to the chicken. Remove the skillet from heat—this step locks in flavors and ensures your chicken stays tender and moist.

Step 5: Assemble and Serve

Transfer the chicken to a serving platter and scatter halved grape or cherry tomatoes, the mozzarella pieces, and fresh basil leaves over the top. Sprinkle a little salt (about ¼ teaspoon) to bring out the freshness. Finally, drizzle the remaining balsamic sauce from the skillet over everything for that beautiful glossy finish. This dish is best served right away while warm and gooey.

How to Serve Caprese Chicken Saltimbocca Recipe

Garnishes

I always love topping this dish with a handful of fresh basil leaves just before serving because it adds a burst of color and freshness. Sometimes I throw on a little extra cracked black pepper or a sprinkle of flaky sea salt to make those flavors pop even more. A drizzle of high-quality extra-virgin olive oil right at the end is my secret for that luscious sheen.

Side Dishes

My go-to sides with this Caprese Chicken Saltimbocca Recipe are simple yet complementary: a light arugula salad dressed with lemon and olive oil, or roasted baby potatoes tossed with herbs. Sometimes I serve it alongside garlic butter pasta or a crusty baguette to soak up all the wonderful sauce. It’s a well-rounded meal without extra fuss.

Creative Ways to Present

For dinner parties, I’ve arranged the chicken individually on warm plates, each topped with a small Caprese salad and a drizzle of balsamic glaze around the edge for a restaurant-style touch. I even tried serving it on a wooden cutting board with fresh herbs sprinkled all around—guests loved the rustic vibe. Adding edible flowers on top is another fun way to elevate the presentation for special occasions.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. I like to keep the sauce separate when possible to prevent the chicken from getting soggy overnight. Reheating gently helps maintain the crispness of the prosciutto and keeps everything tasting fresh.

Freezing

Freezing Caprese Chicken Saltimbocca isn’t my first choice since fresh basil and tomatoes don’t hold up well frozen. But if I have to, I freeze the cooked chicken and sauce separately without the fresh toppings. It reheats nicely, but I add fresh basil and mozzarella after thawing to regain that fresh Caprese flair.

Reheating

I recommend reheating leftovers gently in a skillet over low heat with a splash of chicken broth or olive oil to keep the chicken moist. Avoid microwaving if you want to keep that crisp prosciutto texture. Once warm, add fresh tomatoes, basil, and mozzarella just before serving.

FAQs

Final Thoughts

This Caprese Chicken Saltimbocca Recipe has quickly become one of my favorite weekday dinner heroes because it feels like a special occasion on a plate without the fuss. I enjoy making it for guests because everyone always asks for seconds, and it pairs beautifully with so many sides. Give it a try—you’ll love how simple ingredients can come together into something so flavorful and impressive. I’m sure it’ll become a new staple in your recipe rotation, just like it is in mine!

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