Chicken Saltimbocca with Artichokes is a simple healthy meal you can make in just a few minutes for a weeknight dinner but so delicious you’ll want to make it for company.
Every summer I grow a pot of fresh basil in my backyard, it’s really easy to grow and so much cheaper than buying it fresh for this recipe for chicken saltimbocca with artichokes along with the many many other dishes that call for fresh basil. If it’s the dead of winter and your basil has died, then you’ll have to bite the bullet and buy fresh from the grocery. If you have extra fresh basil, try using it for Cheese and Prosciutto Stuffed Chicken Breasts, or Mini Zucchini Pesto Quiches. It’s also great just sprinkled on top of Carbonara with Shrimp and Corn, or added to a marinara sauce for Meatloaf Muffins.
Basil is an annual which means it dies out at the end of the season, so unless you have a greenhouse, your pot will not survive the winter indoors. However, you can freeze extra basil, check out Gardening Know How for some handy tips.
What is Chicken Saltimbocca
Saltimbocca when translated from Italian means, “jump in the mouth”, and that is true for this dish. It originated in Italy and traditionally would be veal wrapped around prosciutto and sage. I prefer basil over sage. Since the chicken is wrapped in prosciutto and basil, their flavors are infused into every bite giving you both tender and delicious chicken.
This chicken saltimbocca recipe while rich in flavor is still pretty healthy. You might not think that the prosciutto and basil would stay attached to the chicken, but somehow they do, no toothpicks required. The chicken is so tender and the flavors are amazing. It only takes about twenty minutes to prepare which is so nice when you want something special for dinner but don’t want to be in the kitchen all night. I needed something easy after experimenting with baked goods all day.
How to make Chicken Saltimbocca with Artichokes
- First you need to pound the chicken so that each breast is the same thickness. On the rough side of the chicken, place the basil leaves and then cover with thinly sliced prosciutto. Place them in the refrigerator for about 10 minutes.
- Cut the chicken in half and dredge in a little flour and cook over medium heat for about 2 minutes on each side depending, on how thin they are and remove them to a plate while you make the sauce.
- In the skillet, add wine and let it cook off, then add drained artichokes and chicken broth and let it simmer until reduced. Add the chicken back to the skillet to re-heat. Serve by itself or over pasta.
What is the correct TEMPERATURE for juicy chicken breasts
The USDA recommends cooking chicken breasts until the internal temperature is 165º. However, the chicken breasts will continue to cook in this recipe so I remove them from the skillet when they are 155-160º.
More WEEKNIGHT dinner recipes
- One pot Taco Spaghetti
- Lemon Chicken Penne with a lemon cream sauce
- Nothing easier than baked Pork Chops with Peaches
- The all time blog favorite, Queso Chicken
If you make Chicken Saltimbocca with Artichokes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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Adapted from Sara Mouton’s Everyday Family Dinners
Chicken Saltimbocca with Artichokes
- 4 boneless skinless chicken breasts
- 12 basil leaves
- 12 thin slices prosciutto
- ⅓ cup flour or 1/2 cup almond flour
- salt and pepper
- 3 tablespoons olive oil
- ⅓ cup white wine/marsala
- 14 ounces canned artichoke hearts chopped
- 1 cup chicken stock
- 1 tablespoon butter
- Pound chicken breasts until about 1/4 inch thick.
- Place 2-3 basil leaves on the less smooth side of each breast. Cover with prosciutto and press until they adhere. Cover and chill for 10 minutes. Cut each in half crosswise.
- Place flour in a pie plate. Season chicken with salt and pepper. Coat chicken with flour.
- Heat 1 1/2 tablespoons olive oil in a large skillet over high heat until hot. Reduce to medium heat. Saute half the chicken, 2 minutes per side or until the pieces are golden and just cooked through. A thermometer should read 155-160º. Remove to a plate, cover and repeat with the remaining pieces.
- Add wine to the skillet and bring to a boil, scraping up the brown bits at the bottom of the pan, and simmer for a minute or until the pan is almost dry.
- Drain and coarsely chop the artichoke hearts and add to the skillet along with the chicken stock. Simmer until reduced by half. Return the chicken to the skillet and simmer just until reheated. Add butter to the pan and swirl until it has melted.