This chicken saltimbocca recipe is my take on a classic Italian dish. Tender chicken is filled with prosciutto, fresh tarragon and melting gouda, then quickly sautéed and finished in a savory butter-and-broth sauce. Ready in about 30 minutes, it’s an easy weeknight dinner that feels special.
These little chicken roll-ups are one of my favorite quick dinners. Using chicken tenders makes preparation simple: season, top with prosciutto, tarragon and gouda, roll and cook. The combination of salty prosciutto and creamy gouda with the aromatic tarragon is irresistible.
Saltimbocca translates from Italian as “jumps in the mouth,” and with this version you’ll understand why — they’re flavorful and satisfying, yet easy to prepare.
Helpful tips
- Arrange toothpicks on a plate to grab as you assemble the roll-ups; it keeps things tidy and speeds assembly.
- Using chicken tenders saves time and avoids trimming chicken breasts.
- Fresh tarragon gives the best flavor; use it when possible.
- If you don’t own a meat tenderizer, the flat side of a heavy pan works in a pinch.
- Pound chicken to about 1/8–1/4 inch thick; you want thin but not paper-thin.
- Gouda melts beautifully and adds a mild, nutty richness — don’t skimp on the cheese.
- Prosciutto adds great flavor; ham can be used as a substitute if needed.
- To roll: start at the thicker end, tuck the cheese in first, roll tightly and secure with a toothpick placed about 1/4 inch from the seam.
- Sage pairs well with poultry and can be added if you like, but it’s optional here.
How to make chicken saltimbocca
Pre-step
Gather tools: plastic wrap, a meat tenderizer or mallet, a large plate and a sauté pan.
Step one
Gather ingredients: chicken tenders, gouda cheese, prosciutto, fresh tarragon, butter, dried tarragon, chicken broth, salt and pepper.
Step two
Place each tender between two sheets of plastic wrap and gently pound with a meat mallet until pieces are about 1/8–1/4 inch thick.
Step three
Cut gouda into small rectangles or cubes and lay out the prosciutto slices for easy assembly.
Step four
Season each flattened tender with salt and pepper. Add one prosciutto slice, a few fresh tarragon leaves and 2–3 gouda cubes near one end of the chicken.
Step five
Roll the chicken tightly from the fat end so the cheese is tucked inside, then secure with a toothpick placed about 1/4 inch from the seam.
Step six
Warm a large sauté pan over medium heat. Add the butter and, once melted, place the chicken roll-ups in the pan. Sauté 2 1/2 minutes on one side, then turn and cook another 2 1/2 minutes to brown.
Step seven
Remove the chicken to a plate. Add chicken broth and both fresh and dried tarragon to the pan, increase heat to medium-high and bring the sauce to a boil for about 5 minutes. While it boils, remove the toothpicks from the chicken; the rolls will hold their shape.
Step eight
After boiling, reduce heat briefly to stop the boil, then simmer. Return the chicken to the pan and sauté 2 1/2 minutes per side, or until cooked through. Remove the pan from heat and spoon the sauce over the chicken before serving.
Serve with rice, roasted vegetables or sautéed greens. Spoon the pan sauce over the roll-ups for extra flavor and moisture.
This version of chicken saltimbocca is a favorite in my kitchen — simple, flavorful, and quick to prepare.
Other popular chicken recipes
- Cacciatore – Instant Pot
- Swiss chicken bake
- Instant Pot chicken wings
- Chicken cordon bleu
If you try this recipe, I’d love to hear how it turned out. Enjoy!
Chicken Saltimbocca Recipe
Ingredients
- 8 chicken tenders Organic boneless
- salt
- pepper
- 8 pieces prosciutto
- 16 cubes Gouda cheese cubed
- 4 ounces fresh tarragon
- 1/4 teaspoon dried tarragon
- 1/2 cup butter
- 1 cup chicken broth
Instructions
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Place chicken between two pieces of plastic wrap. Pound with the flat of a meat tenderizer until even in thickness.
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Place two pounded pieces on a plate and season with salt and pepper.
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Lay a slice of prosciutto over each piece of chicken.
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Add fresh tarragon, then 2–3 cubes of gouda near one end. Roll up snugly and secure with a toothpick placed about 1/4 inch from the seam.
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Repeat until all chicken is rolled.
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Heat a large sauté pan over medium heat and add the butter. Melt the butter.
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Place the rolls in the pan and sauté 2 1/2 minutes per side to brown.
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Remove the chicken and set aside.
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Turn heat to medium-high, add chicken broth and tarragon, and boil for 5 minutes to concentrate the flavors.
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While the sauce boils, remove toothpicks from the chicken; the rolls will hold their shape.
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Temporarily turn the heat off to stop the boil for a minute or two, then set to a gentle simmer.
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Return the chicken to the pan and simmer, sautéing 2 1/2 minutes per side, until cooked through.
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Remove pan from heat, plate with vegetables or rice, and spoon sauce over each piece.
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Smile and enjoy.
Equipment
Notes
- Arrange toothpicks on a plate for quick assembly.
- Chicken tenders save prep time compared to breasts.
- Fresh tarragon adds the best flavor.
- Use the flat side of a heavy pan if you lack a tenderizer.
- Pound to about 1/8–1/4 inch thickness, not paper-thin.
- Gouda melts well and complements prosciutto; use enough cheese for flavor.
- Prosciutto is ideal, but ham works if preferred.
- Roll tightly so the cheese is tucked inside and secure the seam with a toothpick about 1/4 inch away.
- Sage is an optional herb that pairs nicely with poultry.