Recipe: Chicken Saltimbocca with Spinach and Potatoes
Did you know that saltimbocca literally means “jumps in the mouth”? That description could not be more fitting for this weeknight version of the Italian restaurant favorite. This dish starts off with crisp, tender potato rounds and soft bundles of garlicky spinach, which creates the base for the herbed chicken that’s covered with salty prosciutto and melted cheese. It’s basically the dish chicken breast has been waiting for.
Swap Thick Chicken Breast for Thin Cutlets
When the goal is getting dinner on the table in 30 minutes, I’d argue that paying a little extra for convenience is worth it. This recipe swaps your regular chicken breasts for thinly sliced chicken cutlets. Prepped by your grocery store butcher (you can totally ask them to do this!) or purchased pre-cut, these thin cuts of meat have star power when it comes to weeknight dinners because they cook so quickly.
Chicken Butterfly DIY
Already have some chicken breasts in the freezer? Don’t worry — you can certainly trim them into cutlets at home. Just slice the breasts horizontally (also known as butterflying), starting at the thick end, into 1/4-inch-thick cutlets.
Embrace the “Meanwhile”
My go-to tactic for making dinner prep as efficient and speedy as possible is to embrace the “meanwhile.” This means that instead of prepping all the ingredients at the onset (as we’re often told to do), you should work as you go. Here, that can mean using the time while the chicken sears to slice the potatoes or shred the cheese.
Chicken Saltimbocca with Spinach and Potatoes
Serves 4 to 6
Nutritional Info
Ingredients
- 1 pound
chicken cutlets
- 1 teaspoon
dried sage
- 1 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 3 teaspoons
olive oil, divided
- 12 ounces
small red potatoes, cut into 1/4-inch-thick rounds
- 1
(6-ounce) bag baby spinach
- 1 clove
garlic, minced
- 6
thin slices prosciutto
- 4 ounces
fontina cheese, shredded
Instructions
Arrange a rack in the middle of the oven and turn on the broiler to high. Meanwhile, cook the chicken and vegetables.
Pat the chicken with paper towels, then season both sides of the cutlets with the sage, 1/2 teaspoon of the salt, and pepper.
Heat 2 tablespoons of the oil in a 10-inch or larger cast iron skillet over medium-high heat until shimmering. Add the cutlets in a single layer without crowding the pan, working in batches if needed. Sear the chicken until the bottom is browned, 3 to 4 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 3 to 4 minutes more. Transfer the cooked cutlets to a plate, tent with aluminum foil, and repeat cooking any remaining pieces.
Reduce the heat to medium and add the remaining 1 tablespoon of oil. Add the potatoes, season with the remaining 1/2 teaspoon salt, stir to coat with the oil, and arrange in a single layer. Cook until the bottoms just start to brown, 3 to 4 minutes. Flip with a spatula and continue cooking until lightly browned and tender, about 3 minutes more. Stir in the spinach and garlic and cook until just wilted, about 2 minutes.
Remove the skillet from the heat. Place the chicken on top of the vegetables in a single layer. Top each cutlet with a slice of prosciutto, then sprinkle with the cheese. Broil until the cheese is melted and bubbling, about 1 minute.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.