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Keto Chicken Saltimbocca

Low carb chicken saltimbocca recipe with keto diet friendly roasted cauliflower and brussels sprouts mash. Keto meal prep done right.

This recipe is , , with main ingredient

Chicken Saltimbocca

I wanted to create a keto comfort dish that tasted like you were being a naughty naughty boy/girl, but was actually 100% keto diet approved and full of flavor. This chicken saltimbocca recipe uses juicy chicken thighs wrapped in sage and salty prosciutto. We all know that Italian restaurants dip the chicken in flour before pan frying, but that is off-limits on keto.

Well thank goodness for almond flour. Just make sure to season the almond flour before dipping the chicken and remember that we always season at every step of the cooking process. Allow the chicken to sit at room temp. for 20 minutes so the crust can really setup and adhere to the meat.

I am taking a classic dish that we all know and love and making it keto diet friendly. This chicken saltimbocca recipe is keto thanks to almond flour and not using any white flour or cornstarch.

Chicken saltimbocca is thin cut chicken, fresh sage, and thin prosciutto, pan fried until golden brown and crispy.

Chicken Thigh Recipes

My favorite cut of chicken, hands down, is chicken thighs. I have many recipes for chicken thighs compared to using breasts because thighs have way more flavor and don’t dry out so easy. Check out my juicy chicken thigh recipe for lunch that is paired with roasted veggie salad. You don’t even have to heat it up – it can be eaten cold.

The roasted cauliflower and brussels sprouts mash in the recipe is life! If you think you don’t like those veggies, think again my friend! When you roast these veggies at high temps, good things happen and the flavors are way better than your mama’s boiled brussels that made the house smell like a wet fart.

Once roasted, I puree the cauliflower in the blender with really good grassfed butter and lots of pecorino or parm cheese. Then I fold in the roughly chopped roasted brussels sprouts, creating a different texture. Just look at that sexy mash in the photo, all specked with brussels and looking like creamy mashed tators. If you are craving something like mashed tators on keto, then you gotta try this one!

Healthy Chicken Recipes

These are my jam folks! My website has dozens of healthy chicken recipes waiting for you to gobble them up – plus they are easy to make! This chicken saltimbocca recipe is very healthy and perfect for clean eating and the keto diet. Chicken thighs only have a bit more fat than breasts, but a ton more flavor, so check out my recipe page and filter for chicken recipes.

Keto Chicken Saltimbocca

Course: Main Course
Keyword: chicken, keto
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 meals
Author: Bobby Parrish


For the chicken

  • 10 four once chicken thighs boneless & skinless
  • 10 sage leaves
  • 10 slices of prosciutto
  • ½ cup almond flour
  • Olive or avocado oil
  • Kosher salt & pepper

For the mash:

  • 1 large head cauliflower
  • ¾ pound brussels sprouts
  • ½ teaspoon dried thyme
  • 1 clove garlic
  • ¼ cup whole milk
  • 1 tablespoon grassfed unsalted butter
  • ¼ cup grated parmesan cheese
  • Avocado oil
  • Kosher salt & pepper


  1. For the mash, pre-heat oven to 400 F. Cut the cauliflower into large bite size florets and place them on a sheet tray. Slice a small sliver from the root end of the brussels sprouts and then cut them in half lengthwise. Place the sprouts on the sheet tray and season everything with 2 tablespoons of oil, 1 teaspoon of salt, and a few cracks of pepper. Give the pan a good shake and roast in the oven for 30-35 minutes, until the veggies are charred in spots. Start to warm the milk over the lowest heat setting and add more than ¼ cup just in case you need it. Once veggies are ready, move on to the next step below using the blender, you want to do this while the veggies are hot.
  2. While the veggies are roasting, start on the chicken. Season both sides of the thighs with a small amount of salt and black pepper, the prosciutto is salty, so don’t overdue it. Place a piece of prosciutto on a plastic cutting board, place the chicken thigh in the middle and then put one sage leaf in the center of the thigh. Wrap the prosciutto around the chicken tightly, watch the video to see exactly how this is done. Repeat with remaining thighs.
  3. Place the almond flour in a small baking dish or bowl and season with ¼ teaspoon of salt and a few cracks of pepper, mix well. Add the chicken to the almond flour, press down, flip, and repeat, making sure both sides are covered. Place chicken on a platter or on a wire rack set over a sheet tray. Repeat with remaining chicken. Pre-heat a large non-stick pan just above medium heat along with 2 tablespoons of oil. Once the oil is hot, add half of the thighs to the pan, if the chicken does not sizzle right away, wait until it gets hotter. Cook chicken for 5 minutes, or until golden and crispy on the first side. Flip and repeat. The goal is to crisp the prosciutto while cooking the chicken all the way through, so adjust the heat if needed. Repeat with second batch of chicken and set aside.
  4. When the veggies come out of the oven, add only the cauliflower to the blender along with the warm milk, parmesan, butter, and grate the clove of garlic using a microplane or fine grater. Blender on medium speed until smooth, you may need to add more milk if the mixture is too loose. You can use a potato masher if you don’t have a blender. Check for seasoning, you may need more salt or cheese. Transfer the puree to a clean bowl, roughly chop the roasted brussels sprouts then add to the puree and mix well.
  5. Serve the chicken with the puree and enjoy! Everything will last in the fridge for 5 days or can be frozen for 2-3 months. The best way to reheat everything is in a 350 F oven for 8-10 minutes uncovered. If using a microwave, cover the container with a wet paper towel and make sure not to overheat, or the food will dry out.

Recipe Notes

Macros per serving of chicken, 2 thighs per serving:
413 calories
1 gram of net carbs
20.7 grams of fat
55.5 grams of protein
1.4 grams of fiber

Macros per serving of mash, makes 5 servings:
169 calories
6.4 grams of net carbs
10.7 grams of fat
7.6 grams of protein
5.4 grams of fiber

28 thoughts on “Keto Chicken Saltimbocca”

  1. I made it, it was delicious! The chicken had amazing flavor and super tasty even reheated days later. Cauliflower mash was perfect. I’ll be making it again soon, thanks Bobby

  2. We made the cauliflower and Brussels sprouts and it was so good it made me feel like I was cheating. I am trying to get my hubby to make the chicken tonight ?

  3. Christine Allison

    I made this and it turned out amazing! I didn’t leave a comment then. But it was so good that I’m going to make it again. Loved it that much thanks Bobby

  4. Hi Bobby,
    I made this chicken with your broccoli/cauliflower salad with avocado dressing. It was delicious
    thank you!
    Haydee Banuet

  5. Ok seriously I love your recipes this one is the second one I made and it totally makes me feel like I am eating a gourmet meal. I am learning so much from you watching the video’s that you have on YouTube. Even if I fail at the keto diet (not likely just saying) I will have learned to prepare food at a whole new level. THANK YOU!!!!!!! Keep them coming:)

    1. Wow, I love to hear that Debra! I want to help all the home cooks out there step up there game, so I am glad you are rocking my recipes 🙂

  6. Just stumbled across you YouTube channel yesterday and so glad I did. Made this dish tonight. Both were easy to prepare and totally awesome! Thanks

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