EASY CHICKEN SCALLOPINI RECIPE

I still remember the slightly frantic energy in my Nonna’s kitchen every Sunday, the air thick with the aroma of garlic and simmering tomatoes as she prepared her famous Sunday supper; more often than not, the star of the show was her incredibly tender and flavorful Chicken Scallopini. This dish, with its delicate lemon-butter sauce and perfectly thin cutlets, always felt like a warm hug on a plate, and now, I’m going to share my version with you, promising a restaurant-worthy meal you can easily whip up at home.

What is Chicken Scallopini?

Before we dive in, let’s clarify what Chicken Scallopini actually is. At its heart, it’s a simple Italian-American dish featuring thinly sliced chicken breasts (the “scallopini”), dredged in flour, and sautéed to golden perfection. The magic truly happens with the sauce, typically a bright and tangy combination of butter, lemon juice, and white wine. It’s quick, it’s elegant, and it’s endlessly adaptable to your own tastes.

Why You’ll Love This Recipe

Seriously, where do I even begin? Here’s the lowdown on why this Chicken Scallopini recipe is about to become a staple in your kitchen:

• It’s Fast: From start to finish, you can have dinner on the table in under 30 minutes. Perfect for busy weeknights!
• It’s Flavorful: The lemon-butter sauce is a total flavor explosion. Bright, tangy, rich – it hits all the right notes.
• It’s Impressive: This dish looks and tastes like something you’d order at a fancy restaurant. Your family and friends will be wowed!
• It’s Versatile: Serve it with pasta, rice, vegetables, or a simple salad. It goes with just about anything.
• It’s Customizable: Feel free to experiment with different herbs, spices, and toppings to make it your own.

Ingredients You’ll Need

Let’s gather our supplies! Don’t worry, the ingredient list is short and sweet.

• Chicken Breasts: Boneless, skinless chicken breasts are the star of the show. You’ll need to slice them thinly (more on that later). Aim for about 1.5-2 pounds.
• All-Purpose Flour: For dredging the chicken. This helps it brown beautifully and gives the sauce something to cling to.
• Salt and Pepper: To season the chicken and the sauce. Don’t be shy!
• Butter: The base of our luscious sauce. I recommend using unsalted butter so you can control the saltiness.
• Olive Oil: For sautéing the chicken. A little olive oil helps prevent the butter from burning.
• Garlic: Because everything is better with garlic! Freshly minced is always best.
• Dry White Wine: Adds depth and complexity to the sauce. If you don’t have wine on hand, you can substitute chicken broth (but the wine really does make a difference!).
• Lemon Juice: The key to that bright, tangy flavor. Freshly squeezed is a must!
• Lemon Zest: Adds even more lemon flavor and aroma.
• Fresh Parsley: For garnish. Adds a pop of color and freshness.
• Optional: Capers: A classic addition to Scallopini. They add a salty, briny bite that complements the lemon beautifully.

Equipment You’ll Need

Keep things simple in the kitchen!

• Cutting Board: For prepping the chicken and garlic.
• Sharp Knife: Essential for slicing the chicken thinly.
• Shallow Dish: For dredging the chicken in flour.
• Large Skillet or Frying Pan: Big enough to cook the chicken in a single layer.
• Lemon Zester: For zesting the lemon.
• Lemon Juicer: For juicing the lemon.
• Tongs: For flipping the chicken.

How to Make Chicken Scallopini: Step-by-Step

Alright, let’s get cooking! Here’s a detailed walkthrough of how to make perfect Chicken Scallopini every time.

Step 1: Prep the Chicken

This is arguably the most important step. The thinner the chicken, the more tender and evenly cooked it will be.

1. Pound the Chicken (Optional but Recommended): Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin to pound the chicken to about ¼-inch thickness. This tenderizes the chicken and helps it cook evenly.
2. Slice the Chicken: If you choose not to pound, lay each chicken breast flat on your cutting board. Using a sharp knife, carefully slice the chicken horizontally into thin cutlets, about ¼-inch thick. You should get 2-3 cutlets from each breast.

Pro Tip: Slightly freezing the chicken breasts for about 15-20 minutes before slicing makes them easier to handle and cut thinly.

Step 2: Dredge the Chicken

1. Season the Flour: In a shallow dish, combine the all-purpose flour, salt, and pepper. Mix well.
2. Dredge the Chicken: One at a time, dredge each chicken cutlet in the flour mixture, making sure to coat both sides evenly. Shake off any excess flour.

Why Dredge? The flour coating helps the chicken brown beautifully and creates a slight crust that adds texture. It also thickens the sauce later on.

Step 3: Sauté the Chicken

1. Heat the Oil and Butter: In a large skillet or frying pan, heat the olive oil and butter over medium-high heat. The butter should melt and the mixture should be shimmering.
2. Cook the Chicken: Carefully place the chicken cutlets in the hot skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of brown. You may need to work in batches.
3. Cook for 2-3 minutes per side: Cook the chicken until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Remove and Set Aside: Once cooked, remove the chicken from the skillet and set aside on a plate.

Don’t Overcook! Overcooked chicken is dry and tough. Keep a close eye on the chicken and remove it from the heat as soon as it’s cooked through.

Step 4: Make the Sauce

This is where the magic happens!

1. Sauté the Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
2. Deglaze the Pan: Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. This adds tons of flavor to the sauce!
3. Reduce the Wine: Let the wine simmer for a few minutes, until it has reduced by about half.
4. Add the Lemon Juice and Butter: Stir in the lemon juice and the remaining butter. Cook until the butter is melted and the sauce is smooth and glossy.
5. Add Lemon Zest and Capers (Optional): Stir in the lemon zest and capers (if using).
6. Season to Taste: Season the sauce with salt and pepper to taste.

Adjusting the Sauce: If the sauce is too thick, add a splash of chicken broth. If it’s too thin, simmer it for a few more minutes to reduce it further.

Step 5: Combine and Serve

1. Return the Chicken to the Skillet: Place the cooked chicken cutlets back into the skillet with the sauce.
2. Coat the Chicken: Spoon the sauce over the chicken, making sure to coat each piece evenly.
3. Garnish and Serve: Garnish with fresh parsley and serve immediately.

Serving Suggestions

Chicken Scallopini is incredibly versatile. Here are a few of my favorite ways to serve it:

• Pasta: Serve it over your favorite pasta, such as spaghetti, linguine, or fettuccine. Toss the pasta with some of the sauce for extra flavor.
• Rice: Fluffy white rice or brown rice is a great accompaniment to Chicken Scallopini.
• Vegetables: Serve it with roasted vegetables, such as asparagus, broccoli, or green beans.
• Salad: A simple green salad with a vinaigrette dressing is a refreshing contrast to the richness of the sauce.
• Bread: Crusty bread for soaking up all that delicious sauce is a must!

If you’re looking for a quick and easy side dish, consider a simple Caprese salad or some garlic bread. For a more substantial meal, you could add a side of Cheesy Chicken Crescent Bake or Baked Cream Cheese Chicken. Both are delicious and complement the flavors of the Scallopini perfectly.

Tips and Tricks for Perfect Chicken Scallopini

Want to take your Chicken Scallopini to the next level? Here are a few extra tips and tricks:

• Use High-Quality Ingredients: The better the ingredients, the better the dish will taste. Use fresh lemon juice, good-quality butter, and flavorful white wine.
• Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and cause the chicken to steam instead of brown. Cook the chicken in batches if necessary.
• Season Generously: Don’t be afraid to season the chicken and the sauce with plenty of salt and pepper.
• Taste as You Go: Taste the sauce as you go and adjust the seasoning as needed. You may want to add more lemon juice, salt, or pepper to suit your taste.
• Garnish with Fresh Herbs: Fresh parsley or basil adds a pop of color and freshness to the dish.
• Make it Ahead: You can prep the chicken ahead of time by slicing and dredging it in flour. Store it in the refrigerator until you’re ready to cook. The sauce can also be made ahead of time and reheated.

Thinking about other chicken recipes? You might also enjoy Mozzarella Ranch Chicken Bombs for a fun, cheesy twist, or Broccoli Cheddar Stuffed Chicken for a complete and satisfying meal. For a crispy, cheesy delight, try Oven-baked Crispy Parmesan Chicken or the classic Crispy Parmesan Chicken.

Variations and Substitutions

Feel free to get creative and customize this recipe to your liking!

• Mushrooms: Add sliced mushrooms to the skillet after sautéing the garlic. Cook until softened, then proceed with the sauce.
• Artichoke Hearts: Add quartered artichoke hearts to the sauce along with the capers.
• Spinach: Stir in a handful of fresh spinach to the sauce at the end of cooking. Cook until the spinach is wilted.
• Different Herbs: Experiment with different herbs, such as thyme, oregano, or rosemary.
• Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
• Dairy-Free: Use olive oil instead of butter for a dairy-free version.
• Gluten-Free: Use gluten-free flour for dredging the chicken.

Storage and Reheating Instructions

Got leftovers? Here’s how to store and reheat them:

• Storage: Store leftover Chicken Scallopini in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken in a skillet over medium heat until heated through. You may need to add a splash of chicken broth or water to prevent it from drying out. You can also reheat it in the microwave, but the chicken may become slightly rubbery.

Frequently Asked Questions (FAQs)

Still have questions? I’ve got you covered!

• Can I use frozen chicken breasts? Yes, but make sure to thaw them completely before slicing and pounding.
• Can I use chicken thighs instead of chicken breasts? Yes, but you’ll need to adjust the cooking time accordingly. Chicken thighs take longer to cook than chicken breasts.
• Can I make this recipe without wine? Yes, you can substitute chicken broth for the white wine. However, the wine adds a depth of flavor that is hard to replicate.
• Can I freeze Chicken Scallopini? I don’t recommend freezing Chicken Scallopini, as the sauce may separate and the chicken may become rubbery. It’s best to enjoy it fresh.

Chicken Scallopini Recipe

Ready to make some magic? Here’s the complete recipe:

Ingredients

• 1.5-2 pounds boneless, skinless chicken breasts
• ½ cup all-purpose flour
• Salt and pepper to taste
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup dry white wine (or chicken broth)
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons capers, drained (optional)

Instructions

1. Prep the Chicken: Pound or slice the chicken breasts thinly.
2. Dredge the Chicken: Season flour with salt and pepper. Dredge chicken in flour, shaking off excess.
3. Sauté the Chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken in a single layer for 2-3 minutes per side, until golden brown and cooked through. Remove and set aside.
4. Make the Sauce: Add garlic to the skillet and sauté for 30 seconds. Deglaze the pan with white wine, scraping up browned bits. Let the wine reduce by half. Stir in lemon juice and remaining 2 tablespoons butter. Add lemon zest and capers (if using). Season to taste with salt and pepper.
5. Combine and Serve: Return chicken to the skillet. Spoon sauce over the chicken. Garnish with fresh parsley and serve immediately.

Enjoy Your Homemade Chicken Scallopini!

There you have it! A delicious and easy Chicken Scallopini recipe that’s sure to impress. I hope you enjoy it as much as my family and I do. Don’t be afraid to experiment and make it your own. Happy cooking!

Easy Chicken Scallopini

This Chicken Scallopini recipe offers a quick and flavorful Italian-American classic. Thinly sliced chicken breasts are sautéed to perfection and bathed in a bright, tangy lemon-butter sauce, creating a restaurant-worthy meal ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 pounds boneless, skinless chicken breasts
• ½ cup all-purpose flour
• Salt to taste
• Pepper to taste
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup dry white wine or chicken broth
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons capers, drained optional

Equipment

• cutting board
• sharp knife
• shallow dish
• Large skillet or frying pan
• Lemon zester
• Lemon juicer
• tongs
• Meat mallet or rolling pin (optional)
• Plastic wrap or resealable bag (optional)

Method

 

1. Prep the Chicken: Pound or slice the chicken breasts thinly to about ¼-inch thickness. Slightly freezing the chicken breasts for 15-20 minutes before slicing makes them easier to handle.
2. Dredge the Chicken: Season flour with salt and pepper in a shallow dish. Dredge chicken in flour, shaking off excess.
3. Sauté the Chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken in a single layer for 2-3 minutes per side, until golden brown and cooked through. Remove and set aside.
4. Make the Sauce: Add garlic to the skillet and sauté for 30 seconds. Deglaze the pan with white wine, scraping up browned bits. Let the wine reduce by half. Stir in lemon juice and remaining 2 tablespoons butter. Add lemon zest and capers (if using). Season to taste with salt and pepper.
5. Combine and Serve: Return chicken to the skillet. Spoon sauce over the chicken. Garnish with fresh parsley and serve immediately.

Notes

Use high-quality ingredients for the best flavor. Don’t overcrowd the pan when cooking the chicken. Taste the sauce as you go and adjust seasoning as needed. Serve with pasta, rice, vegetables, or a simple salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.