Chicken Scallopini Recipe
If you’re looking for a recipe that tastes as impressive as it looks but is totally doable on a weeknight, Chicken Scallopini absolutely delivers. This crowd-pleasing Italian-American classic features golden, tender chicken cutlets bathed in a buttery lemon-caper sauce that wakes up your taste buds with every bite. Whether you’re hoping to serve something special for guests or needing to shake up your dinner routine, Chicken Scallopini is the kind of dish you’ll want to make again and again—trust me, there’s a reason it never goes out of style at my house!
Ingredients You’ll Need
The beauty of Chicken Scallopini lies in its simplicity. Each ingredient brings something important to the table, whether it’s flavor, texture, or the signature brightness in the sauce. Here’s what you’ll need to bring this dish to life:
- Chicken breasts: Boneless, skinless, and pounded thin for extra tenderness and speedy cooking.
- All-purpose flour: Coats the chicken, helping to create that classic light, golden crust.
- Salt: Seasons both the chicken and the flour, enhancing every other flavor in the dish.
- Black pepper: Adds just the right touch of warmth and mild spice.
- Olive oil: Helps brown the chicken beautifully while lending a subtle richness.
- Unsalted butter: Gives the sauce its luscious, silky base; using unsalted lets you control the seasoning.
- Shallot: Melds into the sauce for a gentle sweetness and depth.
- Garlic: Brings a mellow, savory aroma that infuses the pan sauce.
- Dry white wine: Deglazes the pan, adding acidity that balances the lemon and enriches the sauce (you can substitute with more broth if needed).
- Chicken broth: Lends body to the sauce and rounds out the flavors.
- Fresh lemon juice: The heart of the signature tang in Chicken Scallopini—don’t skip it!
- Capers: Tiny pops of salt and brine that make every bite more interesting.
- Fresh parsley: Sprinkled over at the end for color and fresh flavor.
- Lemon slices: Optional, but they make a gorgeous garnish and echo the zesty flavors in the sauce.
How to Make Chicken Scallopini
Step 1: Prepare and Pound the Chicken
Lay the chicken breasts between two sheets of plastic wrap. With a meat mallet or rolling pin, gently pound them until they’re about ¼-inch thick. This ensures even cooking and gives you those tender, juicy cutlets that Chicken Scallopini is famous for. Don’t rush it—the goal is uniform thickness, not pulverized chicken!
Step 2: Dredge in Seasoned Flour
In a shallow dish, whisk together the flour, salt, and black pepper. Lightly coat each chicken piece in the seasoned flour, shaking off any excess. This coating not only helps develop that gorgeous golden crust, but it also thickens the sauce later for extra silkiness.
Step 3: Sear the Chicken
Heat the olive oil and 1 tablespoon of the unsalted butter in a large skillet over medium-high heat. Add the chicken in batches (avoid overcrowding), cooking each piece for about 2 to 3 minutes per side until golden and cooked through. Set the chicken aside on a plate and cover loosely with foil to keep warm.
Step 4: Build That Dreamy Sauce
Using the same skillet, drop in the remaining tablespoon of butter. Sauté the minced shallot and garlic over medium heat for 1 to 2 minutes until they’re soft and intensely fragrant. Pour in the white wine and use a wooden spoon to scrape up every delicious browned bit from the pan—that’s pure flavor gold! Then, stir in the chicken broth, lemon juice, and capers. Let this bubble away for 3 to 4 minutes, reducing slightly into a glossy, aromatic sauce.
Step 5: Finish and Serve
Return the chicken cutlets to the skillet, nestling them into the sauce. Spoon some of that bright, caper-studded lemon sauce over each piece and let them simmer for 2 to 3 minutes so all the flavors can meld together. Just before plating, shower with chopped parsley and scatter a few lemon slices over the top—now your Chicken Scallopini is ready to dazzle!
How to Serve Chicken Scallopini
Garnishes
A sprinkle of freshly chopped parsley brings a lovely burst of color and freshness that lightens up every plate. For even more zest, add thin lemon slices or finely grated lemon zest right before serving. Feel free to top with a few extra capers if you’re a fan of that briny punch—it’s all about personal touches.
Side Dishes
Chicken Scallopini absolutely loves a good sidekick! It’s fabulous over a heap of angel hair pasta (my personal favorite), but it’s also right at home atop creamy mashed potatoes or a medley of steamed veggies. If you want to keep it light, serve with sautéed spinach or a fresh arugula salad dressed simply in olive oil and lemon juice.
Creative Ways to Present
For a stunning dinner party main, serve Chicken Scallopini on a large platter and drizzle all the sauce right over the top. Arrange lemon slices and parsley generously for a restaurant-worthy look. Or, try placing each chicken breast over a bed of pasta or mashed potatoes in individual shallow bowls, then spoon the sauce around for elegant, bistro-style plating.
Make Ahead and Storage
Storing Leftovers
Let any extra Chicken Scallopini cool to room temperature before transferring it to an airtight container. Store in the fridge for up to three days—you’ll be excited for those leftovers, I promise! Keep the sauce and chicken together for best results, so every reheated bite stays juicy and full of flavor.
Freezing
If you’re meal prepping or simply made a big batch, this dish freezes surprisingly well. Place cooled chicken and sauce portions in freezer-friendly containers. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator for best texture (though you can also use the microwave’s defrost setting in a pinch).
Reheating
To reheat Chicken Scallopini, place it (along with its sauce) in a covered skillet over low heat until warmed through, adding a splash of broth or water if needed to loosen the sauce. For the quickest fix, microwave on medium power in short bursts, stirring occasionally. Either way, be gentle—overcooked chicken can dry out.
FAQs
Can I substitute the wine in Chicken Scallopini?
Absolutely! If you prefer not to use wine, simply add extra chicken broth in its place. You’ll still get a flavorful sauce with plenty of tang from the lemon and zip from the capers.
What’s the difference between Chicken Scallopini and Chicken Piccata?
Great question! While both dishes feature thin chicken cutlets in a lemony sauce with capers, Chicken Piccata typically omits the shallot and is a touch more tart, whereas Chicken Scallopini often includes a richer, slightly thicker sauce thanks to the wine and buttery finish.
Do I have to pound the chicken breasts?
Pounding the chicken isn’t just for fun—it ensures that the meat cooks quickly and evenly, staying juicy all the way through. If you skip this step, you risk dry patches or uneven cooking, so I highly recommend it for authentic Chicken Scallopini results.
Can I make Chicken Scallopini gluten free?
Yes! Just swap the all-purpose flour for your favorite gluten-free blend. The coating and sauce will still turn out beautifully, letting everyone enjoy the dish regardless of dietary needs.
How do I know if the chicken is cooked through?
Your chicken is done when it’s golden on both sides and registers at least 165°F in the thickest part (though it should be thin, so this happens quickly). If you don’t have a thermometer, just cut into the thickest spot—there shouldn’t be any pink remaining.
Final Thoughts
Chicken Scallopini isn’t just another chicken dinner—it’s a lively, lemony favorite that never fails to earn rave reviews. With its quick preparation, bold flavors, and elegant flair, you’ll find yourself reaching for this recipe any time you want to wow your family or guests. Give it a try soon and discover why Chicken Scallopini has a special place on so many tables!
Print
Chicken Scallopini Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delicious flavors of Chicken Scallopini, a classic Italian-American dish featuring tender, thinly pounded chicken breasts in a savory lemon-caper sauce. This quick and easy stovetop recipe is perfect for a flavorful weeknight dinner.
Ingredients
Ingredients:
- 4 boneless, skinless chicken breasts (pounded thin)
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- ½ cup dry white wine
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- lemon slices for garnish (optional)
Instructions
- Pound Chicken: Place the chicken breasts between two sheets of plastic wrap and pound to about ¼-inch thickness.
- Dredge Chicken: Mix flour, salt, and pepper in a shallow dish. Lightly dredge each chicken piece in the flour mixture.
- Sear Chicken: Heat olive oil and 1 tablespoon of butter in a skillet. Sear chicken for 2–3 minutes per side; transfer to a plate.
- Sauté Aromatics: In the same skillet, sauté shallot and garlic. Deglaze with wine, then add broth, lemon juice, and capers.
- Simmer Sauce: Let the sauce simmer, then return chicken to the skillet. Simmer to heat through.
- Finish and Serve: Sprinkle with parsley, garnish with lemon slices, and serve hot.
Notes
- Serve over angel hair pasta, mashed potatoes, or steamed vegetables.
- You can substitute white wine with additional chicken broth if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 340
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 105mg
