Chicken Scallopini Recipe
If you’re looking for a quick dinner that feels like a special occasion, Chicken Scallopini is your new best friend. This Italian-American classic celebrates tender, golden chicken cutlets bathed in a zesty lemon-caper sauce that will have everyone at the table asking for seconds. With a prep and cook time under half an hour, it’s a weeknight hero and a crowd-pleaser all rolled into one. Whether you’re entertaining guests or just giving yourself a little kitchen applause, Chicken Scallopini brings restaurant flavor home in the absolute best way.
Ingredients You’ll Need
One of my favorite things about Chicken Scallopini is how every ingredient counts. Each one plays a supporting role in building up that bright, buttery, sauce-drenched flavor and unforgettable texture.
- Chicken breasts: Pounded thin for speedy cooking and ultimate juiciness that soaks up sauce beautifully.
- All-purpose flour: A light dusting makes the chicken crisp up just right and helps the sauce cling.
- Salt and black pepper: Simple, but they ensure every bite is savory and satisfying.
- Olive oil: Brings a fruity richness to the pan—and helps with that golden sear.
- Unsalted butter: Adds luxurious flavor, especially when whisked into the sauce at the end.
- Garlic: Sautéed until fragrant, it forms the backbone of the sauce’s aroma.
- Dry white wine or chicken broth: Deglazes the pan and adds complexity; use wine for extra brightness, broth for a more subtle touch.
- Chicken broth: Raises the umami factor and stretches the sauce nicely.
- Fresh lemon juice: Pops with citrusy zing, making the dish sing.
- Capers: Little flavor bombs—salty, briny, and totally irresistible in the sauce.
- Fresh parsley: Chopped for a burst of color and freshness.
- Lemon slices: Not just attractive, but they add a whisper of fragrant citrus as a final flourish.
How to Make Chicken Scallopini
Step 1: Pound and Season the Chicken
Lay your chicken breasts between two sheets of plastic wrap or parchment and give them a gentle pounding with a meat mallet or rolling pin. You want them about 1/4-inch thick for even cooking. Season both sides with salt and black pepper, so that every bite is flavorful from the start.
Step 2: Dredge in Flour
Spread the flour onto a plate, then drag each chicken breast through, coating both sides lightly. Shake off any extra flour. This isn’t about heavy breading—it’s about a thin layer that crisps up and helps the luscious sauce hold on.
Step 3: Sear the Chicken
Heat olive oil and 1 tablespoon of butter together in a large skillet over medium-high heat. When the butter begins to foam, lay the chicken in (work in batches if needed). Cook 2-3 minutes per side, until the surface is golden and the chicken is just cooked through. Transfer immediately to a warm plate and keep them covered so they stay juicy.
Step 4: Build the Lemon-Caper Sauce
No need to wash the skillet! Add the garlic right into those toasty, flavorful brown bits and sauté for 30 seconds until aromatic. Splash in the white wine (or extra broth) and remaining chicken broth, then use a wooden spoon to scrape up every last bit stuck to the bottom. Stir in the fresh lemon juice and those perky capers, letting everything simmer and reduce slightly—this step concentrates the flavors and makes the sauce velvety.
Step 5: Finish and Serve
Turn the heat down to low and whisk in the remaining tablespoon of butter for a gloss and richness you can’t resist. Slide the chicken pieces back into the pan, spoon the sauce on top, and let it all cook together for one final minute. Top everything off with chopped parsley and some pretty lemon slices—then serve while it’s piping hot.
How to Serve Chicken Scallopini
Garnishes
Don’t skip the finishing touches! Sprinkling fresh parsley over the top brings color and herbal brightness, and a few lemon slices add both beauty and a soft citrus aroma. If you want to impress, a light scattering of capers right before serving is always met with enthusiasm.
Side Dishes
Chicken Scallopini is deliciously versatile when it comes to sidekicks. You can’t go wrong with a nest of angel hair pasta to soak up the sauce, or a pile of creamy mashed potatoes. For something a bit lighter, sautéed green beans, roasted asparagus, or even a peppery arugula salad make wonderful partners. Choose your favorite, and you’re in for a well-rounded meal!
Creative Ways to Present
This dish loves a little drama. Try serving Chicken Scallopini family-style on a big platter with extra sauce poured over, or stack two cutlets for a restaurant-style look. For an elegant touch, pair each serving with a lemon wheel and a sprig of parsley. Don’t be shy—let the golden sauce drape generously onto the plate; it’s what everyone hopes for first.
Make Ahead and Storage
Storing Leftovers
If you have leftover Chicken Scallopini, let it cool to room temperature then transfer to an airtight container. It’ll stay fresh in the fridge for up to 3 days. To keep the chicken tender, spoon some of the sauce over each piece before storing.
Freezing
Chicken Scallopini can be frozen, but for the best results, freeze the chicken and sauce separately. Wrap the chicken cutlets tightly in foil or plastic wrap, and store the sauce in a freezer-safe container. Both will keep for up to a month. Thaw overnight in the fridge before reheating for the best texture and flavor.
Reheating
To reheat, place the chicken and sauce in a skillet over low heat. Cover gently and warm until everything is heated through and the sauce is simmering, about 5-8 minutes. Avoid microwaving if possible, as it can make the chicken tough and the sauce separate; stovetop is best for keeping it saucy and tender.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully for Chicken Scallopini. They tend to be even juicier and have a slightly richer flavor. Just be sure to pound them thin for even cooking.
What if I don’t want to use wine?
No problem! Substitute the wine with more chicken broth for a delicious, alcohol-free sauce. You’ll still get all the wonderful depth and brightness.
Can I make the sauce creamy?
You bet. To take it up a notch, stir in about 2 tablespoons of heavy cream at the very end of cooking. It’ll add lushness and mellow the citrus, making the Chicken Scallopini extra decadent.
How do I keep the chicken from overcooking?
Since the cutlets are thin, they only need a couple of minutes per side. Cook just until they’re golden and springy to the touch, then remove them from the pan while you build the sauce. Returning them for the final minute heats them through without drying them out.
Is Chicken Scallopini gluten-free?
The classic recipe uses all-purpose flour for dredging, but you can easily swap in a gluten-free flour blend or even fine cornmeal for a similar result. Just be sure to check your other ingredients for hidden gluten if you have sensitivities.
Final Thoughts
I hope you give Chicken Scallopini a try the next time you want something fast, flavorful, and undeniably comforting. It’s a dish I return to again and again for its big flavors and easy elegance. Let it become a staple in your kitchen, too—there’s nothing like the satisfied smiles around the table when you serve this golden, lemony favorite. Enjoy every last bite!
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Chicken Scallopini Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Scallopini is a classic Italian-American dish featuring tender, pan-seared chicken breasts in a savory lemon caper sauce. This easy and flavorful chicken dinner is perfect for a weeknight meal or special occasion.
Ingredients
Chicken Scallopini:
- 4 boneless, skinless chicken breasts pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
Lemon Caper Sauce:
- 2 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Instructions
- Season and Dredge Chicken: Season chicken breasts with salt and pepper, then lightly dredge in flour.
- Cook Chicken: Heat olive oil and 1 tablespoon butter in a skillet, cook chicken until golden brown and cooked through.
- Make Sauce: In the same skillet, sauté garlic, then add wine, chicken broth, lemon juice, and capers. Simmer until slightly reduced.
- Finish Dish: Stir in remaining butter, return chicken to the pan, and warm through. Garnish with parsley and lemon slices.
Notes
- Chicken scallopini pairs well with pasta, mashed potatoes, or veggies.
- For a creamier sauce, add 2 tablespoons of heavy cream at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 310
- Sugar: 1g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 105mg
