What is Chicken Scallopini?
Chicken Scallopini is a delicious Italian American dish. It’s made with thinly sliced chicken breasts that are cooked in a tangy and very delicious lemon butter sauce.
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“Scallopini” means thinly sliced meat, and even tho it’s traditionally made with veal, chicken is now the most popular choice. The chicken is breaded wich gives it a slight crispiness and than its tossed with a delicious slightly sour and savory lemon butter sauce! It’s so delicious.
This dish is very simple but it’s definitely full of flavor. It pairs perfectly with pasta or sautéed vegetables.
Why I Love This Recipe?
This Chicken Scallopini recipe is one of my Favorite recipes for me and the family. It’s one of my go to recipes for a quick and delicious dinner. The chicken is very juicy inside and the lemon butter sauce adds a delicious flavor that is characteristic for this dish.
And the best thing is that you can choose your favorite side dishes with it, because it practically goes well with everything. You can serve it with pasta, mashed potatoes, or even a simple side salad. Plus, the whole recipe takes only about 30 minutes, and that’s why its perfect for busy weeknights or weekends.
Key Ingredients & Substitutions for Chicken Scallopini
Chicken Breasts: Thinly sliced chicken breasts are the best for this recipe. But you can also use chicken cutlets or pound regular chicken breasts thin.
Flour: A light dusting of flour helps give the chicken a nice golden crust.
Lemon: Fresh lemon juice gives the sauce its signature tang. I wouldn’t recommend using bottled lemon juice for the best flavor.
Butter: Use unsalted butter to control the salt level in the sauce. For this recipe i do not recommend substituting the butter, if you are looking to achieve the most authentic taste.
Olive Oil: This helps the chicken get a crispy golden exterior while cooking.
Garlic: A touch of garlic adds depth to the sauce.
Chicken Broth: Adds richness and helps create the sauce. You can substitute with vegetable broth or even with beef broth if you prefer.
White Wine: It’s optional but adds a nice touch of flavor to the sauce. You can also use more chicken broth if you like.
Capers: These are optional, but they add a nice briny flavor to the sauce.
Parsley: Fresh parsley adds a pop of color and freshness at the end.
Tools You’ll Need
Large Skillet: For sautéing the chicken and making the sauce.
Tongs: To easily flip the chicken.
Whisk: For stirring the sauce and making sure it’s smooth.
Meat Mallet or Rolling Pin: To pound the chicken breasts thin if needed.
Step-by-Step Instructions for Chicken Scallopini
Prepare the Chicken
1. Pound the chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness, about ÂĽ inch thick.
2. Season and flour the chicken: Season both sides of the chicken breasts with salt and pepper. Lightly dredge each piece in flour, shaking off any excess.
Cook the Chicken
3. Heat the skillet: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
4. Sauté the chicken: Add the chicken to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. You may need to cook the chicken in batches to avoid overcrowding the pan. Remove the chicken from the skillet and set aside.
Make the Lemon Butter Sauce
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5. Sauté the garlic: In the same skillet, add 1 more tablespoon of butter and minced garlic. Sauté for about 30 seconds, until fragrant.
6. Deglaze the pan: Pour in ½ cup of white wine (or chicken broth) and use a whisk to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
7. Add the broth and lemon: Stir in 1 cup of chicken broth and the juice of 1 lemon. Let the sauce simmer for 3-4 minutes until slightly reduced.
8. Finish the sauce: Stir in 2 tablespoons of butter and, if using, add 1 tablespoon of capers. Season the sauce with salt and pepper to taste.
Assemble the Dish
9. Return the chicken to the skillet: Add the cooked chicken back to the skillet and spoon the sauce over the top. Let the chicken simmer in the sauce for 1-2 minutes to soak up the flavors.
10. Garnish and serve: Sprinkle fresh parsley over the top before serving. Serve the Chicken Scallopini with pasta, rice, or vegetables.
Chicken Scallopini in a pan
Chicken Scallopini in a pan
Expert Tips for Perfect Chicken Scallopini
Pound the Chicken Evenly: For quick and even cooking, make sure to pound the chicken to an even thickness.
Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure it browns evenly and doesn’t steam.
Deglaze for Flavor: Don’t skip the step of deglazing the pan with wine or broth. This adds depth to the sauce by incorporating all the flavorful bits from the chicken.
Use Fresh Lemon Juice: Freshly squeezed lemon juice makes a huge difference in the brightness of the sauce.
Capers for Extra Flavor: If you love a briny, salty bite, don’t skip the capers—they add a wonderful dimension to the sauce.
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Keep the Sauce Silky: Adding a bit of cold butter at the end helps to emulsify the sauce and keep it silky smooth.
Serving Suggestions
Chicken Scallopini is perfect with any side dish, so feel free to choose what you like. I love it served with pasta, polenta, mashed potatoes, or even a simple green salad. You can also serve it with just bread to soak up all the delicious sauce.
For an Italian-inspired meal, pair the dish with a light, crisp white wine like Pinot Grigio.
Make-Ahead and Storage
Make-Ahead: You can pound and dredge the chicken in flour. In advance. Store it in the fridge, covered, until you’re ready to cook.
Storage: You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: If You wan’t to reheat your leftovers, slowly warm the chicken in a skillet with a little chicken broth to keep it moist.
Freezing: The cooked chicken can be frozen, but the sauce is the best when it’s made fresh. Freeze the chicken in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
