Classic Chicken Scallopini Dish

Tender chicken cutlets in a bright lemon butter sauce make this classic chicken scallopini a goto for busy weeknights or a charming dinner when you want something simple yet elegant on the table. The quick cooking time and straightforward ingredients let you enjoy a delicious Italianinspired meal without fuss.

I first whipped this up on a busy weeknight and was amazed at how fast it came together while still feeling special enough to serve guests. It’s become a favorite for both quick dinners and celebrations at home.

Ingredients

• Chicken breasts: sliced thin and pounded gently to ensure even cooking and tenderness
• Salt and freshly ground black pepper: to brighten the flavor of the chicken
• Allpurpose flour: for a light coating that helps the sauce cling and creates a gentle crust
• Unsalted butter: used both to sear the chicken and finish the sauce, adding richness and silkiness
• Olive oil: to get a perfect sear without burning the butter
• Fresh garlic: minced to add a fragrant, savory note
• Dry white wine: chosen for deglazing and building layers of flavor pick one you enjoy drinking
• Chicken broth: gives body to the sauce and amplifies the savory base
• Fresh lemon juice: brightens the dish with its acidity and freshness
• Capers: provide a subtle briny pop that contrasts beautifully with the lemon and butter (optional but recommended)
• Fresh parsley: chopped finely as a vibrant, herbaceous finishing touch

Instructions

Slice and pound chicken:

Slice the chicken breasts horizontally to create thin cutlets. Place each piece between sheets of plastic wrap and gently pound with a meat mallet or heavy skillet until they are about one quarter inch thick. This ensures they cook quickly and uniformly while staying tender.

Season and dredge the chicken:

Season both sides of each cutlet generously with salt and freshly ground black pepper. Lightly dredge each piece in allpurpose flour, shaking off the excess so they have a thin coating that will crisp nicely in the pan and help thicken the sauce.

Sear chicken:

Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over mediumhigh heat until the butter foams but does not brown. Add the chicken in batches so they do not overcrowd the pan. Cook each cutlet for 2 to 3 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a plate and tent loosely with foil to rest.

Sauté garlic and deglaze pan:

Reduce heat to medium and add the minced garlic to the same skillet. Sauté it for about 30 seconds until fragrant but not burnt. Pour in the dry white wine and use a wooden spoon to scrape up any browned bits stuck to the pan. Let the wine simmer and reduce by half over 2 minutes to concentrate its flavor.

Add broth and lemon:

Add the chicken broth and fresh lemon juice to the skillet. Allow the mixture to simmer gently for 3 to 4 minutes, letting the sauce slightly thicken and the flavors meld together.

Finish the sauce:

Turn the heat to low and add the remaining 2 tablespoons of unsalted butter along with the drained capers if using. Swirl the pan gently to melt the butter into the sauce, creating a silky texture and glossy finish.

Return chicken and simmer:

Place the rested chicken cutlets back into the skillet along with any juices that accumulated on the plate. Spoon the sauce over each piece and allow everything to simmer for 1 to 2 minutes so the chicken absorbs the delightful lemon butter flavors. Sprinkle over the finely chopped fresh parsley just before serving for a bright herbal touch.

I love how the lemon and butter combine to create a sauce that is both rich and fresh. One memorable moment was when my family requested this dish for a special Sunday dinner, and it instantly became a new comfort classic in our rotation.

Storage Tips

Store leftover chicken scallopini in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat to avoid drying out the chicken and to keep the sauce silky. This dish does not freeze as well as some others because of the lemon sauce but can be frozen if needed.

Ingredient Substitutions

If you don’t have dry white wine, substitute with extra chicken broth plus a splash of white wine vinegar or apple cider vinegar to maintain acidity. For dairyfree versions, try using olive oil or a vegan butter alternative in place of the butter. Capers can be omitted or replaced with green olives for a similar briny punch.

Serving Suggestions

Serve chicken scallopini alongside angel hair pasta tossed lightly with olive oil and garlic, or roasted vegetables like asparagus or baby carrots. A crisp arugula salad with a lemon vinaigrette complements the flavors perfectly. For a lowcarb option, substitute pasta with zucchini noodles or cauliflower mash.

Serve with pasta or roasted vegetables for a simple elegant meal. Enjoy the bright lemon butter sauce.

Common Questions About Recipes

→ How do you keep chicken scallopini tender?

Pounding the chicken to an even, thin thickness ensures quick, even cooking which helps maintain tenderness and juiciness.

→ What is the purpose of flour in this dish?

Dredging the chicken in flour creates a light crust that helps brown the meat and slightly thickens the sauce when cooked.

→ Can I substitute white wine in the sauce?

Yes, dry white wine adds acidity and depth, but chicken broth with a splash of lemon juice can be used for a non-alcoholic option.

→ What are good side dishes to serve with this meal?

Angel hair pasta, roasted vegetables, or a fresh arugula salad complement the bright and buttery flavors well.

→ Why add capers to the sauce?

Capers provide a briny contrast that enhances the freshness and brightness of the lemon butter sauce.