Tasty Classic Chicken Scallopini

This simple chicken scallopini turns basic chicken breasts into a fancy-looking dinner that's actually ready in half an hour. The soft chicken pieces soaked in a tangy lemon-butter sauce make a meal that feels special but works for any regular weeknight.

I started making this scallopini while trying to copy my grandma's favorite dish from her tiny Italian eatery. It took me forever to get it right, but this version finally got her thumbs up, and that's why it's still a regular in my dinner lineup.

Ingredients

• Boneless skinless chicken breasts: Cutting them thin and flattening them makes sure they cook fast and stay juicy
• All purpose flour: Gives the chicken a light coating that turns golden brown
• Olive oil and butter: Using both together balances the taste and keeps the cooking temperature just right
• Fresh garlic: Brings wonderful smell and flavor to the sauce
• White wine: Loosens tasty bits from the pan and makes the sauce interesting; pick one you'd actually drink
• Chicken broth: Creates the main part of the sauce and adds rich flavor
• Fresh lemon juice: Wakes up the whole dish with a bit of tanginess
• Capers: You can skip them but they really add amazing salty bursts
• Fresh parsley: Adds nice green color and fresh taste at the end

Step-by-Step Instructions

Prepare the Chicken:

Cut chicken breasts sideways to make thinner pieces. Put them between plastic wrap and bash them to about 1/4 inch thick with a meat hammer or heavy skillet. This helps them cook quickly and stay super tender.

Season and Dredge:

Sprinkle both sides with plenty of salt and fresh black pepper. Put flour on a plate and lightly coat each chicken piece, making sure to shake off any extra. The flour helps make a nice crust and will thicken your sauce later.

Cook the Chicken:

Get a big pan hot over medium high heat. Throw in 2 tablespoons olive oil and 2 tablespoons butter until the butter melts and stops foaming. Cook chicken in small batches so they don't crowd each other, about 2 3 minutes each side until golden and done. Put them on a plate and cover loosely with foil to stay warm.

Build the Sauce Base:

Using the same dirty pan, add chopped garlic and cook for half a minute until it smells good but isn't brown. Right away pour in white wine and scrape all the stuck bits off the bottom with a wooden spoon. Let the wine cook down by half, which takes about 2 minutes.

Develop the Sauce:

Add chicken broth and lemon juice, bring it to a gentle bubble and let it cook 3 4 minutes until it starts to thicken a bit. This makes the flavors stronger and the sauce richer.

Finish the Dish:

Turn heat to low and add the last 2 tablespoons butter and capers if you're using them, swirling until butter melts in. Put chicken back in the pan with any juice that leaked out. Pour sauce over the chicken and let everything bubble gently for 1 2 minutes so the flavors can mix together.

Pin it

Those little capers might not seem like much, but they totally change this dish. Once I served this to my Italian neighbor who instantly recognized the taste from when she was a kid in Sicily. She told me it was definitely the capers that made all the difference, adding that real Mediterranean flavor.

Make Ahead Options

You can get a headstart on this chicken scallopini to make dinner even faster. Pound and cut the chicken up to a day ahead and keep it covered in the fridge. You can also get all your ingredients ready beforehand, measuring and chopping everything. The finished dish tastes best right away, but you can keep leftovers in the fridge for up to 3 days. When reheating, do it slowly on the stove and add a splash of chicken broth to bring the sauce back to life.

Perfect Pairings

This chicken works best with simple sides that don't steal the show. Angel hair pasta with just a bit of butter and parsley makes the perfect base to soak up all that yummy sauce. Roasted asparagus or green beans add nice color and healthy stuff while keeping with the Italian theme. For a full meal, start with a light arugula salad with lemon and olive oil dressing to match the flavors in the main dish.

Common Substitutions

This dish works great with whatever you've got handy. No chicken breasts around? Thin pork chops work amazingly well to make what's called pork scallopini. Don't want to use alcohol? Just use more chicken broth with a splash of white wine vinegar for extra flavor. Can't eat gluten? Rice flour or cornstarch works just fine for coating. Need a dairy-free version? Use only olive oil and finish the sauce with a bit of coconut cream instead of butter.

Pin it

Make this when you want to wow your friends or just treat yourself to something fancy without leaving home.

Frequently Asked Questions

→ What sides go great with Chicken Scallopini?

Chicken Scallopini tastes amazing with thin pasta, creamy mashed potatoes, or rich risotto that can soak up the yummy sauce. For veggies, try some roasted asparagus, quickly cooked spinach, or a light arugula salad with tangy lemon dressing.

→ Can I cook Chicken Scallopini before I need it?

It's best when fresh, but you can get some parts ready early. You can flatten and season the chicken up to a day ahead and keep it covered in your fridge. You can also fully cook it and warm it up later, but you might need to add a bit of broth and fresh butter to make the sauce creamy again.

→ What can I use instead of wine in this recipe?

If you don't want to use alcohol, just add more chicken broth with a splash of white wine vinegar or extra lemon juice for tanginess. For more flavor, try mixing in a teaspoon of Dijon mustard to your sauce.

→ How do I flatten chicken correctly for scallopini?

Put your chicken breasts between two pieces of plastic wrap or in a big ziplock bag. Take the flat side of a meat hammer and tap from the middle outward with light, steady hits until your chicken is about 1/4 inch thick all over.

→ Why does my sauce look separated or oily?

Your sauce might split if the heat's too high when you add butter. To fix it, take the pan off the heat and slowly mix in cold butter pieces. To stop this from happening, make sure your sauce is just barely bubbling and add cold butter one chunk at a time, gently swirling the pan instead of stirring hard.

→ How can I make this without dairy?

You can swap the butter for more olive oil or a good dairy-free butter substitute. The sauce won't be as rich but will still taste good. You might want to add a bit of nutritional yeast to get some of that buttery taste back.