What the heck is this?
Chicken Scallopini sounds all fancy and restaurant-y, but it’s really just a quick, comforting, flavor-packed dish that stars thin slices of chicken, a buttery lemon-white wine sauce, and sometimes capers or mushrooms (depending on who you ask). It’s Italian-American comfort food at its absolute best — light, bright, tangy, and rich all at once. Think Chicken Piccata’s slightly more glamorous cousin who shows up to dinner wearing heels but still brings wine in a paper bag.
Why You’ll Love This Recipe
Cooks in under 30 minutes, start to finish
That buttery lemon sauce is the stuff of legends
Uses pantry staples but tastes like you ordered it at a trattoria
Pairs beautifully with pasta, mashed potatoes, or just a fork and a quiet room
It’s classy enough for guests, but easy enough for Tuesdays
The Good Stuff You’ll Need
For the Chicken:
• 2 large boneless, skinless chicken breasts (sliced horizontally into cutlets or pounded thin)
• Salt and pepper
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 1 tablespoon butter
For the Sauce:
• 2 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth if you prefer)
• Juice of 1 large lemon (plus a few lemon slices for garnish)
• 1/2 cup low-sodium chicken broth
• 2 tablespoons capers (optional but fabulous)
• 1 tablespoon butter (for that final glossy finish)
• Fresh chopped parsley
Let’s Do This
Step 1: Prep the Chicken
Slice chicken breasts horizontally to make 4 thin cutlets. (Or gently pound them to about 1/4-inch thickness.) Season with salt and pepper on both sides. Dredge lightly in flour, shaking off excess.
Step 2: Sear It
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for about 3 minutes per side, until golden and just cooked through. Remove to a plate and keep warm.
Step 3: Sauce Time
In the same skillet, lower the heat slightly and add a bit more oil if the pan looks dry. Add garlic and sauté for 30 seconds, just until fragrant (don’t burn it!). Pour in the white wine and let it simmer for 1–2 minutes, scraping up those delicious browned bits from the pan. Add lemon juice, chicken broth, and capers (if using). Simmer for another 2–3 minutes until slightly reduced.
Step 4: Bring It All Together
Return the chicken to the skillet and spoon the sauce over it. Let it simmer together for 2–3 minutes so everything gets cozy. Swirl in that final tablespoon of butter and sprinkle with parsley. Add lemon slices if you’re feeling fancy.
Step 5: Serve Like a Pro
Plate chicken and spoon that dreamy sauce on top. Serve with your favorite pasta (angel hair is a classic), mashed potatoes, or sautéed greens.
Serving Suggestions
• Over buttered angel hair pasta with extra sauce
• Alongside roasted asparagus or green beans
• With a hunk of crusty bread and a glass of white wine
• Toss in some sautéed mushrooms for an earthy twist
Switch It Up
• Make it creamy: Stir in a splash of heavy cream at the end for a richer sauce
• No wine? Use all chicken broth and maybe a splash of white wine vinegar for tang
• Go gluten-free: Use GF flour or cornstarch to dredge the chicken
• Add mushrooms or spinach if you want to bulk it up veggie-style
Make-Ahead Tips
• Chicken can be dredged and stored in the fridge for a few hours before cooking
• Sauce can be made ahead and reheated gently (add a splash of broth to thin if needed)
• Leftovers reheat well — just do it gently so the chicken stays tender
Questions People Actually Ask
Q: Can I make this without wine?
A: Totally — just sub chicken broth and a squeeze of white wine vinegar or extra lemon juice for brightness.
Q: Is this the same as Chicken Piccata?
A: Close! Piccata usually has more capers and no wine. Scallopini has a bit more flexibility and wine is more common.
Q: What’s the best wine to use?
A: A dry white like Pinot Grigio, Sauvignon Blanc, or Chardonnay (unoaked) — and yes, pour yourself a glass too.
Q: Can I use chicken thighs?
A: Sure, but they’ll need a little longer to cook and you’ll want to pound them flat for even searing.
The Best Chicken Scallopini Recipe: Lemon, Butter, and Magic on a Plate
- Total Time: 25 minutes
- Yield: 4 servings
Description
Chicken Scallopini sounds all fancy and restaurant-y, but it’s really just a quick, comforting, flavor-packed dish that stars thin slices of chicken, a buttery lemon-white wine sauce, and sometimes capers or mushrooms (depending on who you ask). It’s Italian-American comfort food at its absolute best — light, bright, tangy, and rich all at once. Think Chicken Piccata’s slightly more glamorous cousin who shows up to dinner wearing heels but still brings wine in a paper bag.
Ingredients
For the Chicken:
• 2 large boneless, skinless chicken breasts (sliced horizontally into cutlets or pounded thin)
• Salt and pepper
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 1 tablespoon butter
For the Sauce:
• 2 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth if you prefer)
• Juice of 1 large lemon (plus a few lemon slices for garnish)
• 1/2 cup low-sodium chicken broth
• 2 tablespoons capers (optional but fabulous)
• 1 tablespoon butter (for that final glossy finish)
• Fresh chopped parsley
Instructions
Step 1: Prep the Chicken
Slice chicken breasts horizontally to make 4 thin cutlets. (Or gently pound them to about 1/4-inch thickness.) Season with salt and pepper on both sides. Dredge lightly in flour, shaking off excess.
Step 2: Sear It
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for about 3 minutes per side, until golden and just cooked through. Remove to a plate and keep warm.
Step 3: Sauce Time
In the same skillet, lower the heat slightly and add a bit more oil if the pan looks dry. Add garlic and sauté for 30 seconds, just until fragrant (don’t burn it!). Pour in the white wine and let it simmer for 1–2 minutes, scraping up those delicious browned bits from the pan. Add lemon juice, chicken broth, and capers (if using). Simmer for another 2–3 minutes until slightly reduced.
Step 4: Bring It All Together
Return the chicken to the skillet and spoon the sauce over it. Let it simmer together for 2–3 minutes so everything gets cozy. Swirl in that final tablespoon of butter and sprinkle with parsley. Add lemon slices if you’re feeling fancy.
Step 5: Serve Like a Pro
Plate chicken and spoon that dreamy sauce on top. Serve with your favorite pasta (angel hair is a classic), mashed potatoes, or sautéed greens.
Notes
• Over buttered angel hair pasta with extra sauce
• Alongside roasted asparagus or green beans
• With a hunk of crusty bread and a glass of white wine
• Toss in some sautéed mushrooms for an earthy twist
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~400 kcal per serving
- Carbohydrates: ~8g per serving
- Protein: ~35g per serving