There’s something so special about chicken scallopini! It’s such an elegant and comforting dish.
Tender chicken breasts are lightly coated and seared to golden perfection. Then, they’re bathed in a tangy, buttery lemon-caper sauce with just a hint of white wine.
I love how it’s a perfect balance of brightness and richness. It’s perfect for a cozy dinner or even a special occasion.
Pair it with your favorite pasta or a simple side of roasted veggies to complete the experience!
Why You’ll Love This Chicken Scallopini
Quick Elegance: Despite its fancy restaurant-style presentation, you can have it ready in 30 minutes or less.
Full of Flavor: The combination of bright lemon, briny capers, and rich butter sauce creates a sophisticated Mediterranean-inspired taste.
One-Pan Magic: Using the same skillet allows the browned bits from the chicken to infuse the sauce with deep, complex flavors. It also minimizes cleanup.
Wow Factor: The golden-brown chicken cutlets draped in a glossy, herb-flecked sauce create an Instagram-worthy presentation. It looks like it came from a high-end Italian restaurant.
Ingredients
- Boneless, Skinless Chicken Breasts: They’re butterflied or pounded thin for quick, even cooking.
- All-Purpose Flour: It creates a light coating that helps develop a golden-brown crust when pan-fried.
- Seasonings: A savory blend of garlic powder, onion powder, paprika, salt, and black pepper adds depth.
- Olive Oil and Unsalted Butter: They’re combined to create a higher smoke point for searing while adding rich flavor. Butter also adds richness to the sauce.
- Garlic: Fresh minced garlic provides an aromatic foundation for the pan sauce.
- Dry White Wine: It adds acidity and depth while deglazing the pan.
- Chicken Stock: It forms the base of the sauce while adding savory depth and maintaining the chicken flavor profile.
- Fresh Lemon Juice: It brightens the dish with citrus notes and balances the rich butter sauce.
- Capers: They add a salty, tangy punch to the sauce.
- Fresh Parsley: It adds color, fresh flavor, and a subtle herbaceous note as a finishing garnish.
How to Make Chicken Scallopini
This restaurant-quality dish is so easy to make at home!
1. Prepare the chicken. Butterfly each chicken breast to create thin, even pieces. Or, place each breast between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet.
2. Season and dredge the chicken. In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each chicken piece in the seasoned flour, shaking off any excess.
3. Cook the chicken. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken in batches to avoid overcrowding the pan, about 3-4 minutes per side, until golden brown and fully cooked. Remove and set aside on a plate.
4. Sauté the garlic. In the same skillet, lower the heat to medium and add the minced garlic. Sauté until fragrant, about 30 seconds.
5. Deglaze the pan. Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
6. Make the sauce. Add the chicken stock, lemon juice, and capers. Simmer for 3-4 minutes to reduce and intensify the flavors. Remove the pan from the heat and whisk in the butter until the sauce is silky and smooth.
7. Combine. Return the cooked chicken to the skillet, spooning the sauce over the top. Allow the chicken to heat through for 2-3 minutes.
8. Serve. Garnish with fresh parsley and lemon slices if desired. Serve immediately over cooked pasta, rice, or alongside steamed vegetables.
Tips for the Best Chicken Scallopini
To ensure this dish comes out perfect, follow these simple tips.
- Aim for proper thickness. For best results, pound the chicken to exactly 1/4-inch thickness. This ensures quick, even cooking and tender meat.
- Try a coating technique. Let the flour-dredged chicken rest on a wire rack for 5 minutes before cooking. This helps the coating adhere better during frying.
- Don’t overcrowd! Cook the chicken in small batches. Overcrowding can cause steaming rather than browning, resulting in less crispy chicken.
- Don’t rush the sauce! Don’t rush the deglazing process. Those browned bits (fond) at the bottom of the pan are crucial for the sauce’s flavor.
- Get a step ahead. Pound and flour-coat the chicken up to 4 hours ahead, storing covered in the refrigerator until ready to cook.
- Try tasty variations. Try adding mushrooms to the sauce or incorporating artichoke hearts for an additional layer of flavor. For a spicy kick, add a sprinkle of red pepper flakes just before serving.
- Make it a feast. Serve over angel hair pasta or linguine with extra sauce or alongside roasted asparagus and garlic mashed potatoes.
How to Store
If you have leftover chicken, keep it fresh with these storage tips.
To Store: Place the chicken in an air-tight container and refrigerate for up to 4 days. Store the sauce separately from the chicken breasts to maintain optimal texture.
To Freeze: Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator for 24 hours before reheating. The dish can be frozen with or without the sauce, though freezing them separately may yield better results.
To Reheat: Heat a pan over low heat, add the chicken and sauce, and warm until heated through. Add a splash of chicken broth or heavy cream to loosen up the sauce if needed.
Chicken Scallopini
4
servings15
minutes20
minutes370
kcalGet the Italian restaurant experience at home with this easy chicken scallopini! Tender pasta and chicken are drenched in a luscious lemon caper sauce, making for a stunning meal.
Ingredients
- For the Chicken:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
2 tablespoons unsalted butter
- For the Sauce:
3 cloves garlic, minced
1/2 cup dry white wine (like Sauvignon Blanc) or chicken stock
1 cup chicken stock
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons capers, drained
2 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped (for garnish)
Lemon slices (optional, for garnish)
Instructions
- Butterfly each chicken breast to create thin, even pieces or place each breast between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet.
- In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each chicken piece in the seasoned flour, shaking off any excess.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken in batches to avoid overcrowding the pan, about 3-4 minutes per side, until golden brown and fully cooked. Remove and set aside on a plate.
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté until fragrant, about 30 seconds.
- Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
- Add the chicken stock, lemon juice, and capers. Simmer for 3-4 minutes to reduce and intensify the flavors. Remove pan from heat and whisk in the butter until the sauce is silky and smooth.
- Return the cooked chicken to the skillet, spooning the sauce over the top. Allow the chicken to heat through for 2-3 minutes.
- Garnish with fresh parsley and lemon slices if desired. Serve immediately over cooked pasta, rice, or alongside steamed vegetables
Notes
- Don’t overcrowd the pan while cooking the chicken; it helps achieve a crispy, golden crust.
- Dry white wine adds depth, but chicken stock works well if you prefer not to include alcohol.
- Start with 2 tablespoons each of capers and lemon juice, then adjust to taste – add more lemon for brightness or capers for saltiness in 1/2 tablespoon increments.
