This Chicken Scallopini is a winner with its tender chicken, zesty lemon sauce, and tasty mushrooms. It’s quick to make, so you can have a delicious meal in no time!
Honestly, who doesn’t love a dish that looks fancy but is super easy? I whip this up whenever I want to impress, and it always gets smiles! Plus, it’s great served with pasta or rice.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts keeps the dish lean and tender. If you’re looking for a leaner option, turkey cutlets can work well too. Just make sure they are pounded thin for even cooking.
Flour: All-purpose flour is the classic choice for dredging, creating a light golden crust. If gluten is a concern, try using almond flour or a gluten-free blend. Just keep in mind that it may change the texture slightly!
Mushrooms: I recommend cremini or white button mushrooms for their flavor. If you can’t find them, any mushrooms like shiitake or portobello can add something special. Just slice them thinly for even cooking.
White Wine: For a hit of acidity, dry white wine is perfect. If you prefer to skip it, extra chicken broth works just fine. I personally love the flavor wine adds, but don’t worry if you’d rather keep the dish alcohol-free.
Lemon Juice: Fresh lemon juice brightens the whole dish. Bottled can work in a pinch, but nothing beats fresh! You could also add a splash of white balsamic vinegar for a change if you’re feeling adventurous.
How Do I Get the Chicken Perfectly Cooked and Tender?
Cooking chicken perfectly can be tricky, but here’s the secret: pounded thin! This way, it cooks quickly and evenly. Here’s how to do it right:
- Place chicken breasts between two pieces of plastic wrap or wax paper.
- Use a meat mallet or rolling pin to pound them to about 1/4-inch thick.
- Season generously with salt and pepper before dredging in flour for added flavor.
Remember, when cooking in the skillet, don’t overcrowd the pan. Cook in batches if necessary, so each piece gets that delicious golden color!
The Best Chicken Scallopini
Ingredients:
- 4 boneless, skinless chicken breasts, thinly sliced or pounded thin
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
- 8 ounces mushrooms, sliced (such as cremini or white button)
- 1/2 cup dry white wine (optional, can substitute with chicken broth)
- 3/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 cup heavy cream or half-and-half (optional for extra richness)
- 2 tablespoons capers (optional for tang)
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for garnish
How Much Time Will You Need?
This Chicken Scallopini recipe takes about 30 minutes from start to finish, including prep and cooking time. It’s quick enough for a weekday dinner but elegant enough for a special occasion!
Step-by-Step Instructions:
1. Prepare the Chicken
Start by preparing your chicken breasts. If they are thick, slice them in half horizontally, then place them between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound them to about 1/4-inch thickness. This helps them cook evenly! Season both sides of the chicken with salt and black pepper.
2. Dredge the Chicken
On a large plate, pour out the flour. Dredge each piece of chicken in the flour, coating it lightly. Make sure to shake off any excess flour. This will create a lovely golden crust when cooking!
3. Cook the Chicken
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken pieces in batches (don’t overcrowd the pan) and cook for about 3 minutes on each side, or until they’re golden brown and cooked through. Once done, transfer the chicken to a plate and cover it with foil to keep warm.
4. Sauté Mushrooms
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Toss in the sliced mushrooms and cook for about 5 minutes, or until they are nicely browned and their moisture has evaporated.
5. Deglaze the Pan
Pour in the white wine (or substitute with chicken broth) and use a spatula to scrape up any browned bits from the bottom of the pan. This adds so much flavor! Let it simmer until it’s reduced by half, about 2-3 minutes.
6. Make the Sauce
Stir in the chicken broth, fresh lemon juice, and the capers if you’re using them. Allow it to simmer for another 3-4 minutes. If you want a creamier sauce, this is the time to stir in the heavy cream, warming it through gently.
7. Return Chicken
Now, return the chicken to the skillet, spooning some of the sauce and mushrooms over the pieces to coat them. Heat briefly to warm everything through—about a minute should do!
8. Garnish and Serve
Finally, sprinkle the chopped fresh parsley over your delicious Chicken Scallopini. Serve it right away with lemon wedges on the side for that extra zing. Enjoy every bite!
This luscious Chicken Scallopini is bursting with flavor and textures. Pair it with your favorite pasta, rice, or a crusty piece of bread to soak up that heavenly sauce. Enjoy your meal!
Can I Use Thinly Sliced Chicken Thighs Instead of Breasts?
Absolutely! Boneless, skinless chicken thighs are a great option if you prefer dark meat. They tend to be a bit juicier than breasts, so they’ll add an extra layer of flavor to your dish. Just be sure to adjust the cooking time slightly if needed, as thighs can take a bit longer to cook through.
What Can I Substitute for White Wine?
If you’re looking to avoid alcohol, you can easily substitute the white wine with chicken broth or even a splash of white grape juice mixed with a bit of vinegar to maintain that acidity. The added flavor won’t be as complex, but it will still be delicious!
How Do I Store Leftover Chicken Scallopini?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.
Can I Make This Recipe Ahead of Time?
For the best results, I recommend making this dish fresh. However, you can prepare the chicken and the sauce ahead of time and store them separately in the fridge. Then, when you’re ready to serve, simply reheat the sauce and sauté the chicken right before enjoying it!
