30 minute Chicken Scallopini features thin, tender chicken breast cutlets, pan-fried to golden perfection, swimming in a rich and creamy sauce with lemon, garlic, and white wine with fresh herbs and parmesan cheese.
This Chicken Scallopini features juicy, tender chicken pan-fried to golden perfection. It's then simmered in a rich, garlicky, creamy lemon and white wine sauce with nutty parmesan cheese. The sauce on this chicken scallopini is so good, you'll be licking your plate clean! It's a restaurant-quality meal that is easy to make and elegant to serve.
Plus this recipe is a weeknight winner, taking just 30 minutes to make! Since the chicken is cooked so thin, it cooks super quickly. And then it's bathed in a simple, savory, garlicky, lemony, white wine and cream sauce that is arguably even better than the tender chicken itself.
This chicken scallopini is sure to become as loved by your family as it is by ours.
What is Chicken Scallopini?
Scallopini comes from the Italian word “scaloppine,” which means “small scallops.” In culinary terms, we take that to mean thinly sliced pieces of meat. In the case of chicken scallopini, it means thinly sliced chicken.
Beyond that, chicken scallopini can come in many different sauces and flavors, from a classic Italian red sauce to olive oil and lemon.
What is the Difference Between Chicken Scallopini and Chicken Piccata?
Chicken Piccata is actually a type of chicken scallopini as it starts with thinly sliced chicken. What differentiates chicken piccata specifically is that it is served with a sauce made with lemon, olive oil, butter, and capers. You can see my full chicken piccata recipe here to compare.
How Do You Cut Chicken for Chicken Scallopini?
To cut chicken for chicken scallopini, you start with a boneless, skinless chicken breast laying flat on a cutting board. Place your non-dominant hand gently on top. Then, with a very sharp knife, slice the chicken breast beneath your hand so that it looks like two thin chicken breast filets.
You can see me doing this in the video below or on youtube.
Chicken Scallopini Recipe Variations
- Capers: While I love the extra acid capers bring to the sauce, the sauce will still turn out phenomenal if you leave them out. So if you don't have them on hand, no need to worry about.
- Mushrooms: Mushrooms and white wine perform some kind of culinary magic together, where the mushrooms just soak up and amplify all of that delicious flavor. Add in some sliced mushrooms after cooking the chicken. Quickly saute them with the garlic before adding the liquids.
- Veggies: Some veggies would go very well in this dish, such as zucchini or cherry tomatoes. Add these at the same time as the garlic and saute until tender before adding the remaining liquids.
- Herbs: Instead of parsley, you can use fresh basil, thyme, sage, or even dill for a completely different twist.
- Cream: Omitting the cream from this recipe will bring you pretty close to a chicken piccata recipe. I wouldn't recommend substituting milk, but you can leave out the cream and add a tablespoon or two of butter to get a similar, rich flavor.
How to Serve Chicken Scallopini
Chicken scallopini is most often served with a side of noodles, tossed in butter or olive oil. The idea is to let the noodles soak up the delicious sauce from the chicken. You can use the same idea with rice or mashed potatoes.
More Easy Chicken Recipes You'll Love
- One Pan Garlic Roasted Chicken and Potatoes - a one pan meal featuring juicy, seasoned chicken and tender potatoes, all cooked on one sheet pan.
- Skillet Chicken in Dijon Cream - a simple skillet chicken in a rich and creamy Dijon sauce.
- Creamy Mushroom Chicken Bake - a family favorite that's a breeze to make, this baked chicken features very few, simple ingredients, making it a great weeknight meal and cheap to make.
- Bruschetta Chicken Bake - juicy chicken topped with a crispy topping and freshly made bruschetta for a fresh take on a casserole.
- Maple Mustard Chicken - one of the easiest chicken recipes you'll ever make, and one of my favorites by far. Chicken is baked is in a sweet and tangy sauce that crystallizes on the chicken while it bakes.
Chicken Scallopini Video
Chicken Scallopini with Lemon Garlic Cream Sauce
- 2 boneless skinless chicken breasts cut in half length-wise (butterflied)
- Salt and pepper
- ⅓ cup flour
- 4 tablespoons butter divided
- 3 tablespoons extra virgin olive oil divided
- 4 garlic cloves minced
- Juice from 1 lemon
- ⅓ cup chicken stock
- 3 tablespoons dry white wine
- ¼ cup brined capers rinsed and patted dry
- ½ cup heavy cream
- ¼ cup fresh parsley chopped
- ½ cup grated parmesan
- Season chicken with salt and pepper.
- Place flour in a shallow dish. Dredge chicken to fully coat and shake off excess. Transfer to a plate.
- In a large skillet over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil.
- When butter and oil start to sizzle, add half the chicken. Cook for about 3 minutes on each side, until browned. Then transfer to a plate.
- Add 2 more tablespoons butter and the remaining olive oil and repeat cooking with remaining chicken.
- Once remaining chicken is removed to a plate, reduce heat and add garlic and sauté quickly, for about a minute, until fragrant.
- Add lemon juice, stock, wine, and capers to the skillet. Raise heat and bring to a boil.
- Return chicken to the skillet and simmer for 5 minutes.
- Remove chicken to a serving dish. Stir remaining cream into the sauce and whisk until combined.
- Pour sauce over chicken and garnish with fresh parsley and grated parmesan.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
- Gluten Free: Use measure-for-measure gluten free flour.
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