Classic Chicken Scallopini

This classic chicken scallopini offers tender chicken cutlets bathed in a bright lemon butter sauce that comes together in just 30 minutes. It’s perfect for a quick weeknight meal that feels special without hours in the kitchen. The balance of tangy lemon and silky butter makes every bite a delightful experience.

I first tried this recipe when I needed something elegant yet fast. Now it’s a dinner my family requests whenever I want to impress without stress.

Ingredients

• Chicken breasts: thinly sliced and pounded to 1/4 inch thickness to ensure tenderness and even cooking
• Salt and freshly ground black pepper: for seasoning that enhances natural flavors
• All purpose flour: for a light coating that helps achieve a golden sear
• Unsalted butter: divided for richness in both cooking and sauce
• Olive oil: adds a subtle fruity flavor and prevents butter from burning
• Garlic cloves: minced to infuse aromatic depth into the sauce
• Dry white wine: to deglaze the pan and add acidity and complexity, choose one you enjoy drinking for best flavor
• Chicken broth: builds a flavorful base and keeps the sauce from being too tart
• Fresh lemon juice: brings brightness and a fresh citrus punch
• Capers: optional but highly recommended for a salty, briny contrast that lifts the sauce
• Fresh parsley: finely chopped for a vibrant garnish and fresh herb note

Instructions

Slice the Chicken Cutlets:

Slice the chicken breasts horizontally to form thin cutlets. Place each piece between sheets of plastic wrap and pound evenly to 1/4 inch thickness with a meat mallet or heavy skillet. This ensures the chicken cooks quickly and stays tender.

Season and Dredge:

Season both sides of the chicken cutlets with salt and freshly ground black pepper. Lightly dredge each piece in all purpose flour, then shake off any excess to avoid a heavy coating.

Sear the Chicken:

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium high heat. Sear the chicken cutlets in batches for about 2 to 3 minutes per side until they are golden brown and cooked through. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.

Make the Sauce Base:

Using the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the dry white wine to deglaze the pan, scraping up any flavorful browned bits stuck to the bottom. Let the wine reduce by half, which should take about 2 minutes.

Add Broth and Lemon:

Stir in the chicken broth and fresh lemon juice. Let the mixture simmer gently for 3 to 4 minutes until it slightly thickens, creating a bright, flavorful sauce foundation.

Finish the Sauce:

Turn the stove to low heat. Add the remaining 2 tablespoons of butter and the drained capers. Swirl the skillet gently until the butter melts and combines with the sauce, giving it a rich, glossy finish.

Bring it Together:

Return the chicken cutlets and any accumulated juices to the skillet. Spoon the sauce over the chicken and let it simmer gently for another 1 to 2 minutes so the flavors meld beautifully. Sprinkle finely chopped fresh parsley on top before serving to add a fresh touch and color.

One of my favorite parts about this dish is pounding the chicken thin, it means every bite melts in your mouth. I remember making this for a special birthday dinner and everyone was surprised this impressive dish was so easy to prepare. It instantly became a new family favorite.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on low heat to preserve the sauce’s creaminess without overcooking the chicken. This dish does not freeze well because the sauce can separate when thawed.

Ingredient Substitutions

Chicken thighs can be used instead of breasts for a juicier option, just adjust cooking time accordingly. Dry white wine may be replaced with extra chicken broth and a splash of white wine vinegar for those avoiding alcohol. Capers can be omitted if you prefer a milder sauce but consider adding a pinch of olives or a sprinkle of salt to add a bit of that briny contrast.

Serving Suggestions

Serve this chicken scallopini with angel hair pasta tossed with olive oil and fresh herbs to keep the meal light and bright. Roasted asparagus or steamed green beans provide a fresh vegetable side that balances the richness of the sauce. A simple arugula salad dressed with lemon vinaigrette complements the citrusy notes and adds a peppery bite.

Serve the scallopini immediately with pasta or vegetables, spooning extra sauce over each portion. Leftovers keep for up to three days refrigerated.

Your Recipe Questions Answered

→ What cut of chicken is best for this dish?

Boneless, skinless chicken breasts sliced horizontally and pounded thin ensure quick, even cooking and tenderness.

→ How do you achieve a tender texture in the chicken?

Pounding the chicken to about 1/4 inch thickness helps it cook evenly and stay tender throughout.

→ What is the purpose of dredging chicken in flour?

A light flour coating promotes a golden crust and helps thicken the lemon butter sauce during simmering.

→ Can white wine be substituted in the sauce?

Yes, a dry white wine enhances the sauce's flavor, but chicken broth or a mild vinegar can be alternatives if preferred.

→ What sides complement this preparation?

Angel hair pasta, roasted vegetables, or a fresh arugula salad pair beautifully with the bright, buttery chicken.

→ What role do capers play in the flavor profile?

Capers add a briny, tangy contrast that elevates the brightness of the lemon sauce, balancing richness.