This chicken scallopini is a fantastic dish! It features thin chicken slices cooked to golden perfection, topped with a zesty lemon sauce and fresh herbs. Yum!
It’s so easy to make too! Just sauté the chicken, whip up that tangy sauce, and you’ve got a crowd-pleaser. I love serving it with pasta or veggies—it’s always a hit! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best here. If you’re looking for a lighter option, use chicken thighs for more flavor. They add extra juiciness to the dish!
All-Purpose Flour: This helps to give the chicken a nice crust. If you’re gluten-free, cornstarch or almond flour can be great substitutes to achieve a similar crunch.
Mushrooms: Sliced button mushrooms are common, but you can use cremini or shiitake mushrooms for a deeper flavor. If you’re not a fan of mushrooms, consider using sautéed spinach or zucchini instead.
White Wine: This adds depth to the sauce, but you can replace it with extra chicken broth or a splash of lemon juice for acidity if you prefer to skip the alcohol.
Capers: They add a briny kick! If you’re not a fan or can’t find them, try green olives or skip them altogether for a milder flavor.
How Do I Get My Chicken Perfectly Cooked and Tender?
Cooking chicken perfectly can be tricky, but it’s all about the technique. Pounding the chicken to an even thickness ensures it cooks evenly and stays tender. Here’s how to do it:
- Place the chicken breasts between two sheets of plastic wrap.
- Using a meat mallet, pound the chicken gently until it’s about 1/4 inch thick. This breaks down the fibers and helps it cook faster.
- Season generously with salt and pepper before dredging in flour.
When cooking, don’t overcrowd the skillet. This allows the chicken to get that lovely golden color instead of steaming. Flip them once to keep them juicy!
The Best Chicken Scallopini
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts, pounded thin
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 oz mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 cup dry white wine (optional)
- 3/4 cup chicken broth
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons capers (optional)
- Fresh parsley, chopped, for garnish
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend a little time prepping the chicken and the ingredients and then cooking everything together. It’s perfect for a quick weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to about 1/4-inch thickness. This ensures even cooking and tender chicken. Sprinkle salt and pepper on both sides.
2. Dredge the Chicken:
On a large plate, spread the flour. Take each chicken breast and dredge it in the flour, making sure to shake off any excess flour. This will give it a nice crust when cooked.
3. Cook the Chicken:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, carefully add the chicken breasts to the skillet. Cook them for about 3-4 minutes on each side, or until they’re golden brown and cooked through. Remove the chicken from the skillet and place it on a warm plate.
4. Sauté the Mushrooms:
In the same skillet, add the remaining 2 tablespoons of butter. Toss in the sliced mushrooms and sauté for about 5 minutes, until they’re golden and their moisture has evaporated.
5. Add Garlic:
Add the minced garlic to the skillet and cook for about 30 seconds until it becomes fragrant. Be careful not to let it burn!
6. Make the Sauce:
If using white wine, pour it into the skillet now, scraping up any brown bits from the bottom. This adds amazing flavor! Let it simmer for 2-3 minutes to reduce slightly.
7. Combine Everything:
Add the chicken broth, lemon juice, and capers (if desired). Allow the sauce to simmer for another 3-5 minutes until it thickens a bit.
8. Add the Chicken Back:
Return the cooked chicken breasts to the skillet and coat them with the delicious sauce. Let them warm through for 1-2 minutes.
9. Serve It Up:
Carefully transfer the chicken to serving plates and spoon the mushroom-lemon sauce over the top. Garnish with chopped fresh parsley and lemon slices for a pop of color.
10. Enjoy!
Serve your chicken scallopini with pasta, rice, or a side of vegetables, and dig in! You’re going to love the bright flavors of the lemon and mushrooms combined with the tender chicken.
Enjoy your delicious, tender chicken scallopini with a bright lemon mushroom sauce! 🍽️
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed first! The best method is to thaw it in the refrigerator overnight. Alternatively, you can seal it in a plastic bag and submerge it in cold water for a quicker thaw.
What Can I Use Instead of White Wine?
If you prefer to skip the wine, you can substitute it with additional chicken broth or a splash of lemon juice for acidity. This keeps the sauce flavorful without the alcohol!
How Do I Store Leftovers?
Store any leftover chicken scallopini in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Ahead of Time?
Yes, you can prep the chicken and sauce ahead of time. Cook the chicken and store it separately from the sauce in the refrigerator for up to 2 days. When you’re ready to serve, reheat and combine for a quick meal!
