If you’re searching for a dinner that’s bright, zesty, and guaranteed to impress, Chicken Scallopini is a classic Italian-American favorite that delivers! This dish features tender, golden chicken cutlets bathed in a tangy lemon-caper sauce—so simple, but every element shines. It’s quick to cook, light and lively on the plate, and made for sharing.
Why You’ll Love This Recipe
- Velvety Lemon-Caper Sauce: Each bite of Chicken Scallopini is coated in a buttery, tangy sauce that’s downright irresistible.
- Ready in 30 Minutes: This dish comes together so quickly, it’s weeknight fabulous (but special enough for company, too!).
- Light Yet Satisfying: Thin, golden cutlets and a bright sauce won’t weigh you down—perfect for spring, but comforting all year round.
- Effortless Elegance: Chicken Scallopini looks so pretty on the plate, it’ll turn an ordinary meal into a restaurant-worthy occasion.
Ingredients You’ll Need
This Chicken Scallopini keeps things beautifully simple, letting each element shine. Gather these essentials—every ingredient pulls its weight for flavor, texture, or a pretty punch of color.
- Chicken breast cutlets: Thinly sliced or pounded chicken ensures super-fast, even cooking—and that signature scallopini tenderness.
- Salt and freshly ground black pepper: Brighten up the chicken and wake up the whole dish.
- All-purpose flour: A quick dredge creates that golden, delicate crust that soaks up the sauce just right.
- Olive oil: Adds fruity richness and helps brown those lovely cutlets to perfection.
- Dry white wine: For deglazing the pan and building a deeply flavorful, aromatic sauce—choose a wine you’d enjoy sipping!
- Lemon juice: The heart of the signature scallopini brightness—use fresh lemons for the best tang.
- Capers: Briny little pops of flavor that give this dish its classic Italian character.
- Butter (cold): Whisked in off the heat, butter finishes the sauce to silky, glossy perfection.
- Minced fresh parsley & lemon wedges: For a final flourish of freshness and a pop of color at the table.
Variations
The beauty of Chicken Scallopini is just how effortlessly it adapts to your cravings, needs, or pantry situation. Here are a few delicious ways to make it your own!
- Swap the Wine: Try vermouth or chicken broth if you prefer to cook without alcohol—the flavor will still shine.
- Dairy-Free: Skip the butter, or use a plant-based alternative, for an equally luscious but dairy-free sauce.
- Extra Veggies: Sauté thin slices of mushrooms or artichokes with the chicken for even more Italian flair.
- Herb Twist: Add chopped fresh basil or thyme to the sauce for herbal brightness that complements the lemony zing.
How to Make Chicken Scallopini
Step 1: Prep and Dredge the Chicken
Start by patting your chicken breast cutlets thoroughly dry with paper towels—this helps them brown up beautifully. Season both sides with a generous sprinkle of salt and pepper. Next, dredge each piece lightly in flour, shaking off the excess. This key step gives you that irresistible golden crust once you hit the pan!
Step 2: Brown the Cutlets
Heat the olive oil in a large skillet over medium-high until shimmering. Carefully lay in the chicken, giving each piece space, and cook until the undersides are golden—about 2–3 minutes per side. Flip just once for the best color! Transfer the browned chicken to a plate and keep warm under foil.
Step 3: Build the Sauce
Time to layer in bold flavor: pour in the white wine and lemon juice, scraping any flavorful brown bits from the pan (these are gold!). Take the skillet off the heat and vigorously whisk in the cold butter for that silky, restaurant-style finish. Stir through the capers for their signature pop.
Step 4: Coat & Serve
Slide the browned chicken (and any delicious juices) back into the pan, swirling everything gently to coat each piece in sauce. Plate it up, sprinkle with plenty of minced parsley, and serve with fresh lemon wedges for anyone who likes an extra spritz!
Pro Tips for Making Chicken Scallopini
- Get the Perfect Thinness: For the most tender, quick-cooking chicken, use a meat mallet or rolling pin to gently pound the cutlets to even thickness—aim for about 1/4 inch.
- Use Cold Butter: Whisking in cold butter off the heat is the secret to a luxuriously glossy, emulsified sauce that clings to every cutlet.
- Don’t Crowd the Pan: Cook your chicken in batches if needed, so each piece browns—and never steams!—for maximum flavor and texture.
- Deglaze with Enthusiasm: Scrape every bit of fond (those browned bits!) from the skillet with the wine and lemon for a sauce loaded with depth and character.
How to Serve Chicken Scallopini
Garnishes
A generous shower of minced fresh parsley brightens the plate and adds a tiny herbal crunch with every bite. Lemon wedges are a must—let everyone squeeze their own for ultra-fresh lemon pop. For an extra flourish, try a few thin lemon slices nestled alongside the chicken for that picture-perfect, restaurant-style look!
Side Dishes
Chicken Scallopini loves company! I adore serving it over angel hair pasta, where all that luscious sauce can soak right in. Equally lovely: rice pilaf, creamy mashed potatoes, or even a crusty Italian loaf for mopping up the last drops. Add a simple green salad or garlicky sautéed spinach to round out your spread.
Creative Ways to Present
For a dinner-party-worthy twist, arrange the scallopini on a large platter, spoon the sauce generously overhead, and scatter capers and parsley for color. Or, nestle the chicken over a bed of silky polenta and finish with a few edible flower petals for spring! Want a fun family-style meal? Serve it deconstructed—let everyone build their own perfect bite at the table.
Make Ahead and Storage
Storing Leftovers
Any leftover Chicken Scallopini keeps beautifully! Store cooled chicken and sauce together in an airtight container in the fridge for up to four days. The flavors actually meld and deepen, so lunch the next day just became extra special.
Freezing
While Chicken Scallopini is best freshly made for the crispest crust, you can freeze leftovers if needed. Place cooled chicken and sauce in a freezer-safe container and freeze up to two months. Thaw overnight in the fridge for best results—the texture may soften, but the flavor will still wow you.
Reheating
For reheating, your goal is gentle heat so the chicken stays juicy. Warm the cutlets and sauce together, covered, in a skillet over low heat, adding a splash of broth or water if needed. The microwave works too—just use 50% power and check often!
FAQs
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Can I use chicken thighs instead of breast cutlets for Chicken Scallopini?
Absolutely! Boneless, skinless chicken thighs stay wonderfully juicy and work well—just pound them a bit to even thickness, and expect a slightly richer flavor compared to chicken breast.
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Is it necessary to use wine in the sauce?
Not at all! If you prefer to avoid wine, substitute with low-sodium chicken broth or vegetable broth—the dish will still turn out bright and flavorful, just with a touch less complexity.
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What kind of pasta pairs best with Chicken Scallopini?
Angel hair pasta is a timeless favorite because it’s delicate enough for the sauce, but linguine, spaghetti, or even creamy mashed potatoes all soak up that lemon-caper goodness beautifully!
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How do I make sure my Chicken Scallopini doesn’t turn out dry?
The secret is thin, evenly sized cutlets and fast cooking over medium-high heat. Don’t overcook—just about 2–3 minutes per side does the trick! Resting the chicken briefly under foil keeps it moist, too.
Final Thoughts
You truly can’t go wrong with Chicken Scallopini—every bite is pure comfort, bursting with zesty lemon and briny capers. Whether it’s a special night or a simple supper, I hope you’ll bring this classic to your table soon. Enjoy, and don’t forget an extra spritz of lemon at the end!
Print
Chicken Scallopini Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
Description
Chicken Scallopini is a classic Italian dish featuring tender chicken cutlets in a flavorful lemon and caper sauce. This recipe is quick and easy to prepare, making it perfect for a weeknight dinner or special occasion.
Ingredients
Chicken Scallopini:
- 8 (3-ounce) chicken breast cutlets
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
Lemon Caper Sauce:
- 1/2 cup dry white wine
- 1/4 cup lemon juice
- 1/4 cup capers, drained
- 2 tablespoons cold butter
For Serving:
- Minced fresh parsley
- Lemon wedges
Instructions
- Prepare the Chicken: Pat chicken dry, season with salt and pepper, dredge in flour.
- Cook the Chicken: In a skillet, cook chicken in olive oil until golden brown.
- Make the Sauce: Add wine and lemon juice to the skillet, whisk in butter, and stir in capers.
- Combine and Serve: Return chicken to the pan, coat with sauce, garnish with parsley, and serve with lemon wedges.
Notes
- Most grocery stores stock chicken cutlets, but you can also slice chicken breasts horizontally to make your own.
- Popular dry white wine options for this recipe include Chardonnay, Pinot Gris, Sauvignon Blanc, Pinot Grigio, and Viognier.
- This recipe yields 4 adult servings, each with two 3-ounce pieces of chicken.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 chicken breast cutlet
- Calories: 280
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
