Chicken Scallopini is gourmet chicken recipe is so tasty, yet so simple! An inspiration from Veal Scallopini made with capers, lemon and fresh herbs, this chicken recipe is SO GOOD! Here are all the tips and step by step for making a flavorful Chicken Scallopini that you’ll make endlessly!
We love chicken dinners, and more so on busy weeknights as they’re a breeze to prepare! Chicken Scallopini is one of those chicken breast recipes that feels super fancy, yet it’s super EASY!
Bursting with a lemon caper sauce, it’s both tasty and refreshing. Similar to my ever so popular on Google and Pinterest Veal Scallopini which is a MUST make!
A few more can’t miss chicken breast recipes which you will be making on REPEAT :
Chicken Caprese.(Juicy with the flavors of a Caprese Salad ).
Air Fryer Chicken Breast for one of those days!
Chicken Gnocchi Soup made with leftover rotisserie chicken to warm up your heart 🙂
Grilled Chicken Parmesan : A cooking school favorite that went viral on Pinterest! And today I’m sharing an amazing new recipe that will our socks off – Chicken Scallopini!
What is Chicken Scallopini?
Chicken scallopini is an American Italian dish with flavors reminiscent of a classic marsala. It consists of thin slices of chicken cutlets cooked with herbs and a buttery sauce. Not necessarily a product of Italy, it has made it’s way with Italian Americans to our kitchens and we love it!
The chicken breast is butterflied so thin that it cooks quickly, ensuring that the flavors meld together into a delicious and tender meal. It’s often served with a side of pasta or potatoes and a green vegetable for a complete and balanced dinner.
As for the sauce, the field is wide open. You can whip up some basic ingredients into a savory, creamy sauce or start with an already made jar of marinara. This one in the recipe is drenched in a zesty and buttery caper garlic lemon sauce, and it is oh so juicy!
What Does it Taste Like
- Lightly crisp golden exterior
- Tender juicy interior
- Bright lemon acidity
- Savory salty caper depth
- Silky butter finish
- Balanced, clean taste.
Why You’ll Love This Chicken Scallopini
- It’s incredibly tender, pounding the chicken evenly ensures fast cooking and prevents dryness.
- The sauce is light, not heavy. A good pan sauce uses stock, wine, and butter, no cream required.
- It’s fast and perfect for busy weeknights.
- It feels restaurant level with a golden crust, silky sauce, bright lemon finish.
- Extremely versatile recipe! You can adapt the base to lemon caper, mushroom, garlic herb, or wine variation.
- The best part about this recipe is that it comes together in one skillet. So, no worrying about dirtying your entire kitchen.
- For the busy bees, chicken scallopini is a great meal to batch cook and serve as leftovers.
Ingredients You Need:
Once you’ve tried this dish, every pack of boneless skinless chicken breast will look at you secretly, hoping to be transformed into a delicious scallopini! So, if you’re going to put in the effort (honestly, there’s barely any, but oh well), you must get the best quality ingredients to make this dish as delectable as possible.
Chicken Breasts:
Two large boneless, skinless chicken breasts. If you can get hold of organic, free range chicken, all the better! The trick is to cut them in half lengthwise.
Why Pound the Chicken?
When you have even thickness, you ensure uniform cooking, prevent dry edges and raw centers and you reduce cook time. Target thickness for the chicken is about ¼ inch.
To make the process a bit easier for you, feel free to use a ziploc.
Flour:
Coat and dredge the thin chicken breasts in some all purpose flour. It creates a crispy and golden texture when it is pan fried, yum! Also the flour will thicken up the sauce you’re creating without feeling like a heavy flour sauce.
That light dusting of flour on the chicken which gets seared in the pan will create a fine residue of flour which will later thicken up your sauce. Don’t overcoat the chicken breasts with flour; just a light dusting will do.
Why Dredge in Flour?
Flour promotes browning (Maillard reaction), thickens sauce slightly and helps sauce cling to chicken. You need a light coating only, make sure to shake off excess.
Seasoning for Flour:
What’s flour without a little flavor? Season the flour with some extra goodies to bring out the best in your chicken scallopini. Salt and pepper are a must, but feel free to add garlic powder, paprika, and oregano for a kick-up flavor.
Butter:
The key to a delicious scallopini is in the savory butter sauce. I always prefer unsalted butter. But if you’re using salted butter, use less salt when seasoning your scallopini later. If you want to use olive oil, you’ll need to blend in some butter towards the end nonetheless.
Why Finish with Butter?
Cold butter added off heat emulsifies the sauce, adds gloss and creates a silky texture.
Lemon:
Citrusy goodness is just the right amount of tartness for this dish. You’ll need one large thinly-sliced lemon.
Garlic:
Even if the world is against it, garlic must always find its way into the recipe. You’ll need three cloves of fresh garlic, minced or grated – don’t use garlic powder for this one. Some people use shallots and onions with the garlic, finely minced. We prefer garlic only.
Capers and Stock:
The savory and briny capers add a unique flavor to the sauce. You’ll need two tablespoons of capers along with 2/3 cup of chicken broth or vegetable stock.
If using wine, we find best options include a chardonnay or sauvignon blanc.
Optional Garnishes:
To finish the dish, sprinkle some freshly chopped parsley over the top. Additionally, toasted pine nuts add a bit of crunch and nutty flavor.
How to Make Chicken Scallopini
Prepare Chicken
- Start by preparing the chicken, slice them into super thin pieces, pound the chicken to 1/4 inch thick.
- Mix the flour, salt, pepper, garlic powder, and oregano. If you like heat, feel free to add some red chili flakes
Dredge
- Dredge the chicken in the flour mixture and shake off any excess. Make sure that the chicken is not heavily breaded in flour because extra flour will clump in your skillet which you don’t want.
Sear
- Heat a skillet and melt butter. Place the chicken in the skillet without over crowding. You want to have space to fry each chicken on both sides until golden brown.
- You’re looking for that perfect GOLDEN brown gorgeous sear! YUM!!
Build The Sauce
- Once you have that, remove the chicken from the pan and some more butter. Let it melt before adding minced (or chopped) garlic, capers and lemon slices.
- Stir the garlic and lemon for about a minute, then add the chicken stock and let the sauce simmer until reduced and thickened.
Finish The dish
- Place the cooked and juicy chicken back in the pan and cook in the sauce for a few minutes until the chicken soaks up all the sauce flavors.
- Add some more butter before garnishing with freshly chopped parsley and toasted pine nuts (optional).
And there you have it – a delicious Chicken Scallopini meal! Enjoy with a side of vegetables, mashed potatoes, or a salad.
Pro Tips For Chicken Scallopini
- Remove the tenderloin part of the chicken breast, this helps the chicken to cook evenly and prevent the extra step of pounding the chicken.
- Save the tenderloins to make chicken fingers or Korean Fried Chicken Strips!
- Use a sharp knife to slice the chicken breast in half sectionally so that you have two thin equal pieces of chicken breast.
- Avoid over drenching the flour on the chicken breast because it will clump in your pan. You want just a light coating and dust off any excess.
- Seasoning your flour is KEY! the chicken will taste plain otherwise.
- Use a non stick skillet to fry the chicken breasts. It prevents them from sticking to the pan and makes frying much easier
- Don’t shy from adjusting the seasoning if necessary. Add a pinch of sugar to balance the flavor if it’s too tart
- Keep an eye on the cooking time , you don’t want to overcook your chicken. The overcooked chicken will not be tender, and it will taste dry.
- The secret to a great scallopini lies in the butter sauce. So don’t skimp. Feel free to make it more rich with extra butter, more tangy with extra lemon juice, more garlicky with extra garlic etc.
- If you don’t have chicken stock, use vegetable stock instead
Cooking Timing & Temperature Guide
- Chicken thickness: ¼ inch
- Cook time per side: 2–3 minutes
- Internal temp: remove at 160°F
- Final safe temp: 165°F
- Total time: 20–25 minutes
Chicken Scallopini Variations
- Creamy chicken scallopini:Â Finish with 1/4 cup of heavy cream.
- Chicken scallopini with mushrooms: Follow our creamy mushroom sauce used in this Filet Mignon Recipe.
- Chicken scallopini with wine:Â Replace the stock with white wine.
- Gluten free chicken scallopini: Dredge the chicken in gluten free flour.
- Chicken scallopini over pasta:Â Toss the chicken scallopini sauce with pasta and serve with chicken.
Storage & Reheating
- Refrigerate up to 3 days in an airtight container.
- Reheat gently in skillet with splash of stock.
- Avoid microwave on high, this can toughen your chicken.
- Freezing not ideal as the sauce texture changes, but if you want to freeze it, follow the steps below.
How Can I Freeze Chicken Scallopini?
To freeze the cooked scallopini, use a freezer safe container for up to three months. Thaw it overnight in the refrigerator before reheating it on the stove. The sauce will not be as emulsified or silky, and if it separates or lososes texture, you need to add a 1/4 cup of cream to fix that.
Can I Make This Dish with Other Proteins?
Yes, you can use other proteins for scallopini. Thinly sliced pork or beef would work just as well. Make sure to adjust the cooking time according to the thickness of the meat. The initial inspo and origin of this dish comes from Veal Scallopini.
Why Is My Chicken Tough?
This is caused by overcooking the chicken, or if it was not pounded well, or if it was cooked on low heat. To avoid this, always pound the chicken to the right thickness and cook over medium-high heat.
Why Is My Sauce Watery?
The sauce is watery if the stock was not reduced enough, or if you added too much stock. Also if you didn’t emulsify the cold butter in gradually using a whisk and slowly. To avoid this, always reduce your stock and simmer long enough before adding butter. Once off the heat, add the butter gradually while whisking.
Why Did My Sauce Break?
This happens when butter is added over high heat, or added all at once. To avoid this, always remove from heat before adding in the butter and add it in gradually.
Why Is My Chicken Pale?
Pale chicken can happen when you sear the chicken in a pan that is not hot enough, or if you didn’t dredge the chicken in enough flour. To avoid this, pat the chicken dry, dredge in flour, shake off the excess and sear in a hot pan.
Why Does It Taste Bland?
If you haven’t seasoned the flour, the dish will taste bland. Always season the flour, the chicken, the sauce and every step as you go.
What is the difference between chicken scallopini and chicken piccata?
Piccata specifically includes lemon and capers. Scallopini refers to thin sliced meat with pan sauce which can be a variety of types.
How thin should chicken be for scallopini?
About ¼ inch thick.
What temperature should chicken scallopini be cooked to?
Remove at 160°F so it can finish at 165°F after resting for 5 minutes.
Can I make it ahead?
You can sear chicken ahead and build sauce before serving.
What to serve with chicken scallopini?
Easy Chicken Recipes
- Chicken Caprese
- Air Fryer Chicken Breast
- Chicken Flautas
- Air Fryer Whole Chicken
- Pan Seared Chicken Breast with Walnut Sauce
- Grilled Chicken Parmesan
- Korean Fried Chicken Strips
- Chicken Taco Soup
- Chicken Sliders
- Air Fryer Chicken Legs
- Orange Chicken
- Air Fryer Chicken Wings
Chicken Scallopini
Chicken Scallopini is the BEST and EASIEST Scallopini recipe you'll make on busy nights! So delicious, gourmet, and a real chicken dinner HIT. You need this chicken recipe for your weeknights!
Ingredients
Chicken
- 4 chicken breasts cut in half sectionally giving you tow equal parts of a chicken breasts
- 1/2 cup Flour
- 1/2 teaspoon each salt and pepper
- 1 teaspoon garlic powder
- 1 1/2 teaspoon oregano
Scallopini Sauce
- 6 Tablespoons butter divided in 2 T at a time
- 3 garlic cloves sliced or minced
- 2 Tablespoons capers
- 1 lemon sliced and juiced to 1 T
- 3/4 cup stock vegetable or chicken
- 1/2 teaspoon black pepper
- 1/4 teaspoon chilli flakes optional
- 1 1/2 tablespoons parsley minced, or thyme or a combo
Instructions
-
Use a sharp knife to remove the tenderloin part of the chicken breast. Now use the same knife to slice each chicken breast in half sectionally.
-
You should have two identical pieces of chicken breasts.
-
In a shallow plate, add the flour and all the seasonings to flavor it up.
-
Dredge the chicken pieces one at a time in the seasoned flour, making sure to remove any excess flour. You just want a light coat.
-
Preheat 2 Tablespoons butter in a heavy duty non stick skillet and add in the flour coated chicken. Make sure not to over crowd your pan.
-
You want to sear the chicken for 4 minutes or so per side until the chicken has a nice golden crust. Flip the chicken breast and continue for another 4-5 minutes until golden.
-
Remove the chicken from the skillet and don't wash the skillet. Add in 2Tablespoons of butter along with the garlic, lemon slices and capers.
-
Cook for a minute until fragrant, and then add in some lemon juice, the stock and bring to a boil.
-
Simmer the sauce for 5 minutes until it thickens and reduces by at least 30%.
-
Add in the chicken back to the sauce and simmer it for another 2 minutes until it soaks up the flavors.
-
Finish off the sauce with the final 2 T butter off the heat. The butter will slowly melt in the hot sauce and create a luscious feel to it.
-
Serve the chicken scallopini right away and enjoy!
Recipe Video
Recipe Notes
Chicken Scallopini Cooking Tips
- Remove the tenderloin part of the chicken breast, this helps the chicken to cook evenly and prevent the extra step of pounding the chicken.
- Save the tenderloins to make chicken fingers or Korean Fried Chicken Strips!
- Use a sharp knife to slice the chicken breast in half sectionally so that you have two thin equal pieces of chicken breast.
- Avoid over drenching the flour on the chicken breast because it will clump in your pan. You want just a light coating and dust off any excess.
- Seasoning your flour is KEY! the chicken will taste plain otherwise.
- Use a non-stick skillet to fry the chicken breasts. It prevents them from sticking to the pan and makes frying much easier
- Don't shy from adjusting the seasoning if necessary. Add a pinch of sugar to balance the flavor if it's too tart
- Keep an eye on the cooking time - you don't want to overcook your chicken. The overcooked chicken will not be tender, and it will taste dry.
- The secret to a great scallopini lies in the butter sauce. So don't skimp. Feel free to make it more rich with extra butter, more tangy with extra lemon juice, more garlicky with extra garlic etc.Â
- If you don't have chicken stock, use vegetable stock instead
Cooking Timing & Temperature Guide
- Chicken thickness: ¼ inch
- Cook time per side: 2–3 minutes
- Internal temp: remove at 160°F
- Final safe temp: 165°F
- Total time: 20–25 minutes
Chicken Scallopini Variations
- Creamy chicken scallopini:Â Finish with 1/4 cup of heavy cream.
- Chicken scallopini with mushrooms: Follow our creamy mushroom sauce used in this Filet Mignon Recipe.
- Chicken scallopini with wine:Â Replace the stock with white wine.
- Gluten free chicken scallopini: Dredge the chicken in gluten free flour.
- Chicken scallopini over pasta:Â Toss the chicken scallopini sauce with pasta and serve with chicken.
Storage & Reheating
- Refrigerate up to 3 days in an airtight container.Â
- Reheat gently in skillet with splash of stock.
- Avoid microwave on high, this can toughen your chicken.
- Freezing not ideal as the sauce texture changes, but if you want to freeze it, follow the steps below.
How Can I Freeze Chicken Scallopini?
To freeze the cooked scallopini, use a freezer safe container for up to three months. Thaw it overnight in the refrigerator before reheating it on the stove. The sauce will not be as emulsified or silky, and if it separates or lososes texture, you need to add a 1/4 cup of cream to fix that.
Can I Make This Dish with Other Proteins?
Yes, you can use other proteins for scallopini. Thinly sliced pork or beef would work just as well. Make sure to adjust the cooking time according to the thickness of the meat. The initial inspo and origin of this dish comes from Veal Scallopini.
Why Is My Chicken Tough?
This is caused by overcooking the chicken, or if it was not pounded well, or if it was cooked on low heat. To avoid this, always pound the chicken to the right thickness and cook over medium-high heat.Â
Why Is My Sauce Watery?
The sauce is watery if the stock was not reduced enough, or if you added too much stock. Also if you didn't emulsify the cold butter in gradually using a whisk and slowly. To avoid this, always reduce your stock and simmer long enough before adding butter. Once off the heat, add the butter gradually while whisking.
Why Did My Sauce Break?
This happens when butter is added over high heat, or added all at once. To avoid this, always remove from heat before adding in the butter and add it in gradually.
Why Is My Chicken Pale?
Pale chicken can happen when you sear the chicken in a pan that is not hot enough, or if you didn't dredge the chicken in enough flour. To avoid this, pat the chicken dry, dredge in flour, shake off the excess and sear in a hot pan.Â
Why Does It Taste Bland?
If you haven't seasoned the flour, the dish will taste bland. Always season the flour, the chicken, the sauce and every step as you go.Â
What is the difference between chicken scallopini and chicken piccata?
Piccata specifically includes lemon and capers. Scallopini refers to thin sliced meat with pan sauce which can be a variety of types.
How thin should chicken be for scallopini?
About ¼ inch thick.
What temperature should chicken scallopini be cooked to?
Remove at 160°F so it can finish at 165°F after resting for 5 minutes.Â
Can I make it ahead?
You can sear chicken ahead and build sauce before serving.
This is so good! Love the crisp on the chicken and that buttery sauce is exquisite!
I made this chicken scallopini for dinner last night and it was incredible! Easy to make and full of flavor.
My whole family loved it!
This Chicken Scallopini recipe is absolutely delightful! The flavors are perfectly balanced, and the step-by-step instructions make it so easy to follow.
So delicious. I want to test it!!
Great recipe by the way. I wish this kind of recipe would be available on Spotify.
i made this dinner in today and it was very amazing taste. Thank you
Thanks for this awesome dish recipie. Me and my whole family loves it.
This chicken scallopini comes together so quickly, is full of flavor, and goes with a variety of sides! Thanks for sharing.
My whole family loved it!
I just made the Chicken Scallopini from your recipe, and it was a hit at my dinner table! The lemony sauce was the perfect touch, and I loved how easy it was to prepare. Thanks for sharing such a delicious recipe! Can’t wait to try more from your blog!
This is so good! Love the crisp on the chicken and that buttery sauce is exquisite!
I just made the Chicken Scallopini from your recipe, and it was a hit at my dinner table! The lemony sauce was the perfect touch, and I loved how easy it was to prepare. Thanks for sharing such a delicious recipe! Can’t wait to try more from your blog!
This recipe was easy to make and so delicious. Everyone here loved it so it’s definitely going into rotation. Thanks for sharing!
What a flavorful chicken recipe to try. Looks fantastic too. Thanks for sharing.
One of our favorites in this house! This is so delicious and the flavors just POP.
I’ve made this chicken twice now and it is definitely a new favorite in our house. It’s loved by the whole family!
This chicken scallopini comes together so quickly, is full of flavor, and goes with a variety of sides! Thanks for sharing.
So yummy! Tastes just like the scallopini from my favorite restaurant!
Oooh, such an easy and delicious way to prepare chicken. Those flavors sound amazing and I love the step-by-step photos.
I made this chicken scallopini for dinner last night and it was incredible! Easy to make and full of flavor.
This is so good! Love the crisp on the chicken and that buttery sauce is exquisite!
I made this for dinner last night and it was delicious. My whole family loved it!