Easy Lemon Butter Chicken Scallopini: Your Go-To 20-Minute Weeknight Meal
Prepare to add a new favorite to your dinner rotation! This incredible Chicken Scallopini Recipe is a restaurant-worthy dish that comes together in a remarkable 20 minutes. Featuring tender, thinly sliced chicken breasts bathed in a vibrant lemon butter sauce, and best of all, requiring absolutely no chopping, this flavorful meal is guaranteed to become a household staple you’ll crave again and again.
Chicken is a consistent feature on many dinner tables, including ours. The challenge, especially with picky eaters, is keeping it exciting and far from boring. Over the years, I’ve developed several go-to chicken dinners that deliver on flavor and ease, such as my popular Air Fryer Chicken Thighs, the delightful Skillet Chicken Caprese, and my comforting Chicken Marsala with its rich mushroom sauce.
However, a new star has recently emerged and is now firmly on repeat: this irresistible Lemon Chicken Scallopini Recipe. It’s the ultimate solution for those hectic weeknights when you desire something exceptionally flavorful without the fuss of extensive chopping or spending hours in the kitchen. The added bonus? Everything cooks in a single pan, which, as we all know, significantly cuts down on dishwashing – a win in any household!
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ToggleWhat is Chicken Scallopini?
When creating this recipe, I considered several names, but ultimately settled on Chicken Scallopini. This classic Italian term refers to a dish made with boneless, skinless chicken breasts that have been butterflied and pounded incredibly thin, much like the method used in my popular chicken cutlet recipe. Interestingly, many people, myself included, often associate “scaloppini” with the sauce. However, the word “scaloppina” (the singular form) quite literally means “small scallop” or “thin slice” in Italian, directly referring to the thinly cut meat itself.
While you can certainly butterfly and pound the chicken breasts yourself at home, I often opt for a convenient shortcut: purchasing pre-thinly sliced chicken breasts from my local grocery store. They are widely available these days and significantly reduce prep time, helping me get this delicious meal on the table even quicker.
My particular rendition of chicken scallopini draws inspiration from both my easy lemon chicken recipe and a traditional chicken piccata. The chicken is lightly dredged in flour, then pan-fried to a golden crisp in a blend of butter and olive oil. It’s then quickly finished with a bright splash of fresh lemon juice, creating a luscious pan sauce. For an extra layer of indulgence, I love topping it with a small amount of melted mozzarella cheese.
You can also enhance the flavor with a sprinkle of small capers, though we sometimes prefer to omit them, making this dish versatile to your family’s preferences. It’s all about making this meal perfect for YOU.
Why You’ll Love This Easy Chicken Scallopini
- Speed Demon: Ready in just 20 minutes, it’s faster than takeout!
- Minimal Prep: Zero chopping means less time at the cutting board and more time enjoying.
- One-Pan Wonder: Fewer dishes to wash means an easier cleanup – a major bonus for busy nights.
- Restaurant Quality at Home: Impress your family or guests with a dish that tastes like it came from your favorite Italian bistro.
- Customizable: Easily adapt with substitutions for dietary needs or flavor preferences.
- Kid-Friendly: The mild lemon butter flavor and tender chicken are usually a hit with even the pickiest eaters.
Ingredients for this Easy Chicken Scallopini
One of the best aspects of this truly delicious meal is how it comes together with such simple, wholesome ingredients. You likely have most of these on hand already! Here’s what you’ll need to create this culinary magic:
- Thinly Sliced Chicken Breasts: These are the star of the show. I highly recommend buying pre-sliced chicken cutlets to save precious time. If not available, you can easily butterfly your chicken breasts and pound them to a uniform, thin thickness (about ¼-inch). This ensures even cooking and quick results.
- Gluten-Free Flour: A light dredge in flour helps create a beautiful golden crust and thickens the sauce slightly. If you don’t need to keep the dish gluten-free, any all-purpose flour will work perfectly.
- Garlic Powder, Salt, and Pepper: The essential seasoning trio. Garlic powder adds a subtle warmth, while salt and pepper enhance the natural flavors of the chicken.
- Butter + Extra Virgin Olive Oil: The combination of butter for richness and olive oil for a higher smoke point is ideal for pan-frying, giving the chicken a fantastic golden-brown sear.
- Fresh Lemon Juice: The heart of the sauce! One medium lemon should provide enough juice, but having an extra on hand allows for a fancier garnish with fresh lemon slices. Always opt for fresh juice over bottled for the brightest flavor.
- Chicken Broth or Chicken Stock: Forms the base of our savory pan sauce, adding depth and moisture.
- Dry White Wine: A splash of dry white wine (like Pinot Grigio or Sauvignon Blanc) adds a sophisticated layer of flavor and helps deglaze the pan. Don’t worry about buying a special bottle; use whatever you have open or a small cooking wine. If you prefer not to use wine, simply use extra chicken broth.
- Optional – Thinly Sliced Mozzarella Cheese: For a creamy, melty finish that takes this dish over the top. Fresh mozzarella melts beautifully.
- Garnish – Fresh Parsley and Tiny Capers: Both are optional, but fresh parsley adds a pop of color and herbaceousness. Capers, with their briny kick, are fantastic but can be polarizing; if adding, use just a smidge if you’re not a big fan.
Substitutions + Additions
This recipe is wonderfully flexible! Feel free to adapt it to your dietary needs or personal taste preferences with these simple adjustments:
- For a Dairy-Free Version: Simply omit the mozzarella cheese. For the butter, you can easily substitute it with a high-quality dairy-free butter alternative or use an additional teaspoon of extra virgin olive oil to pan-fry the chicken.
- Chicken Cut Options: If you struggle to find pre-sliced thin chicken breasts at your grocery store and don’t wish to butterfly your own, chicken tenderloins are an excellent alternative. While not traditionally “scallopini” in form, they cook quickly and deliver the same delicious flavor profile and tender texture.
- Wine Alternatives: If you prefer not to cook with wine, or simply don’t have any on hand, you can substitute the dry white wine with an equal amount of additional chicken broth. This will still create a flavorful pan sauce.
- Cheese Variations: Instead of mozzarella, try swapping in grated Parmesan or Pecorino Romano cheese for a sharper, saltier flavor. These hard Italian cheeses will melt into the sauce beautifully.
- Aromatic Boost: To add more complexity and depth, consider sautéing some minced fresh garlic, thinly sliced shallots, or chopped onion, along with some sliced mushrooms, in the pan after you’ve cooked the chicken. Deglaze the pan with the liquids as per the recipe, and then add the chicken back.
- Lower Carb Option: For those following a lower-carb diet, almond flour can be used as a fantastic alternative to gluten-free or all-purpose flour for dredging the chicken. It still helps achieve a golden crust.
- Spice It Up: A pinch of red pepper flakes can add a subtle kick to the lemon butter sauce if you enjoy a little heat.
- Herbs: Experiment with other fresh herbs like thyme or oregano, added with the sauce, for a different aromatic profile.
Step by Step Instructions
This recipe truly couldn’t be easier to follow! With just a few simple steps, you’ll have a gourmet meal on your table in no time. For a complete list of ingredients and detailed measurements, please refer to the recipe card below. Here’s a visual overview of the process:
- Begin by generously seasoning both sides of your thinly sliced chicken breasts with salt, pepper, and garlic powder. This foundational step is key to building flavor.
2. Place your chosen flour (gluten-free or regular) in a shallow bowl. Lightly coat both sides of each chicken piece, shaking off any excess flour. This thin coating helps achieve a beautiful golden crust and slightly thickens the sauce.
3. Cook the chicken in batches to avoid overcrowding the pan, which can steam rather than sear the chicken. In a large skillet, heat 1 tsp butter and 1 tsp olive oil over medium-high heat. Cook the first half of the chicken for 3-4 minutes per side until golden brown and cooked through. Adjust heat as needed to prevent burning. Repeat with the second batch, adding another teaspoon of butter and olive oil.
4. Once all the chicken is cooked, remove it from the pan and set aside. Turn the heat to high, then add the fresh lemon juice, dry white wine (if using), and chicken broth to the hot skillet. Cook for about 2 minutes, stirring constantly to scrape up any delicious brown bits from the bottom of the pan – this is where all the flavor is! Reduce the heat to low.
5. Return the cooked chicken to the pan, nestling each piece in the simmering sauce. Cover each chicken cutlet with half a slice of thinly sliced mozzarella cheese. Cover the pan and allow the cheese to melt and the sauce to thicken slightly for about 5 minutes.
6. Garnish your finished Chicken Scallopini with fresh parsley and capers, if desired, for a final touch of freshness and flavor before serving.
Recipe FAQs
Have questions about making the perfect Chicken Scallopini? Here are some common queries and helpful answers:
While often confused, the terms have distinct meanings. Chicken Scallopini, as detailed above, primarily refers to the preparation of the chicken – boneless breasts pounded very thin – while the sauce can vary. Chicken Piccata, on the other hand, specifically describes chicken (often thinly pounded) served with a classic lemon butter sauce, typically featuring capers. This recipe has a similar bright, zesty vibe to Chicken Piccata, but I consider the addition of capers entirely optional, and we also love the creamy texture that thinly sliced cheese brings to the dish.
Chicken Scallopini is incredibly versatile and pairs well with a variety of sides. I particularly love serving it with fluffy Brown Rice or my homemade Copycat Rice a Roni. For a heartier option, Parmesan Roasted Baby Potatoes are a fantastic choice. As for vegetables, it’s absolutely delicious with roasted asparagus, steamed green beans, or my flavorful Crispy Brussels Sprouts with Bacon, Parmesan, and Balsamic. The bright lemon sauce complements fresh vegetables beautifully.
Large chicken breasts should not be used whole for this recipe as they won’t cook evenly or quickly enough. Instead, you’ll want to butterfly or slice them in half horizontally. To do this, place your hand flat over the top of the chicken breast to hold it steady. Using a sharp knife, carefully slice the breast horizontally through the middle, creating two thinner pieces. Next, for true scallopini thinness, cover your chicken slices with plastic wrap to prevent raw chicken from splashing. Then, using a meat mallet, a rolling pin, or even the bottom of a heavy frying pan, pound the chicken thinner and try to achieve an even thickness of about ¼-inch. For a more detailed, step-by-step guide with helpful pictures, check out this excellent How to Butterfly Chicken blog post from Culinary Hill.
Storage
Leftover Chicken Scallopini is just as delicious the next day! Store any remaining chicken and its savory lemon butter sauce in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it again, my favorite method for reheating is to gently warm it in a pan over low heat. Place the chicken and sauce in the pan and cover until it’s heated through, ensuring the chicken remains tender. If the sauce seems a little thick, you can add a splash more chicken broth to loosen it up as it reheats.
Serving Suggestions for Your Chicken Scallopini
This versatile Lemon Butter Chicken Scallopini can be paired with a variety of sides to create a complete and satisfying meal. Here are some ideas:
- Pasta: Serve over a bed of al dente linguine, fettuccine, or angel hair pasta to soak up all that delicious lemon butter sauce.
- Rice: Classic white rice, brown rice, or even a flavorful wild rice pilaf makes a great accompaniment.
- Potatoes: Roasted baby potatoes, creamy mashed potatoes, or even a light potato salad would be excellent choices.
- Vegetables: Alongside the suggested asparagus or Brussels sprouts, consider steamed broccoli, sautéed spinach with garlic, or a simple side salad with a light vinaigrette.
- Bread: Don’t forget some crusty bread to mop up every last drop of the incredible sauce!
More Healthy Chicken Recipes (that aren’t boring)
If you’re always on the hunt for delicious and healthy ways to prepare chicken, look no further! Here are some more of my favorite chicken recipes that promise to keep dinner exciting:
Air Fryer Chicken Tenders with Everything Bagel Seasoning + Maple Mustard Sauce
Easy Chicken Marsala
Crock Pot Asian Chicken
One Skillet Caprese Chicken
Easy Chicken Scallopini
Ingredients
- 1 lb chicken breasts thinly sliced
- ¼ cup gluten free flour you can sub whatever flour you have on hand
- garlic powder to taste
- salt to taste
- black pepper to taste
- 2 tsp butter, vegan butter, or ghee
- 2 tsp olive oil
- 1 lemon juice of
- ⅔ cup chicken broth
- ¼ cup dry white wine
- 2 slices Mozzarella cheese thinly sliced
- Fresh parsley for garnish, optional
- Capers for garnish, optional
Instructions
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Season both sides of your chicken with salt, pepper, and garlic powder.
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Place flour in a shallow dish, and lightly coat both sides of the chicken in the flour, shaking off the excess.
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Cook chicken in batches. In a large skillet, heat 1 tsp butter and 1 tsp of olive oil over medium heat. Cook half the chicken for 3-4 minutes, then flip, cooking an additional 2-3 minutes. Chicken should be golden brown on both sides. Add in another tsp of butter and olive oil and cook the second batch the same way.
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Remove chicken from pan.
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Turn heat to high and add juice from one lemon, white wine, and chicken broth. Cook over high heat for 2 minutes, stirring to remove any brown bits from the bottom of the pan. Reduce heat to low.
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Add chicken back to the pan and cover each piece with a half of a slice of mozzarella. Cover and let cheese melt and sauce thicken slightly – about 5 minutes.
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Garnish with fresh parsley and capers.
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To serve, spoon sauce over chicken and serve with a side of brown rice or pasta and your favorite veggies.
Notes
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- If you can’t find thin chicken breasts and don’t want to butterfly your own chicken, you can use chicken tenderloins for this. Not traditional scallopini, but still the same delicious outcome!
- For dairy free, skip cheese and use dairy free butter or additional olive oil.
- If you don’t have wine or don’t want to use wine, you can use additional broth.
- Swap mozzarella cheese for Parmesan or Pecorino Romano if you want a sharper flavor.
- If you have time, saute some fresh garlic, shallots, or onion and sliced mushrooms after cooking your chicken.
- For a lower carb dish, use almond flour instead of gluten free flour.