Chicken Scallopini Recipe

Chicken Scallopini Recipe tastes bright, buttery, lemony, and savory, with tender thin chicken cutlets and a silky pan sauce that clings to every bite. It works well for busy weeknights or at-home date nights, and you can get it on the table in about 30 minutes. I first cooked this on a tiny apartment stove with one pan and a lot of determination, so you can absolutely pull it off in your kitchen too.

Why Make This Chicken Scallopini Recipe at Home

This Chicken Scallopini Recipe gives you restaurant-style flavor with simple ingredients and minimal effort. Thin chicken cutlets cook quickly, stay juicy, and soak up a bright lemon butter sauce that tastes like you spent hours on it.

You also control the salt, the richness, and the portion sizes. The whole thing uses one main skillet, so cleanup stays easy and you still get a meal that feels special.

“This Chicken Scallopini Recipe tastes like a fancy Italian restaurant meal but comes together faster than ordering takeout. ★★★★★”

Ingredients You Need

Here is everything you need for this Chicken Scallopini Recipe, plus some handy swaps.

Chicken

• 2 large boneless skinless chicken breasts

  • Slice them horizontally into 4 thin cutlets or pound them to about 1/4 inch thick.
  • Thin cutlets cook quickly and stay tender.

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Breading and Browning

• 1/2 cup all purpose flour
  • You can use gluten free all purpose flour blend if needed.
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 2 to 3 tablespoons olive oil
  • Use a neutral oil if you prefer, but olive oil adds nice flavor.
• 2 tablespoons unsalted butter

Sauce

• 3 cloves garlic, minced
• 1 small shallot, finely minced
  • You can swap with 1/4 small yellow onion if you do not have shallots.
• 1 cup low sodium chicken broth
  • Boxed broth works fine; I like Kitchen Basics or Pacific brands.
• 1/4 cup fresh lemon juice
  • Usually 1 to 2 lemons, depending on size.
• 1 teaspoon lemon zest
• 1/3 cup capers, drained and rinsed
  • If you do not like capers, use sliced green olives for a similar briny note.
• 2 tablespoons unsalted butter, cold and cut into small cubes
• 2 to 3 tablespoons chopped fresh parsley
• Extra salt and pepper to taste

Optional Add Ins

• 1/2 cup sliced mushrooms
• 1/2 cup cherry tomatoes, halved
• Pinch of red pepper flakes for gentle heat

Pantry Shortcuts

• Use jarred minced garlic if you feel short on time, about 1 to 1 1/2 teaspoons.
• Use bottled lemon juice in a pinch, though fresh lemon gives better flavor.
• Use pre sliced chicken cutlets from the store to skip the pounding and slicing step.

Equipment List

• Large skillet (10 to 12 inch, stainless steel or nonstick)
• Cutting board and sharp knife
• Meat mallet or rolling pin (if you pound the chicken)
• Shallow dish or plate for flour dredging
• Tongs or spatula
• Small whisk or spoon for stirring the sauce
• Microplane or small grater for lemon zest

Tips & Mistakes

• Pound chicken to an even thickness so it cooks evenly and stays juicy.
• Pat chicken dry before dredging so the flour sticks and browns nicely.
• Season the flour, not just the chicken, so every bite tastes flavorful.
• Do not crowd the pan; cook chicken in batches so it browns instead of steaming.
• Keep the heat at medium to medium high so the butter does not burn.
• Use low sodium broth so the sauce does not turn too salty as it reduces.
• Add lemon juice after the broth simmers so the flavor stays bright and fresh.
• Swirl in cold butter at the end off the heat so the sauce turns glossy and smooth.
• Taste the sauce before serving and adjust salt, pepper, or lemon to your liking.
• Do not overcook the chicken; pull it when it reaches 165°F or feels firm but still springy.

How to Make Chicken Scallopini Recipe

Prep the Chicken

1. Slice each chicken breast horizontally into 2 thin cutlets.
2. Place each cutlet between two sheets of plastic wrap or parchment.
3. Pound gently with a meat mallet or rolling pin until about 1/4 inch thick.
4. Season both sides of the chicken with salt and pepper.

Dredge in Seasoned Flour

1. In a shallow dish, mix flour, garlic powder, onion powder, and paprika.
2. Dredge each chicken cutlet in the flour mixture and shake off the excess.
3. Set the coated cutlets on a plate while you heat the pan.

Brown the Chicken

1. Heat a large skillet over medium to medium high heat.
2. Add olive oil and 2 tablespoons butter and let the butter melt and foam.
3. Place 2 chicken cutlets in the skillet in a single layer.
4. Cook about 3 minutes per side until golden and cooked through.
5. Transfer cooked chicken to a clean plate and cover loosely with foil.
6. Repeat with remaining cutlets, adding a splash more oil if the pan looks dry.

Build the Flavor Base

1. Lower the heat to medium.
2. Add minced shallot to the skillet and sauté about 1 minute until it softens.
3. Add minced garlic and cook 30 seconds until fragrant.
4. If you use mushrooms, add them now and cook 2 to 3 minutes until they brown slightly.
5. Scrape up any browned bits from the bottom of the pan with a wooden spoon.

Make the Lemon Caper Sauce

1. Pour in chicken broth and stir well.
2. Bring the mixture to a gentle simmer and let it reduce by about one third, 4 to 5 minutes.
3. Add lemon juice, lemon zest, and capers.
4. Simmer another 2 to 3 minutes so the flavors blend and the sauce thickens slightly.
5. Taste and adjust with a pinch of salt and pepper if needed.

Finish the Sauce With Butter

1. Turn the heat to low.
2. Add the cold butter cubes to the skillet.
3. Swirl the pan or stir constantly until the butter melts and the sauce turns silky.
4. Do not boil the sauce at this point so it stays smooth.

Return Chicken to the Pan

1. Nestle the cooked chicken cutlets back into the skillet.
2. Spoon sauce over the top of each piece.
3. Simmer on low for 2 to 3 minutes so the chicken warms through and soaks up flavor.
4. Sprinkle with chopped fresh parsley and a pinch of red pepper flakes if you like a little heat.

Final Taste Check and Serve

1. Taste the sauce one more time and tweak lemon, salt, or pepper to your liking.
2. Turn off the heat.
3. Serve the Chicken Scallopini Recipe hot with extra sauce spooned over each serving.

Variations I've Tried

I swap capers with sliced green olives when I want a milder briny flavor that kids usually accept more easily. I also add a handful of cherry tomatoes to the pan during the last few minutes of simmering for a sweet pop of color and flavor. Sometimes I stir in a splash of cream at the end for a richer, slightly thicker sauce that feels extra cozy.

You can turn this Chicken Scallopini Recipe into a veggie loaded version by adding thin green beans or asparagus pieces to the pan during the broth step. I also tried a dairy light version and skipped the finishing butter, then added a drizzle of extra virgin olive oil off the heat, which still tasted bright and satisfying. If you need a gluten free option, use gluten free flour for dredging and serve it over gluten free pasta or rice.

How to Serve Chicken Scallopini Recipe

Serve this Chicken Scallopini Recipe over hot cooked pasta, mashed potatoes, or fluffy rice so the lemon butter sauce has something to soak into. I like a simple side of steamed broccoli, green beans, or a crisp salad with a light vinaigrette to balance the richness. Garlic bread or warm crusty bread also works nicely to swipe through the extra sauce. If you want a lighter plate, serve the chicken sliced over a big bed of mixed greens with extra lemon squeezed on top.

How to store

• Fridge: Cool leftovers to room temperature within 1 hour, then store chicken and sauce together in an airtight container for up to 3 days.
• Freezer: Place cooled chicken and sauce in a freezer safe container or bag, press out excess air, and freeze for up to 2 months.
• Reheating on stove: Reheat gently in a covered skillet over low heat with a splash of broth or water until warmed through, about 5 to 7 minutes.
• Reheating in microwave: Place a portion on a microwave safe plate, cover loosely, and heat in 30 second bursts, stirring the sauce and flipping the chicken until hot.
• Reheating from frozen: Thaw overnight in the fridge, then reheat on the stove with a little extra broth to refresh the sauce.

Chicken Scallopini Recipe

Chicken Scallopini tastes bright, buttery, lemony, and savory, with tender thin chicken cutlets in a silky lemon-butter-caper pan sauce, perfect for busy weeknights or at-home date nights in about 30 minutes.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 2 large boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets or pounded to 1/4 inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

• 1/2 cup all purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 2-3 tablespoons olive oil
• 2 tablespoons unsalted butter

• 3 cloves garlic, minced
• 1 small shallot, finely minced
• 1 cup low sodium chicken broth
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/3 cup capers, drained and rinsed
• 2 tablespoons unsalted butter, cold and cut into small cubes
• 2-3 tablespoons chopped fresh parsley
• Extra salt and pepper, to taste

• 1/2 cup sliced mushrooms
• 1/2 cup cherry tomatoes, halved
• 1 pinch red pepper flakes

Instructions

 

1. Slice each chicken breast horizontally into 2 thin cutlets, or place between sheets of plastic wrap or parchment and pound gently to about 1/4 inch thick.
2. Season both sides of the chicken cutlets with kosher salt and black pepper.

1. In a shallow dish, mix together the all purpose flour, garlic powder, onion powder, and paprika.
2. Dredge each chicken cutlet in the seasoned flour, coating both sides, then shake off any excess and set aside on a plate.

1. Heat a large skillet over medium to medium-high heat.
2. Add the olive oil and 2 tablespoons unsalted butter and let the butter melt and foam.
3. Place 2 chicken cutlets in the skillet in a single layer and cook for about 3 minutes per side, until golden and cooked through.
4. Transfer the cooked chicken to a clean plate and cover loosely with foil. Repeat with the remaining cutlets, adding a bit more oil if the pan looks dry.

1. Lower the heat to medium and add the minced shallot to the skillet. Sauté for about 1 minute, stirring, until it softens.
2. Add the minced garlic and cook for about 30 seconds, just until fragrant.
3. If using mushrooms, add them now and cook for 2 to 3 minutes, stirring, until they brown slightly.
4. Scrape up any browned bits from the bottom of the pan with a wooden spoon as you cook.

1. Pour in the chicken broth and stir well, scraping the bottom of the skillet.
2. Bring the mixture to a gentle simmer and let it reduce by about one third, 4 to 5 minutes.
3. Stir in the fresh lemon juice, lemon zest, and capers. If using cherry tomatoes, add them now.
4. Simmer for another 2 to 3 minutes so the flavors blend and the sauce thickens slightly. Taste and season with a pinch of salt and pepper if needed.

1. Turn the heat to low.
2. Add the cold butter cubes to the skillet and swirl the pan or stir constantly until the butter melts and the sauce becomes silky and glossy. Do not let the sauce boil at this point.

1. Nestle the cooked chicken cutlets back into the skillet, turning to coat them in the sauce.
2. Simmer on low for 2 to 3 minutes so the chicken warms through and absorbs some of the sauce. Sprinkle with chopped fresh parsley and a pinch of red pepper flakes if you like gentle heat.
3. Taste the sauce one more time and adjust lemon, salt, or pepper to your liking. Serve the chicken hot with plenty of sauce spooned over each piece.

Notes

Nutrition Information
Approximate per serving (1 of 4): 360 calories; fat 20 g; saturated fat 8 g; carbohydrates 16 g; fiber 1 g; sugars 2 g; protein 30 g; sodium 680 mg. Values are estimates and will vary based on specific ingredients, add-ins, and portion sizes.