Chicken Scallopini is a classic Italian-American dish featuring thin, tender chicken cutlets quickly pan-seared and served in a bright, buttery lemon sauce. The name “scallopini” comes from the Italian word scaloppine, meaning “thin slices of meat,” which ensures quick cooking and maximum tenderness.

This dish is light yet indulgent — the tang of fresh lemon balances the richness of the butter, creating a sauce that’s perfect for spooning over pasta, rice, or roasted vegetables. It’s restaurant-quality flavor you can easily make at home in under 30 minutes.

Why We Love This Recipe

We love this recipe because it strikes the perfect balance of elegance and comfort. The chicken is lightly dredged and pan-seared until golden, then paired with a silky lemon butter sauce that’s both zesty and indulgent.

Every bite feels restaurant-quality, yet it’s simple enough to make at home on a busy evening. This dish is also incredibly versatile and crowd-pleasing.

Why It’s a Must-Try Dish

This dish is a must-try because it delivers restaurant-worthy flavor with minimal effort. The chicken cooks quickly to tender perfection, while the lemon butter sauce adds a rich tang that elevates the entire meal.

It’s a true example of how a few fresh ingredients can transform into something extraordinary. What makes it stand out is its universal appeal—it’s light but satisfying, elegant yet approachable.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories per Serving: ~370 kcal

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 1 lb / 450 g total)
• ½ cup all-purpose flour (for dredging)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Lemon Butter Sauce

• 3 cloves garlic, minced
• ½ cup dry white wine (or chicken broth)
• ¾ cup low-sodium chicken broth
• Juice of 1 large lemon (about 3 tablespoons)
• 2 tablespoons unsalted butter (cold, cubed)
• 2 tablespoons fresh parsley, chopped
• Lemon slices, for garnish

Directions

Step-by-Step Preparation

Step 1: Prepare the chicken

1. Slice each chicken breast in half horizontally to create thin cutlets.
2. Place between two sheets of parchment paper or plastic wrap and pound gently to ¼-inch thickness.
3. Season flour with salt and pepper, then dredge each cutlet lightly in the flour, shaking off excess.

Step 2: Sear the chicken

1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add chicken cutlets and cook 2–3 minutes per side until golden brown and cooked through.
3. Transfer chicken to a plate and keep warm.

Step 3: Make the sauce

1. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
2. Pour in white wine (or extra broth) and scrape up any browned bits from the bottom.
3. Add chicken broth and lemon juice; simmer 3–4 minutes to reduce slightly.
4. Lower heat and whisk in cold butter cubes one at a time to create a silky sauce.

Step 4: Combine and serve

1. Return chicken to skillet, spoon sauce over the top, and heat through for 1–2 minutes.
2. Garnish with parsley and lemon slices.

How to Serve

• Serve immediately with angel hair pasta, mashed potatoes, or steamed vegetables.
• Add extra sauce over the side dish for more flavor.
• A crisp glass of white wine pairs beautifully.

Recipe Tips and Variations

• Wine Substitute: Use extra chicken broth with a splash of apple cider vinegar.
• Extra Creamy: Add 2 tablespoons heavy cream to the sauce before adding the butter.
• Protein Swap: Try pork tenderloin medallions or turkey cutlets.
• Herb Upgrade: Add fresh thyme or basil for a flavor twist.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken without sauce for up to 2 months. Thaw and reheat gently, adding fresh sauce.
• Reheat: Warm slowly in a skillet over low heat; avoid boiling to keep chicken tender.

Special Equipment Needed

• Large skillet
• Meat mallet or rolling pin (for pounding chicken)
• Tongs
• Whisk

FAQ

Q1: Can I make it gluten-free?
Yes — use a gluten-free flour blend for dredging.

Q2: Can I make the sauce ahead of time?
Yes, but whisk in butter just before serving for best texture.

Q3: Is it okay to skip the wine?
Absolutely — replace with chicken broth for an alcohol-free version.

Q4: Can I double this recipe?
Yes — cook chicken in batches to avoid overcrowding the pan.

Conclusion

This Chicken Scallopini with Lemon Butter Sauce is a perfect example of how simple ingredients can create a luxurious dish. With juicy chicken, bright citrus, and a silky sauce, it’s a meal you’ll want to make again and again. Quick, elegant, and always satisfying — it’s a recipe worth keeping in your regular rotation.