This chicken scallopini is super tasty! Made with tender chicken, lemon, and a yummy sauce, it’s perfect for a cozy dinner or a special night.
The best part? It cooks quickly, so you won’t be in the kitchen forever! I love serving it with pasta or a fresh salad. Yum! 🍋🍗
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star of this dish. If you’re out of chicken, you could use turkey cutlets or even pork tenderloin, though the flavors will change a bit.
Flour: All-purpose flour helps create a nice crust when dredging. If you’re gluten-free, almond flour or a gluten-free all-purpose blend can work just as well!
Mushrooms: I recommend using button mushrooms for their mild flavor. If you’re a fan of more robust flavors, try shiitake or cremini mushrooms instead.
White Wine: A splash of dry white wine adds depth. If you prefer not to use wine, chicken broth is a perfect substitute. You can even add a tablespoon of vinegar for a slightly tangy kick.
Capers: They add a briny touch. If you don’t have capers or aren’t a fan, some olives could give a similar savory punch.
How Do I Make Sure My Chicken is Perfectly Cooked?
To achieve tender chicken, keep an eye on the thickness. Pounding the chicken to about 1/4 inch ensures it cooks evenly and quickly. Here’s how to do it right:
- Use plastic wrap to cover the chicken breasts to avoid splatter.
- Pound gently—this helps keep the meat juicy!
- When cooking, don’t overcrowd the skillet; work in batches if needed to keep the heat up.
Once cooked, the chicken should be golden brown on both sides and juices should run clear when pierced. This way, you’ll ensure it’s moist and delicious every time!
The Best Chicken Scallopini
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour (for dredging)
For Cooking:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
For the Sauce:
- 8 oz mushrooms, sliced
- 1/2 cup dry white wine (optional, can substitute with chicken broth)
- 3/4 cup chicken broth
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons capers, drained (optional)
- 2 tablespoons fresh parsley, chopped
For Serving:
- Lemon slices (for garnish)
- Cooked pasta or spaghetti, to serve
How Much Time Will You Need?
This Chicken Scallopini recipe takes about 10 minutes of prep time and around 20 minutes of cooking time. In total, you’ll need about 30 minutes to get this delicious dish on the table!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until it’s about 1/4 inch thick. This step is key for even cooking! Season both sides of the chicken with salt and pepper.
2. Dredging the Chicken:
Lightly dredge each chicken breast in the flour, making sure to shake off any excess. This will help create a golden crust when cooked.
3. Cooking the Chicken:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken breasts in a single layer (it’s okay if they overlap slightly, but cook in batches if the skillet is small). Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken and keep it warm on a plate.
4. Sautéing the Mushrooms:
Using the same skillet, add the sliced mushrooms. Cook them for about 4-5 minutes until they’re nicely browned and tender.
5. Making the Sauce:
Pour in the dry white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer and reduce by half for about 2-3 minutes. If you’re not using wine, you can skip this step and directly proceed with adding the chicken broth.
6. Finishing the Sauce:
Add the chicken broth, lemon juice, and capers (if using) to the skillet. Bring it to a gentle simmer and cook until the sauce thickens slightly, about 4-5 minutes.
7. Adding the Butter:
Stir in the remaining 2 tablespoons of butter until it melts, creating a smooth, glossy sauce. Taste and adjust seasoning with salt and pepper as needed.
8. Combining Everything:
Return the cooked chicken to the skillet, gently spooning the sauce over it to warm through for about 1-2 minutes.
9. Serve and Enjoy:
Plate the chicken atop your cooked pasta, letting the mushroom lemon sauce drizzle over the top. Garnish with fresh parsley and lemon slices for an extra touch!
Enjoy your flavorful, tangy, and tender chicken scallopini with a luscious lemon-mushroom sauce!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add more flavor and remain juicy during cooking. Just be sure to adjust the cooking time slightly, as thighs may take a bit longer to cook through.
What Can I Substitute for White Wine?
If you prefer not to use wine, simply substitute it with an equal amount of chicken broth or use a mixture of chicken broth with a little splash of vinegar to add acidity.
How Do I Store Leftovers?
Leftover chicken scallopini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened too much.
Can I Make This Dish Gluten-Free?
Yes, you can make this gluten-free by using a gluten-free all-purpose flour for dredging the chicken. The other ingredients are naturally gluten-free, ensuring everyone can enjoy this delicious dish!
