Name: Easy Chicken Scallopini with Tangy Lemon Butter Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 thinly sliced chicken breasts (or chicken cutlets); Salt and pepper, to taste; All-purpose flour, for dredging; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 additional tablespoon unsalted butter; 2 cloves garlic, minced; 1/2 cup white wine (or additional chicken broth); 1 cup chicken broth; Juice of 1 fresh lemon; 2 tablespoons unsalted butter (to finish sauce); 1 tablespoon capers (optional); Salt and pepper, to taste; Fresh parsley, chopped, for garnish

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Introduction

Chicken Scallopini is a quick and elegant dish featuring tender chicken breasts in a tangy lemon butter sauce. This easy recipe combines simple ingredients for a flavorful meal that’s perfect for any weeknight or special occasion.

The image shows a white plate with three golden-brown cooked chicken breasts arranged in a slightly overlapping manner. Each piece has a crispy texture and is garnished with small green herbs and capers scattered on top. On the chicken slices are thin lemon slices adding a bright yellow color, while fresh green parsley is placed on the right side of the plate. The chicken rests in a light, shiny lemon sauce pooling around the base. The plate is set on a wood-textured table with a white cloth napkin beside it, holding a knife and fork with white handles. In the background, there is a clear glass of water and a small white bowl containing lemon wedges, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 thinly sliced chicken breasts (or chicken cutlets)
Salt and pepper, to taste
1/4 cup all-purpose flour, for dredging
2 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 cup chicken broth
1/2 cup white wine (optional, can substitute with more chicken broth)
Juice of 1 fresh lemon
1 tablespoon capers (optional)
Fresh parsley, chopped, for garnish

Instructions

Step 1: If needed, pound the chicken breasts between two sheets of plastic wrap or parchment paper using a meat mallet or rolling pin until about ¼ inch thick.
Step 2: Season both sides of the chicken with salt and pepper. Lightly dredge each piece in flour, shaking off any excess.
Step 3: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Step 4: Add the chicken to the skillet and cook for 3-4 minutes per side until golden brown and cooked through. Cook in batches if needed. Remove chicken and set aside.
Step 5: In the same skillet, add 1 tablespoon butter and the minced garlic. Sauté for about 30 seconds until fragrant.
Step 6: Pour in the white wine (or additional chicken broth) and whisk to scrape up browned bits from the pan. Allow the liquid to reduce by half, about 2 minutes.
Step 7: Stir in chicken broth and lemon juice. Let the sauce simmer for 3-4 minutes until slightly thickened.
Step 8: Stir in the remaining 2 tablespoons butter and capers, if using. Season with salt and pepper to taste.
Step 9: Return the chicken to the skillet and spoon the sauce over it. Let it simmer for 1-2 minutes to absorb the flavors.
Step 10: Garnish with chopped fresh parsley and serve immediately with your choice of pasta, rice, or vegetables.

Tips & Variations

For extra flavor, marinate the chicken briefly in lemon juice and garlic before cooking.
If you don’t have white wine, extra chicken broth works well as a substitute.
Pound the chicken evenly to ensure quick, uniform cooking.
Add a sprinkle of red pepper flakes to the sauce for a subtle heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the sauce from breaking. Avoid freezing, as the butter sauce may separate.

How to Serve

Three golden-brown chicken breasts are placed side by side on a white plate, each topped with thin lemon slices and sprinkled with small green capers and fresh chopped parsley. A light, glossy lemon sauce pools around the chicken, adding a shiny texture to the dish. On the right side of the plate, a bunch of fresh green parsley adds a leafy accent. The plate sits on a rustic wooden table next to a white napkin holding a fork and knife with cream-colored handles. In the background, there is a clear glass of water and a small white bowl with lemon wedges, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used but expect a slightly different texture and longer cooking time. Pound them evenly for best results.

Is it necessary to dredge the chicken in flour?

Dredging in flour helps create a golden crust and slightly thickens the sauce, but you can skip it for a lighter version.