Easy Chicken Scallopini with Tangy Lemon Butter Sauce Recipe
This Easy Chicken Scallopini recipe features thinly sliced chicken breasts sautéed to a golden crisp and served with a tangy lemon butter sauce made from fresh lemon juice, garlic, white wine, and capers. The dish is finished with fresh parsley, creating a bright, flavorful meal that pairs beautifully with pasta, rice, or vegetables. It’s a simple yet elegant skillet-cooked recipe perfect for weeknight dinners or entertaining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Chicken
- 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
Sauce
- 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
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the chicken: Place chicken breasts between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until about 1/4 inch thick all over.
- Season and flour the chicken: Season both sides of the chicken with salt and pepper. Lightly dredge each piece in flour, shaking off any excess to ensure even cooking and a golden crust.
- Heat the skillet: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until hot and shimmering.
- Sauté the chicken: Add the chicken pieces in batches if needed to avoid crowding. Cook each side for 3-4 minutes until golden brown and cooked through. Remove the chicken and set aside on a plate.
- Sauté the garlic: In the same skillet, add 1 tablespoon of butter and the minced garlic. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.
- Deglaze the pan: Pour in 1/2 cup of white wine or chicken broth, using a whisk to scrape up any browned bits stuck to the bottom of the pan. Simmer until the liquid has reduced by half, approximately 2 minutes.
- Add broth and lemon juice: Stir in 1 cup of chicken broth and the juice of 1 lemon. Let the sauce simmer for 3-4 minutes, allowing it to reduce and concentrate in flavor.
- Finish the sauce: Stir in 2 tablespoons of butter until melted and the sauce is smooth. Add capers if using, and season with salt and pepper to taste.
- Return chicken to skillet: Place the cooked chicken back into the sauce and spoon sauce over it. Let it simmer for 1-2 minutes to absorb the flavors and retain juiciness.
- Garnish and serve: Sprinkle fresh chopped parsley over the chicken scallopini before serving. Serve alongside your choice of pasta, rice, or vegetables for a complete meal.
Notes
- Use fresh lemon juice for the best tangy flavor; bottled lemon juice is not recommended.
- If using thicker chicken breasts, pounding them to 1/4 inch ensures even cooking and tenderness.
- The white wine in the sauce is optional; you may substitute with additional chicken broth if preferred.
- Capers add a lovely briny contrast but can be omitted if you prefer.
- Cook chicken in batches if your pan is not large enough to avoid overcrowding, which prevents proper browning.
- Serve this dish with pasta, steamed vegetables, or rice to soak up the delicious lemon butter sauce.
Keywords: Chicken Scallopini, Lemon Butter Sauce, Easy Chicken Recipe, Chicken Breast, Italian Chicken Recipe, Sautéed Chicken
