Classic Chicken Scallopini

Tender chicken cutlets bathed in a silky lemon butter sauce, this classic chicken scallopini is perfect for a quick weeknight meal or an impressive dinner when guests arrive. The bright citrus flavors balance the richness of butter creating a dish that feels both light and indulgent. It’s one of those recipes that strikes the ideal balance between simple ingredients and elegant flavors.

I first made this when a friend invited me last minute for dinner and needed something fast yet special. Since then my family requests it often because everyone loves that bright lemon punch and tender chicken.

Ingredients

• Chicken breasts: boneless skinless sliced thin then pounded evenly to ensure quick tender cooking
• Salt and freshly ground black pepper: season well for balanced flavor
• All-purpose flour: for dredging this creates a light crust that helps thicken the sauce and gives a slight crisp
• Unsalted butter: divided for cooking and finishing buttery richness without overwhelming salt
• Olive oil: helps brown the chicken beautifully and adds a fruity base fat
• Garlic: minced adds fragrant warmth and depth
• Dry white wine: choose a wine you enjoy drinking for a clean acid lift and complexity
• Chicken broth: introduces savory body and compliments the wine
• Fresh lemon juice: for bright acidity and freshness that defines the dish
• Capers: optional but bring a briny pop that contrasts beautifully with lemon and butter
• Fresh parsley: finely chopped for garnish adds color and a fresh herbal note

Instructions

Slice the Chicken Cutlets:

Slice chicken breasts horizontally to create thin pieces. Place each piece between plastic wrap sheets and pound to about 1/4 inch thickness with a meat mallet or heavy skillet for even cooking and tenderness.

Season and Dredge:

Season both sides of the cutlets generously with salt and freshly ground black pepper. Dredge lightly in flour and shake off excess to avoid clumping and ensure a light coating.

Sear the Chicken:

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over mediumhigh heat. Sear the chicken pieces in batches for 2 to 3 minutes per side until golden brown and fully cooked. Transfer cooked chicken to a plate and tent loosely with foil to keep warm.

Prepare the Sauce Base:

Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant but not browned. Pour in white wine and scrape up any browned bits from the pan. Allow the wine to reduce by half over approximately 2 minutes.

Add Broth and Lemon:

Pour in chicken broth and fresh lemon juice stirring gently. Let the mixture simmer for 3 to 4 minutes until it thickens slightly and flavors meld.

Finish with Butter and Capers:

Turn the heat to low and stir in the remaining 2 tablespoons of butter along with the capers if using. Swirl the pan gently to melt the butter and create a silky sauce.

Return Chicken to Sauce:

Return the cooked chicken and any accumulated juices back to the skillet. Spoon sauce over each piece and simmer gently for 1 to 2 minutes allowing flavors to combine perfectly.

Garnish and Serve:

Sprinkle finely chopped fresh parsley on top before serving for a bright herbal note and lovely presentation.

Capers are my secret ingredient to elevating the lemon butter sauce. The first time I tried adding them I was surprised how they brought a little punch that cut through the richness so nicely. It reminds me of family dinners where simple fresh flavors always bring everyone back for seconds.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on low heat adding a splash of broth if the sauce thickens too much. Avoid microwave reheating to keep the butter sauce silky and smooth.

Ingredient Substitutions

If you don’t have white wine use additional chicken broth with a teaspoon of white wine vinegar or lemon zest for acidity. Capers can be swapped with green olives finely chopped to maintain the briny element or left out entirely for a milder taste.

Serving Suggestions

This chicken scallopini pairs beautifully with angel hair pasta tossed in olive oil and herbs, roasted seasonal vegetables, or a crisp arugula salad with lemon vinaigrette. A light Pinot Grigio or Sauvignon Blanc wine complements the flavors perfectly.

This chicken scallopini is quick and reliably flavorful for weeknights or dinner guests. Serve it with pasta or roasted vegetables for a complete meal.

Common Questions About Recipes

→ How do you prepare the chicken cutlets for cooking?

Slice chicken breasts horizontally and pound to about 1/4 inch thick for even, quick cooking and tender results.

→ What role does the lemon juice play in the sauce?

Lemon juice adds a bright, tangy acidity that balances the richness of butter and complements the garlic and capers.

→ Can I substitute white wine in the sauce?

Dry white wine is preferred for depth of flavor, but chicken broth or a splash of apple cider vinegar can be used as alternatives.

→ Why is the chicken dredged in flour before cooking?

Light flour coating helps achieve a golden-brown crust and slightly thickens the lemon butter sauce during simmering.

→ What are good side dishes to serve with this dish?

Angel hair pasta, roasted vegetables, or a fresh arugula salad complement the lemon butter flavors perfectly.