American Dinner

Chicken Scallopini Recipe

Tender chicken cutlets pan seared in butter and lemon, then finished with white wine, chicken broth, and fresh herbs for a light, restaurant style sauce you can make weeknight fast.

This chicken scallopini is exactly what a busy weeknight dinner needs, thin cutlets that brown in just minutes and a glossy lemon infused sauce that feels fancy but comes together in a skillet.

I love making this when the weather is cool but I do not want anything heavy, it is bright, comforting in a simple way, and perfect for pairing with a crisp salad or roasted vegetables.

The first time I tried it at a little Italian bistro, the tender chicken and buttery sauce won me over, and making it at home has become my reliable shortcut to a feel good dinner.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time20 mins

🕐Total Time35 mins

🍰Servings4 servings

🇺🇸CuisineItalian American

🔢Calories~320 per serving

Ingredients

Chicken and coating

1 1/2 pounds boneless, skinless chicken breasts, cut into 4 to 6 cutlets

1/2 cup all purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

2 tablespoons olive oil

2 tablespoons unsalted butter

Sauce and finish

1/2 cup dry white wine

1 1/2 cups chicken broth

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

2 tablespoons unsalted butter, cold and cubed

2 tablespoons chopped fresh parsley

Salt and pepper to taste

Substitutions & Variations

★You can use chicken thighs instead of breasts for a richer, more forgiving cut.

★Use chicken flavored instant broth powder mixed with water if you do not have chicken broth on hand.

★Swap the white wine for extra chicken broth plus a splash of vinegar or lemon juice for brightness.

★Replace fresh parsley with fresh chives or tarragon for a different herbal note.

Step-by-Step Instructions

1

Prep the chicken cutlets

Pat the chicken breasts dry with paper towels, slice each horizontally to open like a book, then pound gently between sheets of plastic wrap to an even 1/2 inch thickness. Cut into serving sized pieces if needed, then season both sides with salt and pepper.

2

Dredge the cutlets

In a shallow dish, whisk the flour with salt, pepper, and garlic powder. Dredge each cutlet in the flour mixture, shaking off excess, and set them on a plate ready to cook.

3

Sear in olive oil and butter

Heat the olive oil in a wide skillet over medium heat until shimmering. Add the cutlets in a single layer and cook until golden on the bottom, about 2 to 3 minutes, then flip and cook for another 2 to 3 minutes until just cooked through.

4

Remove chicken and melt butter

Transfer the chicken to a clean plate, lower the heat to medium low, and add the 2 tablespoons of butter to the same pan, swirling until it foams and turns nutty.

5

Deglaze with white wine

Pour in the white wine, stirring to lift any browned bits from the bottom of the pan, and simmer until the wine is mostly evaporated and the pan smells fragrant.

6

Simmer the sauce

Stir in the chicken broth, lemon juice, and lemon zest, then bring to a gentle simmer and let it bubble until slightly thickened, about 3 to 5 minutes.

7

Finish with cold butter and herbs

Whisk in the cold butter cubes one at a time until the sauce turns glossy and smooth, then stir in the chopped fresh parsley and taste for seasoning.

8

Slice and serve

Slice the rested chicken on a bias, return it to the sauce for a moment to warm, spoon over the pan sauce, and finish with an extra pinch of lemon zest and parsley if you like.

Pro Baker Tips

✓For extra tender cutlets, slice chicken breasts when slightly frozen and use a meat mallet to even thickness without tearing.

✓Do not skip resting the chicken after cooking; it keeps the slices juicy when you reheat gently in the sauce.

✓Add a splash of cream to the sauce for a richer, restaurant style finish, or keep it light for a lower calorie option.

✓If you do not have white wine, use a squeeze of lemon and a little extra broth for brightness.

Storage & Serving Notes

◆Cool leftovers quickly, then store in an airtight container in the fridge for up to 3 days.

◆Reheat gently in a skillet over low heat with a splash of broth to refresh the sauce without drying the chicken.

Serving Suggestions

Serve this bright, buttery chicken over your favorite side for a balanced weeknight dinner.

›Over hot spaghetti or linguine tossed with a little olive oil

›With creamy polenta or mashed potatoes to soak up the sauce

›On a bed of fresh arugula with lemon wedges for a lighter meal

›Paired with roasted asparagus or green beans for a complete plate

Frequently Asked Questions

Can I make this ahead for meal prep?

Yes, cook the chicken and sauce separately and refrigerate for up to 3 days; reheat gently together on the stovetop and add a splash of broth to loosen the sauce.

Why is my sauce watery and how can I fix it?

If the sauce stays thin, simmer it a bit longer to reduce, or whisk in a small mixture of 1 tablespoon butter and 1 tablespoon flour to thicken it gently.

Do I need to use real white wine?

Not at all, you can use extra chicken broth plus a tablespoon of lemon juice or vinegar to mimic the brightness without the wine.

How do I keep the chicken from drying out?

Avoid overcooking, slice breasts horizontally to create thin cutlets, and finish them gently in the sauce so they stay juicy and tender.

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Go Make It!

This chicken scallopini is the kind of quick weeknight dinner that feels like a little celebration, so next time you are craving something bright and satisfying, give this recipe a try and enjoy the tasty results.