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Home » Recipes » Poultry

One-Pan Chicken Scallopini

Published: Aug 7, 2024 · Modified: Feb 18, 2025 by Marisa Franca

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A Pinterest image with a title overlay of Chicken Scallopini in a lemon butter sauce.
Lemon Butter Chicken recipe made in the Italian-American Chicken Scallopini style.
A Pinterest Collage with a title overlay features a trio of Chicken Scallopini images in a black skillet and on a plate with spaghetti.

Chicken scallopini is a simple yet incredible dish with crispy chicken breasts bathed in a luscious lemon-butter sauce. The chicken is packed with flavor, while the tangy sauce sets this dish over the top.

This classic Italian-American dish is popular for a good reason. It's quick and easy to make, but still impressive enough for any occasion. This chicken scallopini recipe has an irresistible mix of flavors. It’s sure to become a favorite in your kitchen!

Square white serving plate with chicken scallopini and spaghetti in lemon butter sauce.
When we want to enjoy a restaurant-quality meal at home, our first thought is chicken scallopini with pasta.
Jump to:
  • 🗝️ Recipe's key points
  • 🛒 Ingredients
  • 🗒 Instructions
  • 🥫 Storage
  • 📚 Variations
  • 👩🏻‍🍳 Tips
  • 🤔 FAQs
  • 📗 Related Recipes
  • 🍽 What to serve with Chicken Scallopini
  • 🔪 All Our Way recommends the following
  • 📞 Chiacchierata (chat)
  • 📖 Recipe
  • 💬 Comments

🗝️ Recipe's key points

  • Butterflying and pounding the chicken breasts until they're thin ensures quick, even cooking and a tender result.
  • Dredging the chicken in flour before pan-searing creates a crispy, golden brown exterior.
  • The simple lemon-white wine sauce is buttery, tangy, and absolutely irresistible - perfect for spooning over the chicken.
  • This dish comes together in under 30 minutes, making it perfect for busy weeknights when you want something special.

Chicken scallopini is a dish that's both easy to prepare and impressive to serve. With its crispy, juicy chicken and addictive lemon-butter sauce, this recipe is sure to become a weeknight staple.

🛒 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

Image of the ingredients needed to make the easy chicken cutlets into a scallopini dish with lemon sauce.

As an Amazon Associate, I earn from qualifying purchases.

  • Lemon - you'll need about ¼ cup of fresh lemon juice to add bright, tangy flavor to the sauce.
  • Fresh parsley - chopped parsley adds a pop of freshness and color when sprinkled over the finished dish.
  • Boneless, skinless chicken breasts - look for breasts that are fairly even in thickness for the best results.
  • Kosher salt & black pepper - essential for seasoning the chicken.
  • All-purpose flour - for dredging the pounded chicken to create a crisp exterior.
  • Olive oil - used for pan-searing the chicken until golden brown.
  • Dry white wine - forms the base of the pan sauce and adds acidity and depth of flavor. Choose something you'd enjoy drinking!
  • Low-sodium chicken broth - helps create a flavorful, glossy pan sauce.
  • Unsalted butter - adds richness to the sauce and helps emulsify it into a silky consistency.

🗒 Instructions

This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.

The collage illustrates the first four steps of making the chicken cutlet recipe into a scallopini dish.
  1. To begin, juice a large lemon into a bowl and set aside. Pick the leaves from 5-6 fresh parsley sprigs and coarsely chop. Set this aside as well.
  2. Starting at the thickest part of the chicken, slice the chicken lengthwise with a very sharp knife.
  3. Cover the chicken in plastic wrap or place it in a zip-top bag. Use a meat mallet to pound out the chicken to an even ¼-inch thickness.
  4. Season the chicken all over with 1 teaspoon of the Kosher salt and ½ teaspoon of the black pepper.
This is the second collage in a series that illustrates steps five through eight for the scallopini with chicken recipe.
  1. Put the flour in a shallow dish, then add the thin chicken fillets one at a time.
  2. Toss until evenly coated, then shake to remove excess flour.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add 2 pieces of chicken in a single layer.
  4. Cook until golden brown on both sides and cooked through. Remove to a plate and keep warm while you repeat the process with the remaining chicken, adding more olive oil if needed.
This third collage features steps nine through thirteen for the chicken scallopini with lemon sauce recipe.
  1. Add the wine to the pan and cook until reduced by half. Add the lemon juice, chicken broth, and remaining kosher salt. Cook until glossy and slightly thickened.
  2. Add the butter and stir until melted.
  3. Cook until glossy, slightly thickened until shiny, about 3 minutes.
  4. Add the chicken back to the pan and spoon the sauce over the top.
The fourth and final collage shows how to finish and garnish the chicken scallopini in lemon sauce.
  1. Sprinkle the chicken scallopini with fresh parsley.
  2. Serve with fresh lemon slices, if desired.

🥫 Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, put the chicken and sauce in a covered skillet. Use medium-low heat until everything is warm. If the sauce is too thick, add a splash of chicken broth to thin it out.

You can also freeze chicken scallopini for longer storage. Let the dish cool completely. Then, move the chicken and sauce to a freezer-safe container or a resealable bag. Be sure to remove as much air as you can. Freeze for up to 3 months. To reheat, first thaw the chicken and sauce in the fridge overnight. Then, warm them in a covered skillet over medium-low heat. Stir occasionally until everything is heated through.

📚 Variations

  • Add 2 tablespoons of drained capers to the sauce with the butter. This adds a briny, salty kick and turns the dish into Chicken Piccata.
  • Stir in ¼ cup of heavy cream and 2 minced garlic cloves to the sauce for a rich, garlicky twist on the classic scallopini.
  • Add 1 teaspoon of chopped fresh thyme and 1 teaspoon of oregano to the flour mixture. This will give your dish a nice herbal flavor.
  • Substitute boneless pork chops or veal cutlets for the chicken breasts to create Pork or Veal Scallopini, using the same technique and sauce.
One-skillet chicken cutlet dinner in lemon sauce with parsley garnish.
If you can't choose between comfort food and a gourmet feast, say ciao to chicken scallopini in a heavenly lemon butter sauce.

👩🏻‍🍳 Tips

  • For even cooking, choose chicken breasts that are similar in size and thickness.
  • Don't overcrowd the pan when cooking the chicken, or it won't brown properly. Work in batches if needed.
  • Be careful not to overcook the chicken, as it can quickly become dry and tough. It should be just cooked through and still juicy in the center.
  • If the sauce seems too thin, let it simmer for an extra minute or two to thicken up. If it's too thick, add a splash of chicken broth to thin it out.

🤔 FAQs

What is the meaning of chicken scallopini?

Chicken scallopini refers to a dish made with thinly sliced, pounded chicken breasts that are dredged in flour, pan-seared, and served with a sauce. The term "scallopini" comes from the Italian word "scaloppine," which means "small scallops" or "escalopes," referring to the thin, quick-cooking pieces of meat.

Can chicken scallopini be frozen?

Yes, you can freeze chicken scallopini for longer storage. Allow the dish to cool completely, then transfer the chicken and sauce to a freezer-safe container or resealable bag, removing as much air as possible. Freeze for up to 3 months.

To reheat, thaw the chicken and sauce overnight in the refrigerator, then warm in a covered skillet over medium-low heat until heated through, stirring occasionally. The sauce may need to be thinned out with a bit of chicken broth or water after thawing.

What is the difference between chicken piccata and chicken scallopini?

Chicken piccata and chicken scallopini are very similar dishes, with the main difference being the sauce. Chicken scallopini is typically served with a lemon-butter sauce, while chicken piccata includes capers in the sauce for a briny, salty flavor. Both dishes feature thinly pounded chicken breasts that are dredged in flour and pan-seared.

Can you make chicken scallopini ahead?

While chicken scallopini is best enjoyed immediately after cooking, you can prepare the chicken ahead of time to make the cooking process quicker and easier. Butterfly and pound the chicken breasts, then store them in the refrigerator for up to 24 hours before cooking. When you're ready to cook, simply dredge the chicken and proceed with the recipe as written.

Is chicken scallopini Italian?

Chicken scallopini is an Italian-American dish that has roots in traditional Italian cuisine. The preparation of thinly pounded meat served with a sauce is common in Italy, but the specific combination of ingredients and flavors in chicken scallopini has evolved in American kitchens.

📗 Related Recipes

If you love classic Italian dishes like this one, try Saucy Homemade Pappardelle, Traditional Italian Peperonata, and Baked Eggplant Parmesan.

Can't get enough chicken? You'll want to try Marry Me Chicken, Chicken Parmigiana, and Monterey Chicken.

Do you like a velvety wine sauce with your chicken? This Cheesecake Factory Madeira Chicken copycat recipe is a winner! It features juicy chicken, a delicious wine sauce, and gooey cheese in one dish.

Closeup of chicken scallopini in a lemon butter wine sauce made in a black cast iron skillet.
Bursting with tangy lemon flavor and smothered in a lemon butter sauce, this chicken recipe is the ultimate weeknight delight.

🍽 What to serve with Chicken Scallopini

The most classic side dish to serve with chicken scallopini is pasta! Here are some more ideas for serving along with your scallopini:

  • Tagliolini al Limone
  • Creamy Risotto
  • Green Salad with Italian Dressing
  • Roasted Broccoli or Asparagus
  • Roasted Potatoes
  • Garlic Bread

🔪 All Our Way recommends the following

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You’ll need the following items to make this recipe successfully.

  • Cutting board & chef's knife - for slicing the chicken breasts in half.
  • Gallon zip-top bags & meat mallet - makes it easy to pound the chicken into thin, even pieces. A rolling pin also works!
  • Measuring cups & spoons
  • Pie plate or other shallow dish - for dredging the chicken pieces in flour.
  • Large skillet - preferably cast iron for even heat distribution and great browning.
  • Tongs - for easily flipping the chicken as it cooks.
  • Aluminum foil - to keep the cooked chicken warm while you make the sauce.

📞 Chiacchierata (chat)

And there you have it, my friends – an elegant Chicken Scallopini in a delightful lemon white wine sauce! This dish might have a fancy flair, but it's facile e veloce (easy and quick) as can be, perfect for those nights when you want to impress without the stress. Simple ingredients come together to create a meal that's sure to make you feel like a gourmet chef in your own cucina (kitchen).

So, whether you're whipping this up for a special occasion or just a cozy cena a casa(dinner at home), I promise it will be a hit. Don’t forget to pair it with your favorite side dishes and perhaps a glass of that white wine you used in the sauce.

Grazie mille for joining me today. I hope to see you here soon to chat about another delicious recipe. Until then, happy cooking and even happier eating! Buon appetito!

Tutti a tavolo, è pronto!

Quick and easy chicken dinner served scallopini style with spaghetti and lemon sauce.
It doesn't get better than this -- an easy 30-minute chicken scallopini recipe plus only one skillet to scrub.

If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.

What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.

📖 Recipe

Black cast iron skillet used to make chicken breasts scallopini in butter lemon wine sauce.

One-Pan Chicken Scallopini In Lemon Butter Sauce

Restaurant-quality Chicken Scallopini made simple in your kitchen features tender chicken in a lemon white wine sauce that adds a tangy and rich flavor to the dish.
5 from 1 vote
Print Pin Rate
Course: Main Course Chicken
Cuisine: Italian American
Prep Time: 15 minutes minutes
Cook Time: 17 minutes minutes
0 minutes minutes
Total Time: 32 minutes minutes
Servings: 4 Servings
Calories: 371kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Large Skillet
  • Liquid measuring cup
  • Sharp knife
  • Non-skid cutting board
  • Box Grater or Microplane
  • Citrus juicer

Ingredients

  • 1 large lemon
  • 5 to 6 sprigs fresh parsley
  • 1 ¼ lbs large boneless skinless chicken breasts skinless chicken breasts (about 1 ¼ pounds total)
  • 1 ½ teaspoons kosher salt divided
  • ½ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • 3 tablespoons olive oil divided
  • ½ cup dry white wine
  • ½ cup low-sodium chicken broth
  • 2 tablespoons unsalted butter
Get Recipe Ingredients

Instructions

  • Juice 1 large lemon until you have ¼ cup.
    Pick the leaves from 5 to 6 fresh parsley sprigs until you have 2 tablespoons, and coarsely chop them.
  • Starting at the thickest end and holding your knife parallel to the cutting board, cut 2 boneless, skinless chicken breasts in half (also known as butterflying).
  • Working with 1 piece of chicken at a time, place it inside a gallon zip-top bag and seal it, pressing out as much air as possible.
    Pound with the flat side of a meat mallet, rolling pin, or small skillet to an even ¼-inch thickness.
  • Season the chicken all over with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
  • Place ¼ cup all-purpose flour in a pie plate or large, deep plate. Dredge 1 piece of chicken in the flour until evenly coated, then pat to remove any excess flour. Place on a large plate or cutting board and repeat with the remaining chicken, placing them in a single layer.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering.
  • Add 2 pieces of the chicken in a single layer and cook until cooked through, golden brown, and slightly crispy, 2 to 3 minutes per side.
  • Transfer to a large plate or serving platter and tent with aluminum foil to keep warm. If the pan is dry, add 1 tablespoon olive oil to the skillet and repeat cooking the remaining chicken.
  • Add ½ cup dry white wine to the pan and cook until reduced by half, about 1 minute. Add the lemon juice, ½ cup low-sodium chicken broth, and the remaining ½ teaspoon kosher salt.
  • Cook until glossy, slightly thickened, and slightly darker in color, about 3 minutes. Add 2 tablespoons unsalted butter and swirl around the pan until melted.
  • Pour the sauce over the chicken and sprinkle with the parsley.

Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Nutrition

Calories: 371kcal | Carbohydrates: 10g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1049mg | Potassium: 629mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 18mg | Calcium: 24mg | Iron: 1mg

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    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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