Chicken Scallopini
Chicken Scallopini is the BEST and EASIEST Scallopini recipe you'll make on busy nights! So delicious, gourmet, and a real chicken dinner HIT. You need this chicken recipe for your weeknights!
Ingredients
Chicken
- 4 chicken breasts cut in half sectionally giving you tow equal parts of a chicken breasts
- 1/2 cup Flour
- 1/2 teaspoon each salt and pepper
- 1 teaspoon garlic powder
- 1 1/2 teaspoon oregano
Scallopini Sauce
- 6 Tablespoons butter divided in 2 T at a time
- 3 garlic cloves sliced or minced
- 2 Tablespoons capers
- 1 lemon sliced and juiced to 1 T
- 3/4 cup stock vegetable or chicken
- 1/2 teaspoon black pepper
- 1/4 teaspoon chilli flakes optional
- 1 1/2 tablespoons parsley minced, or thyme or a combo
Instructions
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Use a sharp knife to remove the tenderloin part of the chicken breast. Now use the same knife to slice each chicken breast in half sectionally.
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You should have two identical pieces of chicken breasts.
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In a shallow plate, add the flour and all the seasonings to flavor it up.
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Dredge the chicken pieces one at a time in the seasoned flour, making sure to remove any excess flour. You just want a light coat.
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Preheat 2 Tablespoons butter in a heavy duty non stick skillet and add in the flour coated chicken. Make sure not to over crowd your pan.
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You want to sear the chicken for 4 minutes or so per side until the chicken has a nice golden crust. Flip the chicken breast and continue for another 4-5 minutes until golden.
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Remove the chicken from the skillet and don't wash the skillet. Add in 2Tablespoons of butter along with the garlic, lemon slices and capers.
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Cook for a minute until fragrant, and then add in some lemon juice, the stock and bring to a boil.
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Simmer the sauce for 5 minutes until it thickens and reduces by at least 30%.
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Add in the chicken back to the sauce and simmer it for another 2 minutes until it soaks up the flavors.
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Finish off the sauce with the final 2 T butter off the heat. The butter will slowly melt in the hot sauce and create a luscious feel to it.
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Serve the chicken scallopini right away and enjoy!
Recipe Video
Recipe Notes
Chicken Scallopini Cooking Tips
- Remove the tenderloin part of the chicken breast, this helps the chicken to cook evenly and prevent the extra step of pounding the chicken.
- Save the tenderloins to make chicken fingers or Korean Fried Chicken Strips!
- Use a sharp knife to slice the chicken breast in half sectionally so that you have two thin equal pieces of chicken breast.
- Avoid over drenching the flour on the chicken breast because it will clump in your pan. You want just a light coating and dust off any excess.
- Seasoning your flour is KEY! the chicken will taste plain otherwise.
- Use a non-stick skillet to fry the chicken breasts. It prevents them from sticking to the pan and makes frying much easier
- Don't shy from adjusting the seasoning if necessary. Add a pinch of sugar to balance the flavor if it's too tart
- Keep an eye on the cooking time - you don't want to overcook your chicken. The overcooked chicken will not be tender, and it will taste dry.
- The secret to a great scallopini lies in the butter sauce. So don't skimp. Feel free to make it more rich with extra butter, more tangy with extra lemon juice, more garlicky with extra garlic etc.
- If you don't have chicken stock, use vegetable stock instead
Cooking Timing & Temperature Guide
- Chicken thickness: ¼ inch
- Cook time per side: 2–3 minutes
- Internal temp: remove at 160°F
- Final safe temp: 165°F
- Total time: 20–25 minutes
Chicken Scallopini Variations
- Creamy chicken scallopini: Finish with 1/4 cup of heavy cream.
- Chicken scallopini with mushrooms: Follow our creamy mushroom sauce used in this Filet Mignon Recipe.
- Chicken scallopini with wine: Replace the stock with white wine.
- Gluten free chicken scallopini: Dredge the chicken in gluten free flour.
- Chicken scallopini over pasta: Toss the chicken scallopini sauce with pasta and serve with chicken.
Storage & Reheating
- Refrigerate up to 3 days in an airtight container.
- Reheat gently in skillet with splash of stock.
- Avoid microwave on high, this can toughen your chicken.
- Freezing not ideal as the sauce texture changes, but if you want to freeze it, follow the steps below.
How Can I Freeze Chicken Scallopini?
To freeze the cooked scallopini, use a freezer safe container for up to three months. Thaw it overnight in the refrigerator before reheating it on the stove. The sauce will not be as emulsified or silky, and if it separates or lososes texture, you need to add a 1/4 cup of cream to fix that.
Can I Make This Dish with Other Proteins?
Yes, you can use other proteins for scallopini. Thinly sliced pork or beef would work just as well. Make sure to adjust the cooking time according to the thickness of the meat. The initial inspo and origin of this dish comes from Veal Scallopini.
Why Is My Chicken Tough?
This is caused by overcooking the chicken, or if it was not pounded well, or if it was cooked on low heat. To avoid this, always pound the chicken to the right thickness and cook over medium-high heat.
Why Is My Sauce Watery?
The sauce is watery if the stock was not reduced enough, or if you added too much stock. Also if you didn't emulsify the cold butter in gradually using a whisk and slowly. To avoid this, always reduce your stock and simmer long enough before adding butter. Once off the heat, add the butter gradually while whisking.
Why Did My Sauce Break?
This happens when butter is added over high heat, or added all at once. To avoid this, always remove from heat before adding in the butter and add it in gradually.
Why Is My Chicken Pale?
Pale chicken can happen when you sear the chicken in a pan that is not hot enough, or if you didn't dredge the chicken in enough flour. To avoid this, pat the chicken dry, dredge in flour, shake off the excess and sear in a hot pan.
Why Does It Taste Bland?
If you haven't seasoned the flour, the dish will taste bland. Always season the flour, the chicken, the sauce and every step as you go.
What is the difference between chicken scallopini and chicken piccata?
Piccata specifically includes lemon and capers. Scallopini refers to thin sliced meat with pan sauce which can be a variety of types.
How thin should chicken be for scallopini?
About ¼ inch thick.
What temperature should chicken scallopini be cooked to?
Remove at 160°F so it can finish at 165°F after resting for 5 minutes.
Can I make it ahead?
You can sear chicken ahead and build sauce before serving.