Easy Chicken Scallopini Recipe

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Chicken Scallopini

Looking for a quick, satisfying dinner that doesn’t skimp on flavor?

This Chicken Scallopini recipe comes together in just 30 minutes and uses just one skillet!

With tender, crispy chicken and a rich, creamy mushroom sauce, it’s a weeknight meal that feels indulgent yet easy to make.

Plus, the zesty lemon and fresh parsley add the perfect balance, keeping the dish light and bright.

It’s a family favorite that’s guaranteed to impress!

For Chicken Scallopini

• Chicken Breasts – Boneless and skinless, pounded thin for quick cooking.
• Kosher Salt & Black Pepper – Used to season the chicken.
• All-Purpose Flour – Lightly coats the chicken for a crispy texture when cooked.
• Olive Oil – For frying the chicken; can be substituted with any high-smoke point oil.
• Unsalted Butter – The base of the creamy mushroom sauce.
• Cremini Mushrooms – Mild and earthy; can be substituted with white mushrooms or other wild mushrooms.
• Shallots – Adds a mild, onion-like flavor to the sauce.
• Chicken Broth – Adds a savory depth and richness to the sauce.
• Heavy Whipping Cream – Gives the sauce its rich, velvety texture.
• Flat-Leaf Parsley – Adds freshness and a pop of color.
• Lemon Zest – Brightens the dish with a citrusy kick.

Chicken Scallopini Recipe

This 30-minute chicken scallopini is perfect for busy nights, prepared in a single skillet, making clean-up a breeze.

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Course: Main Dish

Cuisine: Italian

Keyword: Chicken Scallopini Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

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Ingredients:

• 2 boneless, skinless chicken breasts (8 oz each)
• 1 1/4 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1/2 cup all-purpose flour, plus 1 tsp (divided)
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 8 oz sliced cremini mushrooms (or any preferred mushroom variety)
• 1/2 cup sliced shallots (about 2 shallots)
• 1/2 cup chicken broth
• 1/2 cup heavy whipping cream
• 2 tbsp fresh flat-leaf parsley, chopped
• 1/2 tsp grated lemon zest (from 1 lemon), plus extra for garnish

Directions:

1. Prepare the Chicken:

• Slice the chicken breasts horizontally in half to create two thinner cutlets. Place the cutlets between two pieces of plastic wrap, and gently pound them to about 1/2 inch thick using a meat mallet, rolling pin, or the bottom of a skillet.

2. Season and Dredge:

• Season both sides of the chicken cutlets with 3/4 tsp salt and 1/2 tsp pepper. Then, dredge them in 1/2 cup of flour, ensuring both sides are lightly coated.

3. Cook the Chicken:

• Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook until golden brown, about 4 minutes per side, or until cooked through. You may need to do this in batches to avoid overcrowding. Once cooked, transfer the chicken to a paper towel-lined plate and cover to keep warm.

4. Make the Mushroom Sauce:

• In the same skillet, add butter and melt over medium heat. Add the sliced mushrooms, shallots, and the remaining 1/2 tsp of salt and pepper. Cook, stirring frequently, until the mushrooms are browned and softened, about 5-6 minutes.

5. Finish the Sauce:

• Sprinkle the remaining 1 tsp of flour over the mushrooms, stirring for about 1 minute to combine. Pour in the chicken broth and cook, stirring occasionally, until the broth has reduced by half (about 2 minutes). Stir in the heavy cream, chopped parsley, and lemon zest. Remove from heat.

6. Combine and Serve:

• Return the chicken cutlets to the skillet, spooning the sauce over the top to coat the chicken. Garnish with extra lemon zest before serving.

Serving Suggestions:

Chicken scallopini pairs wonderfully with pasta (linguine, spaghetti), rice, or potatoes. Complement the dish with a side of roasted vegetables like asparagus, broccoli, or a fresh salad. Don’t forget some crusty bread to soak up the delicious sauce!

Storing Leftovers:

Store any leftover chicken scallopini in an airtight container in the fridge for up to 3 days. Alternatively, freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop, adding a splash of chicken broth if the sauce needs to be thinned.

 

Nutrition
Calories: 462 kcal | Carbohydrates: 6.54g | Protein: 46.31g | Fat: 25.90g | Saturated Fat: 10.31g
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg

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1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great alternative! They offer more flavor and remain juicy while cooking. Just make sure to use boneless, skinless thighs for ease, and adjust the cooking time slightly if necessary.

2. What can I use instead of chicken broth?

If you don’t have chicken broth, you can use vegetable broth for a similar savory base. Alternatively, you could use low-sodium beef broth for a richer flavor, or even water with a splash of soy sauce for depth. Just be sure to adjust seasoning to taste.

If you don’t have chicken broth, you can use vegetable broth for a similar savory base. Alternatively, you could use low-sodium beef broth for a richer flavor, or even water with a splash of soy sauce for depth. Just be sure to adjust seasoning to taste.

3. Can I make the sauce thicker without using cream?

For a thicker sauce without cream, you can use a cornstarch slurry (cornstarch mixed with water) to thicken the sauce to your desired consistency.

4. Can I prepare the chicken in advance?

Yes! You can prep the chicken cutlets in advance by pounding them and seasoning them. Store them in the fridge for up to 24 hours to save time on the day you cook.

5. What side dishes pair best with Chicken Scallopini?

This dish goes perfectly with pasta, rice, or potatoes. For veggies, roasted asparagus, broccolini, or a fresh green salad make excellent sides. Don’t forget some crusty bread to mop up the sauce!

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