This Chicken Scallopini is a tasty dish featuring tender chicken cooked in a delightful lemony sauce. It’s quick to make and perfect for a weeknight dinner!
The sauce is so good, you’ll want to pour it on everything! I love serving it with some pasta or rice to soak up the extra flavor. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for this dish. If you’re looking for a leaner option, you could substitute with turkey cutlets. Alternatively, you can use chicken thighs for a more flavorful option, as they can be juicier.
Olive Oil: This is great for cooking chicken, but if you’re out, canola oil or vegetable oil works well too. You can also use butter for a richer flavor, though this will alter the texture slightly.
Mushrooms: I like using cremini mushrooms for their deeper flavor, but any mushrooms, like button or shiitake, can be used. If you’re not a fan of mushrooms, feel free to leave them out or replace them with spinach for a different twist.
White Wine: Dry white wine adds a wonderful depth to the sauce. If you’re avoiding alcohol, chicken broth can replace it easily, or you can use a splash of white vinegar mixed with water as an alternative.
How Do You Achieve Perfectly Cooked Chicken Scallopini?
The key to perfectly cooked chicken scallopini is in the thinly pounded breasts. This ensures they cook evenly and stay tender. Here’s how to get it right:
- Place chicken between plastic wrap; this prevents mess and helps with even pounding.
- Pound gently to about 1/4 inch thick for quick and even cooking.
- Don’t overcrowd the skillet! Cook in batches if necessary; this keeps the heat up and browns the chicken properly.
Always check for doneness; chicken should reach an internal temperature of 165°F (75°C). If you find it getting too brown, lower the heat a little.
The Best Chicken Scallopini
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts, thinly sliced or pounded thin
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional, can substitute with chicken broth)
- 3/4 cup chicken broth
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- Lemon slices, for garnish
How Much Time Will You Need?
This Chicken Scallopini recipe takes about 15 minutes of prep time, followed by about 15 minutes of cooking. In total, you can have this delicious dish on your table in just 30 minutes!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by placing the chicken breasts between two pieces of plastic wrap. Gently pound them with a meat mallet or rolling pin until they’re about 1/4 inch thick. This ensures they cook evenly, so season both sides with salt and pepper for extra flavor.
2. Dredging the Chicken:
Now, coat each piece of chicken with flour. Make sure to shake off any excess flour to avoid a gummy texture when cooking.
3. Cooking the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken to the skillet. Cook each side for about 3-4 minutes, or until they’re golden brown and cooked through. Once done, transfer the chicken to a warm plate and cover it loosely with foil to keep it warm.
4. Sautéing the Mushrooms:
In the same skillet, add the butter. Once it’s melted, toss in the sliced mushrooms and sauté them until they’re browned and tender, which should take about 4-5 minutes.
5. Adding Garlic:
Next, add the minced garlic to the skillet and cook for another 30 seconds until you can smell its wonderful aroma! Be careful not to burn it.
6. Deglazing the Pan:
If you’re using white wine, pour it into the skillet to deglaze the pan. This means you’ll want to scrape up any brown bits stuck to the bottom of the pan. Let the wine reduce by half, which will take about 2-3 minutes. If you’re not using wine, just skip this step and continue with the chicken broth.
7. Making the Sauce:
Add the chicken broth and lemon juice to the skillet, bringing it to a gentle simmer. Allow the sauce to reduce slightly for about 3-4 minutes to let those delicious flavors meld together.
8. Combining Chicken and Sauce:
When the sauce is ready, return the cooked chicken to the skillet. Simmer gently for another 2 minutes, allowing the chicken to soak up that yummy sauce.
9. Final Touches:
Sprinkle the chopped parsley over the chicken for freshness and color. Garnish everything with lemon slices for that bright extra touch.
10. Serving:
Your Chicken Scallopini is ready! Serve it hot with the delightful lemon-garlic-mushroom sauce drizzled generously over the top. It pairs wonderfully with pasta, rice, or roasted veggies. Enjoy!
Bon Appétit!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs can add more flavor and remain tender and juicy during cooking. Just ensure to adjust the cooking time slightly as thighs might take a minute or two longer to cook through.
What Can I Substitute for White Wine?
If you prefer not to use wine, chicken broth is a great substitute. You can also use a splash of white vinegar mixed with water to mimic the acidity of wine without the alcohol.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over low heat, adding a splash of chicken broth to keep the sauce moist and flavorful.
Can I Freeze Chicken Scallopini?
Yes, you can freeze Chicken Scallopini! Just make sure to let it cool completely, then transfer it to a freezer-safe container. It should be good for up to 2 months. Thaw in the refrigerator before reheating.
