I created a quick Chicken Scallopini that pairs pounded chicken with a tangy lemon, wine and butter sauce and even includes a surprising shortcut that keeps the meat tender while coming together in minutes.
I love when pounded chicken hits a screaming hot pan and the smell of garlic and butter fills the house, it somehow makes the whole night feel salvageable. This is my slightly impatient take on classic Chicken Scallopini and I admit I keep it in heavy rotation with Pounded Chicken Breast Recipes because it cooks fast and nobody complains.
The sauce is bright and a little cheeky, not fussy or pretentious, and honestly even plain its the kind of dinner that looks like you tried harder than you did. Serve it when you need dinner to impress without taking over your evening.
Ingredients
- Lean protein, low carb, fills you up, browns quickly and soaks up flavor.
- Bright acidic tang, lots of vitamin C, cuts richness and wakes everything up.
- Gives silky, rich mouthfeel, adds saturated fat, helps sauce stick to chicken.
- Pungent, savory kick, small calories, possibly antimicrobial benefits, classic savory anchor.
- Healthy monounsaturated fats, helps sear, adds subtle fruitiness without overpowering.
- Tiny briny pops, very low calories, give salty sharpness and lemony vibe.
- Light acidity and fruit notes, deglazes pan, most alcohol cooks off.
- Fresh herb, bright green flavor, vitamin K and a fresh finish.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 1/2 lb)
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1/2 cup low-sodium chicken broth
- 3 tbsp fresh lemon juice (about 1 large lemon)
- zest of 1 lemon
- 2 tbsp capers, drained (optional)
- 2 tbsp chopped fresh parsley
- 1/4 tsp red pepper flakes (optional)
- lemon slices for serving (optional)
How to Make this
1. Pat the 4 chicken breasts dry with paper towels, slice each horizontally if thick, then sandwich between plastic wrap and pound to about 1/4 inch thick with a rolling pin or heavy skillet.
2. In a shallow dish combine 1 cup flour, 1 tsp kosher salt and 1/2 tsp black pepper. Dredge each breast in the flour, shake off excess, set aside.
3. Heat a large skillet over medium-high and add 2 tbsp olive oil and 2 tbsp butter until shimmering. Dont overcrowd the pan, cook in batches if needed.
4. Add the chicken and pan fry until golden and cooked through, about 3 to 4 minutes per side depending on thickness, transfer to a plate and tent loosely with foil.
5. Lower heat to medium, add 2 minced garlic cloves to the pan and cook about 30 seconds until fragrant but not browned.
6. Pour in 1/2 cup dry white wine and scrape up the brown bits with a wooden spoon, simmer 1 to 2 minutes to reduce slightly.
7. Add 1/2 cup low-sodium chicken broth, 3 tbsp fresh lemon juice, zest of 1 lemon, 2 tbsp drained capers if using, and 1/4 tsp red pepper flakes if you like heat. Let simmer 3 to 4 minutes until sauce is slightly reduced.
8. Remove from heat and whisk in the remaining 2 tbsp cold unsalted butter piece by piece until sauce is glossy and emulsified, taste and adjust salt and pepper if needed.
9. Return chicken to the pan, spoon sauce over and warm through for a minute or two, stir in 2 tbsp chopped parsley, garnish with lemon slices if desired and serve immediately over pasta, rice or with veggies.
Equipment Needed
1. Paper towels (for patting the chicken dry)
2. Plastic wrap (to sandwich breasts before pounding)
3. Rolling pin or heavy skillet (to pound chicken to about 1/4 inch)
4. Cutting board and chef’s knife (slice breasts, mince garlic)
5. Shallow dish or wide plate (for the flour dredge)
6. Measuring cups and spoons (1 cup flour, tbsp, tsp etc)
7. Large skillet, 10 to 12 inch (for frying and making the sauce)
8. Tongs or a sturdy spatula (to flip and transfer the chicken)
9. Wooden spoon and a small whisk (wooden spoon to scrape brown bits, whisk to finish the butter into the sauce)
FAQ
Lemon Butter Chicken Scallopini Recipe Substitutions and Variations
- White wine (1/2 cup): use 1/2 cup extra chicken broth plus 1 tbsp white wine vinegar or lemon juice for brightness, or try dry vermouth or even a mild apple cider vinegar splash. It wont be exactly the same but keeps the acidity.
- Unsalted butter (4 tbsp): swap with equal amount ghee for a nuttier flavor, or use extra olive oil for a lighter, dairy-free option, or a vegan buttery spread if you need. Watch the pan cause the heat response changes.
- Capers (2 tbsp, optional): replace with chopped green olives, chopped dill pickles, or drained chopped artichoke hearts for that briny pop. Use a bit less if you dont want it too salty.
- All-purpose flour (for dredging): for gluten-free use a 1:1 gluten-free baking flour, or use cornstarch for a crisper, lighter crust (use slightly less), or almond flour for low-carb but know it browns faster and is more delicate.
Pro Tips
1) Even out the breasts so they cook fast and stay juicy. Dont go crazy pounding them paper thin, just make them the same thickness so one side isnt raw while the other is dry. If a breast is super thick cut it in half horizontally instead of overbeating it.
2) Let the flour coating set for a few minutes before you sear. Tap off the excess flour first, then rest the pieces 3 to 5 minutes so the flour sticks better. That gives a nicer crust and less flour in the pan to burn.
3) Heat control is everything. Get the pan hot and the oil shimmering before the chicken goes in, but dont keep it screaming hot or the butter will burn. Cook in batches if needed, and tent the cooked chicken with foil so it stays warm without stewing in the sauce.
4) Finish the sauce off the heat with cold butter, added a little at a time, and taste after you do. The butter mutes salt so wait to season until the last whisk. If the sauce looks broken, whisk in a splash of warm broth or a tiny bit more cold butter and it will usually come back together.
Lemon Butter Chicken Scallopini Recipe
I created a quick Chicken Scallopini that pairs pounded chicken with a tangy lemon, wine and butter sauce and even includes a surprising shortcut that keeps the meat tender while coming together in minutes.
4
servings
586
kcal
Equipment: 1. Paper towels (for patting the chicken dry)
2. Plastic wrap (to sandwich breasts before pounding)
3. Rolling pin or heavy skillet (to pound chicken to about 1/4 inch)
4. Cutting board and chef’s knife (slice breasts, mince garlic)
5. Shallow dish or wide plate (for the flour dredge)
6. Measuring cups and spoons (1 cup flour, tbsp, tsp etc)
7. Large skillet, 10 to 12 inch (for frying and making the sauce)
8. Tongs or a sturdy spatula (to flip and transfer the chicken)
9. Wooden spoon and a small whisk (wooden spoon to scrape brown bits, whisk to finish the butter into the sauce)
Ingredients
-
4 boneless skinless chicken breasts (about 1 1/2 lb)
-
1 cup all-purpose flour
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
2 garlic cloves, minced
-
2 tbsp olive oil
-
4 tbsp unsalted butter
-
1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
-
1/2 cup low-sodium chicken broth
-
3 tbsp fresh lemon juice (about 1 large lemon)
-
zest of 1 lemon
-
2 tbsp capers, drained (optional)
-
2 tbsp chopped fresh parsley
-
1/4 tsp red pepper flakes (optional)
-
lemon slices for serving (optional)
Directions
- Pat the 4 chicken breasts dry with paper towels, slice each horizontally if thick, then sandwich between plastic wrap and pound to about 1/4 inch thick with a rolling pin or heavy skillet.
- In a shallow dish combine 1 cup flour, 1 tsp kosher salt and 1/2 tsp black pepper. Dredge each breast in the flour, shake off excess, set aside.
- Heat a large skillet over medium-high and add 2 tbsp olive oil and 2 tbsp butter until shimmering. Dont overcrowd the pan, cook in batches if needed.
- Add the chicken and pan fry until golden and cooked through, about 3 to 4 minutes per side depending on thickness, transfer to a plate and tent loosely with foil.
- Lower heat to medium, add 2 minced garlic cloves to the pan and cook about 30 seconds until fragrant but not browned.
- Pour in 1/2 cup dry white wine and scrape up the brown bits with a wooden spoon, simmer 1 to 2 minutes to reduce slightly.
- Add 1/2 cup low-sodium chicken broth, 3 tbsp fresh lemon juice, zest of 1 lemon, 2 tbsp drained capers if using, and 1/4 tsp red pepper flakes if you like heat. Let simmer 3 to 4 minutes until sauce is slightly reduced.
- Remove from heat and whisk in the remaining 2 tbsp cold unsalted butter piece by piece until sauce is glossy and emulsified, taste and adjust salt and pepper if needed.
- Return chicken to the pan, spoon sauce over and warm through for a minute or two, stir in 2 tbsp chopped parsley, garnish with lemon slices if desired and serve immediately over pasta, rice or with veggies.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 303g
- Total number of serves: 4
- Calories: 586kcal
- Fat: 27.2g
- Saturated Fat: 9.9g
- Trans Fat: 0.05g
- Polyunsaturated: 1.9g
- Monounsaturated: 10.1g
- Cholesterol: 175mg
- Sodium: 482mg
- Potassium: 508mg
- Carbohydrates: 24.8g
- Fiber: 1g
- Sugar: 0.8g
- Protein: 56.2g
- Vitamin A: 125IU
- Vitamin C: 5mg
- Calcium: 35mg
- Iron: 2.3mg
