Chicken Scallopini Recipe

Active Time:

30 mins

Total Time:

30 mins

Servings:

4

Chicken scallopini is ready for even your craziest weeknights. It takes 30 minutes and is made in just one skillet.

"We call this dish 'Old Faithful' at our house, because every single person in our home loves it. It never fails us!" said one Test Kitchen Professional. The rest of the Test Kitchen couldn't stop raving about the creamy, decadent sauce. The mushroom sauce was described as having "the perfect texture and body." Albeit rich, the lemon zest and fresh parsley keep the sauce from feeling too heavy.

Tender, crispy, and juicy chicken with a rich mushroom sauce pairs well with any number of side dishes, but our Test Kitchen has several recommendations: If you want to really play up that amazing sauce, serve this recipe over linguine, spaghetti, or whatever noodles you have on hand, along with asparagus, broccoli, or another green veggie for a complete meal.

Learn how to make chicken scallopini. It simply doesn't get better than a 30-minute dinner that's made in your skillet.

Southern Living Chicken Scallopini on a platter to serve — Caitlin Bensel, Food Stylist: Torie Cox

What Is Scallopini?

Scallopini or scaloppine denotes an Italian dish composed of thinly sliced meat (most often beef, veal, or chicken) dredged in flour, pan-fried, and finished with a rich sauce. Depending on the dish, the sauce may feature wine, mushrooms, lemon, tomato, or other classic ingredients.

Ingredients for Chicken Scallopini

To make chicken scallopini, you'll need:

Boneless, skinless chicken breasts: Pounded thin for quick cooking.
Kosher salt and black pepper: Seasons the chicken.
All-purpose flour: A light coating for the chicken.
Olive oil: For cooking the chicken breasts; feel free to substitute with any preferred oil with a high smoke point.
Unsalted butter: The rich base of the mushroom sauce.
Cremini mushrooms: A mild, earthy mushroom; can be substituted with other preferred varieties, including white mushrooms or assorted wild mushrooms.
Shallots: For a mild, oniony flavor.
Dry white wine: Adds acidity and depth to the sauce.
Heavy whipping cream: For a sauce with a velvety texture and creamy flavor.
Flat-leaf parsley: Adds a pop of color and freshness.
Lemon zest: A kick of citrusy flavor to brighten the dish.

Southern Living Chicken Scallopini ingredients — Caitlin Bensel, Food Stylist: Torie Cox

How To Make Chicken Scallopini

This classic dish is deceptively easy to pull together, and oh-so-satisfying. Full instructions are below, but here's a brief recap before you get started:

Step 1. Make chicken cutlets, and flatten: Cut chicken in half horizontally, then place between pieces of plastic wrap and pound to flatten to a 1/2-inch thickness.
Step 2. Season and dredge chicken cutlets: Season cutlets with 3/4 tsp. salt and 1/2 tsp. pepper. Dredge in 1/2 cup flour.
Step 3. Cook chicken cutlets: Heat oil in a large cast-iron skillet; cook chicken until golden brown, then flip and cook through. Transfer to a paper towel-lined plate; cover to keep warm.
Step 4. Cook mushroom and shallots for sauce: Add butter to skillet and melt. Add mushrooms, shallots, and remaining salt and pepper. Cook, stirring, until mushrooms are browned.
Step 5. Finish sauce: Add remaining flour and cook, stirring, 1 minute. Add wine, and cook, stirring often, until reduced by half. Stir in cream, parsley, and zest; remove from heat.
Step 6. Add sauce to chicken, and serve: Add chicken back to skillet and spoon sauce over to coat. Sprinkle with lemon zest and serve.

What To Serve with Chicken Scallopini

This hearty dish pairs well with a variety of starchy sides, including pasta, gnocchi, rice, and potatoes. Complete the meal with a side salad, roasted asparagus, broccolini, or favorite greens, and of course, don't forget the crusty bread for soaking up every bit of that incredible sauce.

How To Store Leftover Chicken Scallopini

Refrigerate leftover chicken in an airtight container for up to three days, or freeze for up to three months. Thaw overnight in the refrigerator if frozen. Reheat on the stovetop until hot throughout before serving, adjusting the consistency of the sauce with a splash of chicken stock if needed.

More Easy Chicken Weeknight Meals You'll Love

These weeknight meals come together quickly for a satisfying dinner the whole family will love. Better yet, you can even make them ahead:

Editorial contributions by Katie Rosenhouse.

Ingredients

2 (8-oz.) boneless, skinless chicken breasts
1 1/4 tsp. kosher salt, divided
1 tsp. black pepper, divided
1/2 cup plus 1 tsp. all-purpose flour, divided
3 Tbsp. olive oil
4 Tbsp. unsalted butter
8 oz. sliced fresh cremini mushrooms
1/2 cup sliced shallots (about 2 shallots)
1/2 cup dry white wine
1/2 cup heavy whipping cream
2 Tbsp. chopped fresh flat-leaf parsley
1/2 tsp. grated lemon zest, plus more for garnish (from 1 lemon)

Directions

Make chicken cutlets, and flatten:

Place chicken breasts on a work surface, and cut each horizontally in half to make 2 thin cutlets. Place cutlets between 2 pieces of plastic wrap, and flatten to 1/2-inch thickness using the flat side of a meat mallet (or use a rolling pin or the bottom of a skillet).

Caitlin Bensel, Food Stylist: Torie Cox
Season and dredge chicken cutlets:

Season cutlets evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place 1/2 cup of the flour in a shallow dish; dredge cutlets in flour to coat both sides.

Caitlin Bensel, Food Stylist: Torie Cox
Cook chicken cutlets:

Heat oil in a large cast-iron skillet over medium-high. When oil is shimmering, add chicken cutlets, and cook until golden brown, about 4 minutes. Turn chicken over, and cook until chicken is cooked through, about 2 more minutes. (Cook in 2 batches, if necessary, to avoid crowding in skillet.) Place cutlets on a plate lined with paper towels; cover to keep warm.

Caitlin Bensel, Food Stylist: Torie Cox
Cook mushroom and shallots for sauce:

Add butter to skillet. Heat over medium; add mushrooms, shallots, and remaining 1/2 teaspoon each of salt and pepper. Cook, stirring often, until mushrooms are browned, 5 to 6 minutes.

Caitlin Bensel, Food Stylist: Torie Cox
Finish sauce:

Add remaining 1 teaspoon flour; cook, stirring often, 1 minute. Add wine, and cook, stirring often, until wine is reduced to about half, about 2 minutes.

Caitlin Bensel, Food Stylist: Torie Cox

Stir in whipping cream, parsley, and lemon zest, and remove from heat.

Caitlin Bensel, Food Stylist: Torie Cox
Add sauce to chicken, and serve:

Return chicken to skillet and spoon sauce over to coat. Sprinkle with lemon zest before serving.

Caitlin Bensel, Food Stylist: Torie Cox

Frequently Asked Questions

Can you use other cuts of chicken for chicken scallopini?

While this dish is classically made with thinly sliced chicken breasts, you can also use boneless chicken thighs if preferred (just adjust the cooking time as needed).
What is the difference between chicken scallopini and chicken piccata?

Chicken scallopini refers to the preparation of the chicken—the meat is pounded thin and pan-fried before finishing with a sauce. That sauce can be of any type, including in the style of chicken piccata (finished with a lemon and caper sauce).
Why do you cook the sauce in the same skillet as the chicken?

By cooking the sauce in the same skillet as the chicken, you benefit from incorporating all those yummy browned bits from the chicken into the sauce, adding tons of flavor without any additional effort.