There’s something incredibly comforting about a meal that feels both elegant and easy. Chicken Scallopini is one of those recipes that has found its way into countless family dinners and special occasions alike—and for good reason. Thinly sliced chicken breasts are lightly coated, pan-seared to golden perfection, and then smothered in a rich, tangy, and buttery lemon caper sauce that’s just bursting with flavor. It’s simple, satisfying, and perfect for those evenings when you want something a little special without spending hours in the kitchen.
This dish has roots in Italian-American cuisine, where “scallopini” (or “scaloppine”) refers to thinly sliced meat, quickly cooked in a pan. Traditionally made with veal, the chicken version became a beloved twist that’s now a household favorite. I remember my grandmother making her own version of this on Sunday afternoons, her kitchen filled with the smells of garlic, lemon, and sizzling butter. She’d always serve it with roasted potatoes or buttery pasta and tell stories from her youth in Italy. It wasn’t just a meal—it was an experience, one that brought everyone to the table with wide eyes and eager appetites.
Today, I bring you a slightly modern take, still rooted in tradition but adjusted to be weeknight-friendly. Whether you’re cooking for guests or just making dinner for yourself, Chicken Scallopini is one of those recipes that always delivers.
Why You’ll Love This Recipe:
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Quick and easy: Ready in under 30 minutes, but feels like a restaurant-quality meal.
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Deliciously balanced: The lemony butter sauce adds a fresh pop of flavor to the crispy chicken.
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Versatile: Serve it with pasta, mashed potatoes, rice, or even a simple salad.
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Family favorite: It’s mild enough for kids, but flavorful enough to impress guests.
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Light but satisfying: It’s hearty without being heavy—perfect any time of year.
INGREDIENTS YOU’LL NEED:
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2 boneless, skinless chicken breasts (cut in half horizontally)
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1 teaspoon salt
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½ teaspoon black pepper
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½ cup all-purpose flour (for dredging)
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2 tablespoons olive oil
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3 tablespoons unsalted butter
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2 cloves garlic (minced)
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1 cup chicken broth
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2 tablespoons lemon juice
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1 tablespoon capers
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1 tablespoon fresh parsley (chopped, for garnish)
HOW TO MAKE CHICKEN SCALLOPINI:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the Chicken
Start by cutting the chicken breasts in half horizontally so you have four thin cutlets. If needed, gently pound them to an even thickness using a meat mallet—this ensures they cook evenly and quickly. Season both sides with salt and pepper.
Step 2: Dredge in Flour
Lightly coat each piece in flour, shaking off any excess. This gives the chicken that lightly crispy, golden crust when it hits the pan.
Step 3: Sear to Golden Perfection
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken cutlets (working in batches if necessary to avoid overcrowding). Cook each side for about 3-4 minutes, or until golden and cooked through. Remove from the pan and set aside on a plate.
Step 4: Build the Sauce
In the same pan (don’t clean it—you want all those flavorful bits!), melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up the browned bits from the bottom of the pan.
Step 5: Add the Capers and Simmer
Stir in the capers and let the sauce simmer for about 5 minutes, or until it slightly reduces and thickens. Taste and adjust seasoning if needed.
Step 6: Bring it All Together
Return the cooked chicken to the pan, spoon some of the sauce over the top, and let it simmer for another 2 minutes so the flavors meld. Garnish with chopped parsley just before serving.
HELPFUL TIPS:
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Even thickness = even cooking: Pounding the chicken makes all the difference in achieving that perfect tender bite.
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Use fresh lemon juice: It gives the sauce a bright, zesty flavor that bottled juice just can’t match.
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Don’t skip the capers: They add that irresistible tangy punch to the dish.
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Make it creamy: For a richer variation, stir in a splash of heavy cream right at the end.
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Serving idea: This goes beautifully with angel hair pasta or creamy mashed potatoes—don’t forget to spoon that luscious sauce over the top!
DETAILS:
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Yield: 4 servings
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Category: Dinner
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Method: Stovetop
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Cuisine: Italian-American
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Diet: Halal (when using appropriate ingredients)
NOTES:
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You can use turkey breast if you prefer a slightly different flavor or texture.
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If your sauce reduces too much, just add a splash more broth to loosen it up.
NUTRITIONAL INFORMATION: (Per Serving – Estimated)
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Calories: 310
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Protein: 27g
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Carbohydrates: 10g
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Fat: 18g
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Saturated Fat: 6g
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Fiber: 1g
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Sugar: 1g
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Sodium: 610mg
FREQUENTLY ASKED QUESTIONS:
Can I make this dish ahead of time?
Yes! You can prepare the chicken and sauce ahead of time. Just store them separately and reheat gently before serving.
What can I substitute for capers?
If you don’t have capers, try chopped green olives for a similar briny bite—or skip them if you’re not a fan.
Is this recipe freezer-friendly?
You can freeze the cooked chicken, but the sauce is best made fresh. If you do freeze it, add a splash of broth when reheating to loosen the sauce.
STORAGE INSTRUCTIONS:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a bit of broth to refresh the sauce. Not recommended for freezing the entire dish if you want to preserve the best texture.
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CONCLUSION
Chicken Scallopini is one of those magical dishes that combines comfort, elegance, and ease all in one skillet. Whether you’re cooking for a loved one or simply treating yourself after a long day, this recipe brings a little taste of Italy to your home in under 30 minutes. And the best part? It’s so simple, even beginner cooks can master it. Once you try it, it might just become one of your go-to weeknight favorites—just like it is in my kitchen. Happy cooking!
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Chicken Scallopini
Description
There’s something incredibly comforting about a meal that feels both elegant and easy. Chicken Scallopini is one of those recipes that has found its way into countless family dinners and special occasions alike—and for good reason. Thinly sliced chicken breasts are lightly coated, pan-seared to golden perfection, and then smothered in a rich, tangy, and buttery lemon caper sauce that’s just bursting with flavor. It’s simple, satisfying, and perfect for those evenings when you want something a little special without spending hours in the kitchen.
This dish has roots in Italian-American cuisine, where “scallopini” (or “scaloppine”) refers to thinly sliced meat, quickly cooked in a pan. Traditionally made with veal, the chicken version became a beloved twist that’s now a household favorite. I remember my grandmother making her own version of this on Sunday afternoons, her kitchen filled with the smells of garlic, lemon, and sizzling butter. She’d always serve it with roasted potatoes or buttery pasta and tell stories from her youth in Italy. It wasn’t just a meal—it was an experience, one that brought everyone to the table with wide eyes and eager appetites.
Today, I bring you a slightly modern take, still rooted in tradition but adjusted to be weeknight-friendly. Whether you’re cooking for guests or just making dinner for yourself, Chicken Scallopini is one of those recipes that always delivers.
Ingredients
2 boneless, skinless chicken breasts (cut in half horizontally)
1 teaspoon salt
½ teaspoon black pepper
½ cup all-purpose flour (for dredging)
2 tablespoons olive oil
3 tablespoons unsalted butter
2 cloves garlic (minced)
1 cup chicken broth
2 tablespoons lemon juice
1 tablespoon capers
1 tablespoon fresh parsley (chopped, for garnish)
Instructions
Step 1: Prepare the Chicken
Start by cutting the chicken breasts in half horizontally so you have four thin cutlets. If needed, gently pound them to an even thickness using a meat mallet—this ensures they cook evenly and quickly. Season both sides with salt and pepper.
Step 2: Dredge in Flour
Lightly coat each piece in flour, shaking off any excess. This gives the chicken that lightly crispy, golden crust when it hits the pan.
Step 3: Sear to Golden Perfection
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken cutlets (working in batches if necessary to avoid overcrowding). Cook each side for about 3-4 minutes, or until golden and cooked through. Remove from the pan and set aside on a plate.
Step 4: Build the Sauce
In the same pan (don’t clean it—you want all those flavorful bits!), melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up the browned bits from the bottom of the pan.
Step 5: Add the Capers and Simmer
Stir in the capers and let the sauce simmer for about 5 minutes, or until it slightly reduces and thickens. Taste and adjust seasoning if needed.
Step 6: Bring it All Together
Return the cooked chicken to the pan, spoon some of the sauce over the top, and let it simmer for another 2 minutes so the flavors meld. Garnish with chopped parsley just before serving.
Notes
-
You can use turkey breast if you prefer a slightly different flavor or texture.
-
If your sauce reduces too much, just add a splash more broth to loosen it up.