Why You’ll Love This Recipe

Chicken Scallopini is both simple and elegant, making it a favorite for home cooks and professional chefs alike. The lemon and caper sauce infuses the chicken with a burst of flavor while the crispy, golden-brown crust adds texture. It’s a light yet indulgent dish that pairs beautifully with pasta or vegetables.

Ingredients

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
1 tablespoon olive oil
2 tablespoons butter
1/4 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Season chicken breasts with salt and pepper. Lightly dredge each piece in flour, shaking off any excess.
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, add chicken broth and lemon juice, scraping up any brown bits from the bottom of the pan. Stir in capers and cook for 1-2 minutes until the sauce slightly reduces.
Return the chicken to the skillet, spooning the sauce over the top. Cook for another minute to warm through.
Garnish with chopped parsley and serve immediately.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Add a splash of cream for a richer, velvety sauce.
Include minced garlic or shallots in the sauce for extra depth.
Serve with rice, mashed potatoes, or steamed vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over low heat, adding a splash of broth or water to keep it moist.

FAQs

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

Yes, boneless, skinless chicken thighs are a great substitute and offer a more tender texture.

2. What sides go best with Chicken Scallopini?

Pasta, rice, mashed potatoes, or roasted vegetables all pair well with this dish.

3. How do I make sure the chicken stays juicy?

Avoid overcooking and ensure the chicken is just cooked through to retain its moisture.

4. Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce ahead. Reheat gently before serving.

5. Can I freeze Chicken Scallopini?

You can freeze the chicken separately and make the sauce fresh when ready to serve.

6. How do I prevent the breading from falling off?

Make sure the chicken is dry before flouring, and don’t overcrowd the pan.

7. Is this dish kid-friendly?

Absolutely! The bright lemony sauce is mild and can be enjoyed by all ages.

8. Can I double the recipe?

Yes, simply double all the ingredients. Cook in batches if needed to avoid overcrowding the pan.

9. Can I make it dairy-free?

Use dairy-free butter alternatives or olive oil instead of butter.

10. What herbs can I use for garnish besides parsley?

Chopped basil or thyme can also complement the flavors well.

Conclusion

Chicken Scallopini is a quick, flavorful dish that delivers on both taste and presentation. With its crispy golden chicken and zesty lemon-caper sauce, it’s an ideal choice for busy weeknights or elegant dinners. Simple, satisfying, and endlessly versatile—this is a recipe you’ll come back to again and again.

Chicken Scallopini

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Author: Chef Sara
Total Time: 20 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Chicken Scallopini recipe is a quick and flavorful dinner featuring tender, pan-fried chicken breasts in a bright lemon-caper sauce. Lightly breaded and cooked to golden perfection, it’s an easy yet elegant dish perfect for weeknights or special occasions. Serve with pasta, veggies, or potatoes for a satisfying meal.

Instructions

Season chicken with salt and pepper. Lightly dredge in flour, shaking off the excess.
Heat olive oil and butter in a large skillet over medium-high heat.
Cook chicken breasts for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, add chicken broth and lemon juice, scraping up any browned bits.
Stir in capers and let the sauce simmer for 1–2 minutes to reduce slightly.
Return chicken to skillet and spoon sauce over top. Cook 1 more minute to heat through.
Garnish with chopped parsley and serve immediately.

Notes

Add a splash of cream to the sauce for a velvety texture.
Include garlic or shallots for added depth of flavor.
Serve with pasta, mashed potatoes, rice, or steamed vegetables.
For dairy-free, use plant-based butter or extra olive oil.
Ensure chicken is dry before dredging and don’t overcrowd the pan to keep the crust intact.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Fried
Cuisine: Italian-American