Why you'll love it

It's ready in just over half an hour, making this bright and lemony easy chicken scallopini recipe the ideal dinner for busy weeknights. I love how quickly the chicken cooks and how tender it is! Ingredients-wise there's not much to it, so this one is all about technique that's simple to master.

Chicken scallopini always reminds me of my favorite Italian American restaurant, and I think we can all agree that getting those restaurant vibes in your own kitchen is a real treat. It's great for an elevated weeknight meal or for company.

What is chicken scallopini (scaloppine)?

Scallopini-style generally refers to the chicken being pounded and/or cut fairly thin. It's quickly pan fried and remains nice and tender. It can come with a variety of sauces. I've seen it done piccata style with capers (try my Chicken Piccata) or even with a creamy mushroom sauce. Sometimes the chicken is breaded, and in other cases, like in this recipe, it's coated in flour.

What you'll need

Chicken - two large chicken breasts cut in half lengthwise for 4 thinner cutlets

Garlic powder - along with salt & pepper, seasoning the cutlets directly with it infuses flavor right into the chicken

Flour - for dredging and getting that perfect pan-seared exterior

Olive oil and butter - for pan frying and making the base of the sauce

White wine - I don't have a brand preference for the white wine, but something dry like sauvignon blanc or pinot grigio that you would enjoy drinking will work (not cooking wine). Or use chicken broth if you don't want to open a bottle.

Lemon juice - the vibrant star of the sauce. It probably goes without saying, but always use freshly squeezed!

Parsley - for a pop of freshness and contrast

Pro tips

An instant read meat thermometer is very helpful to ensure chicken isn't undercooked or overcooked. It's perfect at 165F, so this handy tool takes all the guesswork out of it and is very useful in a recipe like this where it cooks fast.

Don't own a meat mallet or hammer? Use the bottom of a skillet if you're in a pinch.

How to make chicken scallopini

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

chicken before and after being tenderized with a meat mallet

Cut the chicken into 4 cutlets, and tenderize between two sheets of plastic wrap. Season each piece on both sides with salt & pepper and garlic powder, then dredge in the flour. Heat up the oil and some of the butter in a skillet, and pan fry the chicken until golden, working in two batches. Set aside and cover with foil.

chicken scallopini before and after pan frying

To the skillet, add the wine and lemon juice. Let it reduce, then turn off the heat and stir in the rest of the butter. Return the chicken, and spoon the sauce over. Top with chopped fresh parsley. Grate some parm on top if desired, and enjoy.

Substitutions and variations

Feel free to add some capers in if you want this to be like chicken piccata.

You could make this with marsala wine or sherry instead of white wine if you've got some on hand or want to change up the flavor.

Add some lemon zest if you want it to be extra lemony. I'd use the zest of 1/2 to 1 lemon. I use my Microplane zester/grater to zest lemons, and it's also great for parmesan cheese. You can grate some on top to take this dish to the next level.

What to serve with chicken scallopini

Try Mashed Potatoes, rice, or pasta for a hearty side dish. My Creamy Penne Pasta would be a wonderful pairing in particular.

For veggies, Roasted Green Beans, broccolini, or Glazed Carrots would go really well.

You can't go wrong with a side salad either. I recommend this Super Simple Parmesan Arugula Salad.

Lemon Butter Chicken Scallopini