Chicken Scaloppine Recipe
If you’re looking for a dish that is both elegant and incredibly comforting, let me introduce you to a true classic: the Chicken Scaloppine Recipe. Picture tender, thinly pounded chicken breasts gently seared to a golden perfection, then bathed in a luscious lemony sauce with a hint of capers and fresh parsley. This recipe delivers layers of flavor and texture while remaining simple enough for a weeknight dinner yet special enough to impress guests. It’s one of those meals that fills your kitchen with sunshine and warmth from the first sizzling seconds to the very last bite.
Ingredients You’ll Need
The magic of this Chicken Scaloppine Recipe lies in its straightforward ingredients. Each one plays a crucial role—from the flour that creates the perfect crust, to the lemon juice that brightens the sauce, and the butter and olive oil that give richness and depth. Together, they create a dish that’s balanced, flavorful, and visually appealing.
- 4 boneless, skinless chicken breasts: Pounded to ¼-inch thickness for quick, even cooking and tender texture.
- ½ cup all-purpose flour: Used for dredging to create a light, crispy coating on the chicken.
- 1 teaspoon salt: Enhances the natural flavors and seasons the flour mixture.
- ½ teaspoon black pepper: Adds just the right amount of subtle heat.
- 2 tablespoons olive oil: Provides a silky base for searing the chicken with a mild fruity flavor.
- 2 tablespoons unsalted butter: Adds richness and helps to brown the chicken beautifully.
- ½ cup dry white wine or chicken broth: Deglazes the pan, picking up all those caramelized bits for incredible sauce flavor.
- ¾ cup chicken broth: Creates the savory liquid base for the sauce.
- 2 tablespoons lemon juice: Infuses the dish with fresh, zesty brightness that cuts through the richness.
- ¼ cup heavy cream (optional): Gives the sauce a silky, velvety texture if you prefer a richer finish.
- 2 tablespoons capers (optional): Offer a briny, tangy pop that complements the lemon and chicken perfectly.
- 2 tablespoons chopped fresh parsley: Adds a splash of vibrant color and fresh herbaceous notes.
How to Make Chicken Scaloppine Recipe
Step 1: Prepare the Chicken
Start by pounding the chicken breasts to an even ¼-inch thickness—this ensures they cook uniformly and remain tender. Then, set up your dredging station by mixing the flour with salt and pepper in a shallow dish. Dredge each chicken breast in this mixture, making sure to shake off the excess to avoid a thick, gummy coating. This simple step creates the golden crust that makes Chicken Scaloppine so irresistible.
Step 2: Sear the Chicken
Heat the olive oil and butter together in a large skillet over medium-high heat until the butter is melted and foamy. Add the chicken breasts carefully and cook for about 3 to 4 minutes on each side, or until the exterior is beautifully golden and the chicken is cooked through. This quick sear locks in moisture and produces that signature caramelized flavor.
Step 3: Deglaze the Pan
Remove the chicken from the skillet and set it aside. Pour the white wine or chicken broth into the hot pan to deglaze, scraping up all the flavorful browned bits from the bottom with a wooden spoon. This step is where the sauce begins to develop its robust, savory foundation that pairs perfectly with the chicken.
Step 4: Make the Sauce
Add the remaining chicken broth and lemon juice to the pan, bringing the mixture to a gentle simmer. If you’re opting for a creamy touch, stir in the heavy cream now along with capers if you like that burst of tang. Let the sauce simmer for 2 to 3 minutes until it slightly thickens and the flavors meld together beautifully.
Step 5: Finish Cooking and Serve
Return the chicken to the skillet, spooning the sauce generously over each piece. Let them warm through for another minute or so to marry all the flavors. Finally, sprinkle with freshly chopped parsley for a lovely pop of color and a touch of herbaceous brightness before serving.
How to Serve Chicken Scaloppine Recipe
Garnishes
A sprinkle of chopped fresh parsley adds not only color but also a fresh, herbal contrast to the bright lemon sauce. You can also add thin lemon slices on top for an extra pop of citrus aroma and visual appeal.
Side Dishes
Chicken Scaloppine pairs beautifully with classic Italian sides. Creamy mashed potatoes or buttery pasta soak up the luscious sauce perfectly, while simple steamed vegetables or a crisp green salad add balance and freshness to the plate.
Creative Ways to Present
For a special touch, try serving the chicken on a bed of sautéed spinach or roasted asparagus. You can also plate it alongside risotto or polenta for an upscale dinner experience that will delight any guest.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken scaloppine in an airtight container and refrigerate. It will keep well for up to 3 days, making it a convenient and delicious option for next-day meals.
Freezing
If you want to freeze leftovers, wrap the chicken tightly in foil or freezer-safe bags. The sauce helps protect the chicken from drying out. For best quality, consume within 2 months.
Reheating
Reheat gently on the stovetop over low heat or in the microwave at medium power. Adding a splash of broth or water helps keep the sauce silky and prevents the chicken from drying out.
FAQs
Can I use chicken tenders instead of breasts?
Absolutely! Chicken tenders cook even faster and are naturally tender. Just adjust the cooking time to avoid overcooking and drying them out.
Is it necessary to use white wine in the sauce?
Not at all. If you prefer not to cook with alcohol, substituting extra chicken broth works wonderfully and keeps all the flavors bright and savory.
How do I make this dish dairy-free?
Simply omit the butter and heavy cream, and replace the butter with extra olive oil. The sauce will still be deliciously flavorful thanks to the lemon and capers.
Can I prepare the chicken in advance?
You can dredge and pound the chicken ahead of time, storing it covered in the fridge for up to 24 hours. It’s best to cook it fresh for maximum flavor and texture.
What if I don’t have capers? Can I skip them?
Definitely. Capers add a nice briny pop, but leaving them out won’t compromise the dish’s overall integrity. You can add a bit of green olives if you want a similar salty touch.
Final Thoughts
This Chicken Scaloppine Recipe is truly a keeper—delivering restaurant-quality flavor with home-cooked comfort. Its bright, buttery, and tender profile makes it a perfect go-to for any occasion, whether a cozy dinner or a special gathering. I encourage you to dive in and make this classic your own. Trust me, once you try it, it will quickly become a favorite in your recipe collection!
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Chicken Scaloppine Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chicken Scaloppine is a classic Italian-American dish featuring tender, thinly pounded chicken breasts sautéed to golden perfection and served with a luscious lemon and caper sauce. This quick and flavorful skillet recipe combines the richness of butter and cream with the brightness of lemon juice and white wine or chicken broth, making it a perfect weeknight meal served over pasta, mashed potatoes, or rice.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (pounded to ¼-inch thickness)
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup dry white wine or chicken broth
- ¾ cup chicken broth
- 2 tablespoons lemon juice
- ¼ cup heavy cream (optional)
- 2 tablespoons capers (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the chicken: In a shallow dish, combine the flour with salt and pepper. Dredge each chicken breast thoroughly in the flour mixture, then shake off any excess to ensure a thin, even coating.
- Cook the chicken: Heat olive oil and butter together in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 to 4 minutes on each side until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside on a plate.
- Deglaze the skillet: Add white wine or chicken broth to the same skillet. Stir and scrape the bottom of the pan with a wooden spoon to loosen any browned bits, which add depth to the sauce.
- Make the sauce: Add the remaining chicken broth and lemon juice to the skillet and bring the mixture to a gentle simmer. If using, stir in the heavy cream and capers, cooking for an additional 2 to 3 minutes until the sauce slightly thickens.
- Reheat the chicken: Return the cooked chicken breasts to the skillet, spoon some sauce over the top, and simmer for an extra minute to warm the chicken through and allow the flavors to meld.
- Garnish and serve: Sprinkle chopped fresh parsley over the chicken and serve immediately, pairing well with pasta, mashed potatoes, or rice.
Notes
- This dish pairs beautifully with pasta, mashed potatoes, or rice to soak up the delicious sauce.
- For a lighter version, omit the heavy cream to reduce calories and fat.
- You can use chicken tenders instead of breasts for faster cooking.
- To make this dairy-free, replace butter with olive oil and skip the cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
