I just made Chicken Scallopini in a lemon, wine and butter sauce that somehow tastes shockingly restaurant-level and will make you want to cancel dinner plans.
I’m obsessed with Lemon Butter Chicken and Chicken Scallopini because it hits fast and loud. I love the way pounded chicken gets thin and quick to cook, still juicy, with bright fresh lemon juice and briny capers popping in the sauce.
And the pan gets that golden crust that makes me swear out loud. I don’t want fluff.
I want that citrus zing, butter silk, and a plate I can dive into without ceremony. Simple, messy, ridiculous satisfaction that actually tastes like dinner.
I’ll take a messy forkful over fancy plating any night; this is the dinner I crave personally.
Ingredients
- Chicken breasts: the juicy protein base, thinned so it cooks fast and stays tender.
- Salt and black pepper: basic seasoning that wakes up the chicken and sauce.
- Flour for dredging: gives a light crust and helps the sauce cling.
- Olive or neutral oil: browns the chicken and keeps things from sticking.
- Butter: adds richness and that silky mouthfeel you’re craving.
- Shallot or onion: sweet, mellow aromatics that quietly build flavor.
- Garlic: punchy, garlicky warmth—small amount goes a long way.
- Dry white wine: bright acidity and a touch of complexity to the sauce.
- Chicken broth: keeps the sauce savory and not too sharp.
- Lemon juice: zippy, fresh acidity that lifts the whole dish.
- Lemon zest: extra lemony pop without extra sourness.
- Capers: salty, briny bite—basically little flavor bombs.
- Parsley: fresh herbal finish and a bit of color.
- Freshly ground black pepper: a finishing crackle of spice and aroma.
Ingredient Quantities
- 4 boneless skinless chicken breasts, about 1 1/2 pounds total, sliced horizontally and pounded to 1/4 inch thick
- Salt and black pepper, to taste
- 1/2 cup all purpose flour, for dredging
- 2 tablespoons olive oil or neutral oil
- 3 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped or 1/4 small yellow onion, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc works)
- 1/2 cup low sodium chicken broth
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained (optional but recommended)
- 2 tablespoons chopped fresh parsley
- Freshly ground black pepper, extra for finishing
How to Make this
1. Pat the chicken dry, season both sides with salt and black pepper, then dredge lightly in the flour shaking off any excess.
2. Heat the oil and 1 tablespoon of the butter in a large skillet over medium high heat until shimmering, then add the chicken in a single layer (work in batches if needed) and cook about 2 to 3 minutes per side until golden and cooked through. Transfer chicken to a plate and tent loosely with foil.
3. Lower the heat to medium, add the remaining 2 tablespoons butter to the pan and when melted stir in the chopped shallot or minced onion and cook about 1 minute until softened, then add the garlic and cook 30 seconds more until fragrant.
4. Pour in the white wine to deglaze the pan scraping up any brown bits, let the wine reduce about half which takes roughly 2 to 3 minutes.
5. Add the chicken broth, lemon juice, and lemon zest, bring the sauce to a gentle simmer and let it reduce for 2 to 3 minutes so flavors concentrate.
6. Stir in the capers and simmer another minute, then taste and adjust salt and pepper as needed.
7. Return the chicken and any collected juices to the skillet, spoon the sauce over the pieces, simmer 1 to 2 minutes so the chicken warms through and absorbs flavor.
8. Remove from heat and sprinkle the chopped parsley over everything, finish with a few cracks of freshly ground black pepper. Spoon extra sauce over the chicken when serving.
9. Serve immediately with mashed potatoes, pasta or a simple salad while the sauce is hot. Leftovers store in the fridge up to 3 days.
Equipment Needed
1. Cutting board
2. Sharp chef knife
3. Meat mallet or rolling pin (for pounding breasts)
4. Shallow plate or pie dish for dredging flour
5. Large heavy skillet (10 to 12 inch)
6. Tongs and/or spatula
7. Measuring cups and spoons
8. Microplane or fine grater (for lemon zest)
9. Small whisk or wooden spoon (for stirring sauce)
FAQ
Lemon Butter Chicken Scallopini Recipe Substitutions and Variations
- Chicken breasts: boneless skinless chicken thighs (moister, cook a tiny bit longer), turkey cutlets (milder flavor, same technique), thin pork cutlets (very similar texture, watch salt).
- All purpose flour (for dredging): cornstarch (gives a crisp lighter crust), almond flour (gluten free, browns fast so lower heat), gluten free 1-to-1 flour blend (keeps same texture).
- Dry white wine: extra low sodium chicken broth plus 1 tsp white wine vinegar or lemon juice (adds acidity), dry vermouth (cooks similarly and is easy to find), light apple juice plus splash lemon in a pinch (sweeter, balance with extra lemon).
- Capers: chopped green olives (briny and slightly milder), chopped cornichons or pickles (tangy, use less), chopped sun dried tomatoes (sweet-tangy, different but tasty).
Pro Tips
1) Pound the chicken evenly, not too thin. If it gets paper thin youll dry it out fast. Aim for about 1/4 inch but if one piece is thinner than the others, cook that one a little less. Also press the flour on lightly so it sticks, then shake off the excess or the sauce wont cling.
2) Get the pan good and hot before the chicken goes in, but dont burn the oil. You want a quick sear 2 or 3 minutes per side so the crust forms and the inside stays juicy. Work in batches, and tent the finished pieces loosely with foil so they rest but dont sweat and go soggy.
3) Deglaze properly, dont skip scraping up the browned bits. Pour the wine in while the skillet is hot, scrape, and let it reduce by about half so the alcohol cooks off. Taste the sauce before serving, you might need a pinch more salt or a splash more lemon depending on your wine and broth.
4) Finish the sauce with cold butter or swirl in the remaining butter off heat for a glossy finish, but add it at the end or it will separate. Rinse the capers if they seem too salty, and reheat leftovers gently in a pan with a little chicken broth so the sauce doesnt tighten and dry out.
Lemon Butter Chicken Scallopini Recipe
I just made Chicken Scallopini in a lemon, wine and butter sauce that somehow tastes shockingly restaurant-level and will make you want to cancel dinner plans.
4
servings
360
kcal
Equipment: 1. Cutting board
2. Sharp chef knife
3. Meat mallet or rolling pin (for pounding breasts)
4. Shallow plate or pie dish for dredging flour
5. Large heavy skillet (10 to 12 inch)
6. Tongs and/or spatula
7. Measuring cups and spoons
8. Microplane or fine grater (for lemon zest)
9. Small whisk or wooden spoon (for stirring sauce)
Ingredients
-
4 boneless skinless chicken breasts, about 1 1/2 pounds total, sliced horizontally and pounded to 1/4 inch thick
-
Salt and black pepper, to taste
-
1/2 cup all purpose flour, for dredging
-
2 tablespoons olive oil or neutral oil
-
3 tablespoons unsalted butter, divided
-
1 small shallot, finely chopped or 1/4 small yellow onion, minced
-
2 cloves garlic, minced
-
1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc works)
-
1/2 cup low sodium chicken broth
-
3 tablespoons fresh lemon juice (about 1 large lemon)
-
1 teaspoon lemon zest
-
2 tablespoons capers, drained (optional but recommended)
-
2 tablespoons chopped fresh parsley
-
Freshly ground black pepper, extra for finishing
Directions
- Pat the chicken dry, season both sides with salt and black pepper, then dredge lightly in the flour shaking off any excess.
- Heat the oil and 1 tablespoon of the butter in a large skillet over medium high heat until shimmering, then add the chicken in a single layer (work in batches if needed) and cook about 2 to 3 minutes per side until golden and cooked through. Transfer chicken to a plate and tent loosely with foil.
- Lower the heat to medium, add the remaining 2 tablespoons butter to the pan and when melted stir in the chopped shallot or minced onion and cook about 1 minute until softened, then add the garlic and cook 30 seconds more until fragrant.
- Pour in the white wine to deglaze the pan scraping up any brown bits, let the wine reduce about half which takes roughly 2 to 3 minutes.
- Add the chicken broth, lemon juice, and lemon zest, bring the sauce to a gentle simmer and let it reduce for 2 to 3 minutes so flavors concentrate.
- Stir in the capers and simmer another minute, then taste and adjust salt and pepper as needed.
- Return the chicken and any collected juices to the skillet, spoon the sauce over the pieces, simmer 1 to 2 minutes so the chicken warms through and absorbs flavor.
- Remove from heat and sprinkle the chopped parsley over everything, finish with a few cracks of freshly ground black pepper. Spoon extra sauce over the chicken when serving.
- Serve immediately with mashed potatoes, pasta or a simple salad while the sauce is hot. Leftovers store in the fridge up to 3 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 220g
- Total number of serves: 4
- Calories: 360kcal
- Fat: 16g
- Saturated Fat: 4.5g
- Trans Fat: 0.1g
- Polyunsaturated: 2g
- Monounsaturated: 9.5g
- Cholesterol: 120mg
- Sodium: 450mg
- Potassium: 450mg
- Carbohydrates: 8g
- Fiber: 0.5g
- Sugar: 1.5g
- Protein: 46g
- Vitamin A: 300IU
- Vitamin C: 10mg
- Calcium: 40mg
- Iron: 1.2mg