Best Chicken Scallopini Recipe
Introduction
Chicken scallopini is a quick, elegant dish featuring tender chicken cutlets in a creamy mushroom sauce brightened with fresh lemon zest. Perfect for a weeknight dinner or a special occasion, this recipe balances rich flavors with simple ingredients.
Ingredients
- 2 boneless, skinless chicken breasts (8 oz. each)
- 1¼ tsp kosher salt, divided
- 1 tsp black pepper, divided
- ½ cup all-purpose flour, plus 1 tsp for sauce
- 3 tbsp olive oil
- 4 tbsp unsalted butter
- 8 oz sliced cremini mushrooms
- 2 shallots, sliced (about ½ cup)
- ½ cup heavy whipping cream
- 2 tbsp chopped fresh flat-leaf parsley
- ½ tsp grated lemon zest, plus extra for garnish
Instructions
- Step 1: Slice each chicken breast horizontally to create two thin cutlets. Place them between two pieces of plastic wrap and pound gently until about ½-inch thick.
- Step 2: Season the chicken cutlets with ¾ tsp salt and ½ tsp pepper. Dredge each cutlet evenly in ½ cup of flour, shaking off any excess.
- Step 3: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for about 4 minutes per side until golden brown and cooked through. Remove chicken and set aside on a paper towel-lined plate.
- Step 4: In the same skillet, melt butter over medium heat. Add mushrooms, shallots, and the remaining salt and pepper. Cook, stirring occasionally, for 5-6 minutes until mushrooms are browned.
- Step 5: Stir in 1 tsp flour and cook for 1 minute. Pour in heavy cream, then add chopped parsley and lemon zest. Stir to combine and remove from heat.
- Step 6: Return chicken cutlets to the skillet, spooning sauce over to coat. Sprinkle with extra lemon zest before serving.
Tips & Variations
- For extra tenderness, pound the chicken evenly and avoid overcooking to keep it moist.
- Substitute cremini mushrooms with button or shiitake mushrooms for a different flavor profile.
- Add a splash of white wine to the sauce after cooking the mushrooms for added depth.
- Serve with pasta or crusty bread to soak up the creamy sauce.
Storage
Store leftover chicken scallopini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. The sauce may thicken slightly upon cooling; stir in a splash of cream or milk when reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They offer a richer flavor but may require slightly longer cooking time.
Is there a dairy-free option for the sauce?
You can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative to make this recipe dairy-free, though the flavor will be different.
PrintBest Chicken Scallopini Recipe
This Best Chicken Scallopini recipe features tender, thinly sliced chicken cutlets cooked to golden perfection and topped with a creamy mushroom and shallot sauce infused with fresh parsley and lemon zest. Perfect for a comforting yet elegant weeknight dinner that comes together quickly on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Chicken Cutlets
- 2 boneless, skinless chicken breasts (8 oz. each)
- 1¼ tsp kosher salt, divided
- 1 tsp black pepper, divided
- ½ cup all-purpose flour, plus 1 tsp for sauce
- 3 tbsp olive oil
Mushroom Sauce
- 4 tbsp unsalted butter
- 8 oz sliced cremini mushrooms
- 2 shallots, sliced (about 1/2 cup)
- ½ cup heavy whipping cream
- 2 tbsp chopped fresh flat-leaf parsley
- ½ tsp grated lemon zest, plus extra for garnish
Instructions
- Prepare the Chicken Cutlets: Slice each chicken breast horizontally to create two thin cutlets. Place them between two pieces of plastic wrap and pound them gently to about 1/2-inch thickness to ensure even cooking and tenderness.
- Season and Coat the Chicken: Season the chicken cutlets evenly with 3/4 tsp kosher salt and 1/2 tsp black pepper. Dredge each piece in 1/2 cup of all-purpose flour until fully coated, shaking off any excess flour to prevent clumping.
- Cook the Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken cutlets and cook for approximately 4 minutes on each side, or until they are golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a paper towel-lined plate to drain excess oil.
- Prepare the Mushroom Sauce: In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the sliced cremini mushrooms, shallots, and the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Cook the mixture, stirring occasionally, for 5 to 6 minutes until the mushrooms are golden and the shallots have softened.
- Finish the Sauce: Sprinkle 1 teaspoon of all-purpose flour over the mushrooms and shallots; cook and stir for 1 minute to create a roux that will thicken the sauce. Gradually stir in 1/2 cup heavy whipping cream, then add chopped fresh parsley and 1/2 teaspoon grated lemon zest. Stir until well combined, then remove from heat.
- Serve: Return the cooked chicken cutlets to the skillet, spooning the mushroom sauce evenly over the top to coat each piece thoroughly. Garnish with additional lemon zest and serve immediately for a delicious, creamy chicken scallopini.
Notes
- For extra zest, garnish with fresh lemon wedges alongside the plated scallopini.
- You can substitute cremini mushrooms with button or baby bella mushrooms if preferred.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce will be less rich.
- Make sure to pound the chicken evenly to ensure uniform cooking time and tender results.
Keywords: Chicken Scallopini, creamy mushroom chicken, easy chicken recipes, Italian chicken dish, skillet chicken recipe
