Name: Chicken Scallopini Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 large boneless skinless chicken breasts; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon Italian seasoning or dried oregano; 1/2 cup all-purpose flour; 2 tablespoons grated Parmesan cheese; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1/2 cup low sodium chicken broth; 1/4 cup fresh lemon juice; 1/4 cup capers, drained and rinsed; 1/4 teaspoon red pepper flakes; 2 tablespoons heavy cream or half-and-half; 2 tablespoons chopped fresh parsley; extra lemon slices, for garnish

Chicken Scallopini Recipe tastes bright, buttery, and lemony with tender cutlets and plenty of garlicky sauce. It works perfectly for busy weeknights or at-home date nights, and you can get it on the table in about 30 minutes. I first cooked this for friends in my tiny college apartment, and they still text me photos when they make it.

Why Make This Chicken Scallopini Recipe at Home

You control the salt, the lemon, and the richness, so the flavor hits exactly how you like it. Restaurants often drown scallopini in sauce, while homemade scallopini stays light, fresh, and balanced.

You also save money and skip mystery ingredients. Thin chicken cutlets cook quickly, so you get a restaurant-style plate without standing over the stove all night.

“This Chicken Scallopini Recipe tastes like a fancy Italian dinner but cooks faster than my takeout app loads. ★★★★★”

Ingredients You Need

Chicken

2 large boneless skinless chicken breasts
- Slice each breast horizontally into 2 thin cutlets, for a total of 4 pieces.
- You can buy pre-sliced cutlets to save time.
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning or dried oregano

Coating

½ cup all-purpose flour
- Use gluten free all-purpose blend if you need a gluten free version.
2 tablespoons grated Parmesan cheese
- Freshly grated tastes best, but the green can works in a pinch.

Cooking fats

2 tablespoons olive oil
2 tablespoons unsalted butter
- Use salted butter and reduce the added salt slightly if that is what you have.

Sauce

2 cloves garlic, minced
½ cup low sodium chicken broth
¼ cup fresh lemon juice
- Usually 1 to 2 lemons.
¼ cup capers, drained and rinsed
- If you do not like capers, use chopped green olives or skip them.
¼ teaspoon red pepper flakes (optional, for a little heat)
2 tablespoons heavy cream or half-and-half (optional, for a slightly richer sauce)
2 tablespoons chopped fresh parsley
Extra lemon slices for garnish

Pantry shortcuts and notes

Use bottled lemon juice only if you must, but fresh lemons give a brighter flavor.
Use jarred minced garlic if you feel rushed, but fresh garlic tastes sweeter and less harsh.
Use boxed chicken broth or stock concentrate mixed with water; just pick low sodium so you control the seasoning.

Equipment

Large cutting board
Sharp chef’s knife
Plastic wrap or parchment and a meat mallet or rolling pin
Shallow bowl or plate for flour mixture
Large skillet (10 to 12 inches, stainless or nonstick)
Tongs or a spatula
Small whisk or spoon for the sauce

Tips & Mistakes

Pound the chicken evenly so each piece cooks at the same rate and stays juicy.
Season the chicken before you dredge it so the flavor sticks to the meat, not just the flour.
Do not skip the Parmesan in the flour; it adds flavor and helps the crust brown.
Shake off extra flour so the coating stays light and does not taste gummy.
Heat the pan until the oil shimmers before you add chicken, or the coating will soak up oil instead of crisping.
Do not crowd the skillet; cook in batches so the chicken browns instead of steaming.
Pull the chicken off the heat as soon as it turns golden and reaches 165°F inside, or it will dry out.
Scrape up the browned bits when you add broth and lemon; those bits carry huge flavor.
Taste the sauce before you finish; add extra lemon, salt, or a splash of broth to balance it.
Add cream at the very end and keep the heat low so the sauce stays smooth and does not curdle.

How to Make Chicken Scallopini Recipe

Prep the chicken

Place a chicken breast flat on the cutting board.
Hold it steady with your hand and carefully slice it horizontally into 2 thin cutlets.
Repeat with the second breast so you have 4 cutlets.
Lay each cutlet between two sheets of plastic wrap or parchment.
Pound gently with a meat mallet or rolling pin until each piece measures about ¼ inch thick.
Season both sides of the chicken with salt, pepper, garlic powder, and Italian seasoning.

Dredge the cutlets

In a shallow bowl or plate, mix the flour and grated Parmesan.
Coat each chicken cutlet in the flour mixture, pressing lightly so it sticks.
Shake off extra flour and set the cutlets on a plate while you heat the pan.

Brown the chicken

Heat a large skillet over medium to medium-high heat.
Add the olive oil and 1 tablespoon of butter and let the butter melt and foam.
Place 2 cutlets in the skillet and cook 3 to 4 minutes per side until golden and cooked through.
Move the cooked chicken to a clean plate.
Add the remaining 1 tablespoon butter if the pan looks dry.
Cook the remaining 2 cutlets the same way and transfer them to the plate.

Build the sauce

Turn the heat down to medium.
Add the minced garlic to the skillet and stir for about 30 seconds until it smells fragrant.
Pour in the chicken broth and lemon juice and scrape the bottom of the pan to loosen the browned bits.
Stir in the capers and red pepper flakes if you use them.
Let the sauce simmer for 3 to 4 minutes so it thickens slightly and the flavors blend.
If you want a creamier sauce, stir in the heavy cream or half-and-half and simmer 1 more minute.

Finish the dish

Taste the sauce and adjust with more salt, pepper, or lemon juice as needed.
Return the chicken cutlets to the skillet and spoon sauce over the top.
Simmer 1 to 2 minutes so the chicken heats through and soaks up some sauce.
Sprinkle with chopped fresh parsley.
Garnish with lemon slices.
Serve the Chicken Scallopini Recipe hot with extra sauce spooned over each piece.

Variations I've Tried

Mushroom Chicken Scallopini Recipe
Slice 8 ounces of cremini or white mushrooms and sauté them in a little butter after you brown the chicken. Add them back to the pan when you simmer the sauce. This version tastes extra savory and pairs well with mashed potatoes or pasta.
Chicken Scallopini Recipe with Artichokes
Add 1 cup of drained quartered artichoke hearts to the sauce with the capers. The artichokes add a tangy, briny note that works nicely with lemon. I like this version when I want more vegetables on the plate without cooking a separate side.
Creamy Chicken Scallopini Recipe
Increase the cream to ½ cup and let the sauce thicken a little longer. This gives a richer, silkier sauce that clings to noodles beautifully. I serve this one when I want comfort food that still tastes bright from the lemon.
Herb-forward Chicken Scallopini Recipe
Add fresh basil or thyme along with the parsley. Swap Italian seasoning for dried basil and oregano in the seasoning mix. This version tastes very fresh and works nicely with simple steamed vegetables.

How to Serve Chicken Scallopini Recipe

Serve Chicken Scallopini Recipe over cooked pasta, rice, or mashed potatoes so the lemon butter sauce has something to soak into. Add a simple green side like steamed broccoli, sautéed green beans, or a crisp salad with a light vinaigrette. Garlic bread or warm crusty bread tastes great for mopping up extra sauce. I also like to add lemon wedges at the table so everyone can adjust the brightness to their taste.

How to store

Fridge: Cool leftovers completely, then store the chicken and sauce together in an airtight container in the refrigerator for up to 3 days.
Freezer: Place cooled chicken and sauce in a freezer-safe container or bag, press out extra air, and freeze for up to 2 months.
Reheating on the stove: Reheat gently in a covered skillet over low heat with a splash of broth or water until hot, about 5 to 8 minutes, and spoon the sauce over the top.
Reheating in the microwave: Place a portion on a microwave-safe plate, cover loosely, and heat in short bursts at 50 percent power, stirring the sauce and flipping the chicken once so it heats evenly.