Crispy Chicken Scallopini Recipe Easy Lemon Butter Sauce Dinner
A quick and easy crispy chicken scallopini with a bright, tangy lemon butter sauce that delivers nostalgic comfort and is perfect for weeknight dinners or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 4 boneless, skinless chicken breasts, thinly sliced or pounded to about 1/4 inch thickness
- 1 cup (120 g) all-purpose flour
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, room temperature
- 2 cloves garlic, minced
- Juice of 1 large lemon (about 3 tablespoons)
- 1/2 cup (120 ml) low sodium chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon capers, drained (optional)
Instructions
- Rinse the chicken breasts and pat dry with paper towels. Place one piece between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch (0.6 cm) thick. Repeat with remaining breasts. (About 10 minutes)
- In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper. Season the chicken breasts lightly with salt and pepper on both sides. Dredge each breast in the flour mixture, shaking off any excess. (5 minutes)
- Heat 2 tablespoons of olive oil over medium-high heat in a skillet until shimmering but not smoking. (2 minutes)
- Place the chicken breasts in the pan without overcrowding. Cook about 3 minutes on each side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a warm plate and tent with foil. (8-10 minutes)
- Reduce heat to medium. Add 3 tablespoons unsalted butter and minced garlic to the pan. Sauté for about 30 seconds until fragrant but not browned.
- Pour in chicken broth and lemon juice, scraping up browned bits with a wooden spoon. Let sauce simmer gently for 2-3 minutes until slightly reduced and glossy.
- Stir in capers and fresh parsley. Taste and adjust seasoning if needed. (2 minutes)
- Return chicken to the pan and spoon lemon butter sauce over it. Warm through for 1-2 minutes, then plate and drizzle remaining sauce on top. (2 minutes)
Notes
Pound chicken thin for even cooking and crispiness. Avoid overcrowding the pan to prevent steaming. Use a mix of olive oil and butter for frying to balance smoke point and flavor. If sauce is too thin, whisk in a small pat of cold butter at the end. Let chicken rest after cooking to keep it juicy. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free, use olive oil instead of butter and vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 350
- Sugar: 1
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
Keywords: crispy chicken scallopini, lemon butter sauce, easy dinner, quick chicken recipe, family meal, pan-fried chicken, comfort food