Lemon Chicken Scallopine

Ingredients You’ll Need

Serves 4

For the Chicken:

• 4 boneless, skinless chicken breasts , pounded thin (about 1/4-inch thick)
• Salt and pepper , to taste
• 1/2 cup all-purpose flour , for dredging
• 3 tbsp olive oil
• 2 tbsp unsalted butter

For the Sauce:

• 1/2 cup dry white wine (or chicken broth for a non-alcoholic option)
• 1/2 cup chicken broth
• Juice of 1 large lemon (about 1/4 cup)
• Zest of 1 lemon
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley , chopped (plus extra for garnish)

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Season the pounded chicken breasts generously with salt and pepper on both sides.
2. Dredge each piece of chicken lightly in the flour, shaking off any excess.

Step 2: Cook the Chicken

1. Heat the olive oil and 2 tbsp butter in a large skillet over medium-high heat.
2. Add the chicken breasts to the skillet and cook for 2–3 minutes per side , or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

Step 3: Make the Lemon Sauce

1. In the same skillet, deglaze the pan by pouring in the white wine and chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
2. Stir in the lemon juice, lemon zest, and remaining 2 tbsp butter. Simmer the sauce for 3–4 minutes , until slightly thickened.

Step 4: Finish the Dish

1. Return the chicken to the skillet, nestling it into the sauce. Let it simmer for 1–2 minutes to reheat and absorb the flavors.
2. Sprinkle with fresh parsley before serving.

Step 5: Serve

1. Serve the chicken with a drizzle of the lemon sauce spooned over the top. Garnish with additional parsley and lemon slices for presentation.

Why This Recipe Works

• Pounded Chicken : Thinly pounded chicken cooks quickly and evenly, ensuring tenderness.
• Deglazing Magic : Scraping up the browned bits from the pan adds depth and richness to the sauce.
• Lemon Zing : Fresh lemon juice and zest create a bright, tangy flavor that cuts through the richness of butter.

Variations to Try

• Creamy Twist : Stir in 1/4 cup heavy cream or crème fraîche for a velvety, luxurious sauce.
• Herbaceous Upgrade : Add fresh thyme, rosemary, or basil for an aromatic touch.
• Caprese Style : Top the chicken with sliced mozzarella and fresh basil after cooking, then broil briefly until melted.
• Gluten-Free Option : Use almond flour or gluten-free flour blend for dredging.
• Seafood Swap : Replace chicken with thinly sliced turkey cutlets or scallops for a seafood twist.

Tips for Success

• Pound Evenly : Use a meat mallet or rolling pin to pound the chicken to an even thickness for consistent cooking.
• Don’t Overcook : Chicken scallopine cooks quickly—remove it from the skillet as soon as it’s golden brown and cooked through to prevent drying out.
• Storage : Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of chicken broth to keep it moist.

Serving Suggestions

• Romantic Touch : Garnish with edible flowers or microgreens for elegance.
• Brunch Staple : Pair with coffee, tea, or fresh fruit for a complete meal.
• Holiday Feast : Serve alongside roasted potatoes, garlic bread, or a crisp green salad for variety.

Final Thoughts

This Lemon Chicken Scallopine is a celebration of bold flavors, creamy textures, and effortless indulgence, offering a dish that feels luxurious yet approachable. With its customizable options, endless charm, and ease of preparation, it’s a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual snack, or simply craving something satisfying.

Your Turn! Have you ever made chicken scallopine or experimented with lemon-based recipes? Share your favorite variations or serving ideas below.