This delicious chicken scallopini is packed with flavor from tangy capers and zesty lemon. Lightly breaded chicken cutlets are cooked in a savory white wine and butter sauce for a dinner that is sure to impress.
Elegant and Easy Chicken Scallopini
Chicken Scallopini is one of my absolute favorite recipes! I’m unsure if it is the lightly breaded golden brown chicken, the garlic lemon white wine sauce, or the salty capers, but I adore it! It is easy enough for a weeknight meal yet elegant enough for company. If you like this recipe, try chicken Madeira, bruschetta chicken, chicken Francese, and Tuscan chicken.
What you need
How to make Chicken Scallopini
First, split your chicken breasts in half and coat them in flour. Heat a little oil and melt a little butter in a large skillet over medium heat. Brown the chicken breasts on both sides, place them on an uncovered ovenproof plate, and put them into the oven at 200 degrees. This will help keep the chicken warm and finish cooking without drying it out.
Melt a little more butter in the skillet over medium-high heat. Add the mushrooms and cook until they are golden brown, about 4-5 minutes, stirring frequently. Reduce the heat to low, add the minced garlic, and cook for 1 minute. Add the wine and cook for 2-3 minutes or until reduced to about half. Add the lemon juice and capers, stirring gently to combine. Return the chicken to the skillet and spoon the sauce, mushrooms, and capers over the chicken. Garnish with chopped fresh Italian parsley and lemon zest. If desired, sprinkle with Parmesan cheese.
Beth’s Recipe Tips
- Cut your chicken breasts in half lengthwise so they are not too thick. If they are still quite thick, cover them with plastic wrap and gently beat them with a meat mallet.
- Cook the chicken breasts until they are golden brown. Place them on an ovenproof plate and put them uncovered in the oven at 200 degrees while you finish the rest of the recipe.
- Like the Pioneer Woman, I still like to wash my mushrooms. No one wants to eat dirt, but I immediately dry them really well with paper towels.
- Capers are found in most local grocery stores in the same aisle as the pickles, olives, and roasted red peppers.
- Use a good-quality dry white wine. A Pinot Grigio or Sauvignon Blanc is always a good choice. A good rule of thumb is that the quality of the wine should be good enough that you would enjoy a glass of it.
What are capers?
Capers are the immature flower buds from the caper plant that grows wild in the Mediterranean. They grow in viny brambles similar to blackberries. They are briny, tart, and salty but are the perfect accompaniment to sweet caramelized mushrooms and garlic lemon wine sauce. Chicken Scallopini just would not be quite as good without them. If you have never tried them, step outside your comfort zone and give them a chance.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop in a skillet over medium-low heat or the microwave at reduced power.
Chicken Scallopini Recipe
Ingredients
- 2 large chicken breasts cut in half lengthwise to make 4 chicken cutlets
- ⅓ cup all-purpose flour
- 4 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces sliced cremini mushrooms
- 2 cloves garlic minced
- ½ cup dry white wine
- 2 tablespoons lemon juice
- 3 tablespoons capers
- Chopped fresh parsley and lemon zest garnish
- Grated Parmesan cheese optional
Instructions
- Put the flour in a shallow bowl. Coat the chicken breasts in flour.
- Melt 2 tablespoons butter and heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the chicken breasts on both sides, place them on an uncovered ovenproof plate, and into the oven at 200 degrees to keep warm.
- Melt the remaining butter in the skillet over medium-high heat. Add the mushrooms and cook until they are golden brown, about 5-6 minutes, stirring frequently. Reduce the heat to low, add the minced garlic, and cook for 1 minute.
- Add the wine and cook for 2-3 minutes, or until reduced to about half. Then, add the lemon juice and capers, stirring gently to combine.
- Return the chicken to the skillet and spoon the sauce, mushrooms, and capers over the chicken. Garnish with chopped fresh Italian parsley and lemon zest. If desired, sprinkle with Parmesan cheese.
Notes
- Cut your chicken breast in half lengthwise so they are not so thick. If they are still quite thick, cover them with plastic wrap and beat gently with a meat mallet.
- Cook the chicken breasts until they are golden brown. Place them on an ovenproof plate and put them uncovered in the oven at 200 degrees while you finish the rest of the recipe.
- I am like the Pioneer Woman I still like to wash my mushrooms. No one wants to eat dirt. However, I immediately dry them really well with paper towels.
- Capers are found in most local grocery stores in the same aisle as the pickles, olives, and roasted red peppers.
- Use a good-quality dry white wine. A Pinot Grigio or Sauvignon Blanc is always a good choice. A good rule of thumb is that the quality of the wine should be good enough that you would enjoy a glass of it.
Nutrition
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Tammy Waters
Oh I might make this for dinner tonight! Looks so delicious and easy to make…definitely would be a hit with the family!
Beth Pierce
Thanks, Tammy! Enjoy!
Suzanna M
This recipe offered a mouthwatering twist on chicken breasts, with a flavorful blend of mushrooms, garlic, wine, and capers. The addition of fresh Italian parsley and lemon zest added a vibrant touch. It was the perfect dish for a cozy dinner at home, my husband and I really enjoyed it.
Beth Pierce
Thanks, Suzanna! I am so glad that you and your husband enjoyed it!
Tammy Lee
Yummy! This was so easy and it fits my low carb lifestyle when I serve it with zucchini noodles. Thanks for the great recipe.
Adelaide
Yum! This was such a great dinner! I threw in some canned artichoke hearts. It was better than any Italian restaurant. Thanks to you I am really learning how to cook.
Beth Pierce
That is fantastic, Adelaide!
Yakira M
Chicken Scallopini is something that I hadn’t tried before. I loved the flavors of the garlic and lemon alongside the salty capers together with the juicy chicken – it tasted so good. Thank you for your lovely recipes.
Beth Pierce
The pleasure is all mine, Yakira!
Albert
I discovered the joy of cooking Chicken Scallopini, your recipe taught me the delicate balance of flavors and the art of presentation. Each ingredient, carefully selected and prepared, contributed to a symphony of taste that was both nourishing and delightful. This culinary journey not only filled my plate but also enriched my soul, reminding me that great things come from patience and attention to detail.
Beth Pierce
Thanks so much, Albert. I am so glad that you truly enjoyed the chicken scallopini.
Cindy P
Delicious chicken scallopini recipe! Simple ingredients, quick to make, and packed with incredible tangy flavor.
Beth Pierce
Thanks, Cindy! So glad that you liked it!
Kathryn J
I made the Chicken Scallopini for a special family dinner, and it felt like we were dining at a fine restaurant! The chicken was tender, and the sauce was light and flavorful. Serving it over pasta made for a hearty and satisfying meal.
Karen C
OMG! This was so good. I remember having it at a restaurant call Macaroni Grill years ago. This turned out just as good and it brought back some really great memories of food with family. Thank you!
Catrina P
I made this Chicken Scallopini, and it was delicious—very tender and flavorful! Definitely a keeper!!
Beth Pierce
Thanks, Catrina! So glad that you liked it!
April D
This was quite delicious and the whole thing came together and was ready to serve in no time at all!
Janelle Woods
I really liked the flavor that the mushrooms gave this dish. I think it tied it all together beautifully. Thanks!
Beth Pierce
So true, Janelle! I love mushrooms too!
Aaron
Such an incredible dinner! I’d love to make this again! The family loved it!
Allyson Z
I love how easy this was to make and how tasty it was too! One can never have too many great chicken recipes. Thanks!
Cassandra Freeman
Made this for dinner last night and it was really good! The chicken was so moist and flavorful! I am saving this recipe.
Dennis Fonseca
This looks great! Have you ever tried it with pork? I’m all chickened out and was looking for a pork dish – and this looks soooo good.
Beth Pierce
No I have not tried that but I think it would be delicious. Be careful not to overcook the pork.
Dennis Fonseca
Thank you. I will be trying it this weekend. BTW step 6 says, “Add garlic and cook 1 additional minute. add the minced garlic and cook for one additional minute.” Is that just a duplication typo rather than another missing ingredient?
Beth Pierce
Thanks, Dennis! It is a duplication error. Thanks to your heads up I am going to correct that! Sorry I did not respond earlier I had company in from out of town and we had a Christmas party.
Dennis Fonseca
This was terrific with the pork, THANK YOU!
Beth Pierce
The pleasue was all mine, Dennis!