Chicken Scallopini

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Chicken Scallopini is an easy weeknight dinner that doesn’t sacrifice on flavor.

Ready in 45 minutes or less, the chicken is browned in a skillet, flavored with garlic, mushrooms and a white wine sauce and baked until tender.

This recipe for Chicken Scallopini is an easy and healthy weeknight dinner that doesn’t sacrifice on flavor. Ready in 45 minutes or less, the chicken is browned in a skillet, flavored with garlic, mushrooms and a white wine sauce and baked until tender.

Chicken Scallopini

Our dinners usually consist of meals that can be ready in less than an hour. At the end of most weekdays, I have no desire to spend a lot of time standing in the kitchen.

Zuppa Toscana, Tomato Bacon Capellini, and Taco Soup are a few more of our dinners that can be pulled together fast.

One of our favorite meals, and something that I have made several times in the last month, is this Chicken Scallopini.

What is Chicken Scallopini?

Chicken Scallopini (or Chicken Scallopine) is a classic Italian dish featuring skillet browned chicken cooked with mushrooms in a light and savory sauce. This version has a garlicky white wine sauce with a hint of lemon.

The Scallopini moniker translates to “little scallops” but there are no scallops in this recipe! The word is now used to refer to any meat that’s sliced thinly and pan seared.

Restaurants like Olive Garden have made Chicken Scallopini even more popular in the United States! This easy weeknight dinner is even better than the restaurant version.

After browning the chicken on the stove, it gets smothered with the white wine sauce and baked. The flavor of the sauce imbibes the chicken with juicy garlic flavor that’s irresistible.

This recipe for Chicken Scallopini is an easy and healthy weeknight dinner that doesn’t sacrifice on flavor. Ready in 45 minutes or less, the chicken is browned in a skillet, flavored with garlic, mushrooms and a white wine sauce and baked until tender.

Chicken Scallopini Recipe

  1. Preheat oven to 325 F. Thaw the chicken breasts portions and pound them to an even 1/2 inch thickness. Sprinkle them with salt and pepper.
  2. Heat 2 tablespoons of the butter and olive oil in a skillet to a medium high heat. Add a clove of minced garlic. Flour the chicken lightly and brown in two batches until golden, about 3 minutes. Between batches, add additional butter, olive oil and garlic clove.
  3. Place the browned chicken in an oven proof casserole dish. Heat the last 2 tablespoons of butter in the same skillet and sauté the mushrooms until tender. Add the lemon juice, chicken broth, and white wine and bring to a simmer. Pour the mushrooms and juice over the chicken in the casserole dish. Bake at 325 F. for 30 minutes or until cooked through.

How to Serve

We love Chicken Scallopini served over cooked pasta. Long noodles like linguini or fettucini are a favorite.It’s also delicious served over mashed potatoes, zucchini noodles or all on its own.

You can never go wrong with a basket of garlic bread or Buttery Dinner Rolls on the table when you serve Chicken Scallopini either. You’ll end up with some sauce leftover on your plate, begging to be soaked up with some bread.

Top the baked casserole with a sprinkle of freshly grated Parmesan or fresh parsley before serving. The parsley adds a lovely pop of color to the dish.

This recipe is perfect intersection of great taste and convenience. A restaurant quality meal made quick and easy at home!

This recipe for Chicken Scallopini is an easy and healthy weeknight dinner that doesn’t sacrifice on flavor. Ready in 45 minutes or less, the chicken is browned in a skillet, flavored with garlic, mushrooms and a white wine sauce and baked until tender.

Chicken Scallopini

5 from 5 votes
Ready in 45 minutes or less, the chicken is browned in a skillet, flavored with garlic, mushrooms and a white wine sauce and baked until tender.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Main Dishes
Cuisine: American
Servings: 4 servings

Ingredients 

  • 1 – 1 1/2 lbs boneless skinless chicken breasts
  • 2/3 cup flour
  • 6 tablespoons butter divided
  • 4 tablespoons olive oil
  • 2 cloves garlic minced
  • ½ pound fresh mushrooms sliced
  • 3 tablespoons fresh lemon juice
  • ½ cup chicken broth
  • 1/3 cup white wine or additional chicken broth

Instructions

  • Preheat oven to 325 F. Thaw the chicken breasts portions and pound them to an even 1/2 inch thickness. Sprinkle them with salt and pepper.
  • Heat 2 tablespoons of the butter and olive oil in a skillet to a medium high heat. Add a clove of minced garlic. Flour the chicken lightly and brown in two batches until golden, about 3 minutes. Between batches, add additional butter, olive oil and garlic clove.
  • Place the browned chicken in an oven proof casserole dish. Heat the last 2 tablespoons of butter in the same skillet and sauté the mushrooms until tender. Add the lemon juice, chicken broth, and white wine and bring to a simmer. Pour the mushrooms and juice over the chicken in the casserole dish. Bake at 325 F. for 30 minutes or until cooked through.

Nutrition

Serving: 1piece
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This recipe for Chicken Scallopini is an easy and healthy weeknight dinner that doesn’t sacrifice on flavor. Ready in 45 minutes or less, the chicken is browned in a skillet, flavored with garlic, mushrooms and a white wine sauce and baked until tender.

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  1. Jan says

    5 stars
    Excellent! Thank you for a great recipe. Because I only made two chicken breasts, and I used my cast iron skillet, I put the chicken back into the skillet after I sautéed the mushrooms, and baked the chicken. Therefore I only dirtied one pan. 😎

  2. Carol Banks says

    5 stars
    Wow! This was fantastic. The chicken only needed 15 minutes in the oven. Like someone else
    noted, I only used one pan, my trusty cast iron. Served it with green beans and wild rice. This gets moved to the “do it again” folder. 🌟🌟🌟🌟🌟

  3. Joanne says

    5 stars
    I pinned this to make it last week and it was so delicious I’m making it again tonight. One variation though is I added the leftover flour to the mushrooms to thicken it up and added some water to ensure the right consistency. The amount of flour to amount of chicken I used was too much so thought this would be a good solution.

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