Loaded with flavor Chicken Scallopini is an easy weeknight dinner. The chicken is combined with garlic, mushrooms, and a white wine sauce, then 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 tastier than the restaurant version.
After browning the chicken on the stove, it gets smothered with the white wine sauce and baked. The chicken absorbs all the flavors from that sauce while it is in the oven.
Chicken Scallopini Recipe
- Preheat the oven to 325°F. Place the chicken breasts on a cutting board and with the edge of a knife parallel to the board, begin slicing down the length of the breasts. This will create two thinner breasts. Gently pound the breasts evenly to about a ½-inch thickness. Season the chicken on both sides with salt and pepper.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1 clove of minced garlic and stir the garlic through the oils.
- Place the flour in a shallow bowl and lightly press each side of the chicken into the flour. Brown half of the chicken until golden, about 3 minutes. Repeat the butter, oil, garlic, and chicken step with the remaining chicken.
- Place the browned chicken in an oven-proof casserole dish. Warm the last 2 tablespoons of butter in the empty skillet and cook the mushrooms until tender. Add the lemon juice, chicken broth, and white wine and bring to a simmer.
- Pour the mushrooms and all liquid over the chicken in the casserole dish. Bake for 15-20 minutes, until cooked through.
What to Serve with Chicken Scallopini
We love Chicken Scallopini served with cooked pasta or rice. It’s also delicious served over mashed potatoes.
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.
Don’t forget the vegetables too! Pan Roasted Brussels Sprouts, Sauteed Asparagus, or this Pear Salad with Pecans and Bleu Cheese will all work nicely with this chicken.
This recipe is the perfect intersection of great taste and convenience. A restaurant-quality meal made quick and easy at home!
Chicken Scallopini
Ingredients
- 1½ pounds boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅔ cup flour
- 4 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
- ⅓ cup white wine or additional chicken broth
- 2 tablespoons chopped fresh Italian parsley for serving
Instructions
- Preheat the oven to 325°F. Place the chicken breasts on a cutting board and with the edge of a knife parallel to the board, begin slicing down the length of the breasts. This will create two thinner breasts. Gently pound the breasts evenly to about a ½-inch thickness. Season the chicken on both sides with salt and pepper.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1 clove of minced garlic and stir the garlic through the oils.
- Place the flour in a shallow bowl and lightly press each side of the chicken into the flour. Brown half of the chicken until golden, about 3 minutes. Repeat the butter, oil, garlic, and chicken step with the remaining chicken.
- Place the browned chicken in an oven proof casserole dish. Warm the last 2 tablespoons of butter in the empty skillet and cook the mushrooms until tender. Add the lemon juice, chicken broth, and white wine and bring to a simmer.
- Pour the mushrooms and all liquid over the chicken in the casserole dish. Bake for 15-20 minutes, until cooked through. Sprinkle with parsley before serving.
Nutrition
{originally published 5/4/2019 – recipe notes and photos updated 9/27/2022}
Kristen @ A Mind Full Mom says
What a perfect weeknight dinner. I can throw in oven and help with homework and then sit dow to a great meal. Pinned.
Meg @ The Housewife in Training Files says
This chicken dish is perfect for a comforting dinner! Love the mushrooms!!
Aimee @ ShugarySweets says
What a dreamy dinner. I love mushrooms 🙂
Karen Mendez says
Me too
Amanda says
This is an amazing dinner, I am making this soon!
Amber @ Dessert Now, Dinner Later! says
I will be looking for this chicken next time I’m at Sam’s Club, and this recipe sounds like the perfect thing to put on our dinner menu!
bonnie says
I made this dish, It is perfect. love it thanks
Michelle Pepin says
Made this tonight …. I loved it! thank you!
Julie says
Hi do you cover the casserole dish she in the oven. thanks
Mallory says
Hi Julie, I do not.
Pat says
Enjoyed it, but would probably cut back to 2 Tb of lemon. Served with broccoli and jasmine rice.
Jan says
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. 😎
Chris says
Can I freeze this.
Mallory says
I’m not sure, I have never tried it.
Carol Banks says
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. 🌟🌟🌟🌟🌟
Joanne says
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.
Steve Hamilton says
This is a great recipe that is easy to follow and comes out perfectly. The entire family, there were 7 of us, really enjoyed the scallopini. I did add just a little four to the mixture to thicken it just a little.
This will become a regular dish at our home.
Mary says
I’m so happy to hear that you enjoyed the meal, Steve!
Cindy says
I’m looking forward to making this dish, but I would really like to make the pictured rice with the chicken. Is the recipe for the rice posted on your website?
Mary says
Cindy that is actually a vegetable rice pilaf. Here is a link to the recipe: https://vegetablerecipes.com/vegetable-rice-pilaf/
LINDA GREASAMAR says
Delicious!! I used chicken leg quarters cut in half as I prefer dark meat. Took longer to cook. I also added a little half and half to the sauce for a little creamy touch. Happy husband! Happy me! Thank you.
Mary says
Sounds delicious, Linda.
Lu says
It’s a keeper! Very easy to prepare.
The chicken breasts was perfectly cooked. The meat was very moist and flavorful.
Great for week night or entertaining.
Mary says
I love hearing when my recipes make the “keeper list.” Thank you, Lu!