Chicken Scallopini

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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.

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.

When people hear I have a food blog and mostly post about desserts, I know the wheels in their head are turning and they wonder how in the world I can make all those cookies, cheesecakes and cupcakes and still eat healthy.

While I have to admit, blogging about desserts can be derailing to healthy eating, with a little discipline and a good arsenal of healthy and delicious recipes, there is no reason to get off track.

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.

Our healthy main courses usually consist of chicken or fish, because when I come home from work, I need something that can be ready in less than an hour starting from scratch.

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

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.
Pin Print Review
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.