Chicken Scallopini is an easy weeknight dinner that doesn’t sacrifice flavor.
Ready in about 45 minutes, the chicken is browned in a skillet, flavored with garlic, mushrooms, and a white wine sauce, then baked until tender.
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.
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 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.
How to Serve Chicken Scallopini
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!
- 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
- 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.