Chicken Scallopini

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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

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.

Chicken Scallopinie

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 and Mushrooms

Chicken Scallopini Recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the mushrooms and all liquid over the chicken in the casserole dish. Bake for 15-20 minutes, until cooked through.
Chicken Scallopini

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

Chicken Scallopini

5 from 7 votes
Ready in about 30 mintues, the chicken is browned in a skillet, flavored with garlic, mushrooms, and a white wine sauce before being finished in the oven until tender.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Main Dishes
Cuisine: American
Servings: 4 servings

Ingredients 

  • pounds boneless skinless chicken breasts
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 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
  • 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

Serving: 1piece · Calories: 510kcal · Carbohydrates: 18g · Protein: 40g · Fat: 30g · Saturated Fat: 10g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 14g · Trans Fat: 1g · Cholesterol: 140mg · Sodium: 691mg · Potassium: 847mg · Fiber: 1g · Sugar: 1g · Vitamin A: 402IU · Vitamin C: 4mg · Calcium: 21mg · Iron: 2mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 5/4/2019 – recipe notes and photos updated 9/27/2022} 

Chicken Scallopini

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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.

  4. Steve Hamilton says

    5 stars
    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.

  5. 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?

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