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.
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.
Chicken Scallopini
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
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.