Chicken Scallopini

why make this recipe

Chicken Scallopini is quick, light, and full of bright lemon flavor. It cooks fast and uses few ingredients. You can make it on a weeknight and still have a dish that feels special.

introduction

Chicken Scallopini is thin chicken cooked in a simple lemon and broth sauce. You get a nice brown crust from flour and a tasty sauce that stays light. If you like fast chicken ideas, try the garlic butter chicken bites recipe for another quick meal option.

how to make Chicken Scallopini

This dish is easy. Flatten the breasts, season and dredge in flour, brown them in oil, then make the sauce in the same pan. Finish by simmering the chicken in the lemony broth so it soaks up the flavor.

Ingredients :

• 2 chicken breasts
• 1/4 cup flour
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. Flatten the chicken breasts between two pieces of plastic wrap using a meat mallet. Season with salt and pepper, then dredge in flour.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove from the pan and set aside.
3. In the same skillet, add garlic and sauté until fragrant.
4. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
5. Return the chicken to the skillet and simmer in the sauce for another 3-5 minutes.
6. Garnish with fresh parsley before serving.

how to serve Chicken Scallopini

Serve it over pasta, rice, or mashed potatoes to soak up the sauce. You can also pair it with a simple salad or steamed vegetables for a lighter meal. Add extra lemon slices for more brightness.

how to store Chicken Scallopini

Cool the chicken to room temperature, then place it in an airtight container. Store in the fridge for up to 3 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating. Reheat gently in a skillet or oven to avoid drying the chicken.

tips to make Chicken Scallopini

• Pound the chicken evenly so it cooks fast and stays tender.
• Do not crowd the pan when browning the chicken. Brown in batches if needed.
• Use low-sodium chicken broth if you watch salt. Adjust salt after the sauce reduces.
• Let the sauce simmer only a few minutes after you add the chicken; overcooking will dry it out.
• Taste the sauce and add more lemon juice if you want brighter flavor.

variation (if any)

• Add sliced mushrooms to the pan after browning the chicken and cook until soft.
• Stir in a tablespoon of butter at the end for a richer sauce.
• Add capers for a tangy, salty bite.
• Use white wine instead of part of the broth for a deeper flavor.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, skinless thighs and flatten them to about the same thickness. They may need a few extra minutes to cook.

Q: Can I skip flour for a gluten-free version?
A: You can use a gluten-free flour or almond flour to dredge the chicken. The crust and sauce may change slightly.

Q: How do I know the chicken is done?
A: Cook until the internal temperature reaches 165°F (74°C) or until juices run clear and there is no pink inside.

Q: Can I make the sauce creamier?
A: Yes. Stir in a splash of cream or a pat of butter at the end and simmer until slightly thickened.

Q: Is it safe to reheat more than once?
A: Reheat only the portion you will eat. Reheating multiple times increases risk of spoilage and reduces quality.

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