Easy Irresistible Chicken Scallopini with Lemon-Caper Sauce
A quick and easy chicken scallopini recipe featuring tender, thinly pounded chicken breasts sautéed to perfection and served with a bright, tangy lemon-caper sauce. Perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 4 boneless, skinless chicken breasts, pounded thin (about 6 ounces / 170 grams each)
- ½ cup (60 grams) all-purpose flour (or almond flour for gluten-free)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ cup (120 ml) dry white wine or chicken broth
- Juice of 1 large lemon (about 3 tablespoons / 45 ml), freshly squeezed
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to about ¼ inch (6 mm) thickness. Season both sides with salt and freshly ground black pepper.
- Pour the flour into a shallow bowl. Lightly coat each chicken breast in the flour, shaking off any excess.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add the chicken breasts in a single layer. Cook for about 3 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Cook in batches if needed. Transfer chicken to a plate and tent with foil to keep warm.
- Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant but not browned.
- Pour in the white wine or chicken broth, scraping up browned bits from the pan. Let simmer for 2-3 minutes to reduce slightly.
- Stir in fresh lemon juice and capers. Let sauce simmer gently for another 2 minutes to meld flavors and thicken slightly. Adjust seasoning with salt and pepper if needed.
- Return chicken to the skillet, spooning sauce over each piece. Cook for an additional minute to warm through and soak up sauce flavors.
- Remove from heat, sprinkle chopped fresh parsley over the top, and serve immediately.
Notes
If sauce is too thin, mix a small amount of cornstarch with cold water to create a slurry and stir it in during simmering to thicken without lumps. Use fresh lemon juice for best flavor. Avoid burning garlic by sautéing only until fragrant. Cook chicken in batches if pan is crowded. For dairy-free, substitute butter with olive oil or vegan butter. For gluten-free, use almond flour instead of all-purpose flour.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 1
- Protein: 30
Keywords: chicken scallopini, lemon caper sauce, quick chicken recipe, easy dinner, Italian chicken, weeknight meal, sautéed chicken