Lemon Chicken Scallopini Recipe
Skip the take out and make this super EASY Lemon Chicken Scallopini recipe at home in about 30 minutes from start to finish. Thin sliced chicken cutlets are pan seared before being cooked in a lemon garlic sauce that’s tangy, buttery and flavorful. A hit with the entire family.
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Chicken dinners reign supreme here. My little guy LOVES chicken but he prefers it plain so when I can come up with a recipe that’s easy to modify to suit everyone’s palate I’m super pumped.
And when I can come up with a new chicken dinner that he’ll actually eat the same way the entire family does I’m even more ecstatic. This Lemon Chicken Scallopini recipe is a home run here and for sooooo many reasons.
- It’s super easy to make.
- It’s not lacking in the flavor department….whatsoever.
- Everyone loves it just as it is.
- And it’s an Olive Garden copycat I can easily make at home.
This recipe is so simple. Chicken Scallopini (aka chicken scaloppine) is, basically, just thinly sliced chicken breast that’s dredged in flour and pan sauteed until golden brown. It’s then drenched in a sauce….in this case, a creamy lemon garlic sauce. But you can use whatever sauce you’d like, I’ve even served it with my creamy mushroom soup over it with a round of applause. Ok, maybe the family didn’t applaud but they did love it.
Scallopini can be any type of meat served sliced thin and cooked using the dredge, pan-sear method. You can replace the chicken with veal or beef to mix things up during the week.
Chicken Scallopini comes from the Italian word “scaloppine,” which translates to “small scallops” but has now taken on the meaning of a piece of thinly sliced meat.
How To Make It
Easy Chicken Scallopini comes together in minutes and doesn’t take a kitchen wizard to know how to make it.
- Lay your chicken breast on a cutting board and cut the chicken breast in half lengthwise.
- Whisk together the flour, salt, pepper, garlic powder and onion powder in a shallow dish.
- Dredge the chicken pieces in the flour to coat both sides.
- Add the oil to a pan and heat over medium heat until shimmering.
- Add the chicken to the pan and cook until golden brown. Flip the chicken and cook on the opposite side until golden.
- Transfer the chicken to a plate and keep warm.
- Add the remaining oil to the pan.
- Stir in the onion and cook for 3-4 minutes. Add the garlic and lemon zest cooking for an additional minute.
- Add the wine to the pan and deglaze, scraping the brown bits off the bottom of the pan with a wooden spoon. Cook for 2-3 minutes until reduced by half.
- Stir in the chicken stock, lemon juice and butter. Bring the mixture to a boil and then turn the heat to low.
- Add the half and half or heavy cream to the pan stirring to combine.
- Return the chicken to the pan and cook for 10-15 minutes or until the chicken is cooked through.
You can totally prep some things ahead like slicing the chicken in half and freezing it that way but it doesn’t take long at all to do. It’s how I make these Parmesan Chicken Cutlets, too.
What To Serve With It
While this easy lemon chicken is great all on it’s own I love to serve it over a pile of pasta or wit this Spaghetti Aglio e Olio. It’s simple enough to soak up with sauce but has a great flavor that you can even enjoy leftovers all on their own.
I love that this pan seared chicken dinner comes together quickly, easily and with ingredients I always have on hand in my kitchen. It’s one of my favorite chicken dinners to make when time is precious.
More Easy Chicken Recipes
- The OG….BEST EVER Juicy Baked Chicken Breast recipe. 100,000 people agree!
- Chicken Tetrazzini is the one pot dinner filled with comfort.
- Easy Oven Roasted Chicken Breasts are so simple.
- Quick and simple Chicken Fried Steak! So good!
- Skip the take out with this easy Szechuan Chicken recipe.
Get the Recipe: Lemon Chicken Scallopini Recipe
- 2 boneless skinless chicken breasts, sliced in half lengthwise
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp fresh ground pepper
- 1 cup all purpose flour
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1 cup finely diced onion
- 2 garlic cloves minced
- 1 tbsp lemon zest
- 1/4 cup dry white wine
- 1 1/2 cups chicken stock
- 2 tbsp lemon juice
- 1 tbsp butter
- 2/3 cup half and half, or heavy cream
- Whisk together the flour, garlic powder, onion powder, salt and pepper.
- Dredge the chicken in the flour mixture to coat on all sides. Set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering. Add the chicken to the skillet and cook for 4-5 minutes or until golden brown. Flip the chicken over and cook for an additional 3-4 minutes or until golden. Transfer to a plate and keep warm.
- Add the remaining oil to the skillet and stir in the onions. Cook the onions for 4-5 minutes or until softened and beginning to caramelize. Stir in the garlic and lemon zest. Cook for an additional minute.
- Stir in the wine and deglaze the pan by scraping up the brown bits with a wooden spoon. Continue cooking until the wine reduces by half, approximately 2-3 minutes.
- Add the chicken stock, lemon juice and butter. Bring the mixture to a boil and reduce the heat to low.
- Stir in the half and half. Return the chicken to the pan and cook for an additional 5-10 minutes or until cooked through.
- Serve the chicken with the sauce over pasta or rice, if desired.