Lemon Chicken Scallopini Recipe

lemon chicken scallopini in a skillet with lemon slices on top

5 from 1 vote

Quick and simple, Lemon Chicken Scallopini is made in less than 30 minutes in one pan. Thinly sliced chicken cutlets sauteed in a lemon garlic sauce that's out of this world.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Italian

Servings:

Author: Kellie

Cost: $10

Equipment

skillet

Ingredients

2 boneless skinless chicken breasts sliced in half lengthwise. If necessary, gently pound thicker areas so the cutlets are an even thickness.
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 or chicken stock, if not using wine.
1 1/2 cups chicken stock
2 tbsp lemon juice
1 tbsp butter
2/3 cup half and half or heavy cream

Instructions

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 the thickest part of the chicken registers 165°F on an instant-read thermometer. 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 reducing the heat to a simmer, do not boil or the sauce can separate. 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.

Notes

For even cooking, make sure the chicken cutlets are approximately the same thickness.
Cook chicken in batches if necessary rather than crowding the skillet.
Chicken is done when the thickest part reaches 165°F.
Dry white wine can be replaced with an equal amount of chicken stock.
Once the half and half or cream is added, keep the heat low and avoid boiling the sauce.
Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of chicken stock or cream if needed.

Nutrition