Golden pan-seared chicken cutlets finished in a bright, creamy white-wine sauce make this Chicken Scallopini an easy, flavorful stovetop dinner that comes together quickly on weeknights.
Why this recipe works
Chicken scallopini sounds elegant but is impressively simple. The dish relies on thin chicken cutlets that are lightly dredged and pan-seared until golden, which seals in moisture and delivers crisp edges. The sauce—made with dry white wine, a touch of butter, cream, lemon juice, and capers—creates a well-balanced, slightly tangy finish. Sautéed mushrooms and a hint of onion add earthy depth and texture. Together these elements produce a restaurant-quality meal with minimal fuss.
Ingredients you will need
Scroll to the recipe card below for exact measurements and a printable version. The ingredients are straightforward and easy to swap based on pantry availability.
Ingredient info and substitution suggestions
Chicken – Use boneless skinless chicken breasts split into thin cutlets or pounded to an even thickness. Thin cutlets cook quickly and evenly and develop a nice crust when dredged and seared.
Wine – A dry white wine brightens the sauce and balances the richness from butter and cream. Pinot Grigio, Sauvignon Blanc, or a lightly oaked Chardonnay work well. If you prefer not to use wine, substitute equal parts chicken broth.
Additions – Mushrooms bring earthiness and texture; capers add briny, savory pops that pair beautifully with lemon. Both are optional if you prefer a simpler sauce, but they elevate the overall flavor.
How to make Chicken Scallopini
Step-by-step photos and clear instructions are included below to help you visualize the process. The recipe card at the end contains measurements and a printable version for convenience.
- Trim any excess fat and slice each chicken breast horizontally to create thin cutlets. Pat dry.
- In a bowl, whisk together all-purpose flour, black pepper, garlic salt, and onion powder.
- Dredge each chicken cutlet in the seasoned flour, coating both sides. Shake off excess and set aside.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the cutlets in a single layer and brown on both sides, about 4–6 minutes per side depending on thickness. Remove the chicken and keep warm; do not clean the skillet.
- Add butter to the hot skillet, then sauté minced garlic and chopped onion until softened, about one minute. Pour in the white wine and add capers, bringing the mixture to a gentle boil to deglaze the pan and concentrate flavor.
- Stir in chicken base (or a splash of broth), lemon juice, and sliced mushrooms. Allow the sauce to simmer briefly to combine flavors.
- Reduce heat to low. Mix cornstarch with cold water to form a slurry, then whisk it into the sauce to thicken slightly. This step is optional—simmering longer will also reduce and thicken the sauce.
- Stir in the heavy cream, return the cutlets to the skillet, and warm through over low heat until the sauce is silky and the chicken reaches a safe internal temperature. Keep heat low so the cream does not separate.
Frequently asked questions & expert tips
A cornstarch slurry (cornstarch mixed with cold water) is an easy way to thicken the sauce without altering flavor. Alternatively, simmer the sauce longer to reduce it.
Cream can separate if heated too high. Keep the final steps over low heat and stir gently to maintain a smooth sauce.
Yes. Dry white wine adds acidity and depth, but you can substitute equal parts chicken broth if you prefer not to cook with alcohol.
Cool leftovers and store in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium-low heat until warmed through.
Piccata usually refers to a specific sauce made with lemon, capers, wine, and butter. Scallopini refers to a preparation style—thin cutlets cooked quickly—so scallopini recipes may vary widely; this version includes mushrooms and cream for added richness.
Serving suggestions
Serve this chicken scallopini over fettuccine, linguine, or steamed rice to soak up the sauce. Garnish with chopped fresh parsley and grated Parmesan for color and extra flavor. Halved cherry tomatoes add a bright, fresh contrast if desired. Enjoy warm.
More chicken recipes
- Lemon Chicken
- Chicken Marsala
- Chicken Francese
- Chicken Florentine
- Crockpot Lemon Chicken
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Chicken Scallopini
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 3 Tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 2 teaspoons minced garlic
- 1/2 cup chopped onion
- 1/3 cup dry white wine (or chicken broth)
- 3 Tablespoons capers
- 2 teaspoons concentrated chicken base or bouillon
- 2 Tablespoons lemon juice
- 1 cup sliced mushrooms
- 2 teaspoons cornstarch
- 1/4 cup water
- 1/2 cup heavy whipping cream
Things you’ll need
- Mixing bowls
- Large heavy-bottomed skillet
- Measuring cups and spoons
- Whisk and tongs or spatula
Before you begin
- The cornstarch slurry is optional; simmering longer will also thicken the sauce.
- Chicken broth can be used in place of the wine.
- To avoid cream separation, finish the sauce over low heat.
- If you want more color in the sauce, add up to 1/2 teaspoon paprika.
Instructions
- Trim excess fat from chicken. Slice each breast in half horizontally to make thin cutlets.
- Whisk flour, pepper, garlic salt, and onion powder in a large bowl.
- Dredge each cutlet in the flour mixture, coating both sides. Reserve any remaining flour for another use.
- Heat olive oil in a large skillet over medium-high heat. Brown the cutlets on both sides, about 10–12 minutes total, then remove and set aside.
- Add butter to the skillet, then sauté garlic and onion for about a minute. Pour in white wine and add capers, bringing the mixture to a gentle boil to deglaze the pan.
- Stir in chicken base, lemon juice, and mushrooms. Reduce heat to low.
- Mix cornstarch with water to form a slurry and whisk into the skillet to slightly thicken the sauce if desired.
- Stir in heavy cream and return the chicken to the skillet. Warm through over low heat until heated and the sauce is smooth. Serve immediately.
Expert tips & FAQs
- Store cooled leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium-low heat.
Nutrition
These recipes are tested on conventional gas stoves and ovens. Oven temperatures and performance can vary; adjust cooking times as needed and use an oven thermometer for best results.