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Delicious Chicken Scallopini

Chicken Scallopini is a delightful Italian dish that features tender, thinly sliced chicken breasts cooked to perfection in a rich and flavorful sauce. This classic recipe showcases the perfect balance of savory and tangy flavors, making it a favorite among food enthusiasts. With its golden brown, crispy exterior, and succulent, juicy interior, Chicken Scallopini offers a satisfying and comforting dining experience. Whether served with pasta, rice, or a side of vegetables, this dish is sure to impress and delight anyone lucky enough to indulge in its irresistible flavors. Get ready to savor the taste of Italy with this mouthwatering and elegant Chicken Scallopini dish.

Delicious Chicken Scallopini


  • 1 pound uncooked linguine pasta
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 4 skinless, boneless chicken breasts, thinly sliced
  • 2 cups Italian-seasoned or Panko breadcrumbs, or flour
  • 4 ounces fresh lemon juice
  • 1/4 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 1 cup butter, cubed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Parsley (optional), for garnish

How to Make Chicken Scallopini

  1. Cook the linguine pasta according to the package directions. Set aside.
  2. Heat oil and butter in a large skillet over medium heat.
  3. Coat the chicken breasts with breadcrumbs or flour.
  4. Sauté the breaded chicken in the skillet until browned and cooked through, approximately 4-5 minutes per side. Ensure the chicken reaches an internal temperature of 165 degrees F at its thickest part.
  5. Transfer the cooked chicken from the skillet and set it aside.
  6. In the same skillet, heat lemon juice and chicken broth over medium heat, bringing it to a boil while using a wooden spoon to scrape up any browned bits from the bottom.
  7. Reduce the heat to medium-low.
  8. Add the heavy whipping cream and simmer until the sauce thickens, approximately 2-3 minutes.
  9. Gradually add the cubed butter to the sauce, stirring slowly until fully incorporated.
  10. Add the cooked linguine pasta to the lemon butter sauce and season with salt and pepper.
  11. Place the sautéed chicken on top of the pasta.
  12. Garnish with parsley, if desired, and serve.

Chicken Scallopini Tips

Here are some tips to help you make Chicken Scallopini with a delicious lemon butter sauce:

  1. Thinly slice the chicken breasts: For the best results, slice the chicken breasts into thin, even pieces. This ensures that they cook quickly and evenly, resulting in tender and juicy chicken.
  2. Pound the chicken: Before cooking, you can gently pound the chicken slices with a meat mallet or the back of a heavy pan. This helps to tenderize the meat further and ensures uniform thickness, promoting even cooking.
  3. Season the chicken: Before coating the chicken with breadcrumbs, season it with salt and pepper or any desired herbs and spices. This adds flavor to the chicken itself, enhancing the overall taste of the dish.
  4. Use quality breadcrumbs: Opt for Italian-seasoned or Panko breadcrumbs for a crispy and flavorful coating. You can also add grated Parmesan cheese or herbs to the breadcrumbs for an extra layer of taste.
  5. Sauté the chicken over medium heat: Heat a skillet with oil and butter over medium heat to sauté the chicken. This allows the chicken to cook through while developing a golden brown crust on the outside. Be careful not to overcrowd the pan, as it may cause the chicken to steam instead of achieving a crispy texture.
  6. Deglaze the skillet: After cooking the chicken, deglaze the skillet by adding chicken broth or white wine. Scrape up the browned bits from the bottom of the pan with a wooden spoon. This adds depth of flavor to the sauce.
  7. Adjust the sauce consistency: When making the white sauce, simmer it until it thickens to the desired consistency. If the sauce becomes too thick, you can add a little more chicken broth or cream to thin it out. Conversely, if it’s too thin, you can simmer it for a bit longer to reduce and thicken it.
  8. Incorporate the butter gradually: To create a smooth and creamy white sauce, add the cubed butter a few pieces at a time, stirring until fully incorporated before adding more. This gradual addition helps to emulsify the sauce and create a velvety texture.
  9. Season the sauce to taste: Once the white sauce is ready, taste and adjust the seasoning with salt and pepper according to your preference. This ensures a well-balanced and flavorful sauce to complement the chicken.
  10. Serve immediately: Chicken Scallopini is best served hot and fresh. Plate the chicken over your choice of pasta or side dish, pour the white sauce over it, and garnish with fresh herbs such as parsley or basil. Enjoy it right away for the most delicious experience.

With these tips in mind, you’ll be well on your way to creating a delightful Chicken Scallopini with a creamy white sauce that will impress your family and guests alike.


  1. Can I use bone-in chicken breasts for Chicken Scallopini? It is recommended to use boneless, skinless chicken breasts for Chicken Scallopini as they cook more quickly and evenly. However, if you prefer bone-in chicken breasts, you can certainly use them, but the cooking time may need to be adjusted to ensure they are fully cooked.
  2. Can I substitute the breadcrumbs with something else? While breadcrumbs provide a crispy coating for the chicken, you can experiment with alternatives such as crushed crackers, crushed cornflakes, or almond flour for a gluten-free option. These substitutes may alter the texture and flavor slightly, so it’s best to test and adjust according to your preference.
  3. Can I make the white sauce ahead of time? It’s best to make the white sauce fresh before serving to maintain its creamy consistency. However, you can prepare the ingredients ahead of time and assemble the sauce quickly when you are ready to serve the Chicken Scallopini.
  4. What can I serve with Chicken Scallopini? Chicken Scallopini pairs well with a variety of side dishes. Popular options include pasta, such as linguine or fettuccine, steamed vegetables, roasted potatoes, or a fresh salad. You can choose sides that complement the flavors of the dish and suit your personal preferences.
  5. Can I freeze Chicken Scallopini? While it is possible to freeze Chicken Scallopini, the quality of the dish may be affected. The crispy texture of the chicken may become soft when thawed and reheated. If you plan to freeze it, it’s best to freeze the cooked chicken separately from the sauce and reheat them separately for better results.
  6. Can I use a different type of meat for this recipe? Although Chicken Scallopini traditionally uses chicken breasts, you can experiment with other meats such as turkey cutlets or veal if you prefer. Adjust the cooking time accordingly to ensure the meat is cooked through.
  7. How do I know if the chicken is cooked properly? To ensure the chicken is cooked thoroughly, use a meat thermometer to check the internal temperature. The chicken should reach 165 degrees Fahrenheit (75 degrees Celsius) at its thickest part (FDA). Additionally, the chicken should be white and opaque, with no traces of pink.
  8. Can I make Chicken Scallopini without the white sauce? While the white sauce adds a creamy and flavorful element to the dish, you can omit it if desired. The breaded and sautéed chicken can still be enjoyed on its own or served with a light drizzle of lemon juice for a citrusy touch.
  9. Can I make Chicken Scallopini in advance for a party? While it’s best to serve Chicken Scallopini immediately for optimal flavor and texture, you can prepare the breaded chicken in advance and refrigerate it. Cook the chicken and prepare the white sauce shortly before serving to ensure the best taste and presentation.
  10. How can I adjust the seasoning in the white sauce? If you find the white sauce lacking in flavor, you can enhance it by adding additional herbs, such as chopped fresh thyme or rosemary, garlic powder, or a pinch of red pepper flakes. Adjust the seasonings gradually, tasting as you go, until you achieve the desired flavor profile.
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