Go Back
chicken scallopine with lemon recipe

Lemony Chicken Scallopini (Chicken Scallopine)

Thin chicken cutlets pan-seared until golden, then finished in a bright lemon butter sauce made with white wine or broth. Fast, comforting, and full of classic Italian flavor—perfect for a busy weeknight that still feels special.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian, Italian-American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 large boneless skinless chicken breasts
  • Salt to taste
  • Black pepper to taste
  • Garlic powder a light pinch
  • ½ cup all-purpose flour for dredging
For cooking
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter divided
Sauce
  • ¾ cup dry white wine or chicken broth
  • 1 –2 tablespoons fresh lemon juice to taste
To finish (optional but recommended)
  • Fresh parsley chopped
  • Grated Parmesan cheese
  • Capers 1–3 tablespoons, optional

Method
 

Prepare the chicken
  1. Slice each chicken breast in half horizontally. Pound each piece evenly to about ½ inch thick.
Season and dredge
  1. Season both sides with salt, pepper, and a small pinch of garlic powder. Lightly coat in flour and shake off excess.
Heat the pan
  1. Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. The pan should shimmer, not smoke.
Sear the chicken
  1. Cook in batches. Sear chicken for 4 minutes on the first side, then 2–3 minutes on the second side, until golden and cooked through.
  2. Transfer to a warm plate and loosely cover with foil.
Deglaze the pan
  1. Pour in wine or broth and add lemon juice. Scrape up the browned bits. Let it simmer and reduce by half.
Finish the sauce
  1. Remove pan from heat. Swirl in the remaining 2 tablespoons butter until glossy.
Return chicken and serve
  1. Add chicken back to the pan or spoon sauce over plated chicken. Rest 2 minutes.
  2. Finish with parsley, Parmesan, and capers if using.

Notes

  • Pound chicken evenly so it cooks fast and stays juicy.
  • Use an instant-read thermometer and remove at 165°F (74°C).
  • Reduce the sauce fully before adding butter—this keeps it silky, not sour.
  • Rest the chicken briefly so juices stay inside.
  • Serve with pasta, rice, or roasted vegetables to catch the sauce.