Lemon Chicken Scallopini Recipe

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This easy chicken scallopini with lemon piccata sauce is the kind of 30 minute meal that makes weeknight dinners feel extra special!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: American, Italian

Servings:

Calories: 243kcal

Pat the chicken dry. Season both sides with salt and pepper.
2 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Place the flour in a shallow dish and lightly coat each cutlet, shaking off any excess.
½ cup all-purpose flour
Heat the olive oil and butter in a large skillet over medium-high heat.
2 tablespoons olive oil, 1 tablespoon unsalted butter
Add the chicken in a single layer and cook for 3-4 minutes per side; until golden brown and cooked through. Transfer to a plate.
Reduce the heat to medium. Add the garlic and cook for 30 seconds, stirring constantly.
3 cloves garlic
Pour in the chicken broth and lemon juice. Scrape up any browned bits from the bottom of the skillet.
1 cup chicken broth, ¼ cup fresh lemon juice
Stir in the lemon zest and capers. Simmer for 3-4 minutes until the sauce reduces slightly.
1 teaspoon lemon zest, 2 tablespoons capers
Stir in the remaining butter until melted.
1 tablespoon unsalted butter
Return the chicken to the skillet and spoon the sauce over the top. Simmer for 1-2 minutes to warm through.
2 boneless, skinless chicken breasts
Garnish with parsley and serve immediately.
2 tablespoons chopped fresh parsley

*You can also buy thinly-sliced breasts or cutlets at the grocery store.

**For a gluten-free version, brown rice flour works particularly well because it creates a crisp, delicate coating with a very similar texture.

***If using table salt, reduce the amount by about one-quarter.

****Fresh lemon works best for bright flavor. One large lemon or two medium lemons will provide enough juice and zest for this recipe.

*****If needed, chopped green olives make a reasonable substitute with a slightly milder flavor.

Becky's Top Tips:

Shake off excess flour after dredging. A light coating creates a delicate crust while preventing the sauce from becoming overly thick or pasty.
Cook the chicken in batches if necessary. Leaving space around each cutlet allows moisture to evaporate so the chicken browns properly.
Simmering the sauce first concentrates the flavors, so the final addition of butter enriches the sauce rather than diluting it.
Returning the chicken just long enough to heat through keeps it juicy while allowing it to absorb some of the lemon butter sauce.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Store the chicken with the sauce to help keep it moist.