Chicken scallopini is one of those dishes that feels restaurant-worthy but comes together easily at home. Thin, tender chicken cutlets sear up fast, then get bathed in a silky lemon cream sauce that’s bright, balanced, and comforting. This version keeps the flavors clean: butter, garlic, lemon, broth, and cream.
It’s a simple combo that never gets old. Serve it with pasta, potatoes, or a crisp salad, and you’ve got a meal that makes everyone happy.
What Makes This Special
This dish nails the sweet spot between rich and fresh. The lemon cuts through the cream, so the sauce never feels heavy.
Thinly pounded chicken cooks quickly and stays juicy, making it ideal for busy weeknights. It’s also flexible: swap the pasta for mashed potatoes, or add capers for a briny twist. Most ingredients are pantry staples, and the whole recipe comes together in about 30 minutes.
What You’ll Need
- Chicken: 2 large boneless, skinless chicken breasts, halved horizontally and pounded to 1/4-inch thickness
- Flour: 1/2 cup all-purpose, for dredging
- Seasoning: 1 tsp kosher salt, 1/2 tsp black pepper
- Butter and Oil: 2 tbsp unsalted butter + 2 tbsp olive oil (for searing)
- Garlic: 3 cloves, minced
- Chicken Broth: 1 cup, low-sodium
- Lemon: Zest of 1 lemon and 3 tbsp fresh lemon juice
- Heavy Cream: 1/2 cup
- White Wine (optional): 1/4 cup dry white wine (like Pinot Grigio)
- Capers (optional): 1–2 tbsp, drained
- Fresh Herbs: 2 tbsp chopped parsley
- Parmesan (optional): 2 tbsp grated, to finish
- For Serving: Cooked pasta (angel hair or linguine), rice, or mashed potatoes
Step-by-Step Instructions
- Pound and season the chicken: Place the halved chicken breasts between sheets of plastic wrap and pound to an even 1/4-inch thickness.
Pat dry, then season both sides with salt and pepper.
- Dredge lightly: Add flour to a shallow dish. Dredge each cutlet, shaking off excess. This light coating helps the chicken brown and gives the sauce a silky body.
- Sear the chicken: Heat the butter and olive oil in a large skillet over medium-high heat.
When hot and shimmering, add the chicken in a single layer. Cook 2–3 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil.
- Sauté the garlic: Lower heat to medium.
If the pan looks dry, add a small knob of butter. Add the minced garlic and cook 30 seconds until fragrant, stirring so it doesn’t brown.
- Deglaze the pan: Pour in the white wine (if using) and scrape up any browned bits. Let it reduce by half, 1–2 minutes.
If not using wine, go straight to the broth.
- Build the sauce: Add the chicken broth, lemon zest, and lemon juice. Simmer for 2–3 minutes to meld flavors.
- Add cream: Reduce heat to medium-low. Stir in the heavy cream and simmer gently until slightly thickened, 3–5 minutes.
The sauce should coat the back of a spoon.
- Season and enrich: Taste and adjust with salt, pepper, and more lemon if needed. Stir in capers if you like a briny pop. For extra richness, whisk in a tablespoon of butter or sprinkle in Parmesan.
- Return the chicken: Nestle the cutlets and any juices back into the pan.
Spoon sauce over the top and simmer 1–2 minutes to warm through.
- Finish and serve: Turn off the heat and sprinkle with parsley. Serve over pasta, rice, or potatoes with plenty of sauce. Add a lemon wedge on the side for extra brightness.
Keeping It Fresh
Store leftovers in an airtight container for up to 3 days.
The sauce may thicken in the fridge, which is normal. Reheat gently over low heat on the stovetop, adding a splash of broth or water to loosen the sauce. If reheating in the microwave, use short intervals and stir between bursts to avoid overcooking the chicken.
Cooked pasta keeps well separately with a drizzle of olive oil.
Combine the pasta and sauce just before serving for the best texture.
Health Benefits
- Lean protein: Chicken breast offers high-quality protein with relatively low fat, supporting muscle repair and satiety.
- Vitamin C from lemon: Fresh lemon juice and zest provide vitamin C and bright flavor without added sugar.
- Reasonable portions of cream: A small amount of cream goes a long way, especially when balanced with broth and lemon.
- Customizable sides: Pair with steamed vegetables, a simple salad, or whole-grain pasta to round out the meal.
What Not to Do
- Don’t skip pounding the chicken: Uneven thickness leads to dry, overcooked edges and undercooked centers.
- Don’t over-flour: A heavy dredge creates a gummy coating and murky sauce. Shake off the excess.
- Don’t boil the cream hard: Vigorous boiling can split the sauce. Keep it at a gentle simmer.
- Don’t overcook the chicken: Cutlets cook fast.
Pull them as soon as they’re golden and springy to the touch.
- Don’t forget to taste: Lemon sauces need balance. Adjust salt, pepper, and acidity before serving.
Recipe Variations
- Herb-forward: Add thyme or tarragon to the sauce. Tarragon brings a light anise note that pairs beautifully with lemon.
- Mushroom twist: Sauté sliced cremini mushrooms after the chicken, then proceed with broth and cream for an earthy spin.
- Lighter dairy: Swap heavy cream for half-and-half.
Simmer gently and consider a small cornstarch slurry to maintain body.
- Gluten-free: Dredge the chicken in rice flour or a 1:1 gluten-free blend. Use gluten-free pasta or serve with polenta.
- Extra briny: Lean into capers and add a few chopped green olives. Finish with lemon zest for a bright, savory punch.
- Citrus swap: Use a mix of lemon and a splash of orange for a slightly sweeter, more rounded citrus profile.
- Spicy kick: Add a pinch of red pepper flakes with the garlic for heat that complements the creaminess.
Can I Use Chicken Thighs Instead of Breasts?
Yes, boneless, skinless thighs work well.
Trim excess fat and pound lightly to even them out. They’ll need a minute or two more per side, but they stay juicy and flavorful.
What Pasta Pairs Best?
Angel hair and linguine are classic because they soak up the sauce without feeling heavy. Penne or farfalle also work if you prefer short pasta.
For a lighter option, try zucchini noodles or spaghetti squash.
How Do I Keep the Sauce from Curdling?
Keep the heat moderate, especially after adding cream. Avoid boiling hard, and add the lemon after the cream has warmed slightly. If the sauce ever looks grainy, whisk in a tablespoon of cold butter off the heat to bring it back together.
Can I Make It Without Wine?
Absolutely.
Use more chicken broth and a touch of extra lemon juice for brightness. A teaspoon of Dijon mustard can also add gentle complexity without tasting “mustardy.”
Is There a Dairy-Free Option?
Yes. Use olive oil instead of butter and swap the cream for a full-fat coconut milk or an unsweetened oat-based creamer.
The flavor will be slightly different, but still rich and satisfying. Balance with extra lemon to keep it bright.
How Can I Meal Prep This?
Cook the chicken and sauce, cool, and store separately from any starch. Reheat the sauce gently and add the chicken just until warmed through.
Freshly cooked pasta or rice keeps the texture best.
In Conclusion
Chicken scallopini with lemon cream sauce is a reliable go-to when you want something special without fuss. Tender cutlets, a bright and silky sauce, and easy sides make it a weeknight winner and a dinner-party favorite. Keep the heat moderate, taste as you go, and finish with fresh herbs for a clean, polished result.
Once you make it, you’ll keep it in your rotation for years to come.
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