Quick, Delicious, and Made in One Skillet!
This Chicken Scallopini is your new go-to weeknight dinner—ready in just 30 minutes and all cooked in one pan!
Crispy, tender chicken cutlets are smothered in a rich mushroom sauce, with a touch of citrus to keep it fresh.
Whether you’re cooking for the family or looking to impress at dinner, this easy, flavorful dish is sure to become a regular on your menu.
For Chicken Scallopini:
- Boneless, Skinless Chicken Breasts – Pounded thin for quick cooking and to ensure a tender texture.
- Kosher Salt and Black Pepper – For seasoning the chicken before frying.
- All-Purpose Flour – A light coating that helps crisp the chicken while cooking.
- Olive Oil – Used for frying the chicken; can be swapped with another oil with a high smoke point.
- Unsalted Butter – Forms the base of the rich mushroom sauce.
- Cremini Mushrooms – Mild, earthy flavor that works beautifully in the sauce; can be swapped for other mushroom varieties.
- Shallots – Adds a subtle, oniony flavor that complements the mushrooms.
For Mushroom Sauce:
- Heavy Whipping Cream – Creates a velvety, creamy texture for the sauce.
- Flat-Leaf Parsley – For a burst of freshness and color in the sauce.
- Lemon Zest – Adds a hint of citrus to balance the richness of the sauce.
Chicken Scallopini
Chicken Scallopini is a quick and easy dinner option, perfect for busy nights. The tender, crispy chicken cutlets are paired with a rich, creamy mushroom sauce. Made in just one skillet, this dish keeps cleanup simple, and it’s sure to be a family favorite.
Ingredients
- 2 boneless, skinless chicken breasts (8 oz. each)
- 1¼ tsp kosher salt, divided
- 1 tsp black pepper, divided
- ½ cup all-purpose flour, plus 1 tsp for sauce
- 3 tbsp olive oil
- 4 tbsp unsalted butter
- 8 oz sliced cremini mushrooms
- 2 shallots, sliced (about 1/2 cup)
- ½ cup heavy whipping cream
- 2 tbsp chopped fresh flat-leaf parsley
- ½ tsp grated lemon zest, plus extra for garnish
Instructions
Prepare the Chicken Cutlets:
- Slice each chicken breast horizontally to create two thin cutlets. Place between two pieces of plastic wrap and pound them to about 1/2-inch thickness.
Season and Coat the Chicken:
- Season the chicken with 3/4 tsp salt and 1/2 tsp pepper. Dredge each cutlet in 1/2 cup of flour, ensuring it’s evenly coated.
Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook for about 4 minutes per side until golden and cooked through. Remove the chicken from the skillet and set it aside on a paper towel-lined plate.
Prepare the Mushroom Sauce:
- In the same skillet, melt the butter over medium heat. Add the mushrooms, shallots, and the remaining salt and pepper. Cook, stirring occasionally, for about 5-6 minutes, or until the mushrooms are browned.
Finish the Sauce:
- Stir in 1 tsp of flour and cook for 1 minute. Add the heavy cream, parsley, and lemon zest, stirring until combined. Remove from heat
Serve:
- Return the chicken to the skillet, spooning the sauce over the top to coat. Sprinkle with extra lemon zest and serve.
Serving Suggestions:
Serve the chicken scallopini with pasta, rice, potatoes, or a side of roasted vegetables. A light salad and some crusty bread will complement the dish perfectly, helping you soak up the delicious sauce.
Storing Leftovers:
Store leftover chicken scallopini in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat on the stovetop and adjust the sauce with a splash of chicken stock if needed.
- Can I swap chicken breasts for chicken thighs?
Yes, you can absolutely use chicken thighs instead of breasts! Thighs are juicier and more flavorful, making them a great choice if you prefer dark meat. Just make sure to cook them through! - How do I make the sauce smoother?
To keep the sauce creamy and smooth, add the heavy cream slowly, stirring constantly. If you feel it’s getting too thick, just add a splash of chicken stock to loosen it up and maintain that velvety texture. - Can I use a different kind of mushroom?
Of course! While cremini mushrooms are ideal, you can swap them with white mushrooms, button mushrooms, or even wild mushrooms if you prefer. They’ll all bring their own unique flavor to the sauce. - Why do I need to cook the chicken in batches?
Cooking the chicken in batches helps it get perfectly golden and crispy without overcrowding the pan. You want that nice sear for the best texture and flavor! - What’s the best way to reheat leftovers?
Reheat the chicken and sauce in a pan over low heat. If the sauce thickens too much, just add a little chicken broth or cream to bring it back to the right consistency. You’ll get that creamy goodness back in no time!
