Lemon Butter Chicken Scallopini Recipe – A Perfect Main Dish Everyone Loves for Dinner

If you’re on the hunt for a dinner that’s quick, classy, and downright delicious, then this Lemon Butter Chicken Scallopini recipe is about to become your new best friend. Seriously, who doesn’t love a dish that comes together fast, tastes like it took hours, and uses ingredients you probably already have? Let’s dive in.

First off, this isn’t your average chicken dinner. The magic here? Thinly pounded chicken breast that cooks up tender and golden in a flash. If you’ve never tried your hand at pounded chicken breast recipes, this one’s a fantastic intro. You get that perfect balance of crispy edges and juicy middle every single time. Plus, the lemon butter chicken sauce adds a bright, tangy punch that keeps things from getting boring. It’s kinda like giving your taste buds a little wake-up call—no snooze button allowed.

What really makes this recipe shine is how simple it is. It’s not about having a pantry full of fancy ingredients; it’s all about mastering the technique. Pound the chicken thin, sear it quickly, and whip up a luscious lemon butter sauce right in the same pan. The whole thing is ready in just over 30 minutes. So, whether you’re scrambling on a busy weeknight or want to impress without stressing, this fits the bill perfectly.

I mean, let’s be honest — chicken scallopini always brings to mind those classic Italian-American restaurants with dim lighting and jazz playing softly in the background. Getting that same vibe at home? Total win. It’s an elevated meal that somehow feels special but doesn’t require a culinary degree or hours of prep. Chicken cutlet recipes like this are the unsung heroes of quick dinners, delivering flavor and style without the fuss.

Here’s a quick pro tip: grab an instant read meat thermometer if you don’t have one yet. This little gadget is a game changer. Chicken cooks fast here, and nobody wants dry, overcooked chicken or (yikes) undercooked bits. Aim for a perfect 165°F, and you’re golden. And hey, if you don’t have a meat mallet or hammer, just use the bottom of a heavy skillet to pound your cutlets flat — no judgment, it works!

Worried about leftovers? Don’t be. This dish stores beautifully in the fridge for 3-4 days in a sealed container. When you reheat, do it gently on low heat with a splash of white wine or broth to keep the sauce silky. Bonus: you can freeze it up to 3 months if you want to prep ahead, though just a heads up — freezing might change the texture a bit. Still delicious, just a little different.

If you love chicken entrees that bring restaurant vibes home, are super fast to cook, and taste like a dream, this is your go-to. It’s perfect alongside simple sides or even pasta, making it a versatile star in your chicken main dishes rotation. And if you’re a fan of baked options, don’t forget to check out other chicken breast recipes baked to switch things up once in a while.

So, are you ready to nail one of the best chicken dishes recipes out there? With this lemon butter chicken scallopini, you get tender, juicy cutlets drenched in a silky sauce that’s bright and buttery all at once. Easy, fast, and ridiculously tasty — what more could you want?

Let’s get cooking, shall we?

Lemon Butter Chicken Scallopini Recipe – A Perfect Main Dish Everyone Loves for Dinner

Prep Time: 15 minutes  Cook Time: 20 minutes  Total Time: 35 minutes
Servings: 4  Course: Main Dish  Author: Aleda

Ingredients

• 2 large boneless skinless chicken breasts, sliced horizontally
• Salt & freshly ground black pepper, to taste
• ½ teaspoon garlic powder
• All-purpose flour, for coating
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• ¾ cup dry white wine (or substitute with chicken broth)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• Freshly grated parmesan (optional)

Instructions

1. Butterfly the Chicken:
   Carefully slice each chicken breast in half horizontally so you end up with 4 thin fillets. Place each piece between sheets of plastic wrap (or parchment), spacing them apart slightly. Use a meat mallet or the bottom of a heavy pan to gently pound them until they’re about ½ inch thick.
2. Season and Coat:
   Sprinkle both sides of the chicken with salt, pepper, and garlic powder. Lightly dredge each piece in flour, shaking off the excess.
3. Pan-Fry the Cutlets:
   Heat a large skillet over medium-high heat and add the olive oil plus 1 tablespoon of butter. Once the pan is hot, work in two batches to cook the chicken. Sear the first batch for about 4 minutes on the first side, then flip and cook another 2–3 minutes until golden and cooked through. Add an extra tablespoon of butter for the second batch. It may cook faster since the pan will be hotter. Transfer all cooked chicken to a plate and loosely tent with foil to keep warm.
4. Make the Lemon Sauce:
   Lower the heat slightly and pour in the white wine (or broth) along with the lemon juice. Let it simmer and reduce by about half. Turn off the heat and whisk in the remaining 2 tablespoons of butter until the sauce is smooth and silky.
5. Bring It All Together:
   Return the chicken to the skillet, spoon the lemon butter sauce over the top, and sprinkle with chopped parsley. Serve immediately and, if you like, finish with some grated parmesan for extra flavor.

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