This delicious Chicken Scallopini is creamy, comforting and perfect for busy weeknights! It’s served over simple Parmesan noodles with a luscious, silky smooth sauce and is ready to serve in just 30 minutes.
What is Chicken Scallopini?
Scallopini is an Italian dish that’s made with thinly sliced meat usually chicken, pork or beef and is dredged in flour and fried before being served with a buttery, lemony sauce.
I’ve skipped the flour and breadcrumbs here to make things lighter and quicker and I’ve also adapted the sauce to make it luscious, creamy and super delicious!
Better yet, this whole dish comes together in just 30 minutes so it’s the perfect comfort food dish for busy weeknights or when you just feel like something delicious without any fuss!
What Type of Chicken to Use
I use thin-sliced boneless and skinless chicken breasts for this recipe, I find this cut works best and cooks faster to make this meal quick and easy.
If you can’t find chicken breasts pre-cut into thin slices then you can easily do it at home by slicing normal chicken breasts length-ways into 2-3 slices depending on the thickness of the breasts.
How to Make Chicken Scallopini
If chicken pieces are large, cut them into smaller serving-size pieces.
Heat the butter and oil in a large, heavy skillet over medium-high heat. Add as many pieces of chicken as can comfortably fit in the skillet without overcrowding. Cook for 3 to 4 minutes on each side, until golden brown and no longer pink inside, seasoning each side of the chicken with all-purpose seasoning and pepper to taste as it cooks.
Transfer chicken to a platter or large rimmed serving dish and cover with foil to keep warm. Repeat with remaining butter, oil, chicken and seasoning.
Mix cornstarch with water in small bowl and set aside. Add garlic to the skillet and cook, stirring for just a minute or two until softened and fragrant, being careful not to burn. Add the dry sherry or white wine to the skillet.
Using a whisk, scrape the brown bits from the bottom of the skillet and let the sherry simmer for a minute or two. Add the broth, Dijon mustard, and lemon juice and whisk again to combine. Allow the sauce to simmer for several minutes to reduce slightly.
Add the cream and simmer for another 2 to 3 minutes, stirring constantly. Add cornstarch/water slurry to skillet and stir until slightly thickened. Add chicken back to pan, spooning sauce over chicken and sprinkle with chives.
Toss prepared pasta with a little olive oil and sprinkle with Parmesan cheese. Serve chicken over prepared pasta with sauce drizzled over the top.
The Best Chicken Broth to Use
A word about chicken broth. I always keep this Better Than Bouillon on hand so I can mix up very high quality, low-sodium broth as needed.
You can control the strength and richness of the broth by adding more or less of this base and it doesn’t take up much room in the fridge. Our local Costco carries this reduced sodium version which is what I always use. It’s good stuff.
What to Serve it With
I love to serve this chicken scallopini with some buttery parmesan noodles. I chose thin spaghetti but you can use any noodles you like (long shapes work best).
Or if you want to keep things lighter and low carb why not go for some roasted vegetables such as asparagus, green beans, bell peppers or even a fresh salad or some spinach.
This meal is super versatile and can be served with any sides you like!
Top Tips for Making the Best Chicken Scallopini
- Make sure to keep the chicken warm as you make the sauce and boil the noodles. Place the chicken on a warm plate and cover with foil, you can also place the plate in a low, warm oven but it’s not essential.
- When you add the cornstarch to the sauce it’ll thicken quickly so make sure to stir the sauce constantly to avoid any lumps forming.
- Most noodles with work as a side to this dish but long shapes will work best.
- You can also skip the noodles if you prefer and serve the Chicken Scallopini with veggies or salad.
- Don’t skip the fresh chives. They add to the flavor but also add a nice brightness to the dish that makes for a very nice presentation.
- If you’re downsizing this meal to serve fewer people simply cut down the chicken portion sizes but do not scale down the sauce.
- Leftovers will store well in the fridge in a suitable container for around 2 days.
You can throw this together in thirty minutes, but the end result is unbelievably tasty. The buttery sauce gives it an elegant, sophisticated flavor making it worthy of serving to guests but easy and quick enough to throw together on a busy weeknight.
More Delicious Chicken Recipes You Might Like:
- Creamy Lemon Chicken with Pasta
- Cashew Chicken
- Summer Chicken Parmesan
- Chicken and Spinach Skillet Pasta
This post was originally published on September 21, 2011. It has been updated with new text and images.
Chicken Scallopini with Parmesan Noodles
Ingredients
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 2 pounds thin-sliced boneless skinless chicken breasts
- 1 teaspoon minced garlic
- 1 teaspoon all-purpose seasoning , (like Lawry's), or to taste
- fresh ground black pepper to taste
- ¼ cup dry sherry or dry white wine , (like Sauvignon Blanc or Pinot Grigio)
- 1 cup low-sodium chicken broth, prepared with chicken base if available
- 2 teaspoons Dijon mustard
- ½ lemon,, juiced
- ¼ cup heavy cream or half and half
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh chopped chives,
- 12 ounces thin spaghetti, cooked according to package directions
- olive oil
- Parmesan cheese
Instructions
- If chicken pieces are large, cut them into smaller serving size pieces.
- Heat 1 tablespoon each of the butter and oil in a large, heavy skillet over medium-high heat. Add as many pieces of chicken as can comfortably fit in the skillet without overcrowding. Cook for 3 to 4 minutes on each side, until golden brown and no longer pink inside, seasoning each side of the chicken with all-purpose seasoning and pepper to taste as it cooks. Transfer chicken to a platter or large rimmed serving dish and cover with foil to keep warm. Repeat with remaining butter, oil, chicken and seasoning.
- Mix cornstarch with water in small bowl and set aside.
- Add garlic to the skillet and cook, stirring for just a minute or two until softened and fragrant, being careful not to burn. Add the dry sherry or white wine to the skillet. Using a whisk, scrape the brown bits from the bottom of the skillet and let the sherry simmer for a minute or two. Add the broth, Dijon mustard, and lemon juice and whisk again to combine. Allow the sauce to simmer for several minutes to reduce slightly. Add the cream and simmer for another 2 to 3 minutes, stirring constantly. Add cornstarch/water slurry to skillet and stir until slightly thickened. Add chicken back to pan, spooning sauce over chicken and sprinkle with chives.
- Toss prepared pasta with a little olive oil and sprinkle with Parmesan cheese. Serve chicken over prepared pasta with sauce drizzled over the top.
- Note about scaling down: If you scale this down and use less chicken, I would not recommend scaling down the sauce ingredients. A little extra sauce is never a bad thing.
Notes
- Make sure to keep the chicken warm as you make the sauce and boil the noodles. Place the chicken on a warm plate and cover with foil, you can also place the plate in a low, warm oven but it’s not essential.
- When you add the cornstarch to the sauce it’ll thicken quickly so make sure to stir the sauce constantly to avoid any lumps forming.
- Most noodles with work as a side to this dish but long shapes will work best.
- You can also skip the noodles if you prefer and serve the chicken scallopini with veggies or salad.
- Don’t skip the fresh chives. They add to the flavor but also add a nice brightness to the dish that makes for a very nice presentation.
- If you’re downsizing this meal to serve fewer people simply cut down the chicken portion sizes but do not scale down the sauce.
- Leftovers will store well in the fridge in a suitable container for around 2 days.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Ok wow!!!$ I havent found a good recipe for chicken scallopini in a long time. I had this earlier tonight. Personally I find if you get already thin -sliced chicken breast they work the best for this.
I used basic flour and it turned out just as perfecto anyway. I chose sherry cooking wine since it’s all I had. But I cannot image what it would taste like with real sherry wine?!!! Definitely doing that next time I make this! So I got to the part adding the Dijon mustard and whisked it in. I started to panic when I tasted it testing the sauce. I’m like oh no Dijon mustard took the flavor away! Which some people might think but when you add the heavy cream and whisk it some more it really all continues to blend just right.
I added some sliced sautéed portabella mushrooms to the sauce. You can do with or without either way. My boyfriend is a picky eater and we both could not stop eating this lol! I served this with pasta. And my favorite part is dipping some French baguettes into the sauce!! My boyfriend told me it was like something out of a restaurant. I never have success with many recipes, but this one clicked with me and thank you for this!!! It is yum yum yum! Super excited to have stumbled upon this! I was thinking I lost my way in the kitchen lately lol. This will definitely be a staple in my house 🙂
Made this last night and was fabulous. I added 8oz sautéed mushrooms as added body to the the mixture. 1 tbsp corn starch is to much. Use 1tsp to give a thinner sauce to sink into the pasta (used spaghettini. Also added hot spices as like heat ?. Wife loved it. Many thanks.
Wonderful! I added sautéed mushrooms and left off the chives. Will make again!
I made this last night and it’s simply fabulous!
So happy to hear this, Aida! Thanks for the feedback 🙂
so yummy i love your recipe..
Love this. perfect recipe and I keep the SAME jar of chicken stock at my home! Great minds! 🙂