If you’re craving something fast, flavorful, and just a little fancy, Chicken Scallopini with Lemon Butter Sauce hits all the right notes. This Italian-American favorite features golden, lightly breaded chicken cutlets bathed in a rich lemon-garlic pan sauce that’s bright, buttery, and unforgettable. It’s the kind of dish you’d expect from a fine Italian bistro, but you can have it sizzling on your dinner table in under 30 minutes.

In this complete guide, we’ll cover everything from ingredients and step-by-step cooking to the best side dishes, variations, and storage tips. Whether you’re looking to impress guests or shake up your weeknight dinner routine, this recipe delivers bold flavors with minimal fuss. And if you’re wondering what to serve it with or how to make it gluten-free—we’ve got answers.

Looking for inspiration? Try Mini Funfetti Cheesecakes for dessert after your scallopini masterpiece.

PART 1: What is Chicken Scallopini with Lemon Butter Sauce?

What defines scallopini?

“Scallopini” (or “scaloppine” in Italian) refers to a method of preparing thinly sliced meat—typically veal, pork, or chicken—that’s lightly floured and sautéed. The term doesn’t point to a specific recipe but to a technique. Chicken scallopini takes this classic approach and gives it a leaner, faster twist using boneless chicken breasts pounded thin. The magic lies in the quick sear and the velvety pan sauce that soaks into every bite.

Why lemon butter sauce pairs perfectly

Lemon butter sauce balances richness and brightness beautifully. It cuts through the crispiness of the chicken with citrusy tang while the butter adds depth and silkiness. The garlic, white wine, and optional capers round out the flavor profile, creating a sauce that feels elegant without being complicated.

How it stands out from similar chicken recipes

Unlike fried chicken cutlets or creamy chicken piccata, this dish skips heavy cream and breading. It’s lighter, quicker, and lets lemon and garlic shine. Don’t miss our Strawberry Peach Crisp for another bright, flavorful addition to your next meal lineup.

PART 2: Key Ingredients for Chicken Scallopini

Essential chicken cuts: breasts vs. thighs

When it comes to chicken scallopini, thinly sliced boneless chicken breasts are the gold standard. They cook quickly, absorb flavor beautifully, and develop a golden crust with minimal effort. Pounding them evenly ensures uniform cooking, which is crucial for getting that juicy inside and crispy outside. If you prefer more flavor and tenderness, boneless thighs can work too—but they’re slightly less traditional.

The role of flour and seasoning for the crust

A light dredge in all-purpose flour gives the chicken its signature scallopini texture—delicate, not crunchy. This thin coating locks in moisture and helps the cutlets sear to a golden perfection. Add salt and pepper directly to the chicken for even seasoning, and consider enhancing with a pinch of garlic powder or paprika for depth.

Lemon, garlic, wine, and butter: flavor foundations

Lemon juice delivers brightness, garlic brings savory punch, and wine adds depth—especially when deglazing the pan. Butter rounds out the sauce, making it silky and luxurious. High-quality chicken broth is a must when skipping wine. And if you want a bold twist, toss in capers or chopped shallots.

Check out Crispy Bang Bang Salmon Bites if you love bold, seared proteins, this seafood recipe hits a similar texture and flavor vibe to scallopini.

Discover great ideas like Butterscotch Cake with Caramel Frosting for a sweet finish after your lemony main dish.

PART 3: How to Make Chicken Scallopini with Lemon Butter Sauce Step-by-Step

Pounding and seasoning the chicken

Start by slicing your boneless chicken breasts in half lengthwise. Lay them between sheets of plastic wrap and pound them to an even thickness—about ¼ inch. This ensures quick, even cooking. Generously season both sides with salt and black pepper. For a boost of flavor, sprinkle in garlic powder or Italian seasoning.

Perfect pan-searing for golden cutlets

Dredge the chicken in all-purpose flour and shake off excess. Heat olive oil and butter in a large skillet over medium-high heat. When the butter foams, add the chicken in batches—don’t overcrowd. Cook each cutlet for about 3 minutes per side, or until golden and fully cooked. Transfer to a plate and tent with foil to keep warm.

Deglazing and building the sauce

In the same pan, sauté minced garlic until fragrant. Pour in white wine or chicken broth to deglaze, scraping up flavorful brown bits. Stir in more broth, lemon juice, and simmer for 3–5 minutes. Whisk in butter for richness. Add capers if you like tangy bursts of flavor.

Finishing and simmering the dish

Return the chicken to the pan. Spoon sauce over the cutlets and let everything simmer together for 2–3 minutes. The sauce should slightly thicken and cling to the chicken. Finish with chopped parsley and serve hot.

Don’t miss our Lazy Man’s Pie Peach Cobbler to complete your meal with an easy yet comforting dessert that requires just as little effort as this scallopini.

PART 4: Tips for the Perfect Lemon Butter Sauce

Wine or broth: which base to use

The sauce’s base can make or break this dish. White wine brings depth and a hint of acidity that elevates the flavor. Use a dry variety like Sauvignon Blanc or Pinot Grigio. If you’re avoiding alcohol, chicken broth is a fantastic alternative—it still enhances the lemon and garlic without the added complexity of wine. Just be sure to use low-sodium broth so you control the salt level.

Balancing butter richness with acidity

To avoid an overly heavy sauce, the butter should be added in two stages—half while searing the chicken and the rest whisked into the sauce at the end. This technique gives the sauce a silky texture without overwhelming the lemon’s brightness. A little goes a long way—too much butter, and it turns greasy; too little, and the sauce lacks body.

How to thicken without cream or starch

Resist the urge to add flour or cornstarch. Instead, let the sauce reduce naturally by simmering. The emulsification of butter and the reduction of broth or wine naturally creates a luscious texture. Keep the heat medium and whisk continuously.

Discover great ideas like Oreo Cheesecake if you’re craving balance in your meal like tart and creamy, this dessert hits all the right notes after a lemony main dish.

PART 5: Best Side Dishes to Serve with Chicken Scallopini

Pasta pairings: linguine, angel hair, or penne

Pasta is the most traditional and satisfying companion to chicken scallopini. The lemon butter sauce coats noodles beautifully, creating a cohesive, comforting bite. Angel hair pasta provides a light, delicate base, while linguine or penne give more texture and soak up every drop of the rich sauce. You can even toss the cooked pasta directly into the skillet to absorb more flavor.

Wholesome options: rice, quinoa, or cauliflower mash

If you’re steering clear of pasta, jasmine or basmati rice offers a subtly aromatic backdrop for the zesty sauce. Quinoa adds a nutty contrast and boosts the protein profile, making the entire meal feel balanced. For a low-carb option, creamy cauliflower mash delivers all the comfort of potatoes with fewer carbs—and it pairs exceptionally well with the buttery finish of scallopini.

Vegetable sides that elevate the meal

Lemon butter chicken pairs wonderfully with fresh, crisp veggies. Think roasted asparagus, sautéed green beans, or grilled zucchini. Steamed broccoli also works great for soaking up leftover sauce. Drizzle with a little olive oil and a squeeze of lemon for flavor harmony.

Check out Crazy Banana Cake if you’re looking to end your meal on a nostalgic and sweet note—it’s moist, rich, and the perfect contrast to a citrus-forward main course.

PART 6: Variations and Substitutions

Making it gluten-free or dairy-free

For those with dietary restrictions, Chicken Scallopini with Lemon Butter Sauce is surprisingly easy to adapt. Swap out the all-purpose flour with a gluten-free 1:1 baking blend or almond flour to keep the crisp coating. Use dairy-free butter (like vegan margarine or ghee) to replicate the sauce’s richness without compromising flavor. Be sure to check that your chicken broth is gluten-free too—some store-bought versions contain hidden wheat.

Low-carb or keto scallopini ideas

Want to make this dish keto-friendly? Skip the flour dredge entirely and just pan-sear the seasoned chicken in olive oil and butter. You’ll lose some of the crust, but the sauce still clings beautifully. Serve it over spiralized zucchini noodles or creamy mashed cauliflower to keep it low in carbs while staying big on flavor.

Using thighs or tenders instead of breasts

Boneless, skinless chicken thighs make a juicier, more flavorful alternative to chicken breasts. They hold up better in the skillet and won’t dry out easily. Chicken tenders also work well for smaller, kid-friendly portions. Just be sure to pound them thin so they cook evenly.

Don’t miss our Red Velvet Brownies with Cream Cheese Frosting if you’re customizing your main dish, why not play with dessert too? These bold, indulgent treats are just as adaptable as your dinner plate.

PART 7: Make-Ahead and Storage Tips

How to prep chicken and sauce ahead

Chicken Scallopini with Lemon Butter Sauce is a fantastic make-ahead option when you want elegance without last-minute chaos. You can pound, season, and dredge the chicken cutlets a day in advance—just layer them between parchment in an airtight container in the fridge. The lemon butter sauce can also be prepared ahead and stored separately. Reheat gently on the stove over low heat and whisk in a little extra butter or broth to revive its silky texture.

Freezing and reheating without ruining the texture

While freshly cooked scallopini tastes best, freezing is possible. Cook the chicken fully and let it cool, then store cutlets and sauce in separate airtight containers or freezer bags. Avoid freezing uncooked dredged chicken, as the coating may turn gummy. To reheat, thaw overnight and warm on the stovetop, letting the chicken simmer in the sauce for a few minutes.

Best containers and reheating methods

For refrigeration, use shallow glass containers to keep the chicken from becoming soggy. Reheat portions on the stovetop rather than in the microwave for even texture and to prevent overcooking. Stir the sauce as it warms to help re-emulsify the butter and broth mixture.

Discover great ideas like No-Bake Funfetti Oreo Icebox Cake a perfect prep-ahead dessert to serve chilled after your reheated lemony main dish.

PART 8: Common Mistakes to Avoid

Overcooking the chicken

One of the easiest ways to ruin Chicken Scallopini with Lemon Butter Sauce is to overcook the chicken. Because the cutlets are thin, they cook very quickly—usually just 2 to 3 minutes per side. Overcooking results in dry, rubbery chicken that no amount of sauce can save. Use medium-high heat and remove the chicken once it reaches a golden brown crust and an internal temperature of 165°F.

Breaking the butter sauce

Butter adds richness and body, but it must be handled gently. Adding it too early or over high heat can cause the sauce to break—leaving you with an oily mess instead of a silky lemon glaze. Always add the butter at the end and whisk it in off the heat or on low to maintain emulsification.

Skipping the deglazing step

Don’t leave behind the flavorful browned bits in your pan—they’re the heart of the sauce. After removing the chicken, deglaze the pan with wine or broth and scrape up those crispy golden bits. That’s what gives the sauce depth and complexity.

Don’t miss our Pistachio Cream Croissants for another flaky, pan-prepped recipe that benefits from attention to detail and avoiding shortcuts.

PART 9: Chicken Scallopini in Italian Cuisine History

Origins of “Scaloppine” in Italy

“Scaloppine” comes from the Italian word scaloppa, meaning a thin slice of meat. The technique began in Northern Italy, often using veal, which was abundant and tender. Cooks would slice, flour, and pan-sear the meat quickly, then finish it with a light sauce made from regional ingredients like lemon, butter, or wine. It was a dish designed for flavor and speed—a hallmark of rustic Italian cooking.

American-Italian adaptations

When Italian immigrants arrived in America, veal was expensive and less accessible. Enter chicken—affordable, easy to prep, and widely available. The classic veal scaloppine evolved into Chicken Scallopini, blending Old World technique with New World practicality. Over time, chefs added garlic, parsley, and capers, introducing flavors that resonated with American palates while still honoring Italian roots.

Restaurant versions vs. home-cooked

While restaurant versions may lean toward heavy cream or complex reductions, home-cooked scallopini—especially with lemon butter sauce—keeps it simple. The goal is always the same: tender meat in a bright, buttery sauce that feels luxurious without being complicated.

Check out Iced Cherry Chai Latte – Starbucks Copycat for an after-dinner drink that channels the same balance of bold and refreshing you get from this zesty scallopini.

Frequently Asked Questions about Chicken Scallopini with Lemon Butter Sauce

What is chicken scallopini with lemon butter sauce?

Chicken scallopini with lemon butter sauce is a quick-cooked dish made from thinly sliced chicken breasts that are lightly floured, pan-seared, and served in a rich yet tangy lemon butter sauce. The sauce often includes garlic, white wine or broth, fresh lemon juice, and butter—sometimes capers for extra zing. It’s a classic Italian-American adaptation of traditional veal scaloppine, prized for its bright flavors and fast prep time.

How do you make lemon butter sauce for chicken scallopini?

Lemon butter sauce is made in the same pan used to cook the chicken. After searing the cutlets, sauté garlic, then deglaze the pan with white wine or chicken broth. Stir in fresh lemon juice and simmer for a few minutes. Off the heat, whisk in cold butter until the sauce emulsifies and becomes glossy. Return the chicken to the pan, spoon sauce over the top, and serve hot.

Can I use boneless chicken breasts for scallopini?

Yes, boneless skinless chicken breasts are ideal for scallopini. Slice them horizontally and pound thin to ensure quick, even cooking. Boneless chicken thighs can also be used if you prefer a juicier cut, but breasts are more traditional and create that classic texture.

What should I serve with chicken scallopini?

Chicken scallopini with lemon butter sauce pairs beautifully with pasta (like angel hair or linguine), rice, or mashed cauliflower. It also goes well with sautéed green beans, roasted asparagus, or a crisp garden salad. For a complete comfort meal, don’t miss our Lazy Man’s Pie Peach Cobbler a warm, rustic dessert that follows this lemony main dish perfectly.

Conclusion

Chicken Scallopini with Lemon Butter Sauce brings restaurant-quality flavor to your kitchen in under 30 minutes. Whether you’re looking to impress guests or just need a fast weeknight dinner with bright, buttery comfort, this dish delivers. Its versatility is a major win you can go gluten-free, keto, or swap proteins without losing that signature zesty richness. Pair it with pasta or crisp veggies, and finish your meal with something indulgent like our Red Velvet Brownies with Cream Cheese Frosting.

Quick to prep, deeply flavorful, and endlessly adaptable—this is one recipe you’ll come back to again and again.

Check out more comfort dinner favorites and sweet finishes at Kinsley Recipes.

Chicken Scallopini with Lemon Butter Sauce – A Zesty Classic Done Right

Introduction