Golden pan-seared chicken cutlets in a bright, creamy white wine sauce make this Chicken Scallopini an easy, impressive stovetop dinner. The thin cutlets cook quickly and the sauce—accented with capers, lemon, and mushrooms—adds vibrant, balanced flavor.
Why this recipe works
Though it sounds fancy, chicken scallopini is simple to prepare. The recipe relies on thin chicken cutlets lightly dredged in seasoned flour and seared until golden. The pan sauce combines dry white wine, butter, and cream with briny capers, bright lemon, and earthy mushrooms for depth and balance. The wine’s acidity cuts through the richness of the butter and cream, keeping the sauce lively rather than heavy.
This method is similar to chicken piccata, but scallopini describes the preparation style and allows for variations like the mushrooms and cream used here. It’s a great way to elevate a weeknight meal without a lot of fuss.
Ingredients you will need
For exact measurements and a printable recipe, see the recipe card at the end of the post.
Ingredient info and substitution suggestions
Chicken – Pound or butterfly chicken breasts to make thin cutlets so they cook quickly and evenly.
Wine – A dry white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay) brightens the sauce and balances the cream. If you prefer not to use wine, substitute equal parts chicken broth.
Additions – Mushrooms bring earthiness and capers add briny brightness. Both are optional but recommended for the full flavor profile.
How to make chicken scallopini
Step-by-step photos and notes are provided to help you visualize the process. Jump to the recipe card below for a printable version with measurements and timing.
- Trim excess fat and butterfly or halve each chicken breast to create thin cutlets.
- In a large bowl, whisk together flour, black pepper, garlic salt, and onion powder.
- Dredge each cutlet in the seasoned flour, coating both sides. Set aside; you won’t need all the flour mixture.
- Heat olive oil in a large skillet over medium-high until shimmering. Add the cutlets and cook until browned on both sides, about 10–12 minutes total. Remove the chicken and keep the fond in the pan.
- Add butter to the skillet and sauté garlic and chopped onion for about a minute to soften. Pour in dry white wine and add capers, bringing the mixture to a gentle boil to deglaze the pan.
- Stir in chicken base (or broth), lemon juice, and sliced mushrooms, combining to incorporate the flavors.
- Reduce heat to low. If you want a thicker sauce, whisk together cornstarch and water to make a slurry and stir it in, cooking until the sauce begins to thicken.
- Stir in the heavy cream, return the chicken cutlets to the skillet, and warm through until everything is heated and the sauce is silky. Keep the heat low to avoid separating the cream.
Frequently asked questions & expert tips
Use a cornstarch slurry (cornstarch mixed with water) to thicken quickly, or simmer the sauce a bit longer to reduce and concentrate without adding starch.
Cream can separate if cooked at high heat. Keep the final cooking step over low heat and stir gently until heated through.
Yes. Dry white wine adds acidity and flavor, but you can substitute equal parts chicken broth if you prefer.
Cool and store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat.
Piccata usually refers to a specific lemon-caper-butter sauce, while scallopini describes the thin-cut preparation and can include many sauce variations. This scallopini includes mushrooms and cream for extra richness.
Serving suggestions
Serve the chicken scallopini over fettuccine, linguine, or steamed rice so the sauce can be enjoyed with each bite. Garnish with chopped parsley, grated Parmesan, or halved cherry tomatoes for color and freshness.
More chicken recipes
- Lemon Chicken
- Chicken Marsala
- Chicken Francese
- Chicken Florentine
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Chicken Scallopini
Important – Frequently asked questions in the post above may be helpful. Scroll up to read them.
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Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 3 Tablespoons all purpose flour
- ½ teaspoon black pepper
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 2 teaspoons minced garlic
- ½ cup chopped onion
- ⅓ cup dry white wine
- 3 Tablespoons capers
- 2 teaspoons chicken base (or broth)
- 2 Tablespoons lemon juice
- 1 cup sliced mushrooms
- 2 teaspoons cornstarch
- ¼ cup water
- ½ cup heavy whipping cream
Things you’ll need
- Mixing bowls
- Large heavy-bottomed skillet
Before you begin
- The cornstarch slurry is optional — you can also reduce the sauce to thicken it.
- Chicken broth may be used instead of wine.
- Keep the final step on low heat to prevent cream from separating.
- For a touch more color, add up to 1/2 teaspoon paprika to the sauce.
Instructions
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Trim excess fat and cut each chicken breast in half horizontally to make thin cutlets.
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Whisk flour, black pepper, garlic salt, and onion powder in a large bowl.
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Dredge cutlets in the flour mixture, coating both sides, then set aside.
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Heat olive oil in a skillet over medium-high heat. Brown the cutlets on both sides, about 10–12 minutes total, then remove and keep the pan juices.
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Add butter, garlic, and onion to the skillet and cook until softened. Pour in wine and add capers, bringing to a gentle boil to deglaze.
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Stir in chicken base or broth, lemon juice, and mushrooms.
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Reduce heat to low. Whisk cornstarch with water to make a slurry, add to the pan, and stir until the sauce thickens.
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Stir in the heavy cream, return the chicken to the skillet, and warm through on low heat until sauce is smooth and the chicken is heated.
Expert tips & FAQs
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat.
Nutrition
Recipes here are tested using conventional ovens and stovetops. Oven and appliance performance can vary, so adjust cooking times as needed and use an oven thermometer if desired. For appliances like pressure cookers or air fryers, results may differ and may require adjustments.