If you’re craving a dish that bursts with bright, zesty flavors yet feels comforting and elegant, the Lemon Chicken Scallopini with Capers and Parsley Recipe is an absolute winner. This classic Italian-inspired meal features tender, thinly pounded chicken breasts sautéed to golden perfection, then smothered in a vibrant lemon and white wine sauce dotted with briny capers and fresh parsley. It’s a dish that’s both simple to prepare and impressive on the plate, making it perfect for weeknight dinners or when hosting friends. Once you try this recipe, it’s bound to become a beloved staple in your kitchen.
Ingredients You’ll Need
Every ingredient in this Lemon Chicken Scallopini with Capers and Parsley Recipe is straightforward but plays a crucial role in creating layers of flavor and texture. From the delicate chicken breasts to the lively lemon juice and savory capers, each component brings its own magic to the dish.
- 4 boneless, skinless chicken breasts, pounded thin: Pounding ensures quick, even cooking and a tender bite.
- ½ cup all-purpose flour: Helps create a light crust that locks in moisture.
- 1 teaspoon salt: Enhances all the flavors in the dish.
- ½ teaspoon black pepper: Adds a subtle kick and depth.
- 2 tablespoons olive oil: Provides a healthy base for sautéing with a hint of fruitiness.
- 2 tablespoons unsalted butter: Adds richness and helps create a silky sauce.
- 1 cup chicken broth: Forms the savory backbone of the sauce.
- ½ cup dry white wine (or extra chicken broth): Brings acidity and complexity to balance the richness.
- 2 tablespoons lemon juice: Injects a bright and refreshing tang.
- 1 tablespoon capers (optional): Offers bursts of briny flavor that cut through the richness.
- ¼ cup chopped fresh parsley: For a fresh herbal finish and vibrant color.
- Lemon slices (for garnish): Adds visual appeal and a hint of citrus aroma.
How to Make Lemon Chicken Scallopini with Capers and Parsley Recipe
Step 1: Prepare the Chicken
Start by placing your chicken breasts between two sheets of plastic wrap and gently pounding them to about ¼-inch thickness. This step is key because it ensures the chicken cooks evenly and stays juicy. Once flattened, you’ll dredge the chicken in a seasoned flour mixture made of all-purpose flour, salt, and black pepper. This flour coating sets the stage for a beautiful golden crust when you sauté the chicken.
Step 2: Cook the Chicken
Heat olive oil and one tablespoon of unsalted butter in a large skillet over medium-high heat. The combination of oil and butter creates the perfect balance for crisping the chicken without burning. Add the floured chicken breasts and cook each side for 3 to 4 minutes, until they develop a gorgeous golden-brown color and are cooked through. Once done, transfer them to a warm plate to rest while you prepare the sauce.
Step 3: Make the Sauce
In the same skillet, pour in the chicken broth and white wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan — these are packed with flavor. Next, stir in the lemon juice and capers if you’re using them. Let the sauce simmer gently for about five minutes to meld the flavors together. Finish it off by whisking in the remaining tablespoon of butter, which adds a smooth, glossy finish to your sauce.
Step 4: Bring It All Together
Return the cooked chicken breasts to the skillet and spoon the luscious sauce over each piece. Allow everything to cook together for an additional two minutes so the chicken absorbs some of those fabulous citrusy, briny flavors. Just before serving, sprinkle the dish generously with fresh parsley for a burst of color and freshness.
How to Serve Lemon Chicken Scallopini with Capers and Parsley Recipe
Garnishes
Simple garnishes like thin lemon slices and extra chopped parsley can elevate this plated dish visually and aromatically. The lemon slices not only look beautiful but also add an extra pop of citrus scent that will entice your guests before they even take their first bite.
Side Dishes
This Lemon Chicken Scallopini with Capers and Parsley Recipe pairs beautifully with a variety of sides. Creamy mashed potatoes make a comforting vehicle for soaking up the sauce, while al dente pasta offers a traditional Italian touch. For lighter options, try steamed vegetables or a crisp green salad to keep the meal balanced and fresh.
Creative Ways to Present
For a dinner party, consider plating the chicken atop a nest of linguine tossed in olive oil and garlic. Drizzle some sauce artfully around the edges and garnish with a sprig of parsley and a lemon twist. You could also serve the chicken on a wooden board surrounded by roasted vegetables and fresh herbs for a rustic, inviting look.
Make Ahead and Storage
Storing Leftovers
You can store leftover Lemon Chicken Scallopini with Capers and Parsley in an airtight container in the refrigerator for up to three days. The flavors actually taste even better the next day as the sauce has had more time to meld with the chicken.
Freezing
If you want to keep this dish longer, it freezes well. Place the cooled chicken breasts and sauce into a freezer-safe container, leaving some room for expansion. It will keep in the freezer for up to two months without losing that delicious flavor.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over low heat. This method helps maintain the tenderness of the chicken and prevents the sauce from separating. Add a splash of chicken broth if the sauce thickens too much while reheating.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Boneless, skinless chicken thighs can be used and will lend a slightly richer flavor. Just be sure to pound them thin and adjust cooking time slightly since they are a bit thicker and have more fat.
What if I don’t have white wine on hand?
No worries! You can substitute additional chicken broth to keep the sauce flavorful without the wine’s acidity. For a bit of brightness, a splash of white wine vinegar or even a little extra lemon juice can be added cautiously.
Are capers necessary in this Lemon Chicken Scallopini with Capers and Parsley Recipe?
While capers add a delightful briny tang that complements the lemon perfectly, you can omit them if you’re not a fan or don’t have any. The dish will still be deliciously citrusy and buttery without them.
Can this recipe be made gluten-free?
Yes! Simply use gluten-free flour for dredging the chicken. The rest of the ingredients are naturally gluten-free, making this an easy adaptation for those with gluten sensitivities.
How can I make the sauce creamier?
For a richer, creamier sauce, stir in ¼ cup of heavy cream during the final step after adding the lemon juice and capers. This addition adds luscious silkiness and tones down the acidity slightly.
Final Thoughts
There’s truly something special about the way the bright lemon juice and briny capers lift this chicken scallopini to a new level. I can’t recommend trying the Lemon Chicken Scallopini with Capers and Parsley Recipe enough, whether you want a quick weeknight meal or a dish that wows. It’s approachable, vibrant, and incredibly satisfying—definitely a recipe to keep in your dinner rotation!
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Lemon Chicken Scallopini with Capers and Parsley Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Chicken Scallopini is a classic Italian dish featuring thinly pounded chicken breasts lightly dredged in seasoned flour, pan-seared to golden perfection, and finished with a luscious lemon, white wine, and caper sauce. This flavorful and elegant entrée is perfect for a weeknight dinner or a special occasion, pairing beautifully with pasta, mashed potatoes, or steamed vegetables.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts, pounded thin
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce
- 1 cup chicken broth
- ½ cup dry white wine (or additional chicken broth)
- 2 tablespoons lemon juice
- 1 tablespoon capers (optional)
- ¼ cup chopped fresh parsley
- Lemon slices (for garnish)
Instructions
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them to about ¼-inch thickness to ensure even cooking and tenderness.
- Dredge the chicken: In a shallow dish, mix the all-purpose flour with salt and black pepper. Dredge each chicken breast in the mixture, shaking off any excess flour to avoid clumping during cooking.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 to 4 minutes on each side until golden brown and thoroughly cooked. Remove the chicken and keep it warm on a plate.
- Make the sauce: In the same skillet, pour in the chicken broth and white wine, scraping the bottom of the pan to lift any browned bits for added flavor. Stir in lemon juice and capers, if using. Allow the sauce to simmer gently for about 5 minutes.
- Finish the sauce and combine: Whisk in the remaining tablespoon of butter to enrich the sauce. Return the chicken to the skillet and cook for an additional 2 minutes, basting the chicken with the sauce for extra flavor and moisture.
- Serve: Garnish the chicken scallopini with chopped fresh parsley and lemon slices before serving to add freshness and a beautiful presentation.
Notes
- This dish pairs beautifully with pasta, mashed potatoes, or steamed vegetables.
- For a creamier sauce, add ¼ cup of heavy cream during the final step of the sauce preparation.
- To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour.
