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Plate of Chicken Scallopini with lemon sauce and herbs

Chicken Scallopini

A comforting and forgiving pasta dish featuring thin chicken breasts in a creamy lemon butter sauce, perfect for beginner cooks.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces thin chicken breasts, skinless and boneless, about 1 to 1.25 pounds total Pound thin if thick for even cooking.
  • 1 tablespoon vegetable oil Or use olive oil for a healthier option.
  • 2 tablespoons butter For sautéing the chicken.
  • 2 cups Italian seasoned breadcrumbs or Panko Creates a light, crunchy coating.
  • 1/4 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Freshly ground if possible.
  • 1 pound linguini pasta, cooked Reserve a cup of pasta water before draining.
  • 4 ounces fresh lemon juice About 2-3 lemons.
  • 1/4 cup chicken broth Low-sodium if watching salt intake.
  • 1/2 cup heavy whipping cream Gives the sauce a silky texture.
  • 1 cup butter, cold, cut into pieces Added slowly to emulsify the sauce.
Optional Add-Ons
  • to taste Grated Parmesan or Pecorino Romano For additional umami and saltiness.
  • 1 pieces zest of one lemon For extra citrus fragrance.
  • to taste sprinkle crushed red pepper flakes For heat.
  • optional vegetables (baby spinach, roasted cherry tomatoes, or steamed asparagus) Great choices to toss with the pasta.

Method
 

Preparation
  1. Pound chicken breasts to 1/4 inch thickness if thicker for even cooking, then season lightly with salt and pepper.
  2. Set up a dredging station with breadcrumbs in a shallow dish and press each chicken piece into the breadcrumbs until evenly coated.
Cooking
  1. Cook linguini according to package directions and reserve 1 cup of pasta water before draining.
  2. In a large skillet, heat oil and butter over medium-high heat. Add chicken in a single layer without crowding and sear until golden brown, about 2-3 minutes per side.
  3. Remove the chicken and tent with foil to keep warm.
Making the Sauce
  1. In a medium pan, add lemon juice and chicken broth, and bring to a boil to reduce slightly.
  2. Reduce heat to low-medium, stir in cream and let simmer until thickening.
  3. Turn heat very low and whisk in cold butter, a few pieces at a time, until fully incorporated.
Plating
  1. Add cooked linguini to the sauce and toss to coat. Adjust seasoning if needed.
  2. Plate with chicken on top and garnish with parsley.

Notes

For meal prep, store sauce and pasta separately from chicken. Reheat gently. Consider serving with a green salad or roasted vegetables.