This Chicken Scallopini with Mushroom Sauce is the kind of dish that feels restaurant-worthy but comes together easily at home. Tender, thinly pounded chicken breasts are lightly dredged in flour, pan-seared to golden perfection, and served in a rich, creamy mushroom sauce with a splash of lemon for brightness. Perfect for a weeknight treat or an elegant dinner for guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden and cooked through. Transfer to a plate.
- Add mushrooms to the skillet and sauté for about 5 minutes until browned. Stir in garlic and cook for 1 more minute.
- Pour in chicken broth, scraping up any browned bits, and let simmer until reduced by half (about 3-4 minutes).
- Stir in heavy cream and lemon juice; simmer for 2-3 minutes until slightly thickened.
- Return chicken to the skillet, spoon sauce over, and cook for 1 more minute. Garnish with parsley and serve.
Variation
- Herb-Crusted Scallopini – Add dried Italian herbs to the flour before dredging for an extra aromatic crust.
- White Wine Mushroom Sauce – Replace half of the chicken broth with dry white wine for a richer, restaurant-style flavor.
- Spinach and Mushroom Scallopini – Add a handful of fresh spinach to the sauce in the last 2 minutes of cooking for a colorful, nutrient boost.
Cooking Notes
- Make sure the chicken is pounded evenly to avoid overcooking thinner spots.
- Do not overcrowd the pan when browning the chicken, as this helps achieve a crisp golden crust.
- Let the sauce simmer gently after adding cream to prevent it from curdling.
Serving Suggestions
- Serve over buttery mashed potatoes to soak up the creamy mushroom sauce.
- Pair with a side of al dente pasta tossed in olive oil and Parmesan.
- Add roasted asparagus or steamed green beans for a balanced plate.
Tips
- Pat chicken dry before dredging to help the coating stick better.
- Slice larger chicken breasts in half lengthwise before pounding to make uniform pieces.
- For extra depth of flavor, sauté the mushrooms in a touch more butter until deeply browned before adding garlic.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 32g
- Sodium: 450mg
Frequently Asked Questions
-
Can I make Chicken Scallopini ahead of time?
Yes, you can prepare the chicken and sauce separately, then combine and reheat gently before serving. -
Can I use chicken thighs instead of breasts?
Absolutely — boneless, skinless thighs work well and offer a richer flavor. Just adjust the cooking time slightly. -
What’s the best mushroom variety for this recipe?
Cremini, baby bella, or a mix of wild mushrooms add the most depth to the sauce. -
Can I freeze Chicken Scallopini?
While you can freeze it, the cream sauce may change texture slightly upon reheating. For best results, freeze the chicken and sauce separately.
Conclusion
This Chicken Scallopini with Mushroom Sauce is an elegant yet approachable dish that delivers restaurant-level flavor in under 40 minutes. The golden, tender chicken paired with the creamy, garlicky mushroom sauce and a hint of lemon makes it perfect for both weeknight dinners and special occasions.
Chicken Scallopini With Mushroom Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Chicken Scallopini with Mushroom Sauce is the kind of dish that feels restaurant-worthy but comes together easily at home. Tender, thinly pounded chicken breasts are lightly dredged in flour, pan-seared to golden perfection, and served in a rich, creamy mushroom sauce with a splash of lemon for brightness. Perfect for a weeknight treat or an elegant dinner for guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden and cooked through. Transfer to a plate.
- Add mushrooms to the skillet and sauté for about 5 minutes until browned. Stir in garlic and cook for 1 more minute.
- Pour in chicken broth, scraping up any browned bits, and let simmer until reduced by half (about 3-4 minutes).
- Stir in heavy cream and lemon juice; simmer for 2-3 minutes until slightly thickened.
- Return chicken to the skillet, spoon sauce over, and cook for 1 more minute. Garnish with parsley and serve.
Notes
- For extra flavor, try using a mix of cremini and shiitake mushrooms.
- Pounding the chicken evenly ensures faster and more consistent cooking.
- You can swap heavy cream for half-and-half for a lighter sauce, though it will be less rich.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
Keywords: chicken scallopini, creamy mushroom chicken, lemon chicken, Italian chicken recipe