chicken scallopini recipe
The Best chicken scallopini recipe
I also really appreciate how balanced this recipe is for health-conscious eating. The chicken is lean and packed with protein, while the scallops add a touch of luxury without too much extra fat. Plus, the garlic and herbs in the sauce give it a bright, zesty flavor that makes it feel lighter than most takeout-style dishes. It’s not just a quick fix—it’s a meal that’s satisfying enough for a family dinner but also easy to double up on for leftovers. And honestly? It’s one of those recipes that never disappoints, whether you’re serving it at a holiday gathering or just grabbing a bite after a long day.
Chicken Scallopini with Garlic Butter Sauce
A delicious and elegant dish featuring tender chicken scallopini cooked in a rich garlic butter sauce, served with a light, fluffy dough for dipping. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 egg
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1/4 cup cold butter, cubed
- 1/4 cup cold milk
- 1 tsp salt
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Cut chicken breasts into 1-inch thick scallops. Season with salt and pepper. -
3
In a large bowl, whisk flour, salt, black pepper, paprika, garlic powder, and onion powder. Set aside. -
4
In another bowl, whisk buttermilk and egg. Dip chicken scallops into the buttermilk mixture, then coat in the flour mixture, ensuring they are well-covered. Place on the prepared baking sheet and spray lightly with cooking spray. -
5
Bake for 15 minutes, then flip and bake for another 10-12 minutes until golden brown and cooked through (internal temperature 165°F/74°C). Set aside. -
6
For the dough (if using), mix flour, salt, and cold butter in a food processor until crumbly. Add cold milk 1 tablespoon at a time until dough forms. Chill for 30 minutes. -
7
In a skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, simmer for 3-4 minutes. Stir in thyme, red pepper flakes, salt, and pepper. Remove from heat. -
8
Slice the dough into strips if desired. Serve chicken scallopini with the garlic butter sauce and dough for dipping.
🔧Equipment
- Mixing bowls
- Bowl for dipping
- Kitchen shears
- Oven
- Skillet (for sauce)
- Cooking spray
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, double-bake the chicken scallopini for 5 minutes after the initial baking.
- Substitute panko for regular breadcrumbs if needed.
- Adjust the amount of red pepper flakes to suit your spice preference.
- Make sure chicken is fully cooked to avoid foodborne illness.
Watch Video Of How Chicken Scallopini with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Chicken Scallopini with Garlic Butter Sauce
What is the difference between chicken scallopini and traditional scallopini?
Chicken scallopini is a variation of the classic scallopini dish, primarily featuring chicken instead of scallops as the main ingredient. Traditional scallopini is made with fresh scallops, often pan-seared in butter, garlic, and herbs, while chicken scallopini incorporates diced chicken breasts, offering a heartier and more substantial dish. The cooking methods and seasonings can also vary slightly, but the core concept remains focused on creating a flavorful, well-cooked protein dish.
—
How do I choose the right chicken for scallopini?
For the best texture and flavor, use boneless, skinless chicken breasts or thighs. Chicken breasts are leaner and easier to cut into even slices, while thighs add more flavor and moisture. Avoid using pre-cut or pre-marinated chicken as it may have excess salt or seasonings that could alter the dish’s taste. Freshness is key—opt for chicken that looks vibrant and hasn’t been frozen unnecessarily.
—
Why does my chicken scallopini turn out rubbery or dry?
A rubbery or dry result often comes from overcooking, especially if the chicken is cut too thickly or cooked at high heat for too long. To prevent this:
– Cut chicken into 1/2-inch (1.25 cm) thick slices for even cooking.
– Cook over medium heat (not high) and avoid overcrowding the pan.
– Use a light hand with salt—season after cooking to avoid drying out the meat.
– Rest the chicken for 2–3 minutes before serving to redistribute juices.
—
Can I substitute butter with another fat for cooking the chicken?
Yes! While butter adds rich flavor, you can substitute it with:
– Olive oil (for a lighter, slightly fruity taste).
– Vegetable or canola oil (neutral flavor, best for high-heat searing).
– Ghee or clarified butter (for a deeper, nutty taste without milk solids).
– Avocado oil (high smoke point, great for crispy searing).
If substituting, heat the oil to the same temperature as butter (medium-high) and avoid overcrowding the pan to prevent steaming instead of browning.
—
How can I make this dish healthier without sacrificing flavor?
To reduce calories or unhealthy fats while keeping the dish delicious:
– Use lean proteins: Opt for skinless chicken breasts instead of thighs.
– Swap butter for olive oil: Reduces saturated fat while adding flavor.
– Add veggies: Stir in bell peppers, onions, mushrooms, or spinach for volume and nutrients.
– Lighten the sauce: Use low-fat cream or Greek yogurt instead of heavy cream, or reduce the sauce thickness by simmering longer.
– Bake instead of pan-sear: Roast chicken slices at 375°F (190°C) with a sprinkle of herbs and garlic for a healthier alternative.
– Season with herbs/spices: Boost flavor with garlic powder, paprika, lemon zest, or fresh herbs instead of excess salt.
