Chicken Scallopini with Pasta: A Delicious and Easy Recipe

Chicken Scallopini with Pasta: Prepare to be transported to a sun-drenched Italian trattoria with this incredibly flavorful and surprisingly simple dish. Forget complicated recipes and hours spent in the kitchen; this recipe delivers restaurant-quality results in a fraction of the time. Have you ever craved a dish that’s both elegant enough for a special occasion and easy enough for a weeknight dinner? Look no further!

Chicken Scallopini, a classic Italian preparation, traditionally features thinly sliced chicken breasts, dredged in flour, and pan-fried to golden perfection. The term “scallopini” itself refers to the way the meat is sliced, creating tender, delicate cutlets that cook quickly and evenly. While variations abound, the heart of this dish lies in its bright, lemony sauce, often enhanced with white wine and capers. This version elevates the experience by pairing the succulent chicken with perfectly cooked pasta, creating a complete and satisfying meal.

What makes Chicken Scallopini with Pasta so irresistible? It’s the harmonious blend of textures and flavors. The tender chicken, the al dente pasta, and the zesty, buttery sauce create a symphony on your palate. People adore this dish because it’s both comforting and sophisticated, offering a taste of Italy without requiring advanced culinary skills. Plus, it’s incredibly versatile! Feel free to experiment with different types of pasta, add your favorite vegetables, or adjust the sauce to your liking. Get ready to impress your family and friends with this delightful and easy-to-make Italian classic!

this RECIPE

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons olive oil, divided
• 4 tablespoons butter, divided
• 1 shallot, finely chopped
• 4 cloves garlic, minced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 cup chicken broth
• 1/4 cup lemon juice, freshly squeezed
• 2 tablespoons capers, drained
• 1/4 cup fresh parsley, chopped
• 1 lb pasta (such as linguine, spaghetti, or fettuccine)
• Salt for pasta water
• Optional: Lemon wedges for serving

Preparing the Chicken:

1. First, we need to prepare the chicken breasts. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/4-inch thickness. This tenderizes the chicken and helps it cook quickly and evenly. Be careful not to pound too hard, or you’ll tear the chicken.
2. In a shallow dish, combine the flour, Parmesan cheese, oregano, salt, and pepper. This is our breading mixture that will give the chicken a lovely golden crust and delicious flavor.
3. Dredge each chicken breast in the flour mixture, making sure to coat both sides evenly. Shake off any excess flour. We want a light coating, not a thick one. This ensures a crispy, not gummy, result.

Cooking the Chicken:

1. Now, let’s get cooking! Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. The combination of oil and butter gives us both a high smoke point and rich flavor.
2. Once the oil is hot and the butter is melted and shimmering, carefully add the chicken breasts to the skillet. Don’t overcrowd the pan; you may need to cook the chicken in batches. Overcrowding lowers the temperature of the pan and can result in steamed, not seared, chicken.
3. Cook the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure.
4. Remove the cooked chicken from the skillet and set aside on a plate. Cover with foil to keep warm while we prepare the sauce.

Making the Sauce:

1. With the chicken out of the pan, it’s time to build our delicious sauce. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the skillet.
2. Add the chopped shallot and cook for about 2-3 minutes, or until softened and translucent. Shallots have a milder, sweeter flavor than onions, which works perfectly in this delicate sauce.
3. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. These browned bits, called fond, are packed with flavor and will add depth to the sauce. Let the wine reduce for about 2-3 minutes, or until it has almost evaporated.
5. Add the chicken broth and lemon juice. Bring the sauce to a simmer and let it reduce for about 5-7 minutes, or until it has thickened slightly. The sauce should be able to coat the back of a spoon.
6. Stir in the capers and chopped parsley. Capers add a briny, salty flavor that complements the lemon and white wine beautifully.
7. Season the sauce with salt and pepper to taste. Remember that the capers are already salty, so taste before adding more salt.

Cooking the Pasta:

1. While the sauce is simmering, cook the pasta according to package directions. Be sure to salt the pasta water generously; this is your only chance to season the pasta itself.
2. Cook the pasta until al dente, which means “to the tooth” in Italian. It should be firm but not crunchy.
3. Before draining the pasta, reserve about 1 cup of pasta water. This starchy water can be used to adjust the consistency of the sauce and help it cling to the pasta.
4. Drain the pasta and add it directly to the skillet with the sauce.

Assembling and Serving:

1. Toss the pasta with the sauce, making sure to coat all the strands evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
2. Add the cooked chicken scallopini back to the skillet and gently nestle it among the pasta.
3. Heat everything through for about 1-2 minutes, allowing the chicken to warm up and the flavors to meld together.
4. Serve immediately. Garnish with extra chopped parsley and lemon wedges, if desired. A sprinkle of extra Parmesan cheese is always welcome, too!

Tips for Success:

• Pounding the chicken evenly is key. This ensures that it cooks at the same rate and doesn’t dry out.
• Don’t overcrowd the pan when cooking the chicken. Cook in batches if necessary to maintain a high temperature and achieve a good sear.
• Use a good quality dry white wine. The flavor of the wine will be prominent in the sauce, so choose one that you enjoy drinking.
• Don’t overcook the pasta. Al dente pasta holds its shape better and has a more pleasant texture.
• Taste and adjust the seasoning as you go. The amount of salt and pepper needed will vary depending on your personal preferences.
• If you don’t have shallots, you can substitute with a small yellow onion. Just make sure to chop it finely.
• For a richer sauce, you can add a tablespoon of heavy cream at the end. This is optional, but it adds a lovely velvety texture.
• If you want to add some vegetables, consider sautéing some mushrooms or spinach along with the shallots and garlic.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Variations:

• Chicken Piccata: For a Chicken Piccata variation, simply add a tablespoon of butter and a tablespoon of flour to the skillet after removing the chicken. Cook for 1 minute to create a roux, then proceed with the sauce recipe as directed. This will create a slightly thicker sauce.
• Chicken Marsala: Substitute the dry white wine with Marsala wine for a richer, sweeter flavor. You can also add sliced mushrooms to the sauce.
• Creamy Lemon Chicken: Add 1/2 cup of heavy cream to the sauce at the end for a creamy and decadent dish.
• Spicy Chicken Scallopini: Add a pinch of red pepper flakes to the sauce for a little heat.
• Gluten-Free Chicken Scallopini: Use gluten-free flour to dredge the chicken and gluten-free pasta.

Serving Suggestions:

• Serve with a side of steamed asparagus or green beans.
• A simple salad with a lemon vinaigrette is a refreshing accompaniment.
• Crusty bread for soaking up the delicious sauce is always a good idea.
• A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, pairs perfectly with this dish.

Conclusion:

This Chicken Scallopini with Pasta isn’t just another weeknight dinner; it’s a passport to a little bit of Italian sunshine right in your own kitchen. The delicate, lemony sauce, the tender chicken, and the perfectly cooked pasta all come together in a symphony of flavors that’s both comforting and sophisticated. I truly believe this recipe is a must-try because it’s surprisingly simple to make, yet delivers restaurant-quality results. It’s the kind of dish that will impress your family and friends without requiring you to spend hours slaving away in the kitchen.

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations

Think of this recipe as a blank canvas for your culinary creativity. While I love serving it with classic linguine, you could easily swap it out for fettuccine, spaghetti, or even penne. For a gluten-free option, use your favorite gluten-free pasta.

If you’re looking to add a little extra green to your plate, consider tossing in some sautéed spinach or asparagus during the last few minutes of cooking. A sprinkle of fresh parsley or basil adds a vibrant pop of color and flavor.

For a richer, creamier sauce, stir in a tablespoon or two of heavy cream or mascarpone cheese at the end. And if you’re feeling adventurous, try adding a pinch of red pepper flakes for a touch of heat.

Another fantastic variation is to incorporate some mushrooms into the sauce. Sauté sliced mushrooms with the shallots and garlic for an earthy depth of flavor.

This Chicken Scallopini recipe is also fantastic served with a side of crusty bread for soaking up all that delicious sauce. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the dish. And for a truly special occasion, pair it with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc.

Don’t be afraid to experiment and make this recipe your own. The beauty of cooking is that there are no hard and fast rules. So, get creative, have fun, and enjoy the process!

I’m confident that once you try this Chicken Scallopini with Pasta, it will become a regular part of your dinner rotation. It’s a crowd-pleaser that’s perfect for busy weeknights, elegant dinner parties, or anything in between.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I can’t wait to hear what you think.

I’m truly excited for you to experience the joy of making and enjoying this dish. I poured my heart into perfecting this recipe, and I know you’ll love it as much as I do.

Please, I implore you, give this Chicken Scallopini recipe a try.

Once you’ve had a chance to make it, I would absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!