Chicken Scallopini

Main Dishes · Pasta · Recipes · October 7, 2017

Chicken Scallopini - Delicious crusted chicken over lemon butter pasta - a new favorite dinner meal!

You guys know how much we love chicken and pasta here!! How can you not when they’re almost always delicious and loved by the whole family?! 😉  Today’s recipe for Chicken Scallopini happens to be another one of those yummy dishes and is one my mom got from watching the news one day (thanks, Mom!) She gave it a try, and it was a hit!! Like I said, I’m not sure how it wouldn’t be a hit when you have breaded chicken and pasta that is coated in a Lemon Butter sauce.

This particular recipe is also pretty simple. It takes a little bit of time but is easy to do, which is what I like most about great recipes (simple – AND delicious!)

Chicken Scallopini


Whether you’re making dinner for the family or for company, this is definitely one of those recipes that everyone will enjoy! Serve it up with some Fried Zucchini and Garlic Knots and you’re set!

For more chicken pasta recipes, check out:

How to make Chicken Scallopini:

4.3 from 4 reviews
Chicken Scallopini
Chicken Scallopini - Delicious crusted chicken over lemon butter pasta - a new favorite dinner meal!
Recipe type: Main Dish
  • 4 chicken breast skinless, boneless
  • Oil, for sautéing chicken
  • Butter, for sautéing chicken
  • 2 C. Italian seasoned breadcrumbs or Panko
  • ¼ t. salt
  • ¼ t. black pepper
Lemon Butter sauce
  • 4 oz. fresh lemon juice
  • 2 oz. white wine
  • 4 oz. heavy cream
  • 1 cup butter
  • 1 lb. linguini pasta, cooked
  1. Place each chicken breast in a plastic bag. Using a meat mallet, pound to about ¼-inch thickness.
  2. Heat a about 1 TB of oil and 2 T. butter in a large skillet
  3. Coat chicken in breadcrumbs and saute in your skillet, turning until brown and cooked through. Remove chicken from pan.
  4. In a medium pan, bring to boil, lemon juice and white wine on medium heat. Reduce by one-third. Add cream and simmer until mixture thickens. Slowly add your butter until incorporated
  5. Season with salt and pepper and add capers.
  6. Cook pasta according to box directions. Add lemon butter sauce to pasta and toss.
  7. Add cut chicken over pasta. Garnish with parsley and serve.

Recipe adapted from ABC 15



Delicious crusted chicken over lemon butter pasta - a new favorite dinner meal! Recipe on { }
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    Trying for the family!Thanks for sharing

      Lil' Luna

      Let me know how it goes!! Have a great day. 🙂 XO – Kristyn


    Let’s pretend you don’t like lemon…do you think the sauce would taste okay if you omitted it?


    Looks amazing!! We eat chicken almost every night so this will be a great addition to our menu. Thanks for the yummy recipe 🙂

      Lil' Luna

      Love to hear it, Crystal!! As usual, I’d love to know what you think about it if you give it a try. Have a great week!! 😀

    Diana Gashwiler

    Is the 1 pound of butter the correct amount ?


    So many great recipes. Thanks so much.


    Do you think maybe this recipe has an error? One pound of butter? That’ll kill us with hardened arteries!

    Lise @MomLovesBaking

    Looks so good. Can’t wait to try!


    My boys love any dinner that includes chicken and pasta – I know they’ll love this!

    Erin @ Dinners, Dishes, and Desserts

    Chicken and pasta are some of our favorite meals here too! This looks perfect for the whole family!

    J @ Bless Her Heart Y'all

    Wow a delicious weeknight meal! Can’t wait to try it! Yum!

    Lauren Gaskill | Making Life Sweet

    Seriously this chicken looks DIVINE! My mouth is watering!

    Lisa @ Ruthie Bell Home

    Yes you definitely did just make me hungry. I know everyone in the family would love this! We also only do pasta about once a week.


    This recipe looks really good. I wonder in Capers would be a nice addition? Have you added these or do you think it might be to salty? Thanks for sharing the recipe.


    Just finished eating Chicken Scallopini for dinner. The flavor is good! I feel as if 1lb of noodles is too much for the sauce as some bites of the noodles didn’t have any flavor. Will make again but with half or 2/3 of the called for lb of noodles.
    Thanks for the recipe!


    You should always make the sauce in the same pan that you cook the chicken in. Drain oil and deglaze with white wine, then make sauce as directed. It will be way more flavorful!


    I’ve been wanting to try this recipe, but am wondering. What do you use in place of the white wine?


    Now maybe I did something wrong…. When I added cream to lemon and wine that were very hot, it curdled. Now I’m thinking maybe it was because lemon and milk or because it was too hot? Whatever it was, I had to trash the sauce. What happened?


      Laura, looks like she isn’t answering questions about this recipe anymore. Yes,the lemon and the milk together curdled. I made homemade lemon ice cream a few weeks ago. Before I made it I read the comments. Several people said theirs curdled. So when mine curdled I wasn’t surprised. It wasn’t horrible so I just kept whisking it and it thinned out. I didn’t have to throw it out (thank God) and once frozen tasted great!

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