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Bright, zesty and full of comforting flavor, chicken scallopini with lemon sauce is a classic Italian dish that’s easy enough for weeknights but elegant enough for guests. Tender, pan-seared chicken breasts are coated in crispy breadcrumbs, then baked and served with a tangy, buttery lemon sauce over gluten free angel hair pasta. Fresh garlic, Parmesan cheese and fresh herbs tie everything together. It’s a simple yet impressive meal that delivers bold taste with every bite.
Chicken scallopini with lemon sauce features crispy chicken breasts in a bright, buttery lemon sauce, and is delicious served with pasta or mashed potatoes.
Also try lemon parmesan chopped salad and baked creamy spaghetti, or you might prefer chicken piccata or green chile egg casserole.
Why You’ll Love It
Fresh and zesty: The lemon sauce adds vibrant flavor to each bite.
Perfect texture: Crispy on the outside, juicy on the inside.
Gluten free option: Made with gluten free flour, breadcrumbs and pasta.
Versatile and elegant: Great for casual dinners or entertaining guests.
Lemon Chicken Scallopini Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: Flattened for even cooking and coated for a crisp finish.
Garlic: Adds a savory, aromatic base to the lemon sauce.
Breadcrumbs: Provide a crunchy outer layer.
Lemon: Both juice and zest add brightness and tang to the dish.
Unsalted butter: Used for richness and to build the lemon sauce.
Fresh parsley: Adds color and a touch of herbal freshness.
Egg: Helps the breadcrumbs stick to the chicken.
Water: Thins the egg wash for easier coating.
Chicken broth: Deepens the flavor of the sauce.
Lemon juice: Brings out the tangy signature flavor.
Angel hair pasta: A light base that soaks up the sauce.
All-purpose flour: Used to coat the chicken before breading.
Parmesan: Melts into the pasta for added richness and depth.
How to Make Garlic Chicken Scallopini with Angel Hair Pasta
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Flatten the chicken: Pound chicken to an even thickness and season.
Coat the chicken: Dip in flour, egg wash and then breadcrumbs.
Sear it: Lightly brown in a sauté pan on both sides.
Bake: Finish in the oven until fully cooked.
Make the sauce: Sauté garlic in butter, then add broth and lemon juice.
Finish the pasta: Toss cooked pasta in the sauce with Parmesan and parsley.
Plate and serve: Plate the chicken over pasta, spoon extra sauce on top and garnish.
Substitutions and Variations
Use chicken thighs: Boneless thighs can be used instead of breasts.
Swap the pasta: Linguine or spaghetti also work well.
Add capers: For a briny twist similar to chicken piccata.
Use dairy free butter: To make it suitable for dairy-sensitive eaters.
Serving Suggestions
Appetizers: Enjoy pappa al pomodoro soup to start your meal, or perhaps you’d prefer air fryer polenta fries with garlic marinara sauce for dipping.
Side dishes: Mashed potatoes, boiled potatoes or any kind of pasta would be a good pairing. Blueberry tomato caprese would be really good with chicken scallopini, or radicchio endive chicken salad.
Dessert: Finish with bombolini (Italian donuts!)
How to Store Leftover Scallopini
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze chicken scallopini in an airtight container for 2 to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: Reheat in a foil-covered baking dish in the oven at 350 degrees F for 15 minutes.
Top Tips
Pound chicken evenly: This helps it cook quickly and stay juicy.
Preheat the pan: A hot pan ensures the breadcrumbs brown properly.
Use fresh lemon juice: Bottled juice doesn’t have the same bright flavor.
Don’t overcook: Keep an eye on the oven to prevent the chicken from drying out.
Chicken Scallopini with Lemon Sauce FAQs
You need to pound the chicken to make chicken scallopini. The easiest way I’ve found to do this, apart from buying chicken piccata cuts, is to use a meat tenderizer or rolling pin. Then you will need to bash the chicken between a couple of pieces of parchment paper. If you’re using a meat tenderizer, use the flat side not the pointed one, that’s for tenderizing steak and chicken doesn’t need that. Try to get your chicken about half an inch thick all over, so it will cook quickly and evenly in the pan.
Piccata is an Italian word describing meat that has been dredged in flour and browned. Typically, the sauce includes lemon juice and lemon zest, butter and capers. The word also refers to chicken breast or veal which is pounded flat. In Italy, veal is usually used in piccata recipes, while across the Atlantic, chicken breast is the meat of choice. The term scallopini refers to the cut since you will be working with thin pieces of meat, either cut or pounded that way. So, chicken piccata is a type of chicken scallopini since the chicken is cut thinly, but scallopini might have a different sauce.
It is but it’s nicely balanced with butter and broth. But feel free to reduce the lemon juice amount slightly if preferred.
Chicken Scallopini with Lemon Sauce
Equipment
- Meat Tenderizer or Rolling Pin
- Skillet Large
- Pot Large
Ingredients
- 2 chicken breasts, boneless and skinless
- 3 Cloves garlic, minced
- ¾ Cup breadcrumbs, gluten free
- 4 Tablespoons butter, unsalted
- 1 egg
- 3 Tablespoons water
- ½ Cup chicken broth
- ⅓ Cup lemon juice
- 8 Ounces angel hair pasta, gluten free
- ½ Cup flour, gluten free or all purpose
- ½ Cup Parmesan cheese, freshly grated
To Garnish
- 1 Tablespoon parsley, freshly chopped
- 2 Slices lemon
Instructions
- Preheat your oven to 400°F, line a sheet pan with parchment paper.
- Place chicken in between 2 sheets of plastic wrap, using a meat tenderizer or rolling pin, pound chicken down to ½ inch thick. Salt and pepper each side. If the chicken is too large, cut it in half first.
- On a plate, combine salt, pepper, flour. Dip chicken breasts into flour on both sides. On a separate plate, add breadcrumbs.
- Whisk egg and water together, dip chicken into egg and then dip each side in breadcrumbs.
- In a large skillet, heat 3 tablespoons olive oil over medium-low heat. Place chicken in the pan, cook 2 or 3 minutes each side, just until brown. Wipe the pan out with a paper towel.
- Place chicken on a sheet pan and bake for 7 to 10 minutes.
- While the chicken cooks, heat 1 tablespoon butter in the same pan over medium heat. Add minced garlic and cook until fragrant. Then add the chicken broth, and the lemon juice.
- Bring to a boil over high heat, cook for 2 to 3 minutes. Add remaining butter.
- Remove from heat. Drizzle a spoonful of sauce over each chicken breast.
- Add cooked pasta to sauté pan and mix with the remaining sauce. Add parmesan cheese, chopped parsley and mix thoroughly. Season if needed.
- Garnish chicken with fresh parsley and a slice of lemon, then serve with the pasta.
Notes
Preheat the pan: A hot pan ensures the breadcrumbs brown properly.
Use fresh lemon juice: Bottled juice doesn’t have the same bright flavor.
Don’t overcook: Keep an eye on the oven to prevent the chicken from drying out.
Nutrition
Chicken scallopini with lemon sauce is a bright, satisfying meal that combines crispy chicken, tender pasta and a rich lemon butter sauce. The combination of textures and fresh ingredients makes it a standout option for both casual dinners and special occasions. You’ll love how easy it is to prepare and how much flavor you get from each component. From the garlicky sauce to the golden brown chicken, every bite of this chicken scallopini piccata is full of comfort and charm.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Quick, easy, and delicious! There was nothing left at the end.
So easy to make and it tastes exceptionally good!
This recipe is a total comfort food. It also tastes fancy but easy to make at home.
The chicken and the sauce. They’re absolute hits!!
This was so delicious. Going to make it every week.
This looks absolutely amazing!!! I love a chicken dish!!!
This is fabulous! What a wonderful dinner idea for the family. My chicken came out awesome and I love the sauce. I will make this one again soon!
Can I be the annoying Italian and tell you that’s not how it’s called? Ahahah it might be a Rome thing but we call it Scaloppina either way it’s one of my favourite dishes and I love your version too
I will try the sauce on veggie burgers, I’m sure they will go together really well.