Scaloppine al Limone (Lemon Chicken Scallopini)

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Welcome to a truly authentic Italian delight with Scaloppine al Limone made in just 30 minutes! This bright, creamy dish is a breeze to make and a showstopper that rivals the finest Italian bistro dishes. Ready to impress your friends and family? Let me guide you through this easy recipe step by step!

The saltiness of the Parmesan cheese, capers, and olives is not overpowering but perfectly balances the cream sauce. I’m not exaggerating when I say this meal would rival any of the pasta dinners we experienced on our trip to Italy last year.

Ingredient Notes

• Pasta | Linguine is your base, cooking up beautifully to soak up the sauce.
• Chicken | Chicken cutlets are seasoned and dredged, giving a deliciously crispy coating.
• Flour | All-purpose flour is mixed with lemon zest for dredging, helping to create that lovely crust.
• Lemons | Use 2 medium lemons for fresh juice and tangy zest, adding brightness to the dish.
• Olive Oil | Extra virgin olive oil is used to sauté the chicken, imparting a rich flavor.
• Butter | Unsalted butter adds a creamy richness to the sauce and helps cook the chicken perfectly.

• Garlic | Minced garlic infuses the dish with a robust, aromatic flavor.
• Wine | Dry white wine is used to deglaze the pan, lifting all the tasty bits left from cooking the chicken.
• Cream & Milk | Heavy cream and milk create a luscious, creamy sauce that coats everything beautifully.
• Cheese | Parmesan cheese adds a savory, salty kick, melting into the sauce for extra flavor.
• Capers | Capers provide a tangy burst that complements the dish perfectly.
• Olives | Sliced Spanish olives bring a salty richness that enhances the flavor.
• Salt and Pepper | Add salt and black pepper to taste, balancing and enhancing all the flavors in the dish.

How to Make Chicken Scaloppine

Get ready to impress your taste buds—this creamy chicken scaloppine comes together in no time and will have you craving it again and again!

STEP 1 | Cook pasta

Start by cooking the linguine according to the package directions.

STEP 2 | Juice and zest lemons

Juice and zest lemons to get 1/4 cup juice and 1 tablespoon lemon zest. Then, slice any extra lemon for garnishing. No wasting here!

STEP 3 | Prepare chicken

Next, rinse and dry chicken cutlets with paper towels. Then, season them with salt and freshly ground black pepper.

STEP 4 | Dredge chicken

Now, combine flour and lemon zest in a shallow bowl and dredge the chicken, shaking off any excess.

STEP 5 | Brown the chicken

Then, heat the olive oil and butter in a large skillet or frying pan. After the butter melts and becomes foamy, cook the chicken for 2 to 3 minutes on each side until golden. Remove from the pan to a plate.

STEP 6 | Make the lemon sauce

Next, add garlic and 1/2 cup wine to the skillet, deglazing the pan. After all the flavorful bits are scraped up, slowly add cream and milk, cooking and stirring until it comes to a gentle boil. Then, stir in the lemon juice, capers, and olives.

STEP 7 | Continue cooking and add cheese

Return chicken to the pan and reduce to low heat. Continue cooking for 8 to 10 minutes or until chicken is done. Stir in Parmesan cheese and cook until melted.

STEP 8 | Assemble, garnish, and enjoy!

Finally, ladle sauce and chicken over linguine and serve (or add linguine to pan and toss gently to coat pasta). Last but not least, garnish with chopped Italian parsley and freshly ground black pepper.

If you’re craving more Italian dishes your favorite restaurants serve, try this restaurant-style Olive Oil Bread Dip, Italian Grilled Chicken, a Carrabba Family recipe, and for something a little sweeter, Easy Lemon Ricotta Cake. 

Variations and Substitutions

• Swap for Chicken Breats. Chicken breasts are whole, thicker pieces of meat, while chicken cutlets are thinly sliced, making them cook faster. This recipe calls for cutlets, but you can easily slice chicken breasts into thin pieces as a substitute. Just adjust the cooking time to ensure they cook through!
• More Protein Swaps. Use turkey or pork cutlets instead of chicken for a different flavor profile. 
• Vegetarian Lemon Scallopini. You can also go vegetarian with eggplant or zucchini slices!
• Cream Options. For a lighter sauce, substitute heavy cream with half-and-half or use Greek yogurt for a tangy twist.
• Add Veggies. Toss in some spinach, cherry tomatoes, or artichoke hearts for added color and nutrition.

Storage and Reheating Tips

• You can easily store chicken scallopini in a sealed container in the fridge for 3-4 days. Reheat it in a saucepan over low heat, adding a splash of white wine or broth if needed.
• It’ll last up to 3 months if you want to freeze it, but the taste and texture might change a bit.
  

Frequently Asked Questions

What to Serve With Lemon Chicken Scallopini

More lemon? Why not? Add a simple side salad with homemade Lemon Basil Vinaigrette. Or contrast the tart lemon with something sweeter, like my Roasted Sweet Potato Salad Recipe. 

Beyond the Recipe

My husband and I were blessed with the chance to go on our dream vacation — a Mediterranean cruise around the coast of Italy. For 10 short days, we packed in as much Italian culture and food as our time would allow — so much delicious food!

We couldn’t resist sampling gelato around every corner, pizza in Venice, amazing antipasti in Sicily, and the best pasta I’ve ever eaten at a small ristorante overlooking the Bay of Naples along the Amalfi coast.

If only I had realized we were so close to Gragnano, we would have made a side trip to visit Garofalo’s pastificio, the oldest and longest-operating pasta factory in Italy.

It was one of the most amazing trips we’ve ever taken, and both agree we must make a return visit. Next time, I want to immerse myself in the food culture and prioritize visiting places like Gragnano.

In the meantime, I’ll satisfy my pasta craving with the new pasta brand I’ve discovered, Garofalo. Garofalo Linguine Pasta was truly the best store-bought pasta I’ve ever prepared and was a delicious base for my Lemon Chicken Scallopini with Capers and Olives recipe.