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chicken and mushrooms in a skillet in a lemony sauce.
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Chicken Scallopini

This Chicken Scallopini is a one-pan meal, featuring golden chicken cutlets simmered in a light, slightly creamy sauce with mushrooms, shallots, and garlic. Serve it over pasta or mashed potatoes for a cozy, weeknight-friendly meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Halal
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

Ingredients

  • 1.25 pounds boneless skinless chicken breasts cut into cutlets
  • Kosher salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1/4 cup gluten-free flour or all-purpose flour
  • 3 tablespoons olive oil or vegetable oil, for frying
  • 1 tablespoons butter
  • 16 ounces button mushrooms sliced
  • 2 shallots finely diced
  • 2-4 garlic cloves chopped
  • ¾ cup chicken broth
  • Juice and zest of 1 lemon
  • ½ cup finely grated Parmesan cheese
  • freshly chopped parsley optional, to garnish

Instructions

  • Season the 1.25 pounds boneless skinless chicken breasts (cutlets) with 1 teaspoon garlic powder, Kosher salt and pepper. Dredge the chicken in the 1/4 cup gluten-free flour or all-purpose flour to evenly coat. Place the coated chicken on a sheet pan.
  • Heat 1.5 tbsp of the 3 tablespoons olive oil in a non-stick skillet and cook half of the chicken cutlets for about 3-4 minutes per side, or until golden and cooked through. Set aside, then repeat with the remaining 1.5 tbsp of oil and the cutlets.
    Cooking chicken breasts in a skillet.
  • Once all the chicken is done cooking, sauté the 16 ounces button mushrooms (sliced) and 2 shallots (finely diced) with the 1 tablespoons butter in the same pan. Add the 2-4 garlic cloves (chopped) and continue to cook for 1 minute. Stir in the ¾ cup chicken broth and the Juice and zest of 1 lemon.
    Sautéing mushrooms in a skillet.
  • Return the chicken cutlets to the pan and sprinkle with the ½ cup finely grated Parmesan cheese. Allow them to simmer in the sauce for 3-4 minutes.
    adding the chicken breasts back into the lemon garlic and mushroom sauce in the pan.
  • Garnish with freshly chopped parsley and enjoy!
    A skillet containing chicken scallopini with mushrooms and sauce.

Notes

 
Storage & Reheating:
  • Storage: Allow the chicken to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months. If frozen, thaw in the fridge overnight before reheating.
  • Reheating: Heat the chicken with a splash of water in a covered skillet over a medium heat, turning the chicken occasionally, until piping hot. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout.
 

Nutrition

Calories: 403kcal | Carbohydrates: 14g | Protein: 40g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 419mg | Potassium: 1006mg | Fiber: 2g | Sugar: 3g | Vitamin A: 308IU | Vitamin C: 7mg | Calcium: 172mg | Iron: 2mg