This easy chicken scallopini is perfect for busy weeknights when you don’t have much time to prepare dinner. It is ready in less than 30 minutes and tastes like a dish from your favorite Italian restaurant.
Don’t let the time making this chicken scallopini fool you. The chicken is moist and delicious and the pan sauce is worthy of sharing with guests.
Keep reading to see how easy this scallopini recipe is to make.
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Ingredients for chicken scallopini
To make this easy weeknight scallopine recipe, you’ll need t he following ingredients:
- 2 tablespoons olive oil
- 2 tablespoons of butter
- 6 boneless, skinless chicken breasts
- 1 cup of sliced mushrooms
- Kosher salt and cracked black pepper to taste
- 1 cup of chicken broth
- 1 tablespoon of Dijon mustard
- ¼ cup dry sherry wine
- ¼ cup of heavy cream
- 1 tablespoon of corn starch
- ¼ cup of water
- ¼ fresh of parsley, chopped
- Thin spaghetti, cooked according to package directions
- ¼ cup of Parmesan cheese to garnish (optional)
You’ll also need a meat tenderizer.
How to make weeknight chicken scallopini
Most of this recipe is made while the pasta cooks, so you’ll have it on the table in about 25 minutes.
Cook the pasta
Start by cooking the pasta according to package directions in boiling water. I used a thin spaghetti, but any type of pasta works fine.
Tenderize the chicken breasts
While the pasta is cooking, place the chicken breasts between sheets of Saran Wrap on top of a cutting board and pound or roll with a rolling pin until they are about ¼″ – ½″ thick. This will allow them to cook very quickly and will tenderize them, too.
Season the thin chicken breasts well with Kosher salt and cracked black pepper.
Cook the chicken breasts
Heat the butter and olive oil in a skillet over medium-high heat.
Add the chicken and cook for about 4 minutes on each side, until golden brown and no longer pink inside.
Transfer chicken to a platter and keep warm.
Making the mushroom sauce
Mix the cornstarch with water in a small bowl and set it aside.
Cook the mushrooms in the same skillet the you cooked the chicken, until they are tender. Add the chicken broth, dry sherry, and Dijon mustard to the skillet.
Stir the sauce, using a whisk to scrape the brown bits from the bottom of the skillet. Add the cream and simmer a few more minutes, stirring constantly.
Add the cornstarch/water mixture to the skillet and stir until the sauce is smooth and slightly thickened.
Place the chicken back into the sauce to heat slightly.
Sprinkle the cooked pasta with Parmesan cheese, if desired.
Serving the chicken scallopini
Place the chicken on top of the pasta and spoon the sauce over the top. Sprinkle with chopped parsley and serve.
Serve this with a side salad, or some homemade garlic bread for a wonderful meal that your family will ask for again and again!
If you love Italian styled meals styled meals that are ready in a flash but full of flavor, give this one a try!
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Admin note: This weeknight chicken scallopini recipe first appeared on the blog in August 2013. This post has been updated with new photos, a printable recipe card and a slideshow video for more chicken recipes.
Easy Weeknight Chicken Scallopini
This easy weeknight scallopini packs a mouthful of flavor, yet is on the table in less than 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons of butter
- 6 boneless, skinless chicken breasts
- 1 cup of sliced mushrooms
- Kosher salt and cracked black pepper to taste
- 1 cup of chicken broth
- 1 tablespoon of Dijon mustard
- ¼ cup dry sherry wine
- ¼ cup of heavy cream
- 1 tablespoon of corn starch
- ¼ cup of water
- ¼ fresh of parsley, chopped
- Thin spaghetti, cooked according to package directions
- ¼ cup of Parmesan cheese to garnish (optional)
Instructions
- Cook the pasta according to package directions in boiling water.
- While the pasta is cooking, place the chicken breasts between sheets of Saran Wrap on top of a cutting board and pound or roll with a rolling pin until they are about ¼″ – ½″ thick.
- Season well with Kosher salt and cracked black pepper.
- Heat the butter and olive oil in a skillet over medium-high heat.
- Add the chicken and cook for about 4 minutes on each side, until golden brown and no longer pink inside.
- Transfer chicken to a platter and keep warm.
- Mix the cornstarch with water in a small bowl and set aside.
- Cook the mushrooms in the same skillet until tender. Add the chicken broth, dry sherry, and Dijon mustard to the skillet.
- Stir the sauce, using a whisk to scrape the brown bits from the bottom of the skillet. Add the cream and simmer a few more minutes, stirring constantly.
- Add the cornstarch/water mixture to the skillet and stir until the sauce is smooth and slightly thickened.
- Place the chicken back into the sauce to heat slightly.
- Sprinkle the cooked pasta with Parmesan cheese, if desired.
- Place the chicken on top of the pasta and spoon the sauce over the top. Sprinkle with chopped parsley and serve.
- Enjoy!
Notes
Recipe adapted from one on Valerie's Kitchen.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 383Total Fat: 14gSaturated Fat: 5gUnsaturated Fat: 9gCholesterol: 114mgSodium: 368mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 39g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.