chicken scallopini recipe
The Best chicken scallopini recipe
This chicken scallopini recipe is one of my favorite go-to meals because it’s so simple yet feels special—like a little celebration every time I make it. I love how it brings everyone together, whether it’s a quick weeknight dinner for the family or a light but impressive dish for a casual gathering. The tender chicken, perfectly seared scallops, and bright flavors make it feel like a restaurant-quality meal without the fuss. My kids actually beg for it, especially when I serve it with a fresh salad or crusty bread to soak up the juices. It’s that kind of dish that feels indulgent but isn’t too heavy, making it a great pick for when I want something satisfying without feeling like I’ve overdone the cooking.
What I also love about this recipe is how balanced it is. The chicken is lean but packed with flavor, and the scallops add a luxurious texture that makes it feel like a treat. It’s got hearty protein, healthy fats from the olive oil, and veggies if you add them in—like zucchini or mushrooms—for extra nutrition without sacrificing taste. My husband says it’s the only dish that makes him feel like he’s eating something fancy, and honestly, it’s the kind of meal that makes everyone feel good afterward. Plus, it’s versatile enough to pair with pretty much anything—pasta, rice, or even just a simple green plate. It’s that kind of recipe that makes me smile every time I cook it, and it’s always a hit with my family.
Chicken Scallopini with Garlic Butter Sauce
A flavorful dish featuring tender chicken scallopini pieces cooked in a rich garlic butter sauce, served with a light, fluffy egg noodle dough. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 3 tbsp unsalted butter
- 4 cloves garlic (minced)
- ½ cup heavy cream
- 1 tbsp lemon juice
- ½ tsp red pepper flakes (optional)
- Salt and white pepper to taste
- 2 cups all-purpose flour
- 2 large eggs
- ½ tsp salt
- 1 tsp olive oil
- 1 tbsp melted butter
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2 For the egg noodles: In a bowl, mix flour, eggs, salt, and olive oil. Knead until smooth, then roll out on a floured surface to ¼-inch thickness. Cut into strips.
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3 For the chicken scallopini: Season chicken pieces with salt, pepper, thyme, and oregano. Heat olive oil in a skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
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4 In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, lemon juice, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened. Season with salt and white pepper.
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5 Cook egg noodles in boiling salted water for 2-3 minutes until al dente. Drain and toss with a little melted butter.
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6 Return chicken to the skillet with garlic butter sauce, warm through, and serve over egg noodles.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Food processor or rolling pin
- Large skillet
- Oven (preheat to 375°F/190°C)
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Scallopini with Garlic Butter Sauce Works
This chicken scallopini recipe is always a solid choice for any gathering because it’s simple enough to whip up ahead of time while still tasting fresh and restaurant-quality when served. It’s perfect for family dinners or potlucks because the tender chicken and crispy scallops hold up well, and the garlic butter sauce adds a rich flavor that everyone loves. Plus, it’s versatile enough to pair with almost any sides—whether you’re serving it with mashed potatoes, roasted veggies, or a fresh salad—it’s a crowd-pleaser that never disappoints.
❓ Frequently Asked Questions About Chicken Scallopini with Garlic Butter Sauce
What is the best way to prepare scallops for scallopini?
For scallopini, the best way to prepare scallops is by first cleaning them thoroughly—removing any remaining cartilage or connective tissue. Pat them dry with paper towels to ensure they sear properly. You can leave them whole or cut them into smaller, even-sized pieces (about 1-inch chunks) for even cooking. For extra tenderness, you can briefly blanch them in hot water (about 30 seconds) before searing, though this isn’t always necessary.
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How long should I cook scallops for scallopini?
Scallops cook very quickly—about 2–3 minutes per side for medium-rare (the ideal doneness). Overcooking turns them rubbery, so pay close attention. Use a meat thermometer if available—scallops are done when they reach 125–130°F (52–54°C) internally. If you’re not using one, check for a slight opacity and a translucent center that’s no longer pink.
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Can I substitute fresh scallops with frozen ones?
Yes, frozen scallops can be used, but they require a few adjustments. Thaw them completely in the fridge overnight or under cold running water, then pat them very dry—moisture can prevent proper searing. Some frozen scallops may be slightly tougher, so you can briefly poach them in hot water (1–2 minutes) before cooking to help tenderize them. Avoid thawing at room temperature to prevent bacterial growth.
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What’s the best oil to use for searing scallops?
For scallopini, use a high-smoke-point oil like avocado oil, refined olive oil, or vegetable oil (such as canola or grapeseed). These oils won’t break down at high heat, ensuring a crispy, flavorful crust. Avoid lighter oils like vegetable or canola (low smoke point) or flavored oils that can impart unwanted tastes. A neutral oil ensures the scallops shine with their natural sweetness.
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How can I prevent scallops from sticking to the pan?
To avoid sticking, follow these key steps: 1. Use the right pan—a nonstick skillet, stainless steel, or cast iron (preheated to high heat). 2. Pat scallops dry thoroughly with paper towels to remove any moisture. 3. Heat the oil until it’s very hot (almost smoking) before adding scallops—this creates a barrier. 4. Don’t overcrowd the pan; cook in batches if needed to maintain high heat. 5. Flip immediately when the first side is golden (about 1–2 minutes). 6. Use a spatula with confidence—scallops are delicate and can tear easily.
