Twisted Chicken Scallopini
Elevate your weeknight dinner game with this indulgent Twisted Chicken Scallopini, a flavorful twist on the classic Italian favorite! Tender, golden-brown chicken breasts are nestled on a bed of perfectly cooked linguine and smothered in a velvety lemon-caper cream sauce that balances richness with zesty brightness. Featuring simple yet bold ingredients like fresh garlic, heavy cream, capers, and a pop of lemon juice, this crowd-pleasing dish comes together in just 40 minutes, making it ideal for both busy evenings and elegant entertaining. Topped with fresh parsley, Parmesan cheese, and a touch of thyme for garnish, this recipe transforms everyday ingredients into a restaurant-quality meal. Whether you're cooking for family or impressing guests, this easy chicken scallopini with a modern twist is guaranteed to steal the spotlight!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 3 tablespoons Lemon juice
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, chopped
- 12 ounces Linguine pasta
- 0.25 cup Grated Parmesan cheese
- 1 sprig Fresh thyme (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet to about 1/2-inch thickness.
In a shallow dish, combine the flour, salt, black pepper, and garlic powder. Dredge each chicken breast in the flour mixture, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Let the broth simmer for 2 minutes to slightly reduce.
Stir in the heavy cream, lemon juice, and capers. Reduce the heat to low and cook the sauce for another 3-4 minutes until it slightly thickens.
Meanwhile, cook the linguine pasta in a pot of salted boiling water according to package instructions. Drain and toss with a drizzle of olive oil to prevent sticking.
Return the chicken breasts to the skillet and spoon the sauce over them. Let them warm through for 2-3 minutes.
To serve, divide the linguine among four plates. Place a chicken breast on top of each portion of pasta. Spoon the lemon-caper cream sauce over the top.
Sprinkle with chopped parsley, grated Parmesan cheese, and garnish with a sprig of fresh thyme, if desired. Serve immediately and enjoy your Twisted Chicken Scallopini!
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 0.9 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
