The Scoop
New life priorities: make and enjoy this Chicken Scallopini!
This is the kind of dinner that feels way fancier than the effort it takes. Crispy, golden chicken meets silky lemon-butter pasta in a combination that's bright, buttery, and downright irresistible.
It's restaurant-worthy comfort food that's perfect for date night, dinner guests, or simply upgrading your weeknight pasta game.
Ingredients
For the chicken:
- 1 pound linguine pasta
- 1 tablespoon oil
- 2 tablespoons butter
- 4 chicken breasts, boneless and skinless, thinly sliced
- 2 cups Italian-seasoned or panko breadcrumbs
For the lemon-butter sauce:
- 4 ounces fresh lemon juice
- 1/4 cup chicken broth
- 1/2 cup heavy whipping cream
- 1 cup butter, cubed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- parsley, optional, chopped, for garnish
Directions
- Cook the pasta to al dente, according to the package directions. Set it aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium heat.
- Coat the chicken in the breadcrumbs.
- Sauté the chicken in the skillet until browned and cooked through, about 4-5 minutes per side. The chicken should be 165 degrees F in its thickest part.
- Transfer the chicken from the skillet and set it aside.
- In the same skillet, heat the lemon juice and the chicken broth over medium, bringing it to a boil and scraping up any browned bits at the bottom with a wooden spoon.
- Reduce the heat to medium-low.
- Add the cream and simmer until thickened, about 2-3 minutes.
- Add in the remaining butter, a few cubes at a time, slowly stirring until incorporated.
- Add the pasta to the lemon-butter sauce and season with the salt and the pepper.
- Add the chicken over top of the pasta.
- Garnish with the parsley and serve!
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