I love this recipe because it’s light, refreshing, and comes together in just 20 minutes. The lemon sauce adds the perfect tang to balance the buttery richness, while the fresh herbs make it taste vibrant and fresh. It’s a dish I can whip up for a weeknight dinner yet still feels sophisticated enough for guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tsp fresh thyme leaves 1 tsp fresh Italian parsley, finely chopped 4 chicken breast cutlets, pounded to 1/4 inch thick 1/2 cup all-purpose flour Salt and pepper, to taste 2 tbsp extra-virgin olive oil 4 tbsp unsalted butter 1/3 cup freshly squeezed lemon juice 1/2 cup snap peas (optional) 1 radish, very thinly sliced (optional)
Directions
Step 1 I start by bringing 2 cups of water to a boil and blanching the snap peas for 2 minutes. Then I transfer them immediately to a bowl of ice water to keep them crisp and vibrant.
Step 2 I cut the chicken cutlets into pieces about 2 inches by 1 inch, so they cook quickly and evenly.
Step 3 I pour the flour onto a large plate and season it with salt and pepper. Then, I dredge the chicken pieces in the flour, shaking off any excess so they form a light coating.
Step 4 In a large sauté pan, I heat the olive oil and butter over medium-high heat. When the butter starts to foam, I add the chicken in batches, making sure not to overcrowd the pan. I cook each piece for about 2 minutes per side until golden and cooked through.
Step 5 Once all the chicken is cooked, I add the lemon juice to the pan, scraping up any browned bits from the bottom. I let it simmer for about 1 minute so the sauce thickens slightly.
Step 6 I stir in the thyme and parsley, then return the chicken to the pan for a few seconds to coat it in the lemony sauce.
Step 7 I transfer the chicken to a serving platter, pour the sauce over the top, and garnish with snap peas and thin slices of radish for color. I love serving this dish immediately with warm crusty bread to soak up the sauce.
Servings and Timing
This recipe serves 6 people and takes only about 20 minutes from start to finish—10 minutes to prep and another 10 minutes to cook. It’s perfect for a fast yet flavorful meal that feels restaurant-quality.
Variations
I sometimes add a splash of chicken stock or white grape juice to the pan for a lighter, slightly sweeter sauce. For a richer version, I whisk in a spoonful of cream at the end for a velvety texture. If I want more color, I toss in a handful of capers or a few cherry tomatoes for extra brightness.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat with a splash of water or broth to keep it moist. I avoid microwaving for too long since it can dry out the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I can use boneless, skinless thighs. I just make sure to pound them thin so they cook quickly and evenly.
Can I make it dairy-free?
Yes, I replace the butter with more olive oil or a dairy-free butter alternative.
How do I keep the chicken tender?
I make sure not to overcook it—just a couple of minutes per side is enough since the cutlets are thin.
Can I make it ahead of time?
Yes, I can cook the chicken ahead and prepare the sauce separately. I reheat both together just before serving.
What can I serve with it?
I love serving it with roasted potatoes, steamed vegetables, or a simple green salad. It’s also great with pasta tossed in olive oil.
Can I add garlic to the sauce?
Absolutely. I sometimes sauté a clove or two of minced garlic in the butter before adding the lemon juice.
Can I use dried herbs instead of fresh?
Yes, but I use only about half the amount since dried herbs have a more concentrated flavor.
What type of pan should I use?
A stainless steel or nonstick sauté pan works best for achieving a nice golden crust on the chicken.
Can I make the sauce creamier?
Yes, I add a splash of cream or a bit of cold butter at the end to emulsify the sauce.
Can I omit the flour?
Yes, if I prefer a lighter version, I skip the flour—it just means the sauce will be a bit thinner.
Conclusion
This Chicken Scaloppine with Lemon & Herbs is a fresh, flavorful classic that I never get tired of making. I love the way the lemon butter sauce brightens up the tender chicken, and the herbs give it a fragrant finish. It’s a perfect balance of lightness and richness, and it always feels like a little taste of Italy right at home.
A bright and elegant Chicken Scaloppine with Lemon & Herbs featuring tender golden chicken cutlets coated in a zesty lemon butter sauce with fresh thyme and parsley. This quick Italian-inspired dish is light, flavorful, and perfect for both weeknight dinners and special occasions.
Ingredients
1 tsp fresh thyme leaves
1 tsp fresh Italian parsley, finely chopped
4 chicken breast cutlets, pounded to 1/4 inch thick
1/2 cup all-purpose flour
Salt and pepper, to taste
2 tbsp extra-virgin olive oil
4 tbsp unsalted butter
1/3 cup freshly squeezed lemon juice
1/2 cup snap peas (optional)
1 radish, very thinly sliced (optional)
Instructions
Bring 2 cups of water to a boil and blanch the snap peas for 2 minutes. Transfer them to a bowl of ice water to keep them crisp and bright.
Cut chicken cutlets into 2-inch by 1-inch pieces for even cooking.
Place flour on a plate and season with salt and pepper. Dredge chicken pieces in the flour, shaking off any excess.
Heat olive oil and butter in a large sauté pan over medium-high heat. Once the butter foams, add chicken in batches, cooking for about 2 minutes per side until golden and cooked through. Transfer cooked chicken to a plate.
Add lemon juice to the pan, scraping up any browned bits. Simmer for 1 minute until slightly thickened.
Stir in thyme and parsley, then return chicken to the pan to coat in the sauce.
Transfer to a serving platter, pour the sauce over the top, and garnish with snap peas and sliced radish if desired. Serve immediately with crusty bread or vegetables.
Notes
For a richer sauce, whisk in a tablespoon of cream or an extra pat of butter before serving.
Add capers or cherry tomatoes for extra color and tang.
Use chicken stock or white grape juice for a slightly sweeter, lighter sauce.
Replace butter with olive oil for a dairy-free version.
Reheat leftovers gently with a splash of water or broth to keep the chicken moist.
