This 30-minute chicken scallopini is cooked in just one skillet so you have fewer dishes on busy nights.
Chicken scallopini is ready for even your craziest weeknights.
It takes 30 minutes and is made in just one skillet.

Credit:Caitlin Bensel, Food Stylist: Torie Cox
It never fails us!"
said one Test Kitchen Professional.
The rest of the Test Kitchen couldn’t stop raving about the creamy, decadent sauce.

Credit:Caitlin Bensel, Food Stylist: Torie Cox
The mushroom sauce was described as having “the perfect texture and body.”
Albeit rich, the lemon zest and fresh parsley keep the sauce from feeling too heavy.
Learn how to make chicken scallopini.

Credit:Caitlin Bensel, Food Stylist: Torie Cox
It simply doesn’t get better than a30-minute dinnerthat’s made in your skillet.
Caitlin Bensel, Food Stylist: Torie Cox
What Is Scallopini?
Thaw overnight in the refrigerator if frozen.

Credit:Caitlin Bensel, Food Stylist: Torie Cox
Better yet, you could even make them ahead:
Ingredients
2(8-oz.)
boneless, skinless chicken breasts
1 1/4tsp.kosher salt, divided
1tsp.black pepper, divided
1/2cupplus 1 tsp.
Place 1/2 cup of the flour in a shallow dish; dredge cutlets in flour to coat both sides.

Credit:Caitlin Bensel, Food Stylist: Torie Cox
Cook chicken cutlets:
Heat oil in a large cast-iron skillet over medium-high.
When oil is shimmering, add chicken cutlets, and cook until golden brown, about 4 minutes.
Turn chicken over, and cook until chicken is cooked through, about 2 more minutes.

Credit:Caitlin Bensel, Food Stylist: Torie Cox
(Cook in 2 batches, if necessary, to avoid crowding in skillet.)
Place cutlets on a plate lined with paper towels; cover to keep warm.
Cook mushroom and shallots for sauce:
Add butter to skillet.

Credit:Caitlin Bensel, Food Stylist: Torie Cox
Heat over medium; add mushrooms, shallots, and remaining 1/2 teaspoon each of salt and pepper.
Cook, stirring often, until mushrooms are browned, 5 to 6 minutes.
Finish sauce:
Add remaining 1 teaspoon flour; cook, stirring often, 1 minute.

Credit:Caitlin Bensel, Food Stylist: Torie Cox
Stir in whipping cream, parsley, and lemon zest, and remove from heat.
Sprinkle with lemon zest before serving.

Credit:Caitlin Bensel, Food Stylist: Torie Cox