This Chicken Scallopini recipe has golden bites of chicken that are smothered in a tomato-based wine reduction sauce and served with spaghetti. This is an easy meal that only needs a few simple ingredients!

Don’t forget a side of Garlic Bread with Cheese!

Chicken Scallopini in a skillet with red sauce, spaghetti, and chicken.

Chicken Scallopini

People often ask me what my favorite recipe on the blog is. And while that answer tends to change every day, this Chicken Scallopini recipe always comes to mind!

Believe it or not, this recipe is from a restaurant in New York. (Which is very surprising when you look at the ingredients.) My mother in law was able to get her hands on it and it’s one of the first dinner recipes I ever learned how to cook!

When you make this for the first time, you’re going to probably question how it’ll taste. It’s just such a unique and interesting combination of simple ingredients but they come together in the best way. You’ll see!

What is Chicken Scallopini

“Scaloppine”   refers to thin cutlets of meat (typically chicken, pork, or veal), that’s dredged in flour, fried, and smothered in a wine reduction sauce.

The most common scallopini recipes online have a lemon reduction sauce. This recipe is a tomato-based sauce with a white wine reduction.

How to Make it

See recipe card at the bottom of this post for quantities and full instructions

Dice the chicken and season with salt/pepper. Dredge in flour and sear in olive oil. Set aside. Deglaze the skillet with a little wine, then add onion slices and cook until very softened, almost caramelized. Add the garlic and seasonings.

A plate of cooked chicken next to a skillet of onions, garlic, and seasonings.

Add remaining wine, tomato sauce, and gravy/water mixture. Bring to a boil and let it thicken for 30-45 seconds or so, then reduce to simmer. Add the chicken back and toss to combine.

Adding tomato sauce and chicken to a skillet of scallopini sauce.

Add cooked spaghetti and toss to combine. Serve! This is great with Garlic Bread with Cheese.

Adding spaghetti to a red scallopini sauce.

Pro Tips

  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine, but wine really elevates the other flavors in a scallopini sauce.
  • Tomato Sauce: I use Hunt’s Tomato Sauce. Passata can be used as well. 
  • Gravy: This recipe uses 1 packet of gravy + 1 cup of water. You can also prepare my homemade brown gravy and use 1 cup of that for this recipe.
  • Onions: Don’t be afraid to let the onion slices soften for 20 full minutes or so, until they almost start to caramelize. This releases natural sugars which offsets the acidity from the tomatoes and wine to create a great balance of flavors.
  • Chicken: Cut the chicken into evenly sized cubes so that they cook at an even rate.
  • Pasta: I use slightly less than 3/4 lb. spaghetti for this as I like extra saucy pasta. Other varieties of pasta may also be used, including penne, ziti, and rotini! 

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.  Leftovers do freeze well!

 

Chicken Scallopini Pasta on a white plate with red sauce and parsley on top.

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Chicken Scallopini in a skillet with a red wine reduction sauce and pasta.

Chicken Scallopini

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
5 from 32 ratings
Servings: 4 people
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This Chicken Scallopini recipe has golden bites of chicken that are smothered in a tomato-based wine reduction sauce and served with pasta.

Ingredients

US Customary - Metric
  • 1 packet Brown Gravy Mix (.87 oz.), or make my easy homemade brown gravy!
  • 2 small boneless skinless chicken breasts
  • salt/pepper, to taste
  • 3 tablespoons flour
  • 1-2 tablespoons olive oil
  • 1 tablespoon butter, salted
  • 1 small yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 cup dry white wine, or chicken broth. See notes.
  • 8 oz. tomato sauce, see notes
  • 3/4 lb. thin spaghetti, or slightly less for saucier pasta.

Seasonings

  • 1/2 teaspoon EACH: Italian seasoning, parsley, mustard powder
  • 1/4 teaspoon salt

Instructions

  • In a large measuring cup with a spout, mix the gravy packet with 1 cup of cold water until well-combined. Add the tomato sauce and seasonings and set aside.
  • Cut the chicken into cubes of equal size and season with salt and pepper. Sprinkle with flour and toss to coat.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes, until golden. Toss and cook on remaining sides until cooked through, about 3 more minutes. Remove and set aside.
  • Turn heat off. Add 1/4 cup of the wine and set the heat to medium. Use a silicone spatula to "clean" the the bottom and the sides of the skillet, this will add more flavor to the sauce.
  • Add butter and the sliced onions. Cook over medium heat, stirring often, until very softened (almost caramelized), about 20 minutes.
  • Add the garlic and cook for 1 more minute.
  • Add the remaining wine and bubble gently/reduce for 5 minutes.
  • Add the gravy mixture (from step 1) to the skillet. Bring to a boil and let it thicken for 30 seconds or so, then reduce to a simmer. Add the chicken back.
  • Cover partially while you boil pasta water for the spaghetti. Once a boil is reached, salt the water. (About 1/4 tbsp.) Cook the spaghetti to al dente and drain.
  • Add the spaghetti to the sauce and toss to coat. Garnish with parsley and serve with Garlic Bread with Cheese!

Notes

Pro Tips
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine, but wine really elevates the other flavors in a scallopini sauce.
  • Tomato Sauce: I use Hunt's Tomato Sauce. Passata can be used as well. 
  • Gravy: This recipe uses 1 packet of gravy + 1 cup of water. You can also prepare my homemade brown gravy and use 1 cup of that for this recipe.
  • Onions: Don't be afraid to let the onion slices soften for 20 full minutes or so, until they almost start to caramelize. This releases natural sugars which offsets the acidity from the tomatoes and wine to create a great balance of flavors.
  • Chicken: Cut the chicken into evenly sized cubes so that they cook at an even rate.
  • Pasta: I use slightly less than 3/4 lb. spaghetti for this as I like extra saucy pasta. Other varieties of pasta may also be used, including penne, ziti, and rotini! 
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.  Leftovers do freeze well!
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 619kcal, Carbohydrates: 79g, Protein: 37g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 80mg, Sodium: 907mg, Potassium: 860mg, Fiber: 4g, Sugar: 8g, Vitamin A: 367IU, Vitamin C: 7mg, Calcium: 47mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: Italian
Author: Stephanie