My Family is OBSESSED with this Chicken Scallopini Recipe

Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a tasty buttery Mushroom sauce with Parmigiana Reggiano. I promise this will quickly go into your regular rotation once you try it.
Ingredients for this recipe:
• 4 10-to-12-ounce boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• ¼ cup olive oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced baby bella mushrooms
• ½ peeled and small-diced shallot
• 2 finely minced garlic cloves
• 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
• ¾ cup dry white wine
• Juice of ½ lemon, about 1 1/2 tablespoons
• ½ cup finely grated parmigiana Reggiano cheese + more for garnish
• finely minced parsley and lemon zest for garnish (optional)
• coarse salt and freshly cracked pepper to taste
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Procedures:
1. Slice the chicken breasts in half widthwise. This is known as butterflying.
2. Place the sliced chicken breast one at a time into plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
3. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
4. Next, in a shallow wide bowl or a cake or pie pan add in the flour and season it lightly with salt and pepper and mix until combined using a whisk or fork.
5. One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
6. Add some olive oil to a large 12” frying pan over medium heat.
7. After about 90 seconds of the oil heating up, add in the chicken and cook for 3 to 4 minutes or until browned and cooked through.
8. Set the cooked chicken breasts to the side and add in the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
9. Scrape the mushrooms to one side of the pan and in the other side of the pan add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
10. Deglaze with white wine and cook over high heat until au sec, or almost gone.
11. Remove the pan from the heat, add in the juice of ½ lemon and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
13. Season the sauce with salt and pepper and then place the chicken back in to heat it back up.
14. Garnish with parsley, more cheese, and the zest of the remaining ½ lemon. Try serving with my Italian Potatoes.

[@teresabache699]

I learned this from my Italian nonna. To clean mushrooms easily, put in a bowl, sprinkle corn starch on them and add water to top of bowl. Spin them around a few times with your hand. Put them in a colander😊and rinse. They come out super clean (no chicken poop)! Grazie nonna angel.❤😇

[@antigrace1]

I will definitely try that, thanks!❤

[@user-ch3co1rv3e]

If you want soggy water mushrooms to ruin your dish, sure go ahead and put the mushrooms in water 🤦🏻‍♀️

[@marionward7672]

Me too

[@brendamason4219]

Thank you so much for your clarity and for not making us watch as you slice up each potato, diced the shallot, etc. as other cooking shows do. It wastes our time, but you don't. You show us just enough - if someone doesn't get the idea after watching one potato get sliced, then they need to go to cooking school. I appreciate your talent and not oversharing.

[@antigrace1]

All good compliments! If I got lost because I'm slower chopping my shallot, there's a pause button!😁

[@hwilson313]

That's how you make a cooking video. No time wasted just straight to the point and loaded with great information. And a perfect recipe to show off. Liked and subbed.

[@ChefBillyParisi]

Many thanks!

[@rillyjo5810]

and not begging you to subscribe. so i subscribed!

[@nadoushable]

@@ChefBillyParisiI just subscribed to your channel 😊

[@parsnipproductions8875]

@@ChefBillyParisi chef are you from Michigan by any chance? I can’t tell which side of Lake Michigan you’re accent is from

[@Sundayschoolnetwork]

Yep

[@angelbulldog4934]

My mom put me in a chair so I could help in the kitchen. Now, 70 years later the kitchen is my lab, my art studio, my comfort zone. I can't imagine, even at my age, not being able to cook. I still have so much to learn. Very rarely do I sub after only one video, but here we are. Eager to see more.

[@ChefBillyParisi]

Thanks for watching!

[@petercote1791]

Excellent video. Clear, concise and informative. The single most important trick to enjoying the cooking you do is prep, prep and more prep. Have everything ready to go before you start. And when they say 20 minutes prep and cooking time, ignore that, it's really going to be an hour. Be comfortable with that.

[@antigrace1]

👏🏻👏🏻👏🏻🤣🤣🤣

[@denisecaringer4726]

A joy to watch. Glad this popped up on my KZbin feed. I subscribed immediately. (I know, I know; where have I been? How could I have been missing this channel?)

[@KnightOnBaldMountain]

I did the same thing. This video is very well-produced and a pleasure to watch.

[@lisam9233]

Ditto!

[@cynthiak2955]

It just popped up on my channel too! Glad it did. I know what I am making this week!

[@joyvictorious777]

same ;)

[@robbiet8583]

I, as well!

[@slaphead8835]

My wife is an outstanding cook. But now that I’ve reached retirement I’m starting to give it a shot. Your video has given me the courage to give this dish a try! It looks superb!

[@mazza_razzza]

Well, how did it turn out? Was your wife impressed?

[@hopem8184]

I made this, and it's delicious! Restaurant quality but cheaper and proven to be tastier than eating out these days!

[@teslah2997]

also healthier if you use organic/clean ingredients

[@thespear4083]

Even if they’re not organic, it’s still healthier.

[@dianneunderwood8456]

Sometimes you just need someone to show you a simple way to put a meal together - thank you for a great tutorial!

[@cathyspivey7019]

You’re an amazing cook, teacher & public speaker! Thk you sir

[@sherrimciver8859]

I'm obsessed with Chef Billy - I'm quite a reasonable cook but his guidance has taken everything to restaurant quality. Can't thank him enough.

[@ChezJ1]

Same here, have you been to his website? It’s magnificent lol. It’s just so professional but easy to navigate thru. Happy cooking. 😁

[@naga3070]

I dont know where American chefs learn cooking, but once you start comparing them to a seasoned Chinese chef, you start asking yourself if they ever learned cooking at all. So many steps done that can be skipped or/and done quicker. So much waste created too. You can literally flatten the chicken by hand and the mushrooms can also be dumped into water to wash. And the dish itself is arranged in the worst way. The sauce is already rich in flavor and heavy on the stomache, so rosemary potatoes that were drenched in oil are the absolute worst choice. 3 bites and you cant eat more, unless you are a mason who worked 12 hard hours. This is absolutely clueless cooking.

[@ChezJ1]

@@naga3070 thanks for insulting my nation, if I said this to YOU I’d be called a racist. 🙄

[@naga3070]

@@ChezJ1 What nation you think created this racist non-sense? Tendencies do exist. I´d say your intelligence agencies did a great job at making everyone think that pointing them out is something to be frowned upon. Or did you ever see a grizzly hunt seals in the antarctica? That would be racist!

[@areolaman]

so much butter in this recipe it gave me a stomach ache@@naga3070

[@davegallagher4498]

Billy is a great teacher. And very thoughtful about adding little comments that steer you in the right direction. Wonderful to see his smile with his child

[@kevlarking7776]

Amazing

[@yunzers]

Really fun to watch. Thanks for editing so we don’t have to watch you slice every mushroom like on some channels. Will be watching more thanks!

[@OICUR12]

The very reason I was hesitant to watch. Thanks

[@marthatassi293]

I appreciate the tips and explanations of the techniques as he goes along. He takes the intimidation out of cooking!

[@DeploraBill59]

esp since I DON'T have that particular pot! That was smart to suggest a casserole dish instead.

[@kaseyahlstrom9189]

I love how you give specific numbers and details so people actually know how to make the dish

[@Hey-Googootz]

I told you I could not wait to make this dish, and I did, tonight! This chicken scallopini was fantastic! The potato side was equally phenomenal! Thank you again Chef Parisi for teaching me this fantastic dish! 👍

[@dahewang4981]

Parisi isn't just a chef, he is an artist.

[@HeartyHealthBites]

Comment: "Chef Billy Parisi, once again you've showcased the elegance of culinary simplicity with this chicken recipe! 🍗 The combination of button and bella mushrooms with that hint of shallot and garlic is truly a match made in heaven. The addition of parmigiana Reggiano cheese elevates the dish to a whole new level of flavor sophistication. I can't wait to try this in my kitchen and serve it to my loved ones. Your recipes never disappoint, and the detailed list with prep and cook times is always appreciated. The zest and parsley garnish recommendation is the cherry on top. Bravo, Chef! 👨‍🍳🍋🍄"

[@DyrewulfNV]

5:00 EXACTLY - When I'm stressed or sad, I find a new recipe, or a new twist to an old recipe, and it makes me feel better immediately.

[@dallasx9000]

Love it when you said you're not a 30 min. Kind of cook.. put love into your meals . It will taste a whole lot better

[@KilanEatsandDrinks]

Easy-to-follow instructions, but without being patronizing. Great teacher! 👍

[@jeffmichaud6387]

Nice job Billy. I love this entire recipe along with the potatoes. I would add some nice fresh green beans. ❤️

[@cmarnold78]

spinach, fresh or frozen cooked also goes great with this.

[@CatherineRahadi]

OMG. Thanks to you!!!!! I did this for lunch with My Mother In Law (And she is Italian 😁🇮🇹👀). AND SHE PRAISED THIS RECIPE. Grazieeeeee 🩵🩵🩵

[@alisonwoods3385]

Can’t believe I’ve never seen this guy before. Absolutely brilliant. Will be cooking all his dishes. Drooling everywhere after binge watching a few. Also I like how much of a sweetheart he is. Thanks xxx

[@nrpt4080]

Whenever i run out of ideas for what to cook, i always visit your channel and it just sparks so many new meal ideas for me!

[@ChefBillyParisi]

Appreciate you. thank you.

[@jbaet]

I lost the faith in the end, thougth that just a little heat would speed up the process and... the sauce broke. But, after adding the milk cream that was left in the fridge, I was saved!😅 The family loved it, anyway!🙏👍

[@jocrabtree8735]

Love that you said “ you’re not a 30 minute guy ! “ I too believe you need to take the time to create healthy and delisted meals !!! Thank you !

[@peggyl2818]

I am an artist who loves to cook. My family is Sicilian. Good food is very important to daily life. Love your website. I have printed out and saved many of your recipes. Thanks and keep cooking!

[@brendanagnew9472]

Fun to watch…and everything is easily available. Thanks

[@brendanagnew9472]

Thanks

[@maryruud9566]

This turned out amazingly tender and incredibly delicious! My sauce did break, but I was ready with your tip of adding just a little cream. Thanks for presenting this in a way that instills confidence in all of us non-chefs.

[@paulinefriar6916]

I followed your recipe. I did mash potatoes cos I do like 'em. Anyway the chicken scallopini was DELICIOUS and very light. This will be a regular dish. Thank you

[@KimberlyRodriguez-rw1ue]

Amazing!! Thank you so much!! Still a rookie at cooking. Was a bit nervous making it, but this was delicious!! My husband loved this. Thank you so much!

[@ChefBillyParisi]

Thanks for giving it a shot!!

[@DMSKITTLES]

I love this! I am an very much into cooking and cook dinner almost every night but watching this not only gave me great tips but there is no fuss, its simple, straight to the point and entertaining.

[@johngallo7383]

I love to cook. Italian here. Mom taught us 6 boys well. This looks great. I wish I had your kitchen haha. Thanks again for the great dinner idea! 👍👍

[@CJB_B95L]

I cannot understand how I’ve not seen your channel until today. Binge in progress.

[@kaeleneclarke1470]

Great recipe, 1:25 we did it with pork fillet. Amazing flavours, with the scalloping sauce and potatoes. My new favourite🤩

[@user-km4rk5sg5c]

I made this for myself for Thanksgiving Dinner. It was WONDERFUL! Getting ready for it again for Christmas Dinner.

[@_kass3939]

This was comforting to watch. Loved how he explained substitutions and did things in detail. New sub here. Definitely will be making this 😉

[@UrsaBella]

Thank you. I will make this as a complete keto dinner. With salad as a side.

[@HockeyGuy_in_STL]

Just made this recipe and it is truly fabulous- restaurant quality. I grew up in St Louis and we would eat at the Italian restaurants on The Hill. This recipe reminds me of those experiences. My only suggestion would be to get lemons in order to have enough lemon zest available. Will definitely be making this dish again!

[@myVillage2323]

I'm pretty sure that I'm obsessed as well... With your cooking!!! YUM

[@jeanettemarkley7299]

My husband and I tried this and it's a winner. Thanks for adding to our fairly expansive dinner rotation.

[@glennaycock6090]

Great on you! It truly is what life should be about

[@stephanieilluzzi7355]

I always considered myself a “decent “ cook. Watching your techniques I’ve learned soooo much! Can’t wait to wow my family! Thank you, Chef!

[@maureencrawford2275]

Confession: I may have a crush on Billy. LOVE that he says stuff like, “…and if you don’t have a big pot like this, just use a 9 x 13 casserole covered with foil and poke some holes in the top.” Whoo hoo! Billie bringing it down for the PEOPLE! Happy to subscribe ❤

[@josephgaviota]

That kind of alternate advice _is_ great for us average people.

[@lyndaboca8111]

Thank you Chef! Looks delish and easy to make, can't wait to taste/make it.

[@jojohnson3793]

I made this last night and you were right. It's absolutely delicious!! Thanks

[@A5M5-hm9lk]

Thank you! I love how you also explain which tools you are using and why.

[@Mansellyn]

I just made this for the family. It was so good. Everyone loved it and the flavors are so very delicious. Thanks again.

[@ChefBillyParisi]

Many thanks! Appreciate you trying it

[@vickihunt5580]

Just got some organic ckn breasts from a local ckn farm. Now I know what I'll be making with them. Thanks!

[@alankwood]

well done Billy,Good clear commentary and good tips without waffle or gimics !

[@2008israelramos]

I've made this twice and it my family raved. I will say that I love mushrooms so I put twice as many and the sauce always cracks/breaks so have that heavy cream ready. I never knew that you could fix it so easily. That was a super pro tip!

[@janeblue3053]

Make sure your chickens is not 4 to 5% water. I personally like the chicken from fresh markets because they haven’t been soaked in a solution prior to selling.

[@deenamiller3095]

This looks so yummy, the video popped up at 6am and Billy you had me hooked. Thank you and I can't wait to make this. I am a pretty good cook, but I love the tutorial..❤

[@ronaldvazquez4373]

Made this today and I added the side of potatoes and it was a hit! I didn’t know what it meant if the sauce broke down so a added the whipping cream anyway and it was fantastic!

[@alexwebb6789]

Hi Chef, Made this tonight for my wife. Came out amazing! Thanks for the great recipe. Made it with my famous wedge fries. 10 outta 10 meal.

[@TinMan445]

Going to try this out. I’ve found that flattening, seasoning and dredging in corn starch or flour always results in nice crispy outside tender juicy inside. I normally do Asian sauces or a honey mustard but this sauce sounds great!

[@isay207]

Wouldn't you get plastic bits in the chicken I would pound it without the bag

[@IngridBlackburn]

Awesome recipe Billy! I'm not a 30 min recipe gal either! Loved your video! 😊

[@frantetro6728]

Very encouraging , interesting. He is a great teacher

[@jacksonfl]

Greetings from Jacksonville Florida USA. Love you, Billy. Thanks so much for doing these. You have made my cooking better.

[@idada1639]

Looks sooo good ❤️❤️❤️

[@tacitusromanus8239]

Absolutely great video on how to make chicken scallopini. Will be trying it this week. Thanks chef. I'm also subscribing to your channel!

[@wideeyedraven15]

To be clear (and the whole series is terrific and so informative): butterflying a chicken breast or any such protein or item DOES NOT entail cutting it all the way through. That’s just slicing it laterally. Butterflying involves slicing NEARLY all the way through til the bit that’s uncut is the thickness of each sliced side and then UNFOLDING it on that hinge as if the two sliced pieces are attached together like a butterfly’s wings.

[@ChefBillyParisi]

It’s funny because a butterfly cut to me has always been stopping right before cutting through and folding over to mimic a butterfly. We called what I did a cutlet or a Scaloppine. However, after a bit of research I learned that a butterfly cut can also be referred to slicing through completely width wise. Now for the life of me I can’t remember where I read it, but I stopped in the middle of recording the VO for this video and read from reputable source just to make sure. I think it was from the food lovers companion.

[@wideeyedraven15]

Yeah whatever that source is, I believe you but it literally makes zero sense and destroys the point of the distinction. It’s literally making us dumber as a culture. Not you but the source and that usage.@@ChefBillyParisi

[@lynnarthur1411]

⁠@@wideeyedraven15A chef demonstrating a different method for doing a butterfly cut… contribute’s to the dumbing down of our culture? 🤔 Congratulations. You have just set a new low, for the bar of human intelligence.

[@Hey-Googootz]

Chicken scallopini is one of my favorite go-to meals, and your version looks absolutely phenomenal! Combined with your Italian potatoes side dish this is going to be a game-changer for me! Many thanks to you for showing us this great recipe as I can not wait to try it out 👍

[@jeniferpollonais6546]

I’m so glad to get this recipe! I make my own version of Scallopini but this looks so creamy and delicious! I will try it for sure!

[@jimdavidson3345]

Love love both the chicken and potato dishes. Can’t wait to try! When you present recipes, I think most of us would appreciate a few words about timing. When it’s time to sit down to eat, we want each dish to be well prepared and hot. So I presume the potatoes should be pretty much done before starting the sauce because they can be held in the oven for a while with out damage. When talking about mise en place, it is helpful to remind us to include having the table set, beverages poured, the guest gathered and ready to eat and plates warming. In our household each person has a specific chore: drinks or bread or taking prepared items such as salad from the frig - takes some stress off the cook. Though it may all seem obvious, we often need to be reminded there are many elements to consider for a truly successful meal. Thank you for your well prepared video. You left no question unanswered regarding the preparation of each dish.

[@martinadirusso9478]

I think the recipe presentation is awesome. No need to remind people to set the table or get the drinks. This is your job. 😂

[@astrialindah2773]

So critical...😮

[@carolg.6838]

About getting this done about the same time, that was something my mom and her generation were pros at when there were no microwaves to nuke things. Cooking, sewing, how to do things in the home, how to manage money are such necessary skills.

[@OICUR12]

I dated a guy once and we went to a family member of his for dinner. We were already hungry after driving a few hours to get there. That woman cooked each item one at a time. Took her FORever to finish the meal. By the time she was done what she had cooked first was cold! No, I'm from the south, have it all going at the same time lady! Blew my mind, ran straight home to Mama.

[@vascula4]

Dear Billy, Chef from Oz (called a chef but paid as a cook ) alas. I have surfed a lot of the sites on you tube, but at last I have settled on yours. Your style of presentation and the explanation is simply the best, you have taught me a few tricks of the trade. Congratulations, all the best for the future............Greg

[@Wakeywhodat]

I’m not a trained chef, but having been born and raised in the city in New Orleans, I know something about good food and cooking. You did a fantastic job on the cook, and the video quality and edit is outstanding.

[@ChefBillyParisi]

Many thanks!

[@bethmiller4266]

You’re right, Billy - this is why we do it . For me it’s a joy to go food shopping 🫶🏻🫶🏻

[@Simplycomfortfood]

Thanks, Billy. We are big Chicken Marsela fans. However, having another go-to Italian chicken dish would be great. We will definitely give this a try. Perfect Keto meal minus the potatoes 😅. We are not big Rosemary fans so we will sub with fresh Thyme or maybe some sage leaves. Would the sage be too strong? Thanks again!

[@itsmelaura1533]

Thank you, I was wondering if the chicken dish was keto friendly! I think this dish will be great for a keto meal as it is full of flavor!

[@micah1754]

@@itsmelaura1533 the flour isn't keto but may be alright for given the small quantities.

[@hammychannel9306]

made this tonight, what an amazing simple dish that is awesome,,,,,,,,,, perfect

[@ChefBillyParisi]

Thanks for giving it a shot!!

[@kevlarking7776]

His passion for cooking permeates from his spirit. Chef Billy would love eat with you one day.

[@j4cline]

Thanks Chef Parisi! I just finished the cleanup..... the meal was just "chefy" enough to be fun....tasted great! That was the first time I have really put any sear on the mushrooms, loved the presentation and taste. We will put this on the rotation!

[@danimarino5653]

Love this dish! Absolutely going to make it this weekend

[@Lou-bg1xc]

Oh yes, this looks very good.

[@parkerlee3912]

I made this last night for a dinner party as it popped up on my feed 2 hrs beforehand. OMG it was SO good! I tripled the recipe and for the butter I used only one stick plus 3 TBS butter total and it was perfect! Highly recommend!! 🤤💗

[@nikkij0nes]

I can’t say enough good things about this video, I love the simple ingredients, and the very easy explained instructions. I quite enjoyed watching this. Just subscribed Plus, I can’t wait to make this, I think I have everything I need in the fridge right now ❤❤

[@2Wheels_NYC]

Awesome, Chef! I'm never a 30 minute meal guy, I love playing in the kitchen. And my family reaps the benefits! 🤣 I love how you teach technique, yes it's a recipe, but this technique can be used with so many other ingredients. That final product looks gorgeous!

[@terrimendes5171]

I made this tonight for dinner…first time and it was absolutely delicious. It did start to separate and I used some cream and it worked perfectly. Thank you so much…my family loved it and I’ll be making it often. You have to love mushrooms though…to love this dish.

[@VlasovArtem]

Amazing. I am glad that I found your channel. Wish the best of luck :) Hello from Ukraine.

[@singlamuttern]

why didnt you start with the potatos??? 🤔

[@antigrace1]

Maybe because people might feel cheated if he said he was doing one recipe and then start it off with another? You might not want those potatoes for your side or have something else planned? I suppose he could have started off saying, "there's a great potato recipe at xx:xx; if you want to make that for a side you can start it first?

[@schweezy702]

I refuse to believe that anyone could even find a hint of pepper in that recipie. Whats the point of even adding it when you're adding 10 grains to an enitre dish.

[@davidray6749]

So, just add 1 more grain pepper; there, fixed it

[@colleenloffredo7895]

Using white vermouth instead of wine elevates the flavor even more

[@phyllisbruce213]

This makes my mouth water! It will be amazing. Chef Billie, how can I adjust it so that this one dish does not exceed my daily calorie goal - without losing all that goodness in texture!

[@tammyrobison2670]

It was really good, thank you!

[@vincentcheung3394]

Very simple and straightforward instructions

[@fabiolean]

A tip that's personally helped me out: The chef is using what looks to be a pretty powerful cooktop. Mushrooms can take way longer to brown on a smaller stovetop, but they're usually pretty forgiving and don't overcook very quickly. Don't get impatient and pull the mushrooms before they're done.

[@user-id3go9xd4t]

Thank you! Everything is perfect!!!

[@Nadia-rf8kp]

Bravo Thanks.

[@petesessa2041]

I made this one tonight. My girlfriend thinks I've been cheating about the dinner she saw me serve up! However, she let me off the hook when I showed her the other cutlets I had frozen for rounds two, three and four. This one is winner, winner, chicken dinner. You have a new subscriber.

[@mariannesouza8326]

Thank you!

[@marciakipp3633]

Fabulous 😊❤ Thank you .!

[@itsheidijay]

Thank you so much for having the recipe in the description! I was able to watch the video and seamlessly read the instructions for the Chicken Scallopini. Looking forward to trying more of your recipes.

[@BHorodnik]

Love your energy and enthusiasm! Thank you!

[@thelionandthebee1933]

Thank you!!!❤❤❤

[@debbieflaherty1975]

I made Scaloppini many years ago. A more delicious dish I am yet to find!!

[@cablebill8892]

This is a great video im excited to try. If I could make one suggestion, I'd like to be able to see what's going on in the pan more. Like when you are creating the mushroom mixture and stirring, I think it helps a beginner cook learn what it looks like when the butter combines with the rest of the ingredients since that happens rather fast.

[@courvilleg1]

Thank you Chef Billy!

[@mariabihi5691]

I just discovered your channel, and I absolutely love it 😊 I want to try all of your classic recipes, they look so delicious 😋and you give the best tips on how to make them, thank you so much for sharing your passion about food (I grown up in France where good food is part of daily life!) 😉🥰

[@harlanfarrar6700]

This is one of the BEST meals that I have ever had. Thank you for sharing!