Chicken breast scaloppine with lemon and butter are an extremely simple and quick recipe that takes about 20 minutes to prepare. If you’re tired of the usual dry chicken breast that tastes like cardboard and don’t know How to cook chicken, try this recipe: the right solution for cooking a chicken breast in a pan that stays moist and very tender! Today we’ll prepare together the recipe for creamy and delicate chicken scaloppine with lemon and butter, a budget-friendly main course, practical and delicious, suitable for the whole family, made in just a few minutes. Ready to discover it together? Let’s go to the kitchen, but first I recommend you take a look at the recipe for Chicken breast in milk, the Easy and quick lemon chicken scaloppine without butter and the recipe for Creamy chicken breast with mushrooms.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 lb chicken breast (sliced)
- 1 clove garlic
- 3 1/2 tbsp butter
- as needed all-purpose flour
- 1 lemon zest (organic)
- 3 1/2 tbsp white wine
- to taste parsley
- 2/3 cup water (about 160 ml)
Tools
- Pan
- Stovetop
Preparation
For this recipe use chicken breast slices that are not too thin; dust them in flour. Melt the butter in a pan with one crushed clove of garlic, place the slices in the pan and brown them on both sides.
Deglaze with the white wine, let it evaporate completely and add a scant glass of water (about 2/3 cup). Turn the slices, season with salt and finish cooking with a good grating of lemon zest, some chopped parsley and a sprinkle of pink peppercorns or mixed pepper, and one or two tablespoons of lemon juice if you like.
Serve hot and creamy and enjoy.
Storage and tips
Chicken breast with butter and lemon can be prepared in advance and reheated when needed by adding a little water. Keep leftovers in the fridge in an airtight container and consume within 24 hours after reheating.
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