Chicken Scallopini
This comforting Chicken Scallopini offers a delightful twist on a classic, featuring tender pan-seared chicken bathed in a rich, savory gravy infused with a hint of tomato and aromatic herbs. Served over al dente spaghetti, it's a satisfying and flavorful meal perfect for any weeknight or special occasion. The deeply caramelized onions add an incredible depth that truly elevates the dish.
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Servings
4 servings
Keywords
Chicken scallopinitomato gravypasta dinnereasy chicken recipeweeknight mealsavory chickenItalian-Americancomfort foodquick dinnerdeglazed sauce
Why This Recipe Delivers
- A comforting, full-flavored dish that's surprisingly easy to make.
- Rich, savory gravy with a touch of tomato adds incredible depth.
- Perfect for a satisfying weeknight dinner or entertaining guests.
- The caramelized onions provide a complex sweetness that elevates the sauce.
- Comes together in just over an hour for a truly rewarding meal.
Ingredients
- 1 packet (25 grams / 0.87 ounces) brown gravy mix
- 2 small boneless, skinless chicken breasts (approximately 350-400 grams total), cut into 2.5 cm (1 inch) cubes
- Salt and freshly ground black pepper, to taste
- 45 milliliters (3 tablespoons) all-purpose flour
- 15-30 milliliters (1-2 tablespoons) olive oil
- 15 grams (1 tablespoon) salted butter
- 1 small yellow onion (approximately 120 grams), thinly sliced
- 3 cloves garlic (approximately 12 grams), minced
- 240 milliliters (1 cup) dry white wine (such as Pinot Grigio or Sauvignon Blanc), or low-sodium chicken broth
- 225 grams (8 ounces) tomato sauce (canned or jarred)
- 340 grams (0.75 lb) thin spaghetti
- 2.5 milliliters (1/2 teaspoon) Italian seasoning
- 2.5 milliliters (1/2 teaspoon) dried parsley
- 2.5 milliliters (1/2 teaspoon) mustard powder
- 1.25 milliliters (1/4 teaspoon) salt (for seasoning mix)
- Approximately 4 grams (1/4 tablespoon) salt, for pasta water
- Fresh parsley, chopped, for garnish
Instructions
- In a large liquid measuring cup with a spout, thoroughly whisk together the contents of the brown gravy packet with 240 milliliters (1 cup) of cold water until smooth and completely dissolved. Add the 225 grams (8 ounces) of tomato sauce along with the seasoning blend (2.5 ml Italian seasoning, 2.5 ml dried parsley, 2.5 ml mustard powder, and 1.25 ml salt), stirring until well combined. Set this flavorful gravy mixture aside.
- Prepare the chicken by cutting the small boneless, skinless chicken breasts into uniform 2.5 cm (1 inch) cubes. This ensures even cooking. Season the chicken generously with salt and freshly ground black pepper on all sides. Lightly sprinkle the 45 milliliters (3 tablespoons) of all-purpose flour over the seasoned chicken cubes and toss to coat them evenly. The flour will help create a beautiful golden crust and slightly thicken the sauce later.
- Heat 15-30 milliliters (1-2 tablespoons) of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add the floured chicken cubes in a single layer, ensuring not to overcrowd the pan. Sear for 3-4 minutes without moving, allowing a golden-brown crust to form. Toss the chicken and continue cooking on the remaining sides for approximately 3 more minutes, or until the chicken is cooked through and no longer pink in the center. Remove the cooked chicken from the skillet and set it aside on a plate.
- Turn off the heat under the skillet. Carefully pour in 60 milliliters (1/4 cup) of the dry white wine (or chicken broth) into the hot pan. Immediately turn the heat back to medium. Using a silicone spatula or a wooden spoon, gently scrape the bottom and sides of the skillet to loosen any browned bits (fond). This 'deglazing' step is crucial as these bits are packed with concentrated flavor that will enrich the sauce.
- Add 15 grams (1 tablespoon) of salted butter to the skillet with the deglazing liquid. Once the butter has melted, add the thinly sliced small yellow onion. Cook the onions over medium heat, stirring frequently, for approximately 20 minutes. The goal is to soften them until they are very tender, translucent, and just beginning to caramelize, developing a deep sweetness that forms the base of the sauce's flavor.
- Stir in the 3 minced cloves of garlic into the softened onions. Continue to cook for just 1 minute more, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Pour in the remaining 180 milliliters (3/4 cup) of dry white wine (or chicken broth) into the skillet. Increase the heat slightly and bring the liquid to a gentle bubble. Allow it to reduce for approximately 5 minutes, letting some of the alcohol evaporate and the flavors concentrate.
- Stir the prepared gravy mixture (from the First Step) into the skillet. Bring the sauce to a boil, then reduce the heat immediately to a simmer. Allow it to thicken gently for about 30 seconds to 1 minute, stirring occasionally, until it reaches your desired consistency. Return the seared chicken cubes to the simmering sauce, ensuring they are well coated. Partially cover the skillet to keep the chicken warm and allow the flavors to meld while you prepare the pasta.
- While the chicken simmers, bring a large pot of water to a rolling boil for the spaghetti. Once boiling, add approximately 4 grams (1/4 tablespoon) of salt to the water; this seasons the pasta from within. Add the 340 grams (0.75 lb) of thin spaghetti to the boiling water and cook according to package directions until it is al dente, meaning it is cooked through but still has a slight firm bite. Drain the spaghetti thoroughly.
- Add the drained al dente spaghetti directly to the skillet with the chicken scallopini and sauce. Toss everything together gently using tongs until the pasta is fully coated in the rich, flavorful gravy. Garnish generously with fresh chopped parsley before serving immediately, perhaps alongside Garlic Bread with Cheese for a complete meal.
Tools You’ll Need
- Large liquid measuring cup with spout
- Large, heavy-bottomed skillet or Dutch oven
- Silicone spatula or wooden spoon
- Sharp knife
- Cutting board
- Large pot for pasta
- Colander
- Tongs
Essential Success Tips
- Ensure your chicken cubes are uniform in size for even cooking; this prevents some pieces from drying out while others are still undercooked.
- Do not overcrowd the skillet when searing the chicken; work in batches if necessary to achieve a proper golden-brown crust, which adds crucial flavor.
- Take your time caramelizing the onions (about 20 minutes) – this step is vital for building a deep, sweet foundation for your gravy. Rushing it will compromise the final flavor.
- Deglazing the pan after searing the chicken is essential; those browned bits (fond) are packed with flavor that will elevate your sauce.
- Always cook pasta to al dente. It will continue to absorb sauce and cook slightly when tossed in the skillet, preventing it from becoming mushy.
Professional Cooking Secrets
- For an even richer sauce, consider adding a small knob of cold butter (beurre monté) to the finished gravy just before serving, whisking it in vigorously off the heat. This adds gloss and silkiness.
- If you have homemade chicken stock, use it instead of broth for an unparalleled depth of flavor. A good quality dry white wine is also key; choose one you'd enjoy drinking.
- To intensify the tomato flavor without adding too much liquid, you can add 15 ml (1 tablespoon) of tomato paste to the onions and garlic after they've softened, cooking it for a minute before adding the wine.
Notes
- Wine Substitute: If you prefer not to use dry white wine, an equal amount of good quality chicken broth will work well. The wine adds a layer of acidity and complexity, but the broth will still yield a delicious sauce.
- Leftovers: This scallopini stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water if the sauce has thickened too much.
- Variations: Feel free to add sautéed mushrooms alongside the onions for extra texture and earthy flavor. A pinch of red pepper flakes can introduce a subtle heat.
Frequently Asked Questions
Can I use different cuts of chicken?
While boneless, skinless chicken breasts are recommended for their quick cooking time and tender texture, you can use boneless, skinless chicken thighs if you prefer. They will take a bit longer to cook through, but will also be very flavorful.
How can I make the sauce thicker?
The flour on the chicken and the gravy mix should provide a good consistency. If you desire a thicker sauce, you can create a slurry with 5 milliliters (1 teaspoon) of cornstarch mixed with an equal amount of cold water, then slowly whisk it into the simmering sauce until it reaches your preferred thickness.
Is this dish freezer-friendly?
Yes, the chicken and gravy portion of the dish freezes well for up to 2-3 months in an airtight container. It's best to freeze the sauce and chicken separately from the pasta, as pasta can become mushy upon thawing and reheating. Thaw overnight in the refrigerator and reheat gently.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 35g, Fat: 25g, Carbs: 45g (per serving, estimated)
Allergy Information
Contains wheat (flour, spaghetti), dairy (butter, gravy mix may contain dairy). May contain sulfites if using wine. For a gluten-free version, use gluten-free flour, gluten-free pasta, and ensure your gravy mix is gluten-free. For dairy-free, use olive oil instead of butter and verify gravy mix ingredients.
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