You know those dinners that feel fancy but barely take any effort? Enter Chicken Scallopini in a lush Tomato Gravy—tender bites of chicken bathed in a rich, wine-kissed tomato sauce, tossed with spaghetti, and ready in under 30 minutes. This is the kind of meal that makes you look like an Italian nonna without the years of practice.
Why This Recipe Wins Every Time
People always ask me, “What’s your go-to Main Meals dish?” While my answer flops between goulash and homemade tortellini, this Chicken Scallopini always jumps to the front of the line. Believe it or not, it hails from a little New York bistro—proof that top-tier Italian Dishes don’t require a Michelin star.
When you taste it, you might wonder, “How can simple ingredients deliver so much punch?” The trick: a white-wine reduction brightened with tomato sauce and studded with caramelized onions and garlic. It hits the sweet spot between cozy comfort food and classy dinner party fare.
What Is Chicken Scallopini?
“Scaloppine” (scallopini in English) means thin slices of meat—typically chicken, pork, or veal—lightly floured, pan-seared, then drenched in a reduction sauce. Most recipes lean on lemon, but this one swaps the citrus for a Tomato Gravy with white wine for depth and color.
How to Make It (No-Fail Steps)
Grab your skillet and let’s rock. This recipe doubles nicely if you’re feeding a crowd or want Chicken Dinner Recipes for lunch leftovers.
- Prep the Chicken
- Cut boneless chicken breasts into 1-inch cubes. Season with salt and pepper.
- Dredge pieces in flour, shaking off any excess.
- Sear & Set Aside
- Heat 2 Tbsp olive oil over medium-high heat.
- Sear chicken cubes until golden on all sides (about 2–3 minutes per side).
- Remove to a plate and tent with foil.
- Build the Sauce
- Deglaze skillet with ½ cup white wine (🏅 Pro Tip: Sauvignon Blanc or Chardonnay work best).
- Add 1 sliced yellow onion. Cook, stirring occasionally, for at least 20 minutes, until edges caramelize and sugars release.
- Stir in 3 minced garlic cloves, 1 tsp Italian seasoning, and a pinch of red pepper flakes—cook 1 minute more.
- Finish the Gravy
- Pour in 1 cup tomato sauce and 1 cup prepared brown-gravy mix (or goulash-style broth for a heartier vibe).
- Bring to a boil, then simmer 30–45 seconds until sauce thickens.
- Marry Chicken & Pasta
- Return chicken to the pan and toss to coat.
- Add ¾ lb cooked spaghetti (or try Spaghetti Squash for a low-carb twist) and gently combine.
- Serve & Enjoy
- Plate with a sprinkle of chopped parsley and freshly grated Parmesan.
- Garlic bread or cheesy tortellini on the side rounds out the feast.
Why This Beats Basic Pasta
- Bold Tip: Let the onions cook low and slow. Caramelization cuts acidity and builds flavor layers.
- Wine isn’t optional—it elevates the sauce, balancing richness and brightening the Tomato Gravy.
- Cubing the chicken ensures even cooking and maximum saucy coverage in every bite.
Variations & Swaps
- Goulash-Style Upgrade: Swap the gravy packet for a cup of hearty beef-broth goulash mix. You’ll get a stew-like depth that’s perfect for cooler nights.
- Tortellini Twist: Skip the spaghetti and toss in cheese-filled tortellini. The sauce clings to those little pillows of pasta like a dream.
- Squash Swap: For a veggie boost, replace pasta with spaghetti squash strands—same silky sauce, fewer carbs.
- Wine-Free Option: No vino? Use low-sodium chicken broth, but expect a milder flavor.
Serving Suggestions
This dish makes Chicken Dishes Recipes shine at weeknight dinners and impresses guests on special occasions. Pair it with:
- Garlic Bread with Cheese for dunking and scraping every last drop of sauce.
- A crisp green salad tossed in lemon vinaigrette to cut the richness.
- Roasted vegetables—think cherry tomatoes, zucchini, and bell peppers—for a color pop.
Leftovers & Storage
- Refrigerate in an airtight container for up to 3 days.
- Freeze portions in freezer-safe bags for up to 3 months—defrost overnight in the fridge.
- Reheat gently on the stove with a splash of water or broth to revive the sauce.
Wrapping It Up
Whether you’re craving a comforting bowl of Italian Dishes or hunting for your next standout Chicken Dinner Recipes, this Chicken Scallopini with Tomato Gravy has you covered. It’s simple enough for a weeknight, stunning enough for company, and flexible enough to adapt to your pantry.
So, the next time you ask, “What’s for dinner?”—remember this recipe. Whip it up, pour another glass of wine, and let every forkful transport you straight to an Italian trattoria. Mangia! 🍷🍝
Chicken Scallopini in Tomato Gravy – Italian Main Meal Delight
- Total Time: 45 minutes
- Yield: 4 people
Description
Tender bites of seasoned chicken are pan-seared to golden perfection, then simmered in a savory tomato and white wine sauce loaded with caramelized onions and garlic. Served over pasta, this comforting dish is packed with deep flavor and a silky finish—perfect for weeknight dinners that feel a little elevated.
Ingredients
For the Chicken:
- 2 small boneless, skinless chicken breasts
- Salt & freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 1–2 tablespoons olive oil
For the Sauce:
- 1 tablespoon salted butter
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, finely minced
- 1 cup dry white wine (or chicken broth if preferred)
- 8 oz. canned tomato sauce (see notes)
- 1 packet brown gravy mix (0.87 oz) + 1 cup cold water (or 1 cup homemade brown gravy)
Seasoning Blend:
- ½ teaspoon Italian seasoning
- ½ teaspoon dried parsley
- ½ teaspoon mustard powder
- ¼ teaspoon salt
For Serving:
- ¾ lb. thin spaghetti (or less if you like extra sauce)
- Fresh parsley for garnish
Instructions
Make the Sauce Base
In a mixing cup, whisk together 1 cup of cold water with the brown gravy mix until smooth. Stir in the tomato sauce and all the seasoning blend. Set aside.
Prep and Cook the Chicken
Dice the chicken into bite-sized cubes and season lightly with salt and pepper. Dust evenly with flour to coat. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 3–4 minutes per side until nicely browned and cooked through. Remove from the skillet and set aside.
Deglaze the Pan
Turn off the heat and pour in ¼ cup of the wine. Set heat to medium and use a spatula to gently scrape up any flavorful bits stuck to the pan. Let it bubble and reduce slightly.
Caramelize the Onions
Add butter and the sliced onions. Cook over medium heat, stirring frequently, for about 20 minutes until the onions are soft and golden—don’t rush this step! It builds amazing flavor.
Add Garlic and Simmer
Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the remaining wine and let it gently simmer for 5 more minutes to reduce.
Add Sauce + Chicken
Stir in the prepared gravy-tomato mixture. Let it come to a gentle boil, then reduce to low heat. Add the cooked chicken back into the pan and simmer uncovered while you cook the pasta.
Cook the Pasta
Bring a large pot of water to a boil and season generously with salt. Add the spaghetti and cook until al dente, according to package directions. Drain well.
Combine and Serve
Add the drained pasta to the skillet and gently toss until well coated in the sauce. Sprinkle with chopped parsley and serve immediately. Pairs perfectly with garlic bread or a side salad.
Notes
Helpful Notes
- Wine Substitute: If avoiding alcohol, chicken broth is a good swap, though dry white wine (like Sauvignon Blanc or Chardonnay) adds more depth.
- Tomato Sauce: Use a plain, smooth canned tomato sauce such as Hunt’s. Tomato passata is also a fine alternative.
- Gravy: Store-bought brown gravy mix works great, but homemade gravy elevates this even more.
- Pasta Options: Use spaghetti, or swap with rotini, penne, or ziti if that’s what you have on hand.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 619kcal
- Sugar: 8g
- Sodium: 907mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 79g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 80mg