Creamy Mushroom Chicken Scallopini with Zucchini and Basmati Rice

This dish takes its name from the Italian word for ‘scallops,’ referring to thinly sliced pieces of meat. Here, we transform chicken breasts into slim cutlets, dust them in flour for a crispy golden coating and smother them in a rich, creamy mushroom sauce. It’s a restaurant-quality meal you can make at home in under an hour.

Serve these scallopini alongside tender skillet zucchini and fluffy basmati rice for a complete and satisfying dinner. The sauce comes together quickly with mushrooms, shallot and a touch of sour cream for extra creaminess. Garnish with fresh parsley for a bright finish.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 pack Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring ¾ cup water to a boil in a small pot. Halve zucchini lengthwise, then slice into thin half-moons. Trim and thinly slice mushrooms. Finely chop parsley. Halve, peel and mince shallot. Set aside 2 tablespoons flour for the sauce; place the rest in a shallow dish.
2. Once water is boiling, add rice to the pot. Cover, reduce to a simmer and cook until tender, 15-20 minutes. Meanwhile, heat a drizzle of oil in a large pan over high heat. Add zucchini and cook, tossing, until nicely browned, 7-10 minutes. Season with salt and pepper. Remove pan from heat.
3. Place a chicken breast on a cutting board. With your hand flat on top, cut horizontally through the center, stopping before you slice through, to butterfly. Open it up, cover with plastic wrap and pound with a heavy pan or mallet until ½ inch thick. Repeat with remaining chicken breast. Season both sides with salt and pepper, then toss in the flour dish to coat, shaking off excess.
4. Heat a drizzle of oil in another large pan over medium-high heat. Add chicken and cook until browned and no longer pink in the center, 2-3 minutes per side. Remove from pan and set aside to rest (cover with foil to keep warm). Meanwhile, cook rice in the microwave according to package instructions if needed.
5. Melt 1 tablespoon butter in the pan used for chicken over medium-high heat. Add mushrooms and cook, tossing, until tender, 4-5 minutes. Add shallot and another 1 tablespoon butter; cook, tossing, until butter melts, 1-2 minutes. Add reserved 2 tablespoons flour and stir for 1 minute. Whisk in stock concentrate and ½ cup water; let sauce thicken, 1-2 minutes.
6. Reduce heat to low. Stir in sour cream and half the parsley. Season with salt and pepper. If zucchini has cooled, quickly reheat in its pan. Divide rice, zucchini and chicken between plates. Drizzle sauce over everything, garnish with remaining parsley and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine, long-grain white rice or even quinoa. Adjust cooking time according to package instructions.

How do I butterfly a chicken breast?

Place the chicken breast on a cutting board. Hold it flat with one hand and with a sharp knife parallel to the board, cut through the center horizontally, stopping about ½ inch from the opposite edge. Open it like a book.

Can I make this dairy-free?

Yes, use dairy-free butter and sour cream alternatives. The sauce may have a slightly different consistency but will still be delicious.