Chicken Scallopini with Tomato and Wine Gravy over Spaghetti Recipe

Introduction

Chicken Scallopini is a tender, flavorful dish featuring lightly floured chicken pieces simmered in a rich tomato and wine sauce. Paired with thin spaghetti, it’s a comforting meal that comes together with simple ingredients and classic techniques.

Ingredients

• 1 packet Brown Gravy Mix (0.87 oz) or homemade brown gravy
• 2 small boneless skinless chicken breasts
• Salt and pepper, to taste
• 3 tablespoons flour
• 1–2 tablespoons olive oil
• 1 tablespoon salted butter
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 1 cup dry white wine or chicken broth
• 8 oz tomato sauce
• ¾ lb thin spaghetti
• ½ teaspoon each: Italian seasoning, parsley, mustard powder
• ¼ teaspoon salt

Instructions

1. Step 1: In a large measuring cup, combine the brown gravy mix with 1 cup cold water until smooth. Stir in the tomato sauce and seasonings, then set aside.
2. Step 2: Cut the chicken breasts into evenly sized cubes. Season with salt and pepper, then toss the pieces in flour to coat.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes until golden. Toss and cook other sides until fully cooked, about 3 more minutes. Remove chicken and set aside.
4. Step 4: Turn off the heat and pour in ¼ cup of the wine. Turn heat back to medium and use a spatula to scrape the browned bits from the bottom and sides of the skillet to deepen the flavor.
5. Step 5: Add butter and sliced onions to the skillet. Cook over medium heat, stirring often, until the onions are soft and almost caramelized, about 20 minutes.
6. Step 6: Stir in the minced garlic and cook for 1 minute more.
7. Step 7: Pour in the remaining wine and let it simmer gently, reducing for about 5 minutes.
8. Step 8: Add the prepared gravy mixture to the skillet. Bring it to a boil and cook for 30 seconds to thicken, then reduce to a simmer. Return the chicken to the skillet to warm through.
9. Step 9: While the sauce simmers, bring a large pot of salted water to a boil (about ¼ tablespoon salt). Cook the spaghetti until al dente, then drain well.
10. Step 10: Add the cooked spaghetti to the sauce and toss to coat evenly. Garnish with additional parsley if desired and serve immediately, paired perfectly with garlic bread.

Tips & Variations

• For a non-alcoholic option, substitute white wine with chicken broth to maintain flavor depth.
• Use homemade brown gravy for a fresher taste and to control salt levels.
• Try adding mushrooms or bell peppers with the onions for extra texture and flavor.
• Serve with a side of garlic bread or a fresh green salad for a complete meal.

Storage

Store leftover Chicken Scallopini in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used and will add a richer flavor. Adjust cooking time slightly as thighs may take a bit longer to cook through.

Is it necessary to flour the chicken?

Flouring the chicken helps create a light crust when seared and also thickens the sauce as it simmers. It’s recommended for best texture and flavor.

Chicken Scallopini with Tomato and Wine Gravy over Spaghetti Recipe

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★★★★★

4.5 from 71 reviews

This Chicken Scallopini recipe features tender, flour-coated chicken pieces seared to golden perfection and simmered in a rich, flavorful brown gravy sauce enhanced with white wine, onions, garlic, and Italian seasonings. Served over al dente thin spaghetti and garnished with fresh parsley, it’s a comforting and elegant meal perfect for weeknight dinners or casual entertaining.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 2 small boneless skinless chicken breasts
• Salt and pepper, to taste
• 3 tablespoons flour
• 1–2 tablespoons olive oil
• 1 tablespoon salted butter

Sauce

• 1 packet Brown Gravy Mix (0.87 oz.) or homemade brown gravy
• 1 cup cold water
• 8 oz. tomato sauce
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 1 cup dry white wine (or chicken broth as a substitute)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried parsley
• 1/2 teaspoon mustard powder
• 1/4 teaspoon salt

Pasta

• 3/4 lb. thin spaghetti (or slightly less for saucier pasta)

Instructions

1. Prepare the Gravy Mixture: In a large measuring cup with a spout, combine the brown gravy packet with 1 cup of cold water. Stir until well mixed, then add the tomato sauce along with Italian seasoning, parsley, mustard powder, and salt. Set this mixture aside for later use in the sauce.
2. Prepare and Season Chicken: Cut the chicken breasts into evenly sized cubes. Season them with salt and pepper to taste, then sprinkle with flour and toss to ensure each piece is well coated.
3. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the flour-coated chicken pieces and sear for 3-4 minutes until they turn golden brown on one side. Toss and continue cooking the remaining sides until the chicken is fully cooked through, about an additional 3 minutes. Remove the chicken from the skillet and set aside.
4. Deglaze the Pan: Turn off the heat momentarily and pour 1/4 cup of the white wine into the skillet. Then, return the heat to medium and use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pan; this process extracts extra flavor to enhance the sauce.
5. Sauté Onions: Add the butter and sliced onions to the skillet. Cook over medium heat, stirring frequently until the onions become very soft and nearly caramelized, which should take approximately 20 minutes.
6. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
7. Reduce Wine: Pour in the remaining white wine and let it gently bubble, reducing the liquid for about 5 minutes to concentrate its flavor.
8. Incorporate Gravy Mixture and Chicken: Pour the prepared gravy mixture from step one into the skillet. Bring it to a boil and allow it to thicken for around 30 seconds before reducing the heat to a simmer. Return the cooked chicken to the skillet, coating it with the sauce.
9. Cook the Spaghetti: Partially cover the skillet to keep the sauce warm while you bring a large pot of water to a boil. Add about 1/4 tablespoon of salt to the boiling water and cook the spaghetti until al dente, according to package instructions. Drain the pasta once cooked.
10. Toss Pasta with Sauce and Serve: Add the drained spaghetti directly to the skillet with the sauce and chicken. Toss thoroughly to coat all the pasta. Garnish generously with fresh parsley and serve immediately, optionally with Garlic Bread with Cheese for an extra special touch.

Notes

• If you prefer not to use white wine, chicken broth is a perfect substitute that will still add a nice depth of flavor.
• For a more tender chicken texture, be careful not to overcook the chicken during searing.
• Adjust the amount of spaghetti if you prefer a saucier pasta dish.
• Leftover sauce can be refrigerated and reheated gently for future meals.
• Serve with a side of garlic bread with cheese to complement the dish perfectly.

Keywords: Chicken Scallopini, chicken dinner, brown gravy sauce, Italian seasoning, white wine sauce, skillet chicken, pasta dinner