Description
This Chicken Scallopini recipe features tender, pan-seared chicken cubes simmered in a flavorful tomato and brown gravy sauce with caramelized onions and garlic, served over perfectly cooked spaghetti. Enhanced with Italian seasoning and a splash of white wine, this dish offers a rich and comforting Italian-inspired meal ready in just 45 minutes, ideal for a family dinner or weeknight treat.
Ingredients
Scale
Gravy and Sauce
- 1 packet brown gravy mix (0.87 oz)
- 1 cup cold water
- 8 oz tomato sauce
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon parsley
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
Chicken
- 2 small boneless, skinless chicken breasts
- Salt and pepper, to taste
- 3 tablespoons flour
- 1-2 tablespoons olive oil
- 1 tablespoon salted butter
Vegetables and Aromatics
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
Liquids
- 1 cup dry white wine (or chicken broth)
Pasta
- 3/4 lb thin spaghetti (or slightly less for a saucier dish)
Instructions
- Prepare the Gravy Mixture: In a large measuring cup, combine the brown gravy mix with 1 cup of cold water. Stir in the tomato sauce and all the seasonings (Italian seasoning, parsley, mustard powder, and salt). Set this mixture aside to be added later.
- Prep and Sear Chicken: Cut the chicken breasts into equal-sized cubes. Season them with salt and pepper and toss them with the flour until coated evenly. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear them for 3-4 minutes, turning to brown all sides thoroughly. Once browned, remove the chicken from the skillet and set aside.
- Deglaze the Pan: Turn off the heat momentarily and pour in 1/4 cup of the wine to the skillet. Turn the heat back to medium and use a spatula to scrape any browned bits off the bottom of the pan — these add great flavor to the sauce.
- Cook Onions and Garlic: Add the butter to the skillet and then add the sliced onions. Cook the onions over medium heat for about 20 minutes, stirring occasionally, until they are soft and caramelized. Add the minced garlic and cook for an additional minute, stirring to combine without burning the garlic.
- Add Wine and Reduce: Pour in the remaining white wine and let the mixture simmer gently for about 5 minutes to reduce slightly, concentrating the flavors.
- Add Gravy Mixture and Chicken: Pour the prepared gravy and tomato sauce mixture into the skillet. Bring the liquid to a boil, then reduce the heat to a simmer. Return the seared chicken pieces back to the skillet and let them simmer in the sauce until cooked through and tender.
- Cook Pasta: While the sauce simmers, cook the thin spaghetti in salted boiling water until al dente according to package instructions. Once cooked, drain the pasta well.
- Combine and Serve: Toss the cooked spaghetti directly into the skillet with the sauce and chicken to coat the pasta evenly. Garnish with additional parsley if desired and serve immediately, ideally with a side of garlic bread.
Notes
- You can substitute chicken broth for white wine if you prefer a non-alcoholic option.
- For a saucier dish, reduce the amount of spaghetti slightly.
- Caramelizing onions adds a sweeter depth of flavor—don’t rush this step.
- Make sure to cook the chicken cubes thoroughly in the sauce to keep them tender and juicy.
- Serve with garlic bread or a simple green salad for a complete meal.
