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Photo Credit: Elizabeth Newman

Chicken Scallopine With Creamy Saffron Sauce

This is a really easy way to elevate something as simple as chicken breast cutlets, and make it a bit more sophisticated. The addition of saffron adds a rich, earthy flavor that feels extra special. (Though I will say - the sauce would be tasty without it too, if you wish to omit!)

The beauty of chicken cutlets is that they cook up incredibly quick - get them golden brown on each side, deglaze the pan, and build your sauce all within 20 minutes. Serve with rice, polenta, beans or pasta for a delicious weeknight meal.

Chicken Scallopine With Creamy Saffron Sauce

Chicken Scallopine With Creamy Saffron Sauce


Main Course

Prep Time

5 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Chicken Scallopine With Creamy Saffron Sauce


  • 2 tablespoons olive oil
  • 1 pound chicken cutlets (scallopine)
  • 2 shallots (sliced)
  • 1 clove garlic (minced)
  • 1/2 cup white wine
  • 1 1/2 cups chicken broth
  • 1/4 teaspoon saffron threads
  • 1/2 cup heavy cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh flat-leaf parsley


  1. Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm.
  2. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes. Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors.
  3. Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.



per serving
Amount/Serving % Daily Value
4 grams
25 grams
21 grams
Saturated Fat
8 grams
Trans Fat
1 grams
113 milligrams
905 milligrams
1 grams
1 grams
Unsaturated Fat
11 grams
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2 reviews & comments

  • Author's avatar image
    Elaine Bocchino

    Delicious!!! Will definitely make again

  • Author's avatar image
    parrish Walker

    I made it for 2. So I cut the chicken in half but not the sauce and served over pasta to soak up all the extra sauce. LOVED it.

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