The BEST Way To Cook Chicken Breast! Easy Chicken Piccata

Ingredients

• 2 pieces Chicken Breast (boneless, skinless; about 1 lb total, trimmed of excess fat)
• 2 Tbsp Olive Oil (for rubbing on chicken before seasoning)
• 1 cup Olive Oil (for shallow frying the chicken)
• 4 Tbsp Unsalted Butter (2 Tbsp for frying, 2 Tbsp for finishing sauce; cut into cubes)
• 1.5 cup All-Purpose Flour (for dredging chicken; lightly seasoned)
• 1 tsp All-Purpose Seasoning (blend of salt, pepper, garlic, onion powder)
• 1 tsp Chicken Bouillon Powder (enhances savory flavor)
• 0.25 tsp MSG (optional umami boost)
• 1 tsp Kosher Salt (for seasoning chicken)
• 1 tsp Italian Seasoning (adds herb flavor to chicken)
• 12 oz Thin Spaghetti (about 340 g; cook al dente)
• 1 small Shallot (finely diced)
• 2 cloves Garlic (minced)
• 2 Tbsp Capers (roughly chopped; rinsed if salty)
• 2 Tbsp Fresh Parsley (chopped; divided for sauce and garnish)
• 0.5 cup Dry White Wine (use a dry variety; can substitute chicken broth)
• 0.5 cup Chicken Broth (low‑sodium preferred)
• 0.25 tsp Red Pepper Flakes (optional for mild heat)

Instructions

1. Trim and Butterfly Chicken

   Remove any excess fat from the chicken breasts, then place a breast flat on the cutting board, palm flat on top, and slice horizontally through the middle to butterfly it. Cut the butterflied breast in half again to create thin cutlets.

   Time: PT5M

2. Pound Chicken to Even Thickness

   Cover each cutlet with plastic wrap and gently pound with a rolling pin until about ¼‑inch thick.

   Time: PT2M

3. Season and Dredge

   Rub each cutlet with 2 Tbsp olive oil, then sprinkle both sides with kosher salt, Italian seasoning, and a pinch of all‑purpose seasoning. In a shallow bowl combine 1.5 cup flour, 1 tsp all‑purpose seasoning, 1 tsp chicken bouillon, and a pinch of MSG. Lightly coat each cutlet in the seasoned flour, shaking off excess.

   Time: PT5M

4. Prep Pasta

   Bring a large pot of salted water to a boil, add the thin spaghetti and cook until al dente (about 8‑9 minutes). Reserve ½ cup of pasta water, then drain.

   Time: PT10M

   Temperature: Boiling

5. Shallow Fry Chicken

   In a large skillet melt 2 Tbsp butter, then add enough olive oil (≈1 cup) to coat the pan. Heat over medium‑high until shimmering. Add the flour‑coated cutlets and fry 3‑4 minutes per side, or until golden brown. Remove to a plate and sprinkle lightly with flaky salt.

   Time: PT8M

   Temperature: Medium‑High

6. Make Picata Sauce

   In the same skillet (add a splash more olive oil if needed) sauté the diced shallot, minced garlic, and chopped capers over medium heat until softened (≈2 minutes). Add red pepper flakes if using. Deglaze with ½ cup dry white wine, scraping up browned bits. Let the wine reduce by half, then stir in ½ cup chicken broth and a pinch of chicken bouillon. Simmer 2‑3 minutes, then finish by whisking in the remaining 2 Tbsp butter off the heat. Stir in half the chopped parsley.

   Time: PT7M

   Temperature: Medium

7. Combine and Serve

   Add the cooked spaghetti to the skillet, tossing to coat with the sauce. If the sauce is too thick, thin with reserved pasta water. Plate the pasta, top with the fried chicken cutlets, and garnish with the remaining parsley.

   Time: PT3M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g