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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: ghee
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of All-Purpose Seasoning: Italian seasoning
• Instead of Chicken Bouillon Powder: instant chicken stock
• Instead of MSG: nutritional yeast
• Instead of Kosher Salt: sea salt
• Instead of Italian Seasoning: dried oregano and basil mix
• Instead of Thin Spaghetti: linguine, angel hair
• Instead of Shallot: red onion
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Capers: green olives, finely chopped
• Instead of Fresh Parsley: fresh basil
• Instead of Dry White Wine: extra chicken broth
• Instead of Chicken Broth: vegetable broth
• Instead of Red Pepper Flakes: cayenne pepper (pinch)

Equipment Needed

• Cutting Board
• Chef's Knife
• Plastic Wrap
• Rolling Pin
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Large Skillet
• Pot for Pasta
• Colander
• Tongs
• Wooden Spoon or Silicone Spatula

Critical Steps — Do Not Skip

• Butterflying and pounding chicken to uniform thickness
• Lightly coating chicken in seasoned flour
• Shallow frying until golden brown without burning
• Deglazing pan with white wine and reducing
• Emulsifying butter into the sauce off heat

Chef Tips from the Video

• Use a cold butter cube for the finishing emulsification; it creates a glossy sauce.
• If you like extra brightness, add a squeeze of fresh lemon juice just before serving.
• For extra herb flavor, toss a few whole thyme sprigs in the sauce while it simmers.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop; avoid microwaving the chicken too long to prevent drying.

Freezer: Chicken cutlets can be frozen separately (without sauce) for up to 2 months. Thaw in the refrigerator and re‑fry briefly before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Butterfly, pound, and season the chicken up to 2 hours ahead; keep covered in the fridge.
• Prepare the flour‑seasoning mix and store in a sealed container.
• Capers, shallot, garlic, and parsley can be pre‑chopped and refrigerated.

Frequently Asked Questions