Three Favorite Chicken Breast Recipes
Earlier this summer, we kicked off our new food series: one ingredient, three ways. So far, we’ve featured chickpeas and eggs, and this week we’re turning to chicken breasts. Because it’s so easy to make chicken breasts boring, I often forget how easy it is to make them utterly sumptuous. The three recipes today — from cookbook authors Odette Williams, Christina Chaey, and Dan Pelosi — are so delectable that I now have a freezer full of poultry. Set aside your memories of dry, pallid cutlets, and check out these the all-stars…
Odette Williams, cookbook author and writer of the newsletter Devour
“Here’s the thing about this chicken piccata: Everyone – and I mean everyone — loves it. It’s so simple and comes together lickety split, but it has a restaurant-quality specialness. Whenever I make this for my son’s friends, they think I’m some kind of magician. It’s a glossy, lemony, bold-flavored classic that always delivers.”
Odette’s Chicken Piccata
Serves 4
2 skinless chicken breasts (about 1 1/2 lbs)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
6 tbsp cold, unsalted butter, divided
3 cloves garlic, thinly sliced
1/3 cup white wine
3/4 cup chicken stock
1/4 cup fresh lemon juice
1 tbsp drained capers
A handful of flat-leaf parsley, chopped
Cut each chicken breast in half, horizontally. Working with one at a time, place each piece between two sheets of parchment paper, and use a meat tenderizer or rolling pin to pound to an even 1/4 to 1/8-inch thickness. On a large plate, combine flour, a little salt, and a few generous cranks of pepper. Dredge each piece of chicken through the seasoned flour.
Heat oil in a large skillet over medium-high heat. Add two chicken pieces and sauté until golden (about three minutes per side). Transter to a plate and repeat with the remaining chicken, adding a splash more oil if needed. Set cooked chicken aside on a plate, somewhere warm.
Reduce heat to low. Add three tablespoons of butter and the sliced garlic, and gently sauté until they turn golden (1-2 minutes). Add wine and cook until the liquid is reduced by half (1-2 minutes). Add stock and cook to reduce for another 3-4 minutes. Stir in lemon juice, capers, remaining three tablespoons of butter, and parsley. (Some days I add in a little extra butter here.) Give the skillet a shimmy to help emulsify the sauce.
Return chicken to skillet and coat in sauce. Season as needed and serve — in the skillet or on a warmed serving platter, with sauce poured overtop. Ta da!
Christina Chaey, recipe developer and writer of the newsletter Gentle Foods
“I often buy chicken breasts and broccoli for the week — and nine times out of 10, I end up using them to make this quick sesame chicken recipe, developed by my old colleague, Rhoda Boone. It’s light yet comforting and super delicious. The recipe calls for steaming the broccoli in a separate pot (which isn’t as fussy as it seems, I promise), but if you’re making stovetop rice, you can instead throw the broccoli florets on top of the rice in the last two or three minutes of cooking; the broccoli will cook in the residual steam from the rice. Can you tell I’m an expert at making this meal?”
Quick Sesame Chicken With Broccoli
Recipe by Rhoda Boone
Serves 4
1 1/2 cups quick-cooking white rice
1 3/4 tsps kosher salt, divided, plus more
8 cups broccoli florets
1/4 cup plus 2 tbsp cornstarch
1/2 tsp freshly ground black pepper
2 lbs boneless skinless chicken breasts, thighs, or a mix, patted dry and cut into 1-inch chunks
4 tbsp vegetable oil, divided
1/4 cup plus 1 tbsp honey
1/4 cup low-sodium soy sauce
3 tbsp rice wine vinegar
1 tbsp Sriracha
1 large clove garlic, finely grated
1 tsp finely grated ginger
1 1/2 tsp sesame oil
2 tbsp toasted sesame seeds, divided
2 scallions, thinly sliced
Cook rice with a pinch of salt, according to package directions. Set a steamer basket in a medium pot filled with an inch of water. Cover and bring water to a boil. Steam broccoli, covered, until crisp-tender (5–6 minutes). Drain and set aside.
In a large bowl, whisk cornstarch, pepper, and 1 1/2 tsp salt. Add chicken and toss to coat. Heat 2 tbsp vegetable oil in a large skillet over a high heat. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms (about five minutes). Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 tbsp sesame seeds, and remaining 1/4 tsp salt in a medium bowl.
Transfer first batch of chicken to a plate. Heat remaining 2 tbsp vegetable oil and cook remaining chicken. Add sauce to skillet, along with the first batch of chicken. Toss well and cook until sauce is reduced and thickened (about two minutes). Fold in reserved broccoli, toss to coat, and remove from heat. Divide chicken and broccoli among four plates and top with scallions and remaining 1 tbsp sesame seeds. Serve with rice on the side.
Dan Pelosi, food writer and author of Let’s Party and Let’s Eat
“I grew up deeply immersed in chicken-cutlet culture. There was a pile available to eat at all times. Throw a cutlet onto a plate with any other food, and it just makes sense — kind of like a purse that works with every outfit. No one can resist a good chicken cutlet, and I can proudly say mine are some of the best out there. There’s parmesan and lemon zest in the panko coating, and brown mustard in the egg wash. It adds depth of flavor without complicated ingredients. You can use these cutlets as a salad base (or topping), for chicken parm or a sub, or just with a pinch of salt or squeeze of lemon on top.”
Grossy’s Chicken Cutlets
Serves 3-4
3 lbs boneless skinless thin-cut chicken breasts
1 cup flour (any kind, including gluten-free flours, will work!)
2 eggs
2 tbsp spicy brown mustard
1 cup plain panko (breadcrumbs work too — I just prefer panko)
1/2 cup grated parmesan cheese
Zest of 1 lemon
Salt and pepper
Olive oil, or other neutral frying oil
Get set up to coat your cutlets. I like to do them all in one pass, as the process sort of kidnaps your hands — so you might as well just get it over with at once. Grab two small trays or plates and two medium bowls. Place your cutlets in one tray. In one bowl, add flour. In the other bowl, add eggs and mustard. Whisk to combine. In the other tray, add panko, parmesan, lemon zest, salt and pepper. Use your hands to combine.
Set the trays and bowls out on your countertop and start coating your cutlets in this order: flour, egg, panko. The desire to perfectly coat each cutlet and not make a mess while doing it should be abandoned immediately — perfection doesn’t taste good! As you coat each cutlet, place them on a tray.
Grab your largest frying pan and fill it with oil (it should be about 1/4 inch deep). Place the oil over medium heat for a few minutes to get it ready for frying. Grab a pair of tongs if you have them — they’ll help you handle the cutlets as you fry. Line a baking sheet with paper towels and set it on the counter, near the stove. Working in batches, place cutlets in the hot oil (do not crowd the pan), and let them fry on each side for about 4-5 minutes. Be sure to move them around in your pan as there will be hot spots, and we want cutlets to cook evenly! Once they’re golden-brown, remove from the oil and rest them on the lined baking sheet. On your first round of cutlets, cut into one of them to ensure they’re cooked through. Note your timing, and adjust as needed for the next rounds.
You can keep cutlets warm in a 200°F oven during and after your fry. (Just don’t leave them TOO long or they’ll dry out.) From here, you can use them however you’d like. Serve hot or at room temperature (room-temp cutlets make an amazing sandwich). Enjoy!
Thank you, Odette, Christina, and Dan! Do you have a favorite way to make chicken breasts? Tell me all about it — my freezer beckons!
P.S. More great chicken recipes, including easy curried-chicken sandwiches and a five-ingredient chicken dinner (with lemony spinach — yum!).
(Chicken piccata photos by Matt Russell. Sesame chicken photo by Chelsea Kyle, with prop styling by Alex Brannian and food styling by Rhoda Boone; sesame chicken recipe by Rhoda Boone, originally published on Epicurious. Chicken cutlets photo by Dan Pelosi.)
Tags: chicken, one ingredient three ways
Comments
48 commentsTwo of my easiest ways to make chicken (maybe too simple? lol) are: taking chicken and coating it with a store bought pesto. Bake in the over at 425f and voila! Delish! It goes well with spaghetti/gnocchi or sometimes I just do Pesto Chicken and Roasted Potatoes. Another simple cooking method: Marinate the chicken breast in Trader Joes Gold Aceto Balsamico De Modena (Balsamic Vinegar) and bake! I don’t know what it is about the Trader Joes Balsamic but it is sooo divine and flavorful. Enjoy!!! This is the Balsamic: https://www.traderjoes.com/home/products/pdp/gold-aceto-balsamico-di-modena-053743
I’m in love with the sesame chicken with broccoli! I made it last night and am already dreaming about having the leftovers for lunch today. thank you for this post!! p.s.: I only added two tablespoons of honey, and it still turned out perfect.
I made this chicken piccata for dinner. The sauce was/is so good, I am mopping it up with shreds of bread and licking my fingers clean. My husband also declared upon tasting that this shall be the way we make chicken from here on out. THANK YOU, Odette! I feel like I am eating hollandaise… yum.
I recently discovered waterless chicken soup with Napa cabbage. The cabbage, onions release water. So simple and delicious. So far I have added onion, ginger, goji berries, jujube dates, soaked Cordyceps Flower Mushroom with Napa cabbage. And I use the velveting technique to soften diced chicken breast. From Google – Toss your raw chicken in a mixture of 1/4 teaspoon of baking soda and 1 teaspoon of cornstarch per pound of meat. Let it marinate for 15-20 minutes in the fridge. This creates an alkaline environment that breaks down muscle fibers, locking the moisture in. The inspiration behind the soup. https://www.instagram.com/reel/DYGrWiYy__W/?igsh=NTc4MTIwNjQ2YQ==
Ooh, awesome!!! So excited to try:) I love your food posts, I try so many new recipes from your comment section. Here’s a recipe that is I think is delicious-resulting in, moist and flavourful chicken breasts. https://www.foodiecrush.com/parmesan-crusted-chicken/
You don’t even need stock! You can throw a pack of chicken breasts in the crock pot with water, salt, pepper, onion/carrot/celery, and any herbs, and then you get BOTH shredded chicken AND stock!
Thank you, Katie! I’ve recently been told I need to limit my salt intake, and this will help immensely!
The trick to getting my kids to eat chicken? Put it on a stick! Same chicken sans stick barely gets touched, but chicken on a stick (like a kebab skewer) gets devoured every time!
Made the cutlets last night for my family of 6. Beating the mustard with the eggs is an incredible pro tip—all eaters from ages 3 to 41 loved. Can’t wait to eat the leftovers for lunch with a peach and burrata salad. All hail summer produce!
That sounds SO GOOD.
Great post and great comments! Seeing that family has to eat EVERY SINGLE DAY, multiple times no less (jeesh), having some go-to crowd pleasers is gold!
A couple grocery stores put their value pack of chicken breasts on sale fairly often, and we stock up when they do. To make it interesting (and not get sick of chicken in a hurry), I’ll divide them up and marinate them three different ways – usually one for tacos or Mexican dishes, and one for chicken salad. The third I’ll go crazy with. Last batch I did it Greek style and we had it in Greek style tacos with naan, roasted red peppers, marinated chickpeas, and feta. This batch I did a sort of Indian curry style and I’ll do a stirfry with green beans and yellow curry sauce.
My mom always makes the joke that dinner planning after a while sounds a lot like “how would you like your chicken tonight?” Can’t wait to throw these options into the mix!
These are such great recipes. I recently discovered via good old IG, a spice blend for chicken called Unboring your Meat. It is absolutely delicious and easy peasey to use. I literally overdosed my family on it. For busy week nights, I found it such a life saver. These recipes will be a welcome addition to the mix.
Holy cow! Those spice blends are AH-MAZING! I never knew you could cook with yogurt…I now know you can. And the chicken turns out tender and moist. Also, these chicken cutlets….yummmmmy! Putting on my regular rotation.
Marinating with yogurt is such a game changer!
I just made the chicken picatta for dinner … yowza! It is incredible. Adding this to the rotation. I needed some good meal ideas for the mid summer slump; thank you!
I could weep with gratitude for this post. Chick breasts are 2.69 a pound, down the street, consistently. So we have them around ALL THE TIME. I get bogged down, thinking of how to use them…truly, with tears in my eyes, THANK YOU.
Unrelated, but first, I’ve made the chickpea – mint – parsley salad every week since you all published it, and I’m not sure how I managed without = thank you! Question: In the past sixteen years of COJ being my online source for everything, plus a side of BBC & The New Yorker, I’ve seen soo many COJ mentions of “navigating autoimmune disease” in the comments. My diag was 7 yrs back. It’s a wild, devastating, and illuminating ride. Does any one out there want to be an autoimmune penpal?! = EEK? (aka text, facetime, whatever works) Not craving a group therapy setting w other chronically ill people, but I wrestle with the isolation, plus the juxtaposition of looking like a normal, hi – function adult, but living a life very different than The Before. My sister says I’m the funniest person she knows, plus optimistic, strong, wise, emotionally astute from day one,and a late bloomer with youngest sib energy = HA! Middle aged mom. I love books, teenagers, being in water, sneakers, and the GBBO. Also have a cute hb & dog. East Coast of the States. Is this shooting my shot? This feels scary, but here it goes. Please let me know if interested below. xox
Not in the autoimmune club but I love this and hope you find an awesome penpal! <3
Hi Hope! I was diagnosed six months ago so I am still in the shock and awe of joining the autoimmune club :) One of my first moves was to search the CoJ archives for autoimmune posts – we are numerous in the comments, but not in the posts so far! I only have one good friend with autoimmune and am definitely looking to be in community with more folks on this boat. I love to read, and have a dog I adore and attempt to make him swim with me weekly! I am in my late 30s, live in rural WV and manage a nonprofit here. You sound fun! lizareyn112 at gmail if you want to reach out. I am impressed by your bravery of shooting your shot – go you!!
Elena, that’s so kind. Thank you! <3 Hi Liz, and thank you! Same on searching COJ immediately to find some good / unfortunate company + resources to no avail. I'm very sorry you are now in the club, and so happy that you responded! I'll reach out. Hope you and your pup get a swim in today! <3
Hi Hope! I’m also 7 years into a large cluster of autoimmune diseases and it’s so tricky! I’ve learned lots and improved significantly over time, but lost friends and hobbies while severe and no one seems to understand the Before and the After. I’m a nerdy, spergy, perpetually disappointed optimist, living in the desert SW. Open to connect! epmcnaughton at gmail
Hi Erika! Exactly = The Before & After. Thanks for commenting, and I’m sorry you are in the 7 year club. It is so tricky, especially the immeasurable losses along the way. Really happy to hear you have improved over time; good work! I’ll reach out. <3
Okay all of these sound wonderful. It’s been so hot, so for avoid-the-stove days it’s all about Lidey Heuck’s green goddess chicken salad…no dairy! Avocado, capers, herbs do the flavor work…we even subbed in chickpeas for a vegan lunch, even my pickiest kid (my spouse) was in!
This recipe for butter chicken is technically for chicken thighs and not breasts, but is always a winner at my house. And it’s an Instant Pot recipe, so less hands on time! https://myheartbeets.com/instant-pot-butter-chicken/
Oh I know this recipe like the back of my hand! SO GOOD!
I read recently that you can sub white wine vinegar for white wine? Any thoughts? Yay or Nay?
I do it all the time! Depends on your preferences, and the recipe in question, but in general I love it.
Ooh, these all look so good. I might have to try them all. As a mother of a young child though, I will have to start with the cutlets :)
These recipes are great! Will be trying them all. Love your series of recipes, each with a different focus.
Oh, yes…chicken piccata for the win! Kelsey always comes up with good stuff. I would like to request some ideas for frozen fish fillets–the no-frills, no coating, individually frozen kind that come in a bag. At some point, even Tilapia, cod, and salmon need some new ideas.
we make this at least once a week with frozen salmon, super simple, Ina 4ever: https://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-tacos-3742574
I’m wondering if you could make a sort of fish fillet piccata? The flavors would work I think.
This is a favorite at our house. We add it to rice bowls with toppings like edamame, avocado, furikake, and pickled apple. https://www.bonappetit.com/recipe/salmon-teriyaki
My husband is making (probably very inauthentic) butter chicken for dinner tonight, but I would also happily eat any of these dishes as well. And that’s rare for someone who has improved in adulthood but is still a relatively picky eater!
I was clear that today is Thursday and I was getting mad at myself for still having so much to achieve by the end of the week and not having done it. And then: COJ Recipe Post! Phew, this can only mean, it is still a Wednesday :) Thank youuuu for gifting me 1 entire unexpected additional day!
Hahaha, I love that feeling! Happy Wednesday!
Nothing beats a cutlet. Ever. Make a big batch and freeze them.
Woow, delicious, very impressed
Oooh these all look really good! I rarely cook meat but when I do it is usually chicken. Excited to try these!
it is not a recipe per se, but we throw chicken breasts into the crockpot with a can of salsa, pack of taco seasoning and let it do its thing on low for 6 hours. once shredded, can be used for tacos, rice bowls, etc. it is (don’t tell her this) toddler approved and eaten by the fistful. other ones we love: https://pinchofyum.com/crispy-gochujang-chicken https://pinchofyum.com/gochujang-chicken-burgers-with-kimchi-bacon-jam can’t wait to bookmark a ton of new recipes (including these three!) to try.
Oh man, yes, chicken breast in a crockpot is the move. Also, I love the add-a-jar-of-salsa method of cooking. It works for so many things!
A pack of chicken breasts in a slow cooker with stock is a good way to get a pile of spare moist chicken to shred, if you want to replicate the ease of a rotisserie chicken without buying one.
Similar twist – Cool Ranch Chicken. In crockpot place around a pound of chicken breasts with one pack taco mix, one pack ranch, chicken broth and a splash of red wine vinegar. Shred and use in tacos, burritos or bowls.
Kacie, love that idea. What can’t a slow cooker do?! pretty sure it is my kitchen BFF.
Kacie, I think you just solved a serious problem for me—please say more! Do you add any seasonings? I actually hate buying rotisserie chicken but I often want a quick and easy shredded chicken option for grain bowls.
CK – You can if you want and know what you plan to do with the chicken later (Mexican flavours vs Indian flavours, etc), but you can just use stock initially and then add more seasoning later on when you’re using the chicken in a dish. For anyone who hasn’t discovered the magic of Souper Cubes yet, you can also freeze the shredded chicken in blocks to defrost and use later.