Three Favorite Chicken Breast Recipes

Earlier this summer, we launched a new one-ingredient, three-way food series. So far we’ve featured chickpeas and eggs, but this week we’re featuring chicken breasts. Making chicken breasts is so easy and boring that we often forget how easy it is to make them so fancy. Today’s three recipes — by cookbook authors Odette Williams, Christina Choi, and Dan Pelosi — are so delicious that I now have a freezer full of chicken. Put aside your memories of dry, pale cutlets and check out these all-stars…

Odette Williams, cookbook author and newsletter writer devour

“Here’s what’s special about this chicken piccata: Folks, that is. everyone — I love it. It’s very simple and put together in pieces, but it has that special restaurant-quality feel. Whenever I make this for my son’s friends, they always seem to think I’m some kind of magician. A glossy, lemony, boldly flavored classic that’s always satisfying. ”

Odette’s Chicken Piccata
For 4 people

2 skinless chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
1/4 cup extra virgin olive oil
6 tablespoons cold unsalted butter (divided)
3 cloves of garlic (thinly sliced)
1/3 cup white wine
3/4 cup chicken stock
1/4 cup fresh lemon juice
1 tablespoon drained capers
A handful of flat leaf parsley, chopped

Cut each chicken breast in half horizontally. Working with one piece 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. In a large plate, combine the flour, a little salt, and a pinch of pepper. Dust each piece of chicken with seasoned flour.

Heat the oil in a large skillet over medium heat. Add 2 pieces of chicken and fry until golden brown (about 3 minutes per side). Transfer to a plate and repeat with remaining chicken, adding more oil as needed. Place the cooked chicken on a plate and put it in a warm place.

Reduce heat to low. Add 3 tablespoons of butter and the sliced ​​garlic and slowly fry until golden brown (1-2 minutes). Add the wine and simmer until the liquid is reduced by half (1-2 minutes). Add stock and simmer for another 3-4 minutes. Stir in lemon juice, capers, remaining 3 tablespoons butter, and parsley. (Some days I add a little more butter here.) I shimmy the pan to help emulsify the sauce.

Return the chicken to the skillet and toss with the sauce. Season as desired, place in a skillet or on a warmed platter, and pour sauce over top. Free!

Christina Chairecipe developer and newsletter writer gentle food

“I often buy a week’s worth of chicken breast and broccoli, and nine times out of 10 I use that to make this.” easy sesame chicken recipeDeveloped by an old colleague of mine, Rhoda Boone. Light and comfortable to wear, wonderful delicious. The recipe calls for steaming the broccoli in a separate pot (which I promise isn’t as much work as it looks), but if you’re making the rice on the stove, you can also toss the broccoli florets on top of the rice in the last few minutes of cooking. The broccoli will be cooked using the leftover steam from the rice. Can I say that I am an expert in making this dish? ”

Quick sesame chicken with broccoli
Recipe by Rhoda Boone
For 4 people

1 1/2 cups quick-cooked white rice
1 3/4 teaspoons kosher salt, etc.
8 cups broccoli florets
1/4 cup and 2 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
Pat 2 pounds boneless, skinless chicken breasts, thighs, or mixes dry and cut into 1-inch chunks.
4 tablespoons vegetable oil (divided)
1/4 cup and 1 tablespoon honey
1/4 cup low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon sriracha
1 large garlic clove (finely grated)
1 teaspoon finely grated ginger
1 1/2 teaspoons sesame oil
2 tablespoons roasted sesame seeds (divided)
2 green onions (thinly sliced)

Cook the rice according to package directions, adding a pinch of salt. Set a steamer in a medium pot filled with 1 inch of water. Cover and bring water to a boil. Cover and steam the broccoli until crisp-tender (5-6 minutes). Drain and set aside.

Whisk cornstarch, pepper, and 1 1/2 teaspoons salt in a large bowl. Add chicken and toss to coat. Heat 2 tablespoons of vegetable oil in a large skillet over high heat. Add half the chicken and cook, turning occasionally, until the chicken is cooked through and a light brown skin forms (about 5 minutes). Meanwhile, combine honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 tablespoon sesame seeds, and remaining 1/4 teaspoon salt in a medium bowl.

Transfer the first piece of chicken to a plate. Heat the remaining 2 tablespoons of vegetable oil and fry the remaining chicken. Add the sauce to the skillet with the first chicken. Stir well and cook until sauce reduces and thickens (about 2 minutes). Stir in the reserved broccoli to coat and remove from heat. Divide chicken and broccoli among 4 plates and top with green onions and remaining 1 tablespoon sesame seeds. Serve with rice.

Dan Pelosi, food lighter and author Let’s party and Let’s eat

“I grew up immersed in chicken cutlet culture. There was always a heaping portion ready to eat. When you throw a cutlet on a plate with other foods, it makes sense. It’s like a wallet that goes with any outfit. No one can resist a good chicken cutlet, and I’m proud to say mine are some of the best out there. The breadcrumb coating includes Parmesan cheese and lemon zest, and the egg wash adds depth of flavor without the need for complex ingredients. Serve these cutlets as the base (or topping) for a salad, as a sub with chicken parm, or simply with a pinch of salt and a squeeze of lemon.

Glossy chicken cutlets
Serves 3-4 people

3 pounds boneless, skinless, thinly sliced ​​chicken breast
1 cup flour (you can use any type, including gluten-free flour!)
2 eggs
2 tablespoons spicy brown mustard
1 cup plain bread crumbs (bread crumbs are also OK, but I prefer bread crumbs)
1/2 cup grated Parmesan cheese
1 lemon peel
salt and pepper
Neutral frying oil such as olive oil

Prepare to coat the cutlets. This process is fiddly so I like to do it all at once. Therefore, it is better to finish it all at once. Prepare two small trays or plates and two medium bowls. Place the cutlets on one tray. Add flour to one bowl. Add eggs and mustard to another bowl. Whisk to combine. In a separate tray, add bread crumbs, Parmesan cheese, lemon zest, salt, and pepper. Use your hands to put them together.

Place the tray and bowl on the counter and begin coating the cutlets with flour, then egg, then breadcrumbs. The desire to get each cutlet perfectly coated and not leave any stains during cooking should be immediately abandoned. Perfection doesn’t taste good. Place the cutlets on the tray while coating them.

Take your largest frying pan and add oil (it should be about 1/4 inch deep). Heat the oil over medium heat and prepare to fry for a few minutes. If you have tongs, bring them with you. It will help handle the cutlets when frying. Line a baking sheet with paper towels and place on the counter near the stove. Place the cutlets in the hot oil in batches (avoid crowding the frying pan) and fry for about 4-5 minutes on each side. Move the cutlets around in the pan as hot spots will form. The cutlets will cook evenly. Once golden brown, remove from the oil and place on a lined baking sheet. For the first cutlet, make a slit in one of them to make sure it’s cooked through. Pay attention to your timing and adjust to the next round if necessary.

Cutlets can be kept warm in a 200°F oven during and after frying. (Don’t leave it too long or it will dry out.) From here, use it as you like. Serve warm or at room temperature (room temperature cutlets are wonderful sandwich). enjoy!

Thank you, Odette, Christina, and Dan! Do you have a favorite way to make chicken breast? Tell me all about it – my freezer is beckoning!

PS Here are more great chicken recipes, including an easy curry chicken sandwich and a 5-ingredient chicken dinner (with lemon spinach – yum!).

(Chicken piccata photo: matt russell. sesame chicken photo credit chelsea kylewith prop styling by Alex Branyan Food styling by Rhoda Boone. sesame chicken recipe by Rhoda Boonefirst published in hobby. Chicken cutlet photo: Dan Pelosi. )