This is an excellent combination! I had 2 large chicken breasts and some chicken tenders in the freezer - so I used the combo of these - the chicken tenders were definitely better with the sauce! Also- I think I would skip the bread crumb addition at the end next time... It made a thick sauce that was harder to "spoon" over the meat - I'd keep it thinner next time! Definitely a keeper that I would serve to company/family gatherings. Served with Brown Jasmine Rice & roasted green beans.
Skillet Chicken Breast Aglio e Olio
HokieLREM Posted: 01/13/09
janeliza11 Posted: 01/06/09
Great recipe! I used regular hot cherry peppers instead of pickled ones (because I couldn't find them). I cut down the capers to 1T and increased the breadcrumbs (I actually used panko) to 3T because I wanted a thicker sauce. So delicious. I've made it 3 times so far and will definitely keep making it!
Ashley22 Posted: 12/18/08
This was a great chicken recipe. I don't like capers and ommitted them from the recipe, and it was still wonderful. Next time I would add more sauce to really soak up the rice.
Sarah1 Posted: 01/25/09
This is delicious! I make extra sauce and serve over angel hair pasta with steamed asparagus.
nola0107 Posted: 05/11/10
Have made this twice now and absolutely loved it both times! It's a different way to prepare chicken. The sauce is delicious. It's very spicy, but even my kids loved the chicken (without extra sauce). I served it with whole wheat angel hair pasta to soak up the sauce, like another reviewer suggested, and steamed broccoli. I also could only find hot cherry peppers in a jar but not pickled hot cherry peppers. I'll keep my eye out. I whisked in the bread crumbs thanks to a previous reviewer's tip and the sauce was perfect.
sheilainfl3 Posted: 10/24/11Jacksonville, FL
Our family loved this! Only variation was to use sweet cherry peppers instead of hot. Otherwise made it as is. We liked the addition of bread crumbs.
Bashley Posted: 01/08/12
Love this dish! Can use breasts, as well as, thighs and it is still great. For variety (I have been making it since it debuted in the magazine), I add sauted mushrooms. I have tried sugar snaps on the side which is a nice compliment to the spice in the sauce.
promogal Posted: 04/11/12
Killer! Perfect degree of heat from the pickled hot cherry peppers - wouldn't change a thing.
ChefLeesher Posted: 12/07/12
Excellent. Used angle hair pasta, sweet cherry peppers and cutlets. Restaurant quality.
daneanp Posted: 07/03/13
This is similar to chicken piccata but without the lemon. The family really likes it (except DD does not like capers). Couldn't find hot pickled cherry peppers, so had to use the sweet ones. It did seem like it could use a little heat. I also sprinkled a tiny bit of mexican oregano and cracked black pepper on the breasts while they were cooking. Served with saffron rice and steamed broccoli.