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
Comments and Reviews 1-9 of 9
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.