Chicken Aglio e Olio



4 boneless, skinless chicken breasts — about 2 pounds total
2 teaspoons kosher salt
freshly ground black pepper, to taste
1/2 cup extra virgin olive oil
12 large garlic cloves
12 dried japones peppers (lightly crushed) or 1/2 Tablespoon crushed red pepper flakes
1/2 cup fresh parsley, minced
1/2 cup Parmesan cheese


  1. Cut each chicken breast in half, horizontally.  Then, pound each piece to about 1/4-inch thickness.  Sprinkle salt and pepper on both sides of each piece.  Set aside.
  2. Lightly crush each garlic clove using the flat of a chef’s knife and the heel of your hand.  Add olive oil, garlic, and peppers  to cold 12-inch skillet.  Heat skillet over medium heat and cook garlic until it is golden brown, stirring frequently.
  3. Remove garlic and pepper to a small bowl and set aside, leaving the oil in the skillet.
  4. Cook the chicken in batches, about 2-3 minutes per side until nicely browned and cooked through.  As each batch finishes, it can be placed in a 175 degree oven to keep warm.  When all of the chicken has been browned, add any accumulated juices to the skillet along with the garlic and peppers, scraping up any browned bits — about 30 seconds.
  5. Remove pan from heat.  Plate chicken. Top with garlic and peppers, parsley, and Parmesan.

Serves 6-8

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