Spicy Skillet Chicken Aglio e Olio
Turn boring chicken breasts into something spectacular and healthy. Spicy Skillet Chicken Aglio e Olio is quick and simple but is a party in your mouth. Hot cherry peppers lend a little heat to a classic pasta “sauce”.
I talk a lot about “when I started this blog” but one thing I never mentioned was my workplace emails. Not the type that go back and forth between myself and my clients but the emails I sent to my friends down on the cubicle farm. The emails that contained invitations to lunch dates and cryptic messages about the strange co-worker that would vanish into the bathroom carrying The Wall Street Journal for loooong periods of time. Or the co-worker that ate the shells off of all the M&M’s that were on their sundae during our office ice cream party, placing them in a pile on the conference room table. (and then proceeding to eat them after they finished previously mentioned sundae) Or the person that became so frustrated they threw their desk phone forgetting it was actually attached to the wall…..it’s like a slingshot. Or this recipe. This recipe was shared….a lot.
I found this recipe in a 2006 issue of Cooking Light. It’s easy and reliable and made enough that I could take leftovers to the office the next day. And guess what, those leftovers were actually better the next day. I would sit at my desk and send my calls to voicemail….and enjoy every single bite. It’s just slightly spicy and the light breading on the chicken soaks up all that amazing sauce. My work friends would stop by and ask about it every single time…and every single time I would find myself sending the recipe out to about half a dozen people. It’s one of those dishes that I make over and over again, and then forget about it for awhile.
Well, I remembered it….and I was craving it. And now we will be eating this again and again for the next few months. It’s a healthy dinner I know won’t leave me feeling deprived and let me recommend something…..serve this with steamed broccoli and some type of grain. (I’m loving farro lately.) The florets on the broccoli and the farro soak up some of the sauce just perfectly. Every single bite has that slightly spicy, briny flavor with a little sweetness from the wine. It’s simply fabulous. And it’s made in one skillet just like my Cheeseburger Macaroni Skillet.…because you know how much I love doing dishes. Not.
So, next time you’re wondering what’s for dinner and you’re looking for a quick meal….try this out. I promise you’ll love it and then take the leftovers to work….your coworkers will swarm. And then send them the recipe….you may end up with your own blog.
Spicy Skillet Chicken Aglio e Olio
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 6 6-ounce skinless, boneless chicken breast halves, sliced in half horizontally
- 1 1/2 tablespoons olive oil
- 1 tablespoon butter
- 8 garlic cloves minced
- 2 to 3 tablespoons capers drained
- 6 pickled hot cherry peppers halved and seeded
- 1/4 cup dry white wine
- 1 1/2 cups chicken stock
- 4 tablespoons chopped fresh flat-leaf parsley
- In a shallow dish, whisk together the salt, pepper, garlic powder and flour. Dredge the chicken in the flour and place on a wire rack.
- Heat the oil and butter in a large nonstick skillet over medium heat. Add chicken in batches and cook 4 minutes on each side or until browned. Add the garlic and cook for 30 seconds. Add the capers and peppers continuing to cook for another 30 seconds. Add the wine and allow to reduce by half. Return the chicken to the pan. Add the broth and bring to a boil. Reduce the heat and simmer for 5 minutes or until chicken is done. Taste sauce and season with additional salt/pepper if needed. Remove from heat, sprinkle with parsley and serve.