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Skillet Chicken Breast Aglio E Olio


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  • 6 (6 oz) skinless, boneless chicken breast halves
  • 1/2 t salt
  • 1/3 c all purpose flour
  • 1 T olive oil
  • 2 T butter
  • 8 garlic cloves, thinly sliced
  • 2-3 T capers, drained
  • 4 pickled hot cherry peppers, halved and seeded
  • 1 c vegetable broth
  • 1 T dry bread crumbs
  • 3 T parsley, chopped


Servings 6
Preparation time 10mins
Cooking time 30mins


Step 1

Sprinkle chicken with 1/4 t salt. Dredge chicken in flour.

Heat oil and butter in skillet over medium heat. Add chicken; cook 4 mins on each side or until browned. Add garlic; cook 30 secs. Add capers and peppers; cook 30 secs. Add broth; bring to a boil. Reduce heat, and simmer 5 mins or until chicken is done.

Stir in bread crumbs; cook until liquid thickens (about 1 min). Taste sauce and add remaining 1/4 t salt, if needed. Remove from heat; sprinkle iwth parsley.

Serve with green beans and rice.


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