This Aglio e Olio Chicken transforms humble ingredients into something extraordinary. Tender chicken breasts are seared golden and bathed in a garlic-infused olive oil sauce with a kick of red pepper flakes. It’s a simple, elegant one-pan meal that comes together in minutes.
Love Aglio e Olio Chicken? So do we! If you're into Chicken Breast Recipes or curious about Burgers, you'll find plenty of inspiration below.
Why You’ll Love This Aglio e Olio Chicken
- Fast & fuss-free: Ready in about 30 minutes with minimal cleanup.
- Bold, restaurant flavor: Toasted garlic, olive oil, and chili create an aromatic, complex sauce.
- Amazingly versatile: Serve over pasta, with bread, salad, or roasted vegetables.
- Fancy without effort: Impressive enough for guests, easy enough for weeknights.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1 lb or 450 g total)
- 4 tbsp extra virgin olive oil, divided
- 6 large garlic cloves, thinly sliced
- 1/2–1 tsp red pepper flakes (adjust to your heat preference)
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh lemon juice (about half a lemon)
- Salt and freshly ground black pepper to taste
Tools: A large skillet (preferably stainless steel or cast iron), tongs, a sharp knife, and a microplane or garlic press (optional, but helpful).
Notes: Use the best extra virgin olive oil you can for the sauce—its fruity, peppery notes are the backbone of the dish. Don’t be shy with the garlic; slice it thinly to toast evenly and mellow out.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 22 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Get your chicken to room temperature. Taking the chicken out of the fridge 15-20 minutes before cooking helps it cook more evenly. A cold chicken breast thrown into a hot pan will seize up and can lead to a tough exterior and an undercooked center.
- Slice, don’t mince, the garlic. Thin slices will gently toast and perfume the oil, giving a sweeter, more nuanced flavor. Minced garlic can burn too quickly in the hot oil and turn bitter, which we definitely want to avoid.
- Don’t skip the resting time for the chicken. After searing, letting the chicken rest for a few minutes before slicing is non-negotiable. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender, not dry.
- Control your heat. The trick to this recipe is managing your stove. You need high heat for searing the chicken, but then low to medium heat for toasting the garlic. Burnt garlic is the enemy of a good aglio e olio sauce!
How to Make Aglio e Olio Chicken
Step 1: Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is the secret to a beautiful, golden sear. Then, if they are very thick or uneven, place them on a cutting board, cover with plastic wrap, and gently pound them to an even ½-inch thickness using a rolling pin or meat mallet. Season both sides generously with salt and pepper.
Step 2: Heat 2 tablespoons of the olive oil in your large skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the chicken breasts. You should hear a confident sizzle. Sear them without moving for 5-7 minutes, until a deep golden-brown crust forms on the bottom. Flip them over and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
Step 3: Transfer the cooked chicken to a clean plate or cutting board and let it rest. Don’t slice into it yet! This is when the magic happens inside, and all those lovely juices settle back in. Tent it loosely with foil to keep it warm while you make the sauce.
Step 4: Reduce the heat to low. To the same skillet, add the remaining 2 tablespoons of olive oil. Add the thinly sliced garlic and red pepper flakes. Now, this is the most crucial part: you’re going to gently toast the garlic, stirring frequently, for about 1-2 minutes. You’ll notice the garlic will become fragrant and turn a very light golden color. The moment it starts to golden, it’s done—any longer and it will burn and taste bitter.
Step 5: Remove the skillet from the heat immediately. Stir in the fresh lemon juice and most of the chopped parsley, reserving a little for garnish. The sauce might sizzle and bubble a bit when you add the lemon juice—that’s fine! Swirl the pan to combine everything. You’ve just created the most incredible, simple sauce.
Step 6: Slice the rested chicken against the grain into ½-inch thick strips. Arrange it on a serving platter or back into the skillet if you’re serving family-style. Pour every last drop of that fragrant garlic and oil sauce over the top of the chicken. Finish with a final sprinkle of the remaining fresh parsley and perhaps another crack of black pepper. Serve immediately and watch it disappear.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; the sauce may separate upon thawing.
- Reviving: Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
Serving Suggestions
Complementary Dishes
- Linguine or Spaghetti — Toss the pasta directly into the skillet with the sauce before adding the chicken for a true aglio e olio pasta experience. The noodles soak up all that glorious garlic oil.
- A Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a fresh, crisp contrast to the rich, savory chicken.
- Roasted Asparagus or Broccoli — The caramelized, earthy flavors of roasted vegetables pair wonderfully and can be cooked in the oven while you prepare the chicken.
Drinks
- A Crisp Pinot Grigio — Its bright acidity and citrus notes cut through the richness of the olive oil and complement the garlic and lemon flavors perfectly.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence cleanses the palate between bites, making each mouthful taste as vibrant as the first.
Something Sweet
- Lemon Sorbet — A scoop of tangy, refreshing sorbet continues the citrus theme and provides a light, palate-cleansing finish to the meal.
- Panna Cotta with a Berry Compote — The creamy, delicate vanilla flavor of panna cotta is a lovely, elegant counterpoint to the bold, savory main course.
Top Mistakes to Avoid
- Mistake: Burning the garlic. This is the cardinal sin of aglio e olio anything. Garlic burns in a heartbeat and turns from sweet and aromatic to acrid and bitter. Always use low heat and remove the pan from the heat as soon as the garlic turns light gold.
- Mistake: Crowding the pan when searing the chicken. If your skillet is too small for both breasts, cook them one at a time. Crowding creates steam, which prevents that beautiful, crispy, golden-brown crust from forming. You’ll end up with steamed, grey chicken instead.
- Mistake: Skipping the chicken rest. I know it’s tempting to slice right in, but patience is key. Slicing the chicken immediately after cooking will cause all the precious juices to run out onto the cutting board, leaving you with dry meat. Let it rest for at least 5 minutes.
- Mistake: Using pre-minced jarred garlic. Honestly, the flavor just isn’t the same. It often has a slightly acidic, preserved taste and a different texture that won’t toast properly. Freshly sliced garlic is non-negotiable for the best flavor.
Expert Tips
- Tip: Use a meat thermometer. For perfectly cooked chicken every single time, a digital instant-read thermometer is your best friend. Pull the chicken off the heat when it hits 160-162°F (71-72°C). The residual heat will carry it to the safe 165°F (74°C) as it rests, preventing overcooking.
- Tip: Infuse the oil with the chili flakes. Add the red pepper flakes at the same time as the garlic. Toasting them slightly in the oil helps release their oils, distributing a more even, subtle heat throughout the sauce rather than having sharp, spicy bites.
- Tip: Finish with a pat of butter. For an extra layer of richness and a silkier sauce, stir in one tablespoon of cold, unsalted butter off the heat, right after you add the lemon juice and parsley. It emulsifies into the sauce, making it luxuriously glossy.
- Tip: Butterfly your chicken for faster, more even cooking. If you don’t have a meat mallet, you can slice the chicken breasts horizontally almost all the way through and open them like a book. This creates a more uniform thickness, ensuring the edges don’t dry out before the center is cooked.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs would be fantastic. You’d sear them skin-side down first to render the fat and get the skin super crispy, then finish cooking them through in the oven. The cooking time will be a bit longer, around 25-30 minutes total. The richer, darker meat pairs wonderfully with the bold garlic sauce. Just be sure to adjust the seasoning and keep an eye on the internal temperature, aiming for 175°F (79°C) for thighs.
How do I store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently in a skillet over low heat with a tiny splash of water or chicken broth to loosen the sauce. Avoid the microwave if you can, as it can make the chicken rubbery and cause the oil to separate. The garlic flavor will intensify overnight, which many people love!
My garlic burned! What can I do?
Oh no, it happens to the best of us! Unfortunately, there’s no saving a sauce with burnt garlic—the bitter flavor will permeate everything. Your best bet is to carefully wipe out the skillet, let it cool slightly, and start the sauce over with fresh oil, garlic, and chili flakes. It’s a tough lesson, but one you only need to learn once!
Can I make this recipe ahead of time?
You can do some prep to make things faster. You can slice the garlic and chop the parsley a few hours in advance and keep them separate in the fridge. I wouldn’t recommend cooking the entire dish ahead, as the chicken is best served fresh and the sauce can separate upon reheating. It’s such a quick recipe that it’s truly best made just before serving.
Is this dish spicy?
It has a gentle warmth, but it’s not overwhelmingly spicy. The heat level is completely customizable. Start with 1/2 a teaspoon of red pepper flakes for a mild, background warmth. If you love heat, go for the full teaspoon or even a bit more. Remember, you can always add more spice, but you can’t take it away, so start conservative if you’re unsure.
Aglio E Olio Chicken
Make this easy Aglio e Olio Chicken recipe in 30 minutes! Tender chicken in a garlic & olive oil sauce. Perfect for a quick, impressive dinner. Get the recipe!
Ingredients
For the Ingredients & Tools
-
2 large boneless, skinless chicken breasts (about 1 lb or 450 g total)
-
4 tbsp extra virgin olive oil (divided)
-
6 large garlic cloves (thinly sliced)
-
1/2–1 tsp red pepper flakes (adjust to your heat preference)
-
1/4 cup fresh parsley (finely chopped)
-
2 tbsp fresh lemon juice (about half a lemon)
-
Salt and freshly ground black pepper (to taste)
Instructions
-
Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is the secret to a beautiful, golden sear. Then, if they are very thick or uneven, place them on a cutting board, cover with plastic wrap, and gently pound them to an even ½-inch thickness using a rolling pin or meat mallet. Season both sides generously with salt and pepper.01
-
Heat 2 tablespoons of the olive oil in your large skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the chicken breasts. You should hear a confident sizzle. Sear them without moving for 5-7 minutes, until a deep golden-brown crust forms on the bottom. Flip them over and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C).02
-
Transfer the cooked chicken to a clean plate or cutting board and let it rest. Don’t slice into it yet! This is when the magic happens inside, and all those lovely juices settle back in. Tent it loosely with foil to keep it warm while you make the sauce.03
-
Reduce the heat to low. To the same skillet, add the remaining 2 tablespoons of olive oil. Add the thinly sliced garlic and red pepper flakes. Now, this is the most crucial part: you’re going to gently toast the garlic, stirring frequently, for about 1-2 minutes. You’ll notice the garlic will become fragrant and turn a very light golden color. The moment it starts to golden, it’s done—any longer and it will burn and taste bitter.04
-
Remove the skillet from the heat immediately. Stir in the fresh lemon juice and most of the chopped parsley, reserving a little for garnish. The sauce might sizzle and bubble a bit when you add the lemon juice—that’s fine! Swirl the pan to combine everything. You’ve just created the most incredible, simple sauce.05
-
Slice the rested chicken against the grain into ½-inch thick strips. Arrange it on a serving platter or back into the skillet if you’re serving family-style. Pour every last drop of that fragrant garlic and oil sauce over the top of the chicken. Finish with a final sprinkle of the remaining fresh parsley and perhaps another crack of black pepper. Serve immediately and watch it disappear.06
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