Sautéed Chicken with Garlic and Chili Infused Oil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces cooked in fragrant garlic and chili infused oil for a simple, flavorful protein dish. This filipino-inspired chicken ready in about 22 minutes pairs thinly sliced garlic cloves, dried red chili flakes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Filipino cuisine 240 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add 4 thinly sliced garlic cloves and 1 tsp dried red chili flakes, sauté for 1-2 minutes until fragrant but garlic is not browned.
  2. Step 2: Add 1 lb cubed boneless chicken breast to the skillet, spreading out evenly, and cook over medium-high heat for 4-5 minutes without stirring to get a light sear.
  3. Step 3: Stir the chicken pieces, season with 1/2 tsp salt and 1/4 tsp black pepper, then continue cooking for another 5-6 minutes until chicken is cooked through and edges are lightly golden.
  4. Step 4: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the chicken before serving.

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Frequently asked questions

How long does Sautéed Chicken with Garlic and Chili Infused Oil take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken with Garlic and Chili Infused Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced garlic cloves from drying out.

Can I substitute ingredients in Sautéed Chicken with Garlic and Chili Infused Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken with Garlic and Chili Infused Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken with Garlic and Chili Infused Oil?

Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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