Sautéed Chicken with Garlic and Chili Pepper

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and flavorful chicken dish featuring tender pieces sautéed with aromatic garlic and spicy chili peppers. This Mediterranean-inspired no-cook recipe, ready in about 20 minutes, pairs boneless chicken thighs, garlic cloves, red chili pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thinly slice 4 garlic cloves and finely chop 1 medium red chili pepper, removing seeds for less heat. Set aside.
  2. Step 2: Cut 500 g boneless chicken thighs into bite-sized pieces and season with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sliced garlic and chili pepper, sauté for 1-2 minutes until fragrant and lightly golden.
  4. Step 4: Add the chicken pieces to the skillet in a single layer and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and edges begin to crisp.
  5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the chicken, tossing gently to combine. Serve immediately.

Frequently asked questions

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

Total time is about 20 minutes (10 min prep + 10 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 Pepper?

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 boneless chicken thighs from drying out.

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

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 Pepper 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 Pepper?

Mediterranean no cook 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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