Spicy Chicken

Total Time:
35 min
15 min
20 min

4 servings


Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.

Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.

Chili Oil:

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Yield: 2 cups

Prep Time: 2 minutes

Cook Time: 5 minutes

Inactive Prep Time: 2 hours

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    160 Reviews
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    The flavor was not good, followed recipe exactly and usually have a lot of success with Giada's dishes but this was not a winner.
    This was a scrumptious easy dinner.. I followed the recipe as written, however it took a bit longer to cook the chicken through. 
    AMAZING! Will definitely be making this again! Goes great w/ Giada's Fiery Angel Hair  
    Served this for a family gathering of 17 tripling the recipe. It was a hit. I used boneless chicken breast and boneless thighs, but didn't change any of the ingredients. It was perfect!
    Delicious...I have made this recipe several times w/ Giada's Angel Hair Pasta recipe, and each time it is a winner. I enjoy preparing it for a group of family & friends on our dinner nights! They love, love, love it....
    Awesome recipe. Not for wimps, this one is really spicy.
    Made this tonight and loved the flavor. I did make the chili oil as per the instructions but did not think the chicken was spicy at all. It also took longer to cook than stated and i did cook it 5 minutes longer than in the recipe (my husbands first cut revealed uncooked chicken...yuck!. Next time I may take the chicken out and sear it quickly to get a crispy skin. Would make again!
    This is my husband's most requested meal, served alongside Giada's fiery angel hair pasta. It's simple, quick, and I usually have all of the ingredients on hand (which makes it a great go-to recipe. Don't skip the chili oil step-it makes a big difference, and any extra can be used in other recipes (it's excellent to pop popcorn in!. Thanks Giada!
    I have made this so many times- I love it. My grocery store carries small bottles of flavored oil, so I just use store bought chili oil. I also get green olives in red pepper flakes from the olive bar and then use the oil from the container in the pan with the chicken. I typically use way more than 1 cup of olives- I think the more the better, but you have to really like olives. This is great served over short grain brown rice.
    It was good but I can't figure out how to get two cups of oil into a four ounce bottle.
    I made this dish with her fiery angel hair pasta and it was delish. I am not a fan of olives but this dish was so tasty that it didn't matter. I cook this for my "girls" get together and they loved it. They thought it took me hours to prepare, but when I hold them how simple it was to make they were shocked! This dish along with white and red wine will make any get together a success. Thanks Giada...
    DELICIOUS sauce! Loved the mix of spiciness that the chili flakes brought, and tartness that the capers brought to the mix. 
    a few modifications: 
    1) omitted the olives, since I don't care for them 
    2) Like most people, I didn't take the time to follow the instructions for the chili oil, however I did everything BUT letting the oil chill for 2 hrs after combining and heating the ingredients... i.e. I cooked the oil w/ red pepper flakes separately before mixing w/ other ingredients. Not really sure if it made much of a difference, but I did it anyway 
    Serve over pasta for a quick (easily doable during the week) dish served over pasta and a veggie side (I chose roasted asparagus, but a number of things would go w/ it
    We love this recipe. Tonight was the second time I made it. My two-year old loves olives and this is a hit with him. My husband likes it too. It is quick, easy and delicious. Like others, I just add a few pepper flakes to the oil. I'm sure the chili oil would be even better.
    great recipe. olives & capers give it a nice salty taste. and the chili oil gives it a subtle spicy kick. delish! i made it with just chicken thighs. i think next time i'll try to make it with boneless skinless thighs. it's too annoying to cut and fully enjoy on the bone....
    This is hard to review bc it is such a great recipe, but I simply cannot stand olives...the taste or the smell. I will definitely make this again, but next time I will leave them out and maybe add a replacement (mushrooms? mild peppers?). The wine sauce is incredible and the chili oil is great, but even on medium heat the red pepper flakes burned to a crisp while I cooked the chicken. Next time I will strain out the flakes then add them back while it is simmering. I will keep this recipe as a base for making it my own with my own additions.
    This is my "go to" dish when I can't think of anything to make for dinner. My picky teenagers will eat it and my family never gets tired of it!
    this chicken is so quick and so easy. because you boil it in the white wine, it is so tender and juicy. really goes well with any dish. i don't really like capers so i usually leave those out, but the chili oil is so nice to have for other recipes.
    I absolutely love this recipe as did my husband. I didn't have time to make the chili oil so I added crushed red pepper flakes with the minced garlic and it was wonderful. I also added mushrooms. Will definitely make this again.
    I'm Sicilian so I'm obviously addicted to anything Giadi uses in her recipes. I also happen to be a spicy-a-holic, so the minute I saw this show I had to try the recipe! It's amazing! Most of the time, I modify it to make it even quicker and easier...throw some olive oil and red pepper flakes in a pan to heat for a bit, toss in some boneless skinless chicken breast tenders (no need to cut or prep!), pour in some wine after a moment, and then throw in the chopped olives and capers along with parsley in the end. It takes maybe 10-15 minutes and it's a staple dinner in my life!
    This recipe has become another of my family's favorites. I can't wait to make it again!
    This is one delicious dish and - if I had to choose - I believe it's my favorite Food Network receipe! It's doubly delicious when coupled with the spicy pasta.
    Tastes just like something you would get at a fancy italian restaurant! I'm not the biggest fan of olives, so I was really hesitant to put in the full amount that the recipe calls for. I'm glad I didnt! It came out delicious! My boyfriend loved it as well- all he kept saying was, "WOW!". This recipe/dish is defintely a keeper!
    This was very easy to make and looked wonderful. My husband even enjoyed it and he hates olives.
    This recipe was very simple to make a it was delicious. Additionally, I learned to make a flavored cooking oil. I have been able to share a new tip with friends and family. Highly recommend recipe.
    As usual Giada's recipes are all winners. I love the layers of flavor with the spice and olives!
    Made this last week with a couple modifications - didn't have wine, used only thighs, and added a couple diced up tomatoes. The tomatoes produced enough liquid to make up for the lack of wine, and the dish turned out delicious! Definitely rinse the olives and capers - I ignored that part and it was quite salty. Awesome chicken dish, though, and I am making it again tonight!
    I made it with boneless chicken breast, and it was very good, everyone liked it.
    I loved this recipe. It was resaonably easy to cook and I used the chili oil for other recipes that I came up with on my own. Great recipe and great show.
    Made this dish for a baby shower and it was a true hit!!! Had to make extras for people to take home. I tweaked it a bit by using roasted chicken (de-boned it) and added that into the sauce (white wine and chicken stock) then adding angel hair pasta...served it up as pasta dish!! HOME RUN all the way!!! THX Giada!
    When I watched Giada cook this on TV it looked like the chicken would be crispy and since the recipe calls it spicy I figured it would be great. This is a good recipe but not crispy or spicy. I suppose it could be tweaked to achieve either of those components but I was a little disappointed.
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