Chicken Pepperoncini

Chicken Pepperoncini

16 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
GECCOFOXX
Recipe by  GECCOFOXX

“When I was a kid, my mom used to make this as my birthday dinner. Now, I make it every chance I get. It's a fantastic dish that is one of my family's favorites. If you like things spicy, add an extra pepperoncini or two. If not, use a little less. Try it, You'll love it!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Place the eggs in a shallow dish. Stir the bread crumbs, Parmesan cheese, and pepper together in a second shallow dish. Dip the chicken cubes first into the eggs, then coat evenly with the bread crumbs.
  2. Heat about half of the oil in a large skillet over medium heat. Stir in the chicken, and cook until browned on all sides, about 10 minutes. Remove the chicken and drain on a paper towel-covered plate. Add more oil to the skillet if needed. Stir in the mushrooms, onion, and wine. Cook and stir until the mushrooms are tender and have cooked down. This may take a good 15 minutes.
  3. Return the chicken to the skillet and stir into the mushroom mixture. Use scissors to cut the pepperoncini into slices over the skillet to retain the pepper juices. Discard any stems. Simmer the chicken mixture, stirring occasionally, 5 to 10 minutes more before serving.

Share It

Reviews (16)

Rate This Recipe
POLARBEE
15

POLARBEE

This was so yummy! I served it with bow tie pasta and Asiago cheese - next time I think I might add some chicken broth to give it more of a sauce at the end. Thanks for the recipe!

gmspoer
11

gmspoer

I loved this recipe! I used 5 medium sized pepperoncinis and it was just the right spice! It's a keeper!

Lisa
10

Lisa

This recipe was delicious tasting. I served over rice. Seemed like it needed to have more juice at the end. Next time I make it my thought is to add chickent broth with the wine.

More Reviews

Similar Recipes

Mediterranean Chicken
(211)

Mediterranean Chicken

Chicken and Peppers with Balsamic Vinegar
(163)

Chicken and Peppers with Balsamic Vinegar

Chicken Gruyere with Sauteed Mushrooms
(166)

Chicken Gruyere with Sauteed Mushrooms

Chicken Scallopini
(71)

Chicken Scallopini

Creme Fraiche Chicken
(48)

Creme Fraiche Chicken

Chipotle Cream Chicken
(41)

Chipotle Cream Chicken

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 599 cal
  • 30%
  • Fat
  • 26.4 g
  • 41%
  • Carbs
  • 30.8 g
  • 10%
  • Protein
  • 53.6 g
  • 107%
  • Cholesterol
  • 219 mg
  • 73%
  • Sodium
  • 1406 mg
  • 56%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Scallopini

>

next recipe:

Chicken and Peppers with Balsamic Vinegar