One Pan Pepperoncini Chicken (Flavorful, Easy Dinner, Family-Style)

Introduction

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1 Tbsp CWG Garlic Herb Blend
• 1 tsp CWG Garlic Black Pepper Blend
• 2 Tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 sweet pepper, chopped
• 2 Tbsp butter
• 1 cup rice (long grain or jasmine recommended)
• 1/2 cup pepperoncini liquid (from the jar)
• 2 cups chicken broth
• 1/2 tsp red pepper flakes (optional, for heat)
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoncini

Instructions

1. Season the chicken with CWG Garlic Herb Blend and CWG Garlic Black Pepper Blend on all sides.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides (about 6 minutes per side). Remove chicken and set aside.
3. Add onion, sweet pepper, and garlic to the same pan. Cook until softened and fragrant.
4. Stir in butter and rice. Cook for one minute, stirring to coat the rice with oil and aromatics.
5. Pour in pepperoncini liquid and cook until most of the liquid is absorbed.
6. Add chicken broth, red pepper flakes, and heavy cream. Stir well and bring to a boil.
7. Return chicken to the pan. Reduce heat to medium-low, cover, and simmer, stirring often, until rice is cooked and chicken reaches an internal temperature of 165°F.
8. Remove chicken from the pan. Mix mozzarella cheese and sliced pepperoncini into the rice until melted and creamy.
9. Return chicken to the pan, nestling it into the rice. Serve hot, garnished with extra pepperoncini if desired.

Tips & Variations

• Use thighs for extra juicy results, or breasts for a leaner option.
• Add spinach or kale for extra greens and nutrition.
• Try with brown rice—just increase liquid and cooking time as needed.

Frequently Asked Questions (FAQ)

• Shop our Garlic Herb Blend and Garlic Black Pepper Blend
• Explore more chicken recipes
• Discover other one-pan dishes