Best Chicken Pepperoncini Recipes

MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS

Steps:

• Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
• Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
• Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
• Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

CHICKEN PEPPERONCINI

Steps:

• 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.
• 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.
• 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.

CHICKEN PEPPERONCINI RECIPE - (3.9/5)

Steps:

• Heat oven to 450° degrees. Wash chicken and pat it dry. In a small bowl, mix the salt, pepper, oregano and red pepper flakes together. Sprinkle half the mixture over the skin side of each piece. In a roasting pan or shallow casserole dish, add oil and place in oven to heat. Add the chicken pieces, skin side down. Sprinkle the remaining seasoning over the top of the pieces. Cook until the chicken pieces are golden (about 15 minutes). Turn chicken over and add green pepper and pepperoncini. Cook until chicken is done and green pepper strips are soft. (Chicken tastes better when it is very golden, be careful not to dry it out though.) Remove pan from oven and squeeze fresh lemon halves over chicken. Transfer chicken, peppers, and pepperoncini into large serving dish. Pour juice from pan over the top.

CHICKEN STUFFED WITH PEPPERONCINI AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture.
• Heat a large cast-iron or other heavy ovenproof skillet over medium-high. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving.

PEPPERONCINI CHICKEN

Steps:

• cut up and skin chickens.
• pour juice from the pepperocini's in a fry pan.
• slice open 1/2 of the pepperocini's and lay in pan
• lay chicken on top
• cook on top of stove covered for 40 minutes approximately or until meat starts to pull back from the legs.
• place the chicken, pepperocini's, and juice in bottom of broiler pan.
• sprinkle with paprika.
• lay remaining whole pepperocini's over the top.
• broil on high for 3 to 5 minutes or til brown.
• pepperocini's will plump.

MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS

Steps:

• Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
• Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1-1/2 teaspoons paprika, salt, pepper and lemon zest. Slowly pour in lemon juice.
• Cover and cook on low 6 to 6-1/2 hours or until meat easily pulls away from the bone. Remove chicken o a warm plate and cover to keep warm.
• Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through (8 to 10 minutes, depending on your cooker). Stir in pepper and paprika. Serve sauce with chicken.

5-INGREDIENT PEPPERONCINI CHICKEN

Steps:

• PRESSURE COOK: Melt the butter in the instant pot on the saute setting. When melted, turn off the instant pot. Season both sides of the chicken breast with the ranch seasoning and place it in the instant pot. Add the minced garlic, and drained pepperoncini peppers. Pour 1 cup of the pepperoncini liquid into the pot. Cover the instant pot and let pressure cook on the high setting for 10 minutes. Allow the pressure to release naturally for 5 minutes if you have the time, otherwise, turn the knob to do a quick release.
• SHRED THE CHICKEN: Remove the lid and shred the chicken using two forks. If you plan on using it for bowls, I suggest removing ¼ cup of the liquid, whisking the cornstarch in the liquid, and adding it back to the chicken on the saute setting so the sauce thickens. Delicious in rice bowls! If you plan on making the chicken tacos, don't thicken the sauce until after the chicken is in the oven, if you're planning on using the sauce, I don't use it for tacos!
• FOR TACOS (OPTIONAL): Position a rack in the center of the oven and preheat on the broil setting. I like to shred the chicken using two forks and allow the shredded chicken to sit and soak in the sauce for 5 minutes, covered. Then, remove the chicken using tongs or a slotted spoon and spread it out into a single layer. Spray with cooking spray. Broil the chicken for 8-10 minutes, stopping halfway to toss the chicken. Place the crispy chicken on warmed tortillas top with sliced avocados, shredded cheese, minced red onions, and a drizzle of sour cream! I find I don't need the thickened sauce, but the option is there if you'd like to use it on the tacos!