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Chicken Pepperoncini

Chicken Pepperoncini


"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!"
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1 h servings 599 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 53.6 g
  • 107%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 1406 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 17
  1. 27 Ratings

Most helpful positive review

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!

Most helpful critical review

it was decent. My husband usually raves about my cooking but this one didn't go over so well. I was expecting bursts of flavor but it seemed quite bland to me. Thank you for the recipe but un...

Most helpful
Most positive
Least positive

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!

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

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.

Yummy!! I followed someone else's suggestion and served this over bow tie pasta (added butter, garlic salt and Asiago cheese to the pasta). I also added 2 minced garlic cloves to the onions wh...

I was confused as where to put the wine, I just let it simmer with wine much longer than suggested. After you sauteed the vegetables and added the chicken, pour about 1/4 c. of pepperoncini jui...

I thought this recipe was good, but it's a little stinky--be sure to have doors or windows open.

this recipe was fantastic. I made it just as the directions said, and it came out wonderful. My family ate the entire pot! I will definately be making this one again.

This was an AWESOME recipe. it eats like a stew, so I loved it over white rice. The family Loved it. I added a few extra pepperoncini peppers because I like it spicey, but not too much. will...

This recipe was very VERY good tasting for us and I thank you for letting me see it.

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