Chicken Pepperoncini Recipe -
Chicken Pepperoncini Recipe
  • READY IN 1 hr

Chicken Pepperoncini

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2006

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
Apr 16, 2008

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 unfortunately this one didn't work for us. Maybe...I did something wrong.


26 Ratings

Nov 13, 2006

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

Dec 30, 2009

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.

Oct 29, 2007

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 when I cooked them. Upon serving, I sprinkled more Asiago over the chicken and splashed with a bit of balsamic. This was very good and flavorful!

Jan 25, 2010

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

Oct 30, 2007

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 juice with it as well. Cover and let it simmer for about 40 minutes with the wine and dash some garlic salt to it. Don't forget to flip the chicken now and then because it will burn. The wine just soaks up the flavors!

Sep 21, 2007

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.


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  • Calories
  • 599 kcal
  • 30%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 206 mg
  • 69%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 53.6 g
  • 107%
  • Sodium
  • 1406 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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