Get ready for some serious flavor with this Pepperoncini Chicken and Rice. We're using jarred pepperoncini along with the juices for an easy, one skillet dinner that the whole family will love!
You can always find pepperoncini in my fridge, and I commonly use them on pizzas and salads. However for the last few years, I've been using the juices to marinate my chicken, which we are doing in this recipe.
Pepperoncini juice acts like an acid when marinating chicken, like using lemon juice or vinegar, and it makes the chicken tender and delish!
I wanted to make this a one pot meal, so I've paired the chicken breast with rice and veggies for a fully balanced dinner.
For more one pot chicken dinner recipes, check out these Mexican Chicken Thighs and Rice, Chicken Broccoli Pasta, and Marry Me Chicken Tortellini.
Jump to:
Why You'll Love This Recipe:
- One Skillet. Skip the mess of extra dishes and make dinner all in one pan.
- Balanced. Chicken, rice and veggies are all here, with no need for extra side dishes.
- High Protein. Meet your protein goals in a delicious way with over 30 grams per serving.
- Big on Flavor. The pepperoncini adds just the right amount of spice without being overpowering.
For more high protein dinner options, try these Southwest Chicken Wraps, Lemon Chicken Thighs, Beef Burrito Bowls, or get inspired with this list of 12 Rotisserie Chicken Dinner Recipes.
Ingredients:
Chicken Breast: I love the Smart Chicken brand for the taste and because it's always clean out of the package. I don't recommend using thighs for this recipe, as it will throw off cooking time because they take longer to cook.
Chicken Stock: Adds great flavor to the rice and chicken. Stock is made with the chicken bones and has richer flavors than chicken broth.
Pepperoncini: We're using the pepperoncini and the juices for this dish!
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Feel free to leave out the zucchini or swap it out with diced bell pepper or mushrooms.
- You can use any kind of white rice for this recipe. Brown rice takes longer to cook and won't be a good fit for this dish.
- I highly recommend using chicken stock for this recipe, but chicken broth is a good alternative. If you use water, the rice is going to taste bland.
If you love pepperoncini recipes, make these Slow Cooker Beef Sandwiches, Smashed Potato Salad, and this viral TikTok Grinder Pasta Salad.
How to Make Pepperoncini Chicken:
Step 1: Remove the chicken breast from the package and pat dry. Use a knife to slice each breast in half through the width, to make two thinner chicken cutlets. You should have 4 pieces total.
Step 2: Place the chicken cutlets into a bowl and pour over 1 tablespoon of olive oil, 2 tablespoons pepperoncini juice from the jar, salt, garlic powder, paprika and oregano. Use your hands to spread the marinade over each of the chicken breast, then allow them to sit in the bowl at room temperature for 15 minutes.
Step 3: Heat a large skillet (I prefer a stainless, nonstick for this recipe) on the stovetop over medium heat. Add the chicken and sauté for 2 minutes on each side. Transfer to a plate. Note: The chicken will not be cooked, but we're adding back into the pan later with the veggies and rice.
Step 4: Reduce the skillet heat to medium low. Pour in remaining tablespoon of olive oil, then add in the zucchini and onion. Cook for 3-4 minutes until softened, stirring often. Add in the garlic and rice and allow to cook for a minute or two, stirring half way through.
Step 5: Pour in ¼ cup of pepperoncini juice and stir, scraping the bottom of the pan to get all those flavorful browned bits up. Next, stir in the chicken stock.
Step 6: Nestle the chicken breast into the skillet. Allow the broth to come to a low boil, then reduce the heat to low and cover and cook for 15 minutes.
Step 7: Uncover the skillet and check for tender rice and an internal temperature on the thickest portion of the chicken should read at least 165 degrees. If it hasn't reached that temp, cover and cook for another 3-5 minutes, then check again. Top the dish with pepperoncini pieces.
Step 8: Garnish with fresh parsley and feta cheese. Serve and enjoy!
Expert Tips:
- Try to cut the chicken breast in equal sized cutlets for even cooking.
- Make sure to check the chicken for an internal temperature of 165 degrees in the center of the thickest portion before serving. If needed, cover and cook for a few more minutes. You can add a tablespoon of two of chicken stock to the rice, if it's looking dry.
Love Chicken and Rice? Try these Teriyaki Chicken Bowls and Crispy Orange Chicken.
More One Pot Dinners to Try:
If you tried this One Skillet Pepperoncini Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Pepperoncini Chicken and Rice
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Get ready for some serious flavor with this Pepperoncini Chicken and Rice. We're using jarred pepperoncini along with the juices for an easy, one skillet dinner that the whole family will love!
Ingredients
- 2 chicken breasts (about 1 lb), trimmed
- 2 tablespoons olive oil
- ¼ cup + 2 tablespoons pepperoncini juices from 1 jar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 zucchini, stem removed, then quartered and chopped into pieces
- ⅓ cup yellow onion, diced
- 1 garlic clove, minced
- 1 cup jasmine, white basmati, or white rice, rinsed and drained
- 2 cups chicken stock
- 6 pepperoncinis, stems removed, then sliced (some seeds are fine)
- 1 tablespoon fresh parsley
- ¼ cup crumbled feta cheese
Instructions
- Remove the chicken breast from the package and pat dry. Use a knife to slice each breast in half through the width, to make two thinner chicken cutlets. You should have 4 pieces total.
- Place the chicken cutlets into a bowl and pour over 1 tablespoon of olive oil, 2 tablespoons pepperoncini juice, salt, garlic powder, paprika and oregano. Use your hands to spread the marinade over each of the chicken breast, then allow them to sit in the bowl at room temperature for 15 minutes.
- Heat a large skillet (I prefer a stainless, nonstick for this recipe) on the stovetop over medium heat. Add the chicken and sauté for 2 minutes on each side. Transfer to a plate. Note: The chicken will not be cooked, but we're adding back into the pan later with the veggies and rice.
- Reduce the skillet heat to medium low. Pour in remaining tablespoon of olive oil, then add in the zucchini and onion. Cook for 3-4 minutes until softened, stirring often. Add in the garlic and rice and allow to cook for a minute or two, stirring half way through.
- Pour in ¼ cup of pepperoncini juice and stir, scraping the bottom of the pan to get all those flavorful browned bits up. Next, stir in the chicken stock.
- Nestle the chicken breast into the skillet. Allow the broth to come to a low boil, then reduce the heat to low and cover and cook for 15 minutes.
- Uncover the skillet and check for tender rice and an internal temperature on the thickest portion of the chicken should read at least 165 degrees. If it hasn't reached that temp, cover and cook for another 3-5 minutes, then check again. Top the dish with pepperoncini pieces.
- Garnish with fresh parsley and feta cheese. Serve and enjoy!
Notes
- Try to cut the chicken breast in equal sized cutlets for even cooking.
- Make sure to check the chicken for an internal temperature of 165 degrees in the center of the thickest portion before serving. If needed, just cover and cook for a few more minutes. You can add a tablespoon of two of chicken stock to the rice, if it's looking dry.
- Prep Time: 5 minutes
- Marinating Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: skillet stovetop
- Cuisine: Greek
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