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
Scale
- 2 chicken breasts (about 1 lb), trimmed
- 2 tablespoons olive oil
- 1/4 cup + 2 tablespoons pepperoncini juices from 1 jar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 zucchini, stem removed, then quartered and chopped into pieces
- 1/3 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
- 1/4 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 1/4 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