Pepperoncini Chicken and Rice
Pepperoncini Chicken and Rice
Meat and Poultry
Ingredients
- 4 (6-oz.) boneless, skinless chicken breasts
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Kosher salt& freshly ground black pepper
- 4 tablespoons Fustini's Peperoncino Garlic Crush olive oil, divided
- 1 medium yellow onion, chopped
- 4 garlic cloves, finely chopped
- 1 cup long-grain white rice, rinsed
- 1 (16-oz.) jar of sliced pepperoncini, liquid, and peppers separated
- 2 cups ow-sodium chicken broth
- 1 cup half-and-half
- 1/2 teaspoon crushed red pepper flakes
- 1 cup shredded mozzarella
Directions
- Season chicken all over with oregano, garlic powder, salt, and black pepper. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add chicken and cook, turning occasionally, until golden brown, about 6 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 7 minutes. Add remaining olive oil. Add rice and cook, stirring, until warmed through, about 1 minute. Pour in liquid from pepperoncini jar. Cook, stirring occasionally, until most of the liquid is evaporated, 1 to 2 minutes.
- Add broth, half-and-half, and red pepper. Return chicken and any accumulated juices to the skillet. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring often, until rice is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°,, about 15 minutes.
- Transfer chicken to a plate. Stir in mozzarella and pepperoncini until the cheese is melty. Return chicken to skillet before serving.
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