Cherry Pepper Chicken
Spice up your dinner routine with this irresistible Cherry Pepper Chicken recipe, a bold and flavorful dish that combines tender chicken breasts with the tangy heat of pickled cherry peppers and their briny goodness. Searing the chicken to golden perfection creates a rich base, while a luscious sauce made with garlic, butter, white wine, and chicken broth ties everything together. The pickled cherry peppers add a vibrant kick, perfectly balanced by the creamy, buttery finish. Ready in just 45 minutes, this one-pan dish is ideal for weeknight dinners or special occasions. Garnish with fresh parsley and serve alongside rice, mashed potatoes, or crusty bread to soak up every drop of the savory sauce. Perfect for spice lovers and comfort-food enthusiasts alike, this Cherry Pepper Chicken is bound to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 8 pieces Cherry peppers (pickled in brine)
- 0.25 cup Cherry pepper brine
- 4 cloves Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Chicken broth
- 0.5 cup Dry white wine (optional)
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Prepare the chicken breasts by patting them dry with paper towels. Season them on both sides with salt and freshly ground black pepper.
Lightly dredge the chicken breasts in the all-purpose flour, shaking off any excess. This will help create a nice crust and slightly thicken the sauce later.
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter. Once the butter has melted and the oil is hot, sear the chicken breasts for 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Deglaze the pan by adding the dry white wine (if using) and scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, approximately 2-3 minutes.
Stir in the chicken broth, cherry pepper brine, and halved cherry peppers. Simmer the mixture for 3-4 minutes to allow the flavors to meld.
Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let the chicken simmer for 10-12 minutes, or until it is cooked through and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with freshly chopped parsley, if desired, and serve the Cherry Pepper Chicken hot with your choice of sides such as rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 6552 mg | 285% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 14.0 g | ||
| Protein | 224.2 g | 448% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2563 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
