Easy Recipes

One-Pot Pepperoncini Chicken & Rice

Love our chicken & rice casserole, but craving a little more flavor? In this rendition, deglazing your pan with the pickling liquid from pepperoncini gives creamy rice a zappy hit that leans more sweet than spicy.


  • 4 (6-oz.) boneless, skinless chicken breasts
  • 2 tsp. dried oregano
  • 1 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. neutral oil
  • 1 medium yellow onion, chopped 
  • 4 cloves garlic, finely chopped
  • 2 tbsp. unsalted butter
  • 1 c. long-grain white rice, rinsed
  • 1/2 c. liquid from jar of sliced pepperoncini
  • 2 c. low-sodium chicken broth
  • 1 c. half-and-half
  • 1/2 tsp. crushed red pepper flakes
  • 1 c. shredded mozzarella
  • 1/2 c. sliced pepperoncini


  1. Step 1Season chicken all over with oregano, garlic powder, salt, and black pepper. In a large skillet over medium-high heat, heat oil. Add chicken and cook, turning occasionally, until golden brown, about 6 minutes per side. Transfer to a plate.
  2. Step 2Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 7 minutes. Add butter and stir until melted. 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 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 thickest part of chicken registers 165°, about 15 minutes. 
  3. Step 3Transfer chicken to a plate. Stir in mozzarella and pepperoncini until cheese is melty. Return chicken to skillet before serving.