Chicken Breast with Hot Cherry Peppers

This post may contain affiliate links. Read my disclosure policy.

This spicy chicken breast recipe gets its spiciness from the hot cherry peppers cooked in a garlic and white wine sauce.

Chicken Breast with Hot Cherry Peppers

Here's a great recipe to add flavor to chicken breasts! If you like spicy food, Cherry Peppers in a Jar are the perfect accompaniment to pretty much anything, especially sandwiches, salads and charcuterie. So, I thought, why not add it to the chicken? The result was a spicy, salty and slightly tart dish that turned out delicious – and did I mention spicy?! I made this chicken recipe similar to Chicken Francese, only without the lemon and with the pepperoni.

How hot is a hot cherry pepper?

By now we've established that cherry peppers, aka Cherry Bomb Peppers, are hot, but how hot are they? They're about as hot as a jalapeño. They range from about 2,500 to 5,000 Scoville heat units,
putting them "at the bottom of medium heat peppers."

How to make chicken breast with hot cherry peppers

Lightly flour the chicken chops and dip them in egg before frying in the pan. Then finish the chicken in the sauce with the garlic, white wine, paprika and chicken broth. If you don't like cooking with wine, swap it out for more broth. And if you decide to use the wine, make sure you use a good wine that you would drink. I use Sauvignon Blanc or Pinot Grigio.

How to store, freeze and reheat

This chicken and cherry pepper dish will keep in the fridge for up to 4 days. To freeze leftovers, store them in a glass container for up to three months. Thaw overnight in the fridge and reheat in the microwave.

More Chicken Recipes You'll Love:

Chicken with hot cherry peppers

347 cal
44 protein
12.5 carbohydrates
12 fats

Preparation time: fifteen minutes

Cooking time: 30 minutes

Total time: 45 minutes

This spicy chicken breast recipe gets its spiciness from hot cherry peppers simmered in a simple sauce made with white wine, chicken broth, and garlic.

• 8th thinly sliced ​​chicken cutlets, about 3 ounces each
• 1/3 Cup plus 1 tablespoon unbleached flour
• 2 Big Eggs, whipped with 1 tbsp water
• 4 teaspoon olive oil, divided
• 2 cloves chopped garlic
• 3/4 Cup sliced ​​hot cherry peppers from a jar, dehydrated
• 1/4 Cup White wine
• 1 1/2 cups Low sodium chicken broth
• Parsely, for garnish

• Season the chicken on both sides with 1 teaspoon salt and black pepper.

• Place the flour in a shallow bowl and the beaten egg whites in another shallow bowl.

• Heat a very large non-stick skillet over medium-high heat. When hot add 1 teaspoon oil to lightly coat bottom of pan.

• Lightly flour the chicken, shaking off excess meat, then dip in beaten eggs and add to hot pan in 3 to 4 batches to fit into a single layer.

• Sear the chicken for 2-3 minutes on each side. When it's done, put it on a plate.

• Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.

• Add the chicken broth to the bowl with 1 tablespoon flour and whisk.

• Add 1 teaspoon of oil to the pan and add the garlic and sauté for 30 seconds until fragrant.

• Add the hot cherry peppers and white wine. Reduce by half, then add the chicken broth, bring to a boil and simmer over medium heat for about 2 to 3 minutes so it reduces and thickens slightly.

• Return the chicken to the pan to combine with the sauce and cook 30 seconds to warm through.

• Top with parsley and enjoy!

Portion: 2Chicken pieces with sauce, Calories: 347kcal, Carbohydrates: 12.5G, Protein: 44G, Fat: 12G, Saturated Fatty Acids: 2.5G, Cholesterol: 217mg, Sodium: 451mg, Fiber: 1G, Sugar: 1.5G

Keywords: Chicken Breast with Spicy Cherry Peppers, Spicy Chicken Breast