Chicken Breast with Hot Cherry Peppers
This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in garlic white wine sauce.
Chicken Breast with Hot Cherry Peppers
Here’s a great recipe to add flavor to chicken breast! If you like spicy food, jarred cherry peppers are the perfect addition to pretty much anything, especially sandwiches, salads, and charcuterie boards. So, I thought, why not add them to chicken? The results were a spicy, salty, and slightly acidic dish, which turned out delicious – and did I mention spicy?! I made this chicken recipe similar to Chicken Francese, only without the lemon and with added hot peppers.
How hot is a hot cherry pepper?
So, by now, we have established that cherry peppers, also known as cherry bomb peppers, are hot, but just how hot are they? They are about as hot as a jalapeño. They range from approximately 2,500 to 5,000 Scoville heat units, which puts them at the “very bottom of medium heat peppers.”
How to Make Chicken Breast with Hot Cherry Peppers
Lightly flour the chicken cutlets and dip them in egg before pan frying. Then finish the chicken in the sauce with garlic, white wine, peppers, and chicken broth. If you don’t like to cook with wine, swap it for more broth. And if you choose to use the wine, make sure to use a good-quality one that you would also drink. I use Sauvignon Blanc or Pinot Grigio.
How to Store, Freeze, and Reheat
This chicken with cherry peppers dish will keep in the fridge for up to 4 days. To freeze the leftovers, store in a glass container for up to three months. Thaw in the refrigerator overnight and reheat in the microwave.
More Chicken Recipes You’ll Love:
- Chicken Cassoulet with Sausage and Swiss Chard
- Chicken Cacciatore
- Air Fryer Chicken Milanese with Mediterranean Salad
- Chicken Romano Meatballs
- Sheet Pan Italian Chicken and Veggie Dinner
Chicken with Hot Cherry Peppers
Ingredients
- 8 thin sliced chicken cutlets, about 3 ounces each
- 1/3 cup plus 1 tablespoon unbleached flour
- 2 large eggs, beaten with 1 tbsp water
- 4 teaspoons olive oil, divided
- 2 cloves minced garlic
- 3/4 cup sliced jarred hot cherry peppers, drained
- 1/4 cup white wine
- 1 1/2 cups low sodium chicken broth
- parsley, for garnish
Instructions
- Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
- Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
- Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
- Lightly flour chicken, shaking off excess, then dip in beaten eggs and add to the hot pan in 3 to 4 batches to fit in a single layer.
- Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
- Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
- Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
- Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
- Add the hot cherry peppers and white wine. Cook down to 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 slightly and thickens.
- Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
- Top with parsley and enjoy!
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Delicious and the perfect amount of spicy. This was a great quick and easy weeknight dinner. Love your recipes!
Thanks Lizzie!
What do you reccommend serving this with?
Rice, salad, potatoes- really anything you like! 🙂
Love this! Do you have an instapot workaround?
Also you have any low cholesterol recipes. This seems like it may be one.
Loved this! Based on others’ comments, I did cut down on the hot cherry peppers, only using 1/4 cup for 1 1/3 lbs. chicken, Just enough of a pop of heat for us. Will definitely make again, it was delicious!
I LOVEEE this recipe. I’ve been eyeing it looking to make it but couldn’t find hot peppers until today. I skipped the egg step and used thin slices of chicken like stir fry and it came out amazing!!! Used spray oil and a touch of butter to eliminate the oil points. Will definitely be making again. Love all these recipes!
Do the peppers come sliced or do you slice for recipe?
I’ve found them already sliced in the supermarket. I live on Long Island.
Is it a typo or are you really supposed to Lightly flour chicken, shaking off excess, then dip in beaten eggs and add to the hot pan in 3 to 4 batches to fit in a single layer? I’ve always dipped in egg, THEN flour, or even flour egg and then flour again. Wouldn’t it be reallly eggy?
BTW, I only had sweet red peppers and the dish was delicious.
yes
This is the classic way to make chicken francese – think of it more like a batter than breaded. 😉
Super spicy! But I loved it. The most tender chicken I’ve ever made and was very easy to make.
We love our stuffed hot cherry peppers here in this house – I used those, sliced them up, and left in the provolone and prosciutto… This dish was awesome and will be on rotation in this Italian home!
Does the egg really go on the outside? I’ve always put the flour on the outside.
Really good. Added a bit more salt and pepper and a dab of butter to the sauce. Served over air fried smashed potatoes & broccoli.
Absolutely DELICIOUS! I used mostly roasted red peppers and added a few of the hot Cherry peppers to suit our taste. Served it over orzo. So so good! Definitely added as one of our favorites.
I made this tonight… it was delicious, but VERY HOT! I added mushrooms and onions and sautéed them before adding the cherry peppers, garlic, and wineNext time I will add less cherry peppers (1/3 cup)and add in bell peppers with the onions and mushrooms to make up the difference in the amount of peppers, to lessen the heat. But the flavor was soooo good. Definitely on my rotation. Thanks Gina
This was suuuper spicy!! We are people who like spice but this was too much for us. Love the recipe, just wonder if the cherry peppers I got were extra spicy. I scraped out seeds and did half the amount and still too hot. Check your peppers before making!
I love this!!! Just made it tonight with a little rice for the sauce and roasted brussel sprouts. So easy and delicious. I love heat, so it was perfect!! Definitely will make this again!!!
Easy to make, simple ingredients and perfect level of spice. Thank you!
Would be so good with boneless pork chops, as well. So good!
So freaking good! I bought the mild cherry peppers and I put it over cascatelli pasta. 10/10
I’ve made this with bone-in thick pork chops and it’s amazing! I cook it in a braiser for 1+ hours so they’re super tender.
This was delicious, I am adding it to my favorite recipes!
This was delicious and relatively easy to make., but it definitely had some kick! My jar of peppers must have been extra hot!
I like that it’s an easy base that I can switch out with other options- different kinds of peppers, mushrooms, etc
This was DELICIOUS!!! Very spicy, but we like it hot! I was a little nervous about the egg on the chicken as it cooked, but the chicken was very tender and had great flavor. My husband loved it and we will definitely have it on our rotation..
Thanks Gina!
Can’t find hot cherry peppers. Is there a sub?
they are usually near the olives!
I haven’t been able to find hot cherry peppers. Would peppadew peppers work as a substitute?
I enjoy getting your recipe emails and you never disappoint!! I really would love to try this recipe, but I am having difficulty finding the hot cherry peppers. Any recommendation for substitution?
check amazon or in the jarred olive section of the supermarket
My wife does most of the cooking maybe 70% and I found this recipe in my news feed. It’s awesome! Now we could not find ” Hot Cherry Peppers ” so we used Sweet Cherry Peppers and OMG was this recipe great! What great flavor and really easy to make I thought, however, in the ingredients list it mentions 2 eggs and in the instructions, it mentioned egg whites. We just used the entire egg ( minus the shells lol ). Now to give you a laugh, my wife did! In the ingredients, it calls for 1/3 cup of flour plus 1 tbsp. So I measured as instructed and put it all in the same bowl wondering, why the addition of 1 Tbsp? Yep, went right over my head, did I tell you my wife does most of the cooking? BTW, I am allergic to gluten so we substituted gluten-free flour and my wife couldn’t tell the difference. We loved this, definitely a keeper! Many thanks to the creator/author!
I loved your story, and thanks for the mention re: GF flour – – I was thinking about trying that this weekend and was happy to hear you had success with it. Thank you! And thank you Gina! 🙂 I will come back to rate after I’ve made it, but I cannot imagine it won’t be 5 stars.
Absolutely delicious! I served it with sauté kale. Thank you Gina for another great recipe!
Awesome!
Hi!! What white wine does everyone use? Thanks!!
I used Pinot Grigio.
Do we use egg whites (in directions) or eggs (in ingredient list)? Thank you
eggs, sorry!
First, I could only find hot crushed peppers which is mistake #1. So my bad. But my one major complaint about the recipe is it dirtied a ton of dishes and pans. Just too much work. Just not happy with the cooking, egg and floured chicken. I’ve never tasted anything from skinny taste that I didn’t like, but this one will not be repeated….even of I correct the red peppers!!!
You can’t like everything I make!
That reply was for Kay, not Gina
The instructions show all the necessary steps and amount of work and pans/dishes this would require, so why are you surprised?
Wow! This was fun and tasty. I will say beware to non spicy lovers. I love heat and was not expecting how spicy this came out. We served with ST cilantro rice. Quick, easy week night dinner with a pop🌶
Loved this…SUPER SPICY!!
yes!!
Hi, there This looks very good. A way to spice up bland chicken breasts.
I notice in the recipe instructions, it says to coat the chicken in flour, then dip into the egg white, then place in the pan. Shouldn’t it go back into the flour before being placed into the pan?
Just fixed! and no, it doesnt go back into the flour.
Yum! Making this tonight over riced cauliflower! Should we cut the Chicken Breasts in half like we do for the Chicken Parm recipe?
yes
Delicious!! I served it over riced cauliflower bc it soaks up the flavor of the extra sauce from the chicken. 10/10!
Love this so much! What do you recommend I use to make gluten free?
GF flour like cup4cup
Sounds delicious! Will definitely make this recipe. I noticed you are not calculating WW points into your recipes, it made it so much easier to track. I hope you consider in doing it again.
I am, see the orange button it takes you to the WW app.
WW changed their points system to a Personal Points calculation. It would be impossible to calculate every one’s points
If you click the orange button, it will bring you to WW and give you your personal points.
Recipe calls for “thin-sliced cutlets”, but the photographs are obviously showing whole chicken-breast halves. Which is it? Thanks!
Either! I created it with thin sliced, thats how I tested it! But photographer couldn’t find that where she lives, either works!
True, but many of us are following the old plans.
But I have always used recipe builder to get those points, which I no longer can since it doesn’t exist.
What do you serve this with? Rice?
Rice or a salad pair well!
I served it over cauliflower rice and it was amazing! The cauliflower rice Absorbed the flavor of the hot cherry peppers and sauce
You can buy whole cherry peppers and slice your own and deseed so they aren’t AS hot.
Ah! I should’ve read through. We must have gotten an extra spicy jar. I’ve never used these with cooking. Wasn’t expecting so much eat. Luckily I LOVE spicy.
This is going on my meal planner for TOMORROW. This is right up our alley.