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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As someone who made this recipe a ton when it first came out, I thought I would leave this tidbit:
For some reason the past 2 times I had this recipe in mind, I couldn’t find the cherry peppers in store. Both groceries nearby stopped carrying them. Finally, I was still craving it so, and decided to just go with banana peppers.
It’s not QUITE the same (I would still recommend cherry peppers if they’re available) however it was super close and still provides that spiciness and tang you want.
Thank you for sharing that!