Pepperoni Chicken
A hearty and flavorful dish featuring tender chicken, spicy pepperoni, fresh vegetables, and savory tomato sauce, perfect for a satisfying family dinner or casual gathering.
Ingredients
- 2 lb. boneless, skinless chicken, cut into 1-inch pieces ⓘ
- 2 sticks pepperoni, sliced ⓘ
- 1 large white onion, sliced ⓘ
- 1 can stewed tomatoes
- 2 to 3 medium zucchini, cut up ⓘ
- 1 small package fresh mushrooms, sliced ⓘ
- 1 small package spaghetti sauce mix
- salt and pepper ⓘ
- 1/2 cup Marsala wine ⓘ
- olive oil ⓘ
Instructions
- In a large frying pan, cook chicken in olive oil until it turns white.
- Remove chicken from the pan, add more olive oil, and fry sliced onions until clear.
- Add sliced pepperoni and cooked chicken to the pan.
- Cook for five minutes, then add sliced mushrooms, stewed tomatoes, spaghetti sauce mix, and Marsala wine.
- Cook for five minutes.
- Add zucchini, cover the pan, and cook for an additional 5 to 10 minutes until vegetables are tender.
- Serve the dish over rice.
Tips & Substitutions
For a healthier twist, substitute turkey pepperoni or omit it altogether. You can also add bell peppers or spinach for extra flavor and nutrients. If you don't have Marsala wine, white wine or chicken broth can work as a substitute. Remember to taste and adjust the seasoning with salt and pepper as needed.
Serving Suggestions
Serve this dish over rice for a complete meal, or try pairing it with crusty bread to soak up the delicious sauce. A fresh green salad or steamed vegetables complement the rich flavors well. For a pasta option, consider serving it with Tri-Colore Linguine With Sun-Dried Tomatoes And Peas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a skillet over medium heat, adding a splash of water or broth to prevent sticking. You can also microwave in short intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pepperoni Chicken contains roughly 305 calories, with 4g protein, 15g carbohydrates, and 26g fat. It is an excellent source of vitamin C (79% of the Daily Value) and vitamin A (20% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1915mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Cooking from frozen can lead to uneven cooking and longer cooking times, which may affect the overall texture and flavor.
What can I substitute for stewed tomatoes?
If you don't have stewed tomatoes, you can use diced tomatoes or crushed tomatoes as a substitute. Add a pinch of sugar to balance the acidity if needed, or use a can of tomato sauce for a smoother texture.
Is it possible to make this recipe in a slow cooker?
Absolutely! You can combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Just be cautious with the zucchini, adding it in the last hour of cooking to prevent it from becoming mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).