One pan Pepperoncini Chicken

•  4 boneless skinless chicken breasts or thighs
• 1 Tbsp CWG Garlic Herb Blend
• 1 tsp CWG Garlic Black Pepper Blend
• 2 Tbsp Olive oil
• 1 onion chopped
• 4 cloves garlic minced
• 1 sweet pepper chopped
• 2 Tbsp butter
• 1 cup uncooked Basmati rice
• 1/2 cup liquid from a jar of pepperoncini
• 1/2 cup of sliced pepperoncini
• 2 cups chicken stock
• 1 cup heavy cream or half and half
• 1/2 tsp crushed red pepper flakes
• 1 cup shredded Mozzarella cheese

Season chicken with CWG blends. Add oil to pan and heat. Add chicken to pan and cook until browned (6 minutes per side). Set aside. Add onion and red peppers to pan with garlic. Cook until softened. Add in butter and rice. Cook for one minute. Pour in pepperoncini liquid. Cook until most of the liquid is evaporated. Add broth, red pepper flakes and heavy cream. Return chicken to pan. Bring to boil and reduce to medium low. Cover and simmer, stirring often until rice is done. Remove chicken when internal temp is 165 degrees F. Miz in Mozzerella cheese and pepperoncini slices. Return chicken. Serve.