Introduction

Pepperoncini Chicken Skillet is a flavorful and creamy dish that combines tender chicken with tangy pepperoncini peppers and a rich sauce. This one-pan meal is quick to prepare and perfect for a satisfying weeknight dinner.

Pepperoncini Chicken Skillet Recipe - Recipe Image

Ingredients

5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 (16 ounce) jar pepperoncini peppers, drained (reserve 1/4 cup of the juice) and roughly chopped
1 medium yellow onion, chopped
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes (or more, to taste)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 tablespoons chopped fresh parsley, for garnish
Optional: Cooked pasta (such as penne or rotini) or rice, for serving

Instructions

Step 1: Pat the chicken cubes dry with paper towels and season generously with salt and pepper. Chop the onion into small, even pieces and mince the garlic. Drain the pepperoncini peppers, reserving 1/4 cup of the juice, and roughly chop the peppers.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the hot skillet in a single layer, avoiding overcrowding. Cook for about 5-7 minutes, or until the chicken is browned on all sides and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
Step 3: Reduce the heat to medium. Add the chopped onion to the skillet and cook for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, or until fragrant.
Step 4: Pour in the reserved pepperoncini juice and scrape up any browned bits from the bottom of the skillet. Add the chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes to the skillet. Stir to combine.
Step 5: Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
Step 6: Pour in the heavy cream and stir well. Reduce the heat to low and simmer for another 5 minutes, or until the sauce has thickened slightly.
Step 7: Return the cooked chicken to the skillet and stir to coat it in the sauce. Season with salt and pepper to taste.
Step 8: Garnish with fresh chopped parsley and serve hot over cooked pasta or rice.

Tips & Variations

For extra flavor, marinate the chicken cubes in some of the pepperoncini juice and Italian seasoning for 30 minutes before cooking.
You can swap heavy cream for half-and-half for a lighter sauce, but it may be less thick.
Add vegetables like bell peppers or mushrooms when sautéing onions for added texture and nutrition.
If you prefer more heat, increase the red pepper flakes or add a pinch of cayenne pepper.
This dish pairs wonderfully with crusty bread if you want to soak up the sauce instead of pasta or rice.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. Avoid microwaving at high heat to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness and flavor. Just adjust cooking time as thighs may take slightly longer to cook through.

Is pepperoncini juice very spicy?

Pepperoncini peppers have a mild tangy heat, but the juice usually adds more flavor than heat. If you prefer less spice, you can use less juice or omit the red pepper flakes.

Pepperoncini Chicken Skillet Recipe

Print Recipe

★★★★★

4.6 from 133 reviews

Pepperoncini Chicken Skillet is a flavorful and creamy one-pan dish featuring tender chicken breast cubes simmered with tangy pepperoncini peppers, aromatic onions, garlic, and Italian seasoning. The sauce, enriched with heavy cream and chicken broth, offers a perfect balance of spice and creaminess. Ready in under 40 minutes, this skillet meal is ideal served over pasta or rice for a comforting main course.

Author: Maya
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Chicken and Peppers

5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 (16 ounce) jar pepperoncini peppers, drained (reserve 1/4 cup juice) and roughly chopped

Aromatics and Sauce

1 medium yellow onion, chopped
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes (or more, to taste)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Garnish and Serving Suggestions

2 tablespoons chopped fresh parsley, for garnish
Optional: Cooked pasta (penne or rotini) or rice, for serving

Instructions

Prepare the Chicken and Aromatics: Pat the chicken cubes dry with paper towels and season generously with salt and pepper. Chop the onion into small, even pieces and mince the garlic. Drain the pepperoncini peppers, reserving 1/4 cup of the juice, and roughly chop the peppers.
Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the hot skillet in a single layer, avoiding overcrowding. Cook for about 5-7 minutes, or until the chicken is browned on all sides and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet and cook for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, or until fragrant.
Create the Sauce: Pour in the reserved pepperoncini juice and scrape up any browned bits from the bottom of the skillet. Add the chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes to the skillet. Stir to combine.
Simmer and Thicken: Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
Add Cream and Chicken: Pour in the heavy cream and stir well. Reduce the heat to low and simmer for another 5 minutes, or until the sauce has thickened slightly.
Combine and Season: Return the cooked chicken to the skillet and stir to coat it in the sauce. Season with salt and pepper to taste.
Serve: Garnish with fresh chopped parsley and serve hot over cooked pasta or rice.

Notes

Make sure not to overcrowd the skillet when cooking chicken to ensure even browning.
Adjust red pepper flakes for more or less heat depending on your preference.
For a lighter option, substitute heavy cream with half-and-half or coconut cream.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
This dish pairs well with a fresh green salad or steamed vegetables for a complete meal.

Keywords: pepperoncini chicken, creamy chicken skillet, Italian chicken recipe, one-pan chicken dinner, pepperoncini sauce chicken