Pepperoncini Chicken Skillet Recipe

Introduction

This Pepperoncini Chicken Skillet is a flavorful one-pan dish that combines tender chicken with tangy pepperoncini peppers in a creamy sauce. It’s easy to prepare and perfect for a comforting weeknight dinner. Serve it over pasta or rice for a satisfying meal everyone will love.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
6. 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.
7. Step 7: Return the cooked chicken to the skillet and stir to coat it in the sauce. Season with salt and pepper to taste.
8. Step 8: Garnish with fresh chopped parsley and serve hot over cooked pasta or rice.

Tips & Variations

• For extra heat, increase the red pepper flakes or add a dash of hot sauce to the sauce.
• Use chicken thighs instead of breasts for a juicier, richer flavor.
• Swap heavy cream with half-and-half for a lighter sauce, though it may be less thick.
• Make it gluten-free by serving over rice or gluten-free pasta.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly. Add a splash of chicken broth or cream if the sauce thickens too much during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peppers instead of jarred pepperoncini?

Fresh pepperoncini peppers have a different flavor and can be more bitter or less tangy. Using jarred pepperoncini along with some of the juice adds a unique sweet-and-sour tang that’s key to this dish’s flavor.

Is this recipe spicy?

This dish has a mild to moderate spice level thanks to the pepperoncini and red pepper flakes. You can adjust the spice by adding more or less red pepper flakes according to your heat preference.

Pepperoncini Chicken Skillet Recipe

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★★★★★

4.5 from 87 reviews

This Pepperoncini Chicken Skillet is a flavorful and creamy one-pan dish featuring tender chicken breasts cooked with tangy pepperoncini peppers, aromatic onions, garlic, and a rich cream sauce. Perfect for a quick and satisfying meal, it’s served best over pasta or rice to soak up the delicious sauce.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 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

Sauce and Seasoning

• 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

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

Notes

• Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
• Adjust red pepper flakes according to your preferred level of spiciness.
• For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish pairs well with crusty bread to soak up the creamy sauce.

Keywords: pepperoncini chicken skillet, creamy chicken recipe, one-pan chicken dinner, easy chicken skillet, chicken with pepperoncini