Pepperoncini Chicken Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Simmer and Thicken: Bring the mixture to a simmer and cook for about 5 minutes to meld flavors together.
- Add Cream and Chicken: Stir in the heavy cream, reduce heat to low, and simmer for 5 more minutes until the sauce thickens slightly.
- Combine and Season: Return the cooked chicken to the skillet, stirring to coat with sauce. Season with additional salt and pepper to taste.
- 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
