Pepperoncini Chicken Skillet Recipe
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.
- 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
