Pepperoncini Chicken Skillet Recipe

Introduction

Pepperoncini Chicken Skillet is a flavorful and creamy one-pan meal perfect for busy weeknights. Tender chicken cubes simmered in a tangy pepperoncini sauce create a delicious balance of heat and zest. Serve it over your favorite pasta or rice for a quick, comforting dinner.

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 and mince the garlic. Drain the pepperoncini peppers, reserving 1/4 cup of the juice, and roughly chop the peppers.
2. Step 2: 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 and cooked through. Remove chicken and set aside.
3. Step 3: 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 1 more minute until fragrant.
4. Step 4: Pour in the reserved pepperoncini juice, scraping up browned bits from the skillet. Add chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes. Stir to combine.
5. Step 5: Bring the mixture to a simmer and cook for about 5 minutes to meld flavors.
6. Step 6: Stir in heavy cream, reduce heat to low, and simmer for another 5 minutes until sauce thickens slightly.
7. Step 7: Return cooked chicken to the skillet and stir to coat with sauce. Adjust seasoning with salt and pepper as needed.
8. Step 8: Garnish with fresh parsley and serve hot over cooked pasta or rice.

Tips & Variations

• For a lighter version, substitute half-and-half or whole milk for heavy cream, but the sauce will be less rich.
• Add sliced bell peppers or mushrooms with the onions for extra veggies and flavor.
• Use chicken thighs instead of breasts for more juicy, tender meat.
• Adjust the amount of red pepper flakes based on your preferred spice level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or water if the sauce appears too thick. This dish is not recommended for freezing due to the cream-based sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in advance?

Yes, you can prepare the dish a day ahead and refrigerate it. Reheat gently before serving to maintain the creamy texture of the sauce.

What can I serve with Pepperoncini Chicken Skillet?

This dish pairs well with cooked pasta, rice, or even creamy mashed potatoes. A simple green salad or steamed vegetables also complement it nicely.

Pepperoncini Chicken Skillet Recipe

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★★★★★

4.4 from 72 reviews

• Author: Ella
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

A flavorful and creamy Pepperoncini Chicken Skillet featuring tender chicken cooked with tangy pepperoncini peppers, aromatic onions, garlic, and a rich cream sauce. This one-pan meal is perfect served over pasta or rice for a delicious and comforting dinner.

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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 Seasonings

• 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

• 2 tablespoons chopped fresh parsley, for garnish

Optional

• Cooked pasta (such as penne or rotini) or rice, for serving

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Simmer and Thicken: Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
6. 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.
7. 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.
8. Serve: Garnish with fresh chopped parsley and serve hot over cooked pasta or rice.

Notes

• For a spicier dish, increase the amount of red pepper flakes or add sliced jalapeños.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reduce calories, substitute heavy cream with half-and-half or a lighter cream alternative.
• This recipe pairs well with crusty bread to soak up the creamy sauce.
• Ensure chicken is cooked through to an internal temperature of 165°F to guarantee food safety.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Pepperoncini Chicken, Skillet Chicken, Creamy Chicken Recipe, Easy Dinner, One-Pan Meal, Italian Seasoning Chicken, Pepperoncini Peppers