Pepperoncini Chicken Skillet
A quick and flavorful one-pan dish featuring tender chicken and tangy pepperoncini peppers, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (16 ounce) jar pepperoncini peppers, drained 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
Instructions
- Prepare the Chicken and Aromatics: Pat the chicken cubes dry and season with salt and pepper. Chop the onion and mince the garlic. Drain the pepperoncini, reserving 1/4 cup of the juice.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook for 5-7 minutes until browned and fully cooked. Remove the chicken and set aside.
- Sauté Aromatics: Lower the heat to medium. Add the chopped onion, cooking for about 5 minutes until softened. Then add garlic and sauté for another minute.
- Create the Sauce: Pour in the reserved pepperoncini juice, scraping up any browned bits. Add chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes, stirring to combine.
- Simmer and Thicken: Bring the mixture to a simmer and let it cook for about 5 minutes.
- Add Cream and Chicken: Stir in the heavy cream and reduce heat to low. Simmer for an additional 5 minutes.
- Combine and Season: Return chicken to the skillet, stirring to coat. Adjust seasoning with salt and pepper as desired.
- Serve: Garnish with parsley and serve hot over pasta or rice.
Notes
For a juicier version, you can substitute chicken breasts with skinless chicken thighs. For a lighter sauce, replace heavy cream with coconut milk.