Introduction

Pepperoncini Chicken Skillet is a flavorful and creamy one-pan dish featuring tender chicken, tangy pepperoncini peppers, and a savory sauce. Perfect for a quick weeknight dinner, it’s satisfying and easy to prepare.

The image shows a close-up of a cooked dish in a pan with several golden-brown grilled chicken pieces spread evenly, each piece showing a slightly crispy texture on top. The chicken is covered in a creamy white sauce speckled with black pepper. Interspersed around the chicken are sliced light green peppers and strips of red bell pepper, adding contrasting colors. The sauce pools around the bottom, giving a glossy look to the dish. The pan edges and the white marbled surface underneath are partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 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

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.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer without overcrowding. Cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
Step 3: Reduce heat to medium. Add the chopped onion to the skillet and cook for about 5 minutes until softened and translucent. Add garlic and cook for 1 more minute until fragrant.
Step 4: Pour in the reserved pepperoncini juice and scrape up browned bits from the pan. Add the chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes. Stir to combine.
Step 5: Bring to a simmer and cook for 5 minutes allowing flavors to meld.
Step 6: Stir in the heavy cream, reduce heat to low, and simmer for another 5 minutes until the sauce thickens slightly.
Step 7: Return the chicken to the skillet and stir to coat. Season with salt and pepper to taste.
Step 8: Garnish with fresh parsley and serve hot over cooked pasta or rice.

Tips & Variations

Adjust the spice level by adding more or less red pepper flakes according to your preference.
Add grated Parmesan or mozzarella cheese at the end for extra creaminess.
Include additional vegetables like bell peppers, mushrooms, or zucchini along with the onion and garlic.
For richer flavor, add a splash of dry white wine after sautéing the aromatics and allow it to simmer before proceeding.
This recipe can be made in a slow cooker by combining all ingredients except cream and parsley; cook on low for 6-8 hours or high for 3-4 hours, then stir in cream before serving.
Make ahead by storing in the refrigerator for up to 3 days. Reheat gently before serving.
Try serving in sandwiches, wraps, or as a filling for stuffed vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to preserve the creamy sauce and tender texture.

How to Serve

The image shows several pieces of browned and cooked chicken with a slightly crispy texture, surrounded by a creamy white sauce with visible black pepper specks. Interspersed among the chicken are light green slices of bell pepper and bright red strips of roasted or cooked red pepper. The dish is contained in a black pan, and the sauce pools around and partially covers the chicken and vegetables, creating a rich, creamy appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken?

Yes, bone-in chicken thighs or chicken tenders can be used. Adjust cooking time accordingly to ensure the chicken is cooked through.

What can I serve with Pepperoncini Chicken Skillet?

This dish pairs well with cooked pasta, rice, mashed potatoes, or roasted vegetables. It also works great in sandwiches or wraps for a different serving option.