Pepperoncini Chicken Skillet Recipe
This Pepperoncini Chicken Skillet is a flavorful and easy one-pan meal featuring tender chicken cubes cooked with tangy pepperoncini peppers, garlic, onions, and a creamy Italian-seasoned sauce. Perfect for a quick weeknight dinner, served over pasta, rice, or with crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
Pepperoncini and Vegetables
- 1 (16 ounce) jar pepperoncini peppers, drained (reserve 1/4 cup juice) and roughly chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
Liquids and Oils
- 2 tablespoons extra virgin olive oil
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
Seasonings
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Garnish and Serving
- 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 finely. 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 until hot. Add the seasoned chicken in a single layer, avoiding overcrowding. Cook 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 the chopped onion to the skillet and cook about 5 minutes until softened and translucent. Add minced garlic and cook for an additional minute until fragrant, careful not to burn it.
- Create the Sauce: Pour in the reserved pepperoncini juice, scraping up the browned bits (fond) from the skillet bottom. Add chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes. Stir to combine.
- Simmer and Thicken: Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld.
- Add Cream and Chicken: Pour in the heavy cream and stir well. Reduce heat to low and simmer for 5 minutes until sauce thickens slightly.
- Combine and Season: Return the cooked chicken to the skillet and stir to coat with sauce. Adjust salt and pepper to taste, considering the saltiness of the peppers.
- Serve: Garnish with fresh chopped parsley. Serve hot over cooked pasta or rice, or with crusty bread.
Notes
- Adjust red pepper flakes for desired spice level or omit for mild flavor.
- For extra creaminess, stir in grated Parmesan or mozzarella cheese at the end.
- Add vegetables like bell peppers, mushrooms, or zucchini with onions for variety.
- Optional splash of dry white wine after sautéing onions and garlic for richer flavor.
- Can be adapted for slow cooker: cook all but heavy cream and parsley on low 6-8 hours or high 3-4 hours; add cream last 30 minutes.
- Make ahead and store in fridge up to 3 days; reheat gently before serving.
- Also delicious in sandwiches, wraps, or as filling for stuffed vegetables.
- Substitute bone-in chicken thighs for richer flavor; adjust cooking time accordingly.
Keywords: pepperoncini chicken, skillet dinner, one-pan chicken recipe, creamy chicken skillet, quick weeknight meal, Italian seasoning chicken
Find it online: https://cheframi.com/pepperoncini-chicken-skillet-recipe/
