Pepperoncini Chicken Skillet Recipe

Introduction

Pepperoncini Chicken Skillet is a flavorful and creamy one-pan meal that’s perfect for busy weeknights. Tender chicken cubes simmer in a tangy pepperoncini sauce, making every bite deliciously zesty and comforting.

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 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. Step 2: 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. Step 3: 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. Step 4: 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. Step 5: Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
6. Step 6: 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. Step 7: Return the cooked chicken to the skillet and stir to coat it in the sauce. Season with salt and pepper to taste.
8. Step 8: Garnish with fresh chopped parsley and serve hot over cooked pasta or rice.

Tips & Variations

• For a lighter version, substitute half-and-half or whole milk for the heavy cream, but keep in mind the sauce will be less thick.
• If you prefer a milder dish, reduce or omit the red pepper flakes.
• Add sliced bell peppers or mushrooms with the onions for extra vegetables.
• Use boneless, skinless chicken thighs instead of breasts for a juicier result.

Storage

Store leftover Pepperoncini Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through, adding a splash of broth or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peppers instead of jarred pepperoncini?

Fresh pepperoncini peppers have a different flavor and less tanginess than jarred ones, which also come with pickling juice that adds acidity. If using fresh, you may want to add lemon juice or vinegar to replicate the tangy effect.

Is this dish freezer-friendly?

Yes, you can freeze cooked Pepperoncini Chicken in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Pepperoncini Chicken Skillet Recipe

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★★★★★

4.5 from 80 reviews

This Pepperoncini Chicken Skillet is a flavorful and creamy one-pan meal featuring tender chicken breasts simmered in a tangy pepperoncini and garlic sauce. Perfect served over pasta or rice, it’s an easy stovetop recipe that combines a spicy kick with Italian seasoning for a satisfying dinner.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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 of the juice) and roughly chopped

Vegetables and Aromatics

• 1 medium yellow onion, chopped
• 4 cloves garlic, minced

Liquids and Seasoning

• 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

Optional

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

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 their 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 in a single layer, avoiding overcrowding. Cook for 5-7 minutes until browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken and set aside.
3. Sauté Aromatics: Lower heat to medium. Add chopped onion to the skillet and cook for about 5 minutes until softened and translucent. Add garlic and cook for an additional minute until fragrant.
4. Create the Sauce: Pour in the reserved pepperoncini juice, scraping up browned bits from the skillet. Stir in chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes to combine.
5. Simmer and Thicken: Bring mixture to a simmer and cook for 5 minutes, allowing flavors to meld together.
6. Add Cream and Chicken: Stir in heavy cream and reduce heat to low. Simmer for 5 more minutes until sauce thickens slightly.
7. Combine and Season: Return cooked chicken to skillet and stir to coat with sauce. Adjust seasoning with salt and pepper to taste.
8. Serve: Garnish with chopped fresh parsley. Serve hot over cooked pasta or rice as preferred.

Notes

• To keep chicken juicy, avoid overcrowding the skillet when cooking; cook in batches if necessary.
• Adjust red pepper flakes according to your spice preference.
• Use low-sodium chicken broth to control salt levels in the dish.
• For a lighter version, substitute heavy cream with half-and-half or coconut cream.
• Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: pepperoncini chicken, skillet chicken recipe, creamy chicken skillet, Italian chicken recipe, one-pan chicken dish