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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/pepperoncini-chicken-skillet-recipe/