Pepperoncini Chicken Skillet
A delicious, comforting one-pan dish featuring chicken, pepperoncini, and spices, ready in under 30 minutes. Perfect for busy weeknights or family meals.
Ingredients
Protein
- 5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
Veggies
- 1 medium yellow onion, chopped
- 16 ounce jar pepperoncini peppers, drained and roughly chopped (reserve 1/4 cup of juice)
- 4 cloves garlic, minced
Sauce
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
Spices
- 2 tablespoons extra virgin olive oil
- 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)
Toppings
- 2 tablespoons chopped fresh parsley, for garnish
Optional Sides
- Cooked pasta (such as penne or rotini) or rice, for serving
Instructions
Preparation
- Pat the chicken cubes dry with paper towels. Season generously with salt and pepper. Chop the onion and mince the garlic. Drain the pepperoncini, reserving 1/4 cup of the juice.
Cooking Chicken
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer, avoiding overcrowding. Cook for 5-7 minutes until browned and cooked through (internal temperature should reach 165°F/74°C). Set aside.
Sauté Aromatics
- Reduce heat to medium. Add chopped onion; cook for about 5 minutes until translucent. Add minced garlic; cook for 1 more minute until fragrant.
Create the Sauce
- Pour in the reserved pepperoncini juice, scraping up browned bits. Add chopped peppers, chicken broth, Italian seasoning, and red pepper flakes. Stir to combine.
Simmer and Thicken
- Bring to a simmer. Cook for about 5 minutes for flavors to meld.
Add Cream and Chicken
- Stir in the heavy cream. Reduce heat to low, simmer for another 5 minutes until sauce thickens slightly.
Combine and Serve
- Return cooked chicken to the skillet, stirring to coat in sauce. Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve over cooked pasta or rice.
Notes
Ensure chicken pieces are uniform in size for even cooking. Keep the heat at medium to avoid burning the aromatics. Adjust red pepper flakes based on your spice preference. Store leftovers in an airtight container in the fridge for up to 3 days.