Ingredients

1.5 lbs chicken breasts or thighs, cut into cubes

Salt and pepper, to taste

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 jar (7-8 oz) pepperoncini peppers, drained (reserve 1/4 cup juice)

1 cup chicken broth

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (adjust to taste)

1/2 cup heavy cream

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Pat the chicken cubes dry and season generously with salt and pepper.

Step 2: Chop the onion into small pieces and mince the garlic finely. Set aside.

Step 3: Drain the pepperoncini peppers, reserving 1/4 cup of the juice. Roughly chop the peppers.

Step 4: Heat olive oil in a large skillet over medium-high heat until hot. Add chicken in a single layer without overcrowding; cook 5-7 minutes until browned and cooked through. Remove chicken and set aside.

Step 5: Reduce heat to medium. Add chopped onion to skillet and sauté about 5 minutes until softened and translucent.

Step 6: Add minced garlic and cook another minute until fragrant, avoiding burning.

Step 7: Pour in reserved pepperoncini juice, scraping up browned bits from the bottom of the skillet.

Step 8: Stir in chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes. Bring to a simmer and cook for 5 minutes.

Step 9: Pour in heavy cream, stir well, reduce heat to low, and simmer for 5 minutes until sauce thickens slightly.

Step 10: Return chicken to the skillet and coat with sauce. Season with salt and pepper to taste.

Step 11: Garnish with fresh parsley and serve hot over pasta, rice, or with crusty bread.

Tips & Variations

Adjust red pepper flakes for desired spice level; omit for milder flavor or add more for extra heat.

Stir in grated Parmesan or mozzarella cheese at the end for a richer, cheesier dish.

Add bell peppers, mushrooms, or zucchini along with onions for extra vegetables.

For more depth, add a splash of dry white wine after cooking onions and garlic, then simmer before adding other ingredients.

Try this recipe in a slow cooker by combining all ingredients except heavy cream and parsley; cook low for 6-8 hours or high for 3-4 hours, then stir in cream before serving.

This dish can be made ahead and stored in the fridge for up to 3 days; reheat gently before serving.

Use leftovers as filling for sandwiches, wraps, or stuffed vegetables like bell peppers or zucchini boats.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs work wonderfully and stay juicy and tender. Just cut them into cubes as you would for breasts and cook until the internal temperature reaches 165°F (74°C).

What can I serve with Pepperoncini Chicken Skillet?

This dish pairs well with cooked pasta (like penne or rotini), steamed rice, or crusty bread to soak up the flavorful sauce. It also works great as a protein addition to salads or in wraps.