Description

This Pepperoncini Chicken Skillet is a flavorful and easy one-pan meal featuring tender chicken cubes seared to perfection and simmered in a tangy, creamy pepperoncini sauce. With a perfect balance of heat from red pepper flakes and brightness from pepperoncini juice, this dish makes a satisfying weeknight dinner served over pasta, rice, or with crusty bread.

Ingredients

Scale

Chicken and Seasonings

1.5 pounds chicken breast, cut into cubes
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil

Vegetables and Aromatics

1 medium onion, chopped
3 cloves garlic, minced
1 jar (about 7 oz) pepperoncini peppers, drained and coarsely chopped
1/4 cup reserved pepperoncini juice

Liquids and Seasonings

1/2 cup chicken broth
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (adjust to taste)
1/2 cup heavy cream

Garnish

Fresh chopped parsley, for garnish

Instructions

Prepare the Chicken: Pat the chicken cubes dry using paper towels to ensure a good sear. Season generously with salt and black pepper to enhance flavor.
Chop Aromatics and Peppers: Chop the onion into small, even pieces and mince the garlic finely. Drain the pepperoncini peppers, reserving about 1/4 cup of the juice, then coarsely chop the peppers for texture.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat until hot. Add the chicken in a single layer, avoiding overcrowding. Cook for 5-7 minutes, turning occasionally until browned on all sides and cooked through to an internal temperature of 165°F (74°C). Remove chicken from skillet and set aside.
Sauté Onion and Garlic: Reduce heat to medium. Add chopped onion to the skillet and cook for about 5 minutes until softened and translucent. Add minced garlic and cook for 1 more minute until fragrant, taking care not to burn.
Deglaze Skillet and Combine Ingredients: Pour in reserved pepperoncini juice and scrape up any browned bits from the skillet bottom. Add chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes. Stir to combine and bring mixture to a simmer.
Simmer Sauce: Allow sauce to simmer for about 5 minutes to meld flavors. Then stir in heavy cream, reduce heat to low, and continue to simmer for 5 minutes until sauce slightly thickens.
Return Chicken to Skillet: Add the cooked chicken back into the skillet, stirring to coat the pieces in the creamy sauce. Adjust salt and pepper carefully, considering the saltiness of pepperoncini peppers.
Serve and Garnish: Garnish with fresh chopped parsley. Serve hot over cooked pasta, rice, or with crusty bread to enjoy the flavorful sauce.

Notes

Adjust red pepper flakes to control spice level; omit for milder flavor or increase for extra heat.
Add grated Parmesan or mozzarella cheese at the end for a richer, cheesy dish.
Incorporate vegetables like bell peppers, mushrooms, or zucchini when cooking onions for added nutrition.
Optional splash of dry white wine after onions and garlic for enhanced flavor.
For a slow cooker version, combine all ingredients except heavy cream and parsley; cook on low for 6-8 hours or high for 3-4 hours, then stir in cream in the last 30 minutes.
Can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
Great as a filling for sandwiches, wraps, stuffed peppers, or zucchini boats.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Pepperoncini Chicken, Skillet Chicken, Creamy Chicken, One-Pan Meal, Easy Dinner, Weeknight Recipe, Tangy Chicken