Introduction

Pepperoncini Chicken Skillet is a flavorful, easy one-pan meal featuring tender chicken, tangy pepperoncini peppers, and a creamy sauce. It’s perfect for a quick weeknight dinner and pairs beautifully with pasta or rice for a satisfying meal.

The dish shows several pieces of golden-brown, seared chicken breast with a slightly crispy texture, each topped with slices of red and green pepper. These are sitting in a creamy light yellow sauce that covers the bottom of the pan. Small bits of bacon and herbs like thyme are scattered around, adding color and texture. The overall look is rich and colorful with the peppers giving bright pops of red and green against the creamy sauce and browned chicken, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 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

Step 1: Pat the chicken cubes dry with paper towels and season generously with salt and black pepper.
Step 2: Drain the pepperoncini peppers, reserving 1/4 cup of the juice, then roughly chop the peppers.
Step 3: Heat olive oil in a large skillet over medium-high heat until hot. Add chicken in a single layer and cook, avoiding overcrowding, for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
Step 4: Reduce heat to medium. Add chopped onion to the skillet and cook for about 5 minutes until softened and translucent, stirring occasionally.
Step 5: Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 6: Pour in the reserved pepperoncini juice and scrape up any browned bits from the skillet bottom.
Step 7: Add chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes. Stir and bring to a simmer. Cook for about 5 minutes to meld flavors.
Step 8: Stir in the heavy cream, reduce heat to low, and simmer for 5 minutes until the sauce thickens slightly.
Step 9: Return the cooked chicken to the skillet and toss to coat in the sauce. Season with salt and black pepper to taste.
Step 10: Garnish with fresh chopped parsley and serve hot over cooked pasta or rice.

Tips & Variations

Adjust red pepper flakes to control the spice level; omit for mild, add more for heat.
Stir in grated Parmesan or mozzarella cheese at the end for a creamier dish.
Add vegetables like bell peppers, mushrooms, or zucchini along with onions and garlic.
For richer flavor, add a splash of dry white wine after cooking the onions and garlic, letting it simmer before proceeding.
Try a slow cooker version by combining all ingredients except heavy cream and parsley; cook on low for 6-8 hours or high for 3-4 hours, adding cream at the end.
Use bone-in chicken thighs for more flavor, adjusting cooking times accordingly.
This dish works great as a filling for sandwiches, wraps, stuffed peppers, or zucchini boats.

Storage

Store leftover Pepperoncini Chicken Skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. For best texture, avoid overheating to prevent the cream sauce from separating.

How to Serve

A close-up view of four browned chicken breasts in a creamy light yellow sauce, topped with a layer of green pepper slices and red chopped bell peppers. The chicken has a slightly crispy texture with black pepper specks on the surface. Small bits of crispy bacon are scattered around the chicken, partly submerged in the sauce. The dish is presented in a pan, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute chicken breasts with another protein?

Yes, chicken thighs work well for a juicier result, and shrimp can be used for a different twist. Adjust cooking times accordingly to ensure proper doneness.

How can I make this dish dairy-free?

You can replace the heavy cream with coconut cream or a dairy-free alternative of your choice, which will still provide creaminess with a subtle flavor variation.