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Pepperoncini Chicken Skillet Recipe

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★★★★★

4.6 from 84 reviews

This Pepperoncini Chicken Skillet recipe features tender, bite-sized chicken breasts cooked in a tangy, creamy sauce made with pepperoncini peppers, garlic, onion, and Italian seasoning. Quick and easy to prepare, it’s perfect served over pasta, rice, or with crusty bread for a satisfying weeknight meal bursting with bold flavor.

Ingredients

Scale

Chicken

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

Peppers & Vegetables

  • 1 (16 ounce) jar pepperoncini peppers, drained (reserve 1/4 cup juice) and roughly chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced

Liquids & Dairy

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream

Seasonings

  • 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
  • Grated Parmesan or mozzarella cheese for extra creaminess

Instructions

  1. Prepare the Chicken: Pat the chicken cubes dry with paper towels. Season generously with salt and black pepper to ensure good flavor and proper browning.
  2. Prep Aromatics and Peppers: Chop the onion and roughly mince the garlic. Drain the pepperoncini peppers, reserving 1/4 cup of the juice, and roughly chop the peppers.
  3. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat until hot. Add chicken cubes in a single layer, avoiding overcrowding, and sear for 5-7 minutes until browned on all sides and fully cooked (internal temperature 165°F/74°C). Remove chicken and set aside, leaving browned bits in the skillet.
  4. Cook Onion and Garlic: Reduce heat to medium. Add chopped onion to the skillet and cook for about 5 minutes until softened and translucent. Stir occasionally. Add minced garlic and cook for 1 minute until fragrant but not burnt.
  5. Deglaze and Build Sauce: Pour in the reserved pepperoncini juice, scraping the bottom of the skillet to loosen browned bits (fond). Add chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes. Stir and bring to a simmer, allowing flavors to meld for 5 minutes.
  6. Add Cream and Thicken: Stir in the heavy cream, reduce heat to low, and simmer an additional 5 minutes until the sauce thickens slightly.
  7. Return Chicken to Skillet: Add the cooked chicken back to the skillet and stir to coat with the creamy pepperoncini sauce. Adjust seasoning with salt and pepper as needed, keeping in mind the saltiness of the peppers.
  8. Garnish and Serve: Sprinkle freshly chopped parsley over the dish. Serve hot over cooked pasta or rice, or with crusty bread to soak up the delicious sauce.

Notes

  • Adjust red pepper flakes to control spice level – omit for mild or add more for heat.
  • For extra richness, stir in grated Parmesan or mozzarella cheese at the end of cooking.
  • Add vegetables like bell peppers, mushrooms, or zucchini along with the onions for more texture and nutrition.
  • For deeper flavor, deglaze with a splash of dry white wine after cooking onions and garlic before adding other ingredients.
  • Slow Cooker Option: Combine all ingredients except heavy cream and parsley; cook low 6-8 hours or high 3-4 hours; stir in cream last 30 minutes.
  • Make ahead by storing in the refrigerator up to 3 days; reheat gently on stovetop or microwave.
  • Serve also as a filling for sandwiches, wraps, stuffed bell peppers, or zucchini boats.

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

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