Pepperoncini Chicken Skillet
This one-pan pepperoncini chicken skillet combines tangy jarred peppers with a creamy sauce for a quick and flavorful weeknight dinner.
Ingredients
Main ingredients
- 5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (or swap for thighs—see Variations)
- 1 16 oz jar pepperoncini peppers, drained and roughly chopped (reserve 1/4 cup juice)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil (or neutral oil)
- 1/2 cup low-sodium chicken broth (or use water + bouillon)
- 1/2 cup heavy cream (substitute: half-and-half + 1 tsp cornstarch, or coconut cream for dairy-free)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (more to taste)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
- Optional Cooked pasta (penne/rotini) or rice for serving
Instructions
Preparation
- Pat the chicken cubes dry with paper towels and season generously with salt and pepper. Drying helps achieve a better brown.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
- Add chicken in a single layer (work in batches if needed to avoid overcrowding). Cook for 5–7 minutes, turning until all sides brown and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil.
- Reduce the heat to medium. Add the chopped onion to the skillet and cook for 4–5 minutes until softened and translucent.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the reserved 1/4 cup pepperoncini juice and scrape up any browned bits from the pan with a wooden spoon.
- Add the chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes. Stir and bring to a gentle simmer for about 5 minutes.
- Pour in the heavy cream, stir to combine, and reduce heat to low. Simmer for 4–6 minutes until the sauce thickens slightly.
- Return the cooked chicken to the skillet and stir to coat in the sauce. Heat through for 1–2 minutes. Taste and adjust salt and pepper.
- Garnish with chopped parsley and serve hot over cooked pasta or rice.
Notes
Best served over penne or rotini, alongside a green salad or roasted broccoli. For a heartier option, toss with pasta, top with Parmesan, and broil briefly.