Delicious Pepperoncini Chicken Skillet for Quick Weeknight Dinners Recipe

Introduction

This Delicious Pepperoncini Chicken Skillet is a perfect quick weeknight dinner that combines tender chicken with a tangy, creamy pepperoncini sauce. It’s easy to prepare and pairs wonderfully with pasta or rice for a satisfying meal.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup pepperoncini peppers, drained and chopped (reserve 1/4 cup brine)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream (or substitute with coconut cream or Greek yogurt)
• 1 tablespoon Italian seasoning
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup fresh parsley, chopped for garnish
• 2 cups cooked pasta or rice, for serving

Instructions

1. Step 1: Season the chicken cubes with salt and black pepper.
2. Step 2: Drain and roughly chop the pepperoncini peppers, reserving 1/4 cup of the brine. Finely chop the onion and mince the garlic.
3. Step 3: Heat a skillet over medium-high heat with some olive oil. Add the seasoned chicken and cook until golden brown, about 5 to 7 minutes. Transfer the chicken to a plate and set aside.
4. Step 4: In the same skillet, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Step 5: Stir in the reserved pepperoncini brine, chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes. Bring the mixture to a simmer.
6. Step 6: Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
7. Step 7: Stir in the heavy cream and return the cooked chicken to the skillet. Simmer for another 5 minutes to let the flavors meld.
8. Step 8: Taste and adjust seasoning with additional salt and black pepper if needed.
9. Step 9: Garnish with chopped fresh parsley and serve hot over cooked pasta or rice.

Tips & Variations

• For a dairy-free version, substitute heavy cream with coconut cream.
• Use Greek yogurt instead of cream for a lighter, tangier sauce.
• Adding a handful of spinach or kale towards the end of cooking boosts nutrition and color.
• Serve with crusty bread to soak up the flavorful sauce.
• If you prefer a milder dish, reduce or omit the red pepper flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used and will add extra moisture and flavor. Adjust cooking time as needed to ensure they are cooked through.

Is it necessary to reserve the pepperoncini brine?

Yes, the brine adds a tangy depth to the sauce that complements the peppers and chicken perfectly. It enhances the overall flavor profile of the dish.

Delicious Pepperoncini Chicken Skillet for Quick Weeknight Dinners Recipe

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This delicious Pepperoncini Chicken Skillet is a quick and flavorful weeknight dinner featuring tender chicken breasts cooked in a tangy, creamy pepperoncini sauce. Served over pasta or rice, this one-pan meal combines a perfect balance of savory, spicy, and creamy flavors with easy preparation and cooking in a single skillet.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken

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

For the Sauce

• 1 cup pepperoncini peppers, drained and chopped (reserve 1/4 cup brine)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream (or substitute with coconut cream or Greek yogurt)
• 1 tablespoon Italian seasoning
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon salt
• 1 teaspoon black pepper

For Finishing Touches

• 1/4 cup fresh parsley, chopped for garnish
• 2 cups cooked pasta or rice for serving
• 2 tablespoons olive oil (for cooking)

Instructions

1. Prepare the Chicken: Season the boneless, skinless chicken breasts with salt and black pepper evenly.
2. Chop Vegetables: Finely chop the yellow onion and mince the garlic cloves. Drain the pepperoncini peppers and roughly chop them, reserving 1/4 cup of the brine for the sauce.
3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken cubes and cook until golden brown on all sides, about 5-7 minutes. Transfer the chicken to a plate and set aside.
4. Sauté Onions and Garlic: In the same skillet, add the chopped onion and cook until translucent and softened, approximately 5 minutes. Add the minced garlic and cook for another 30 seconds to release the aroma.
5. Add Sauce Ingredients: Stir in the reserved pepperoncini brine, chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes. Bring the mixture to a simmer, allowing the flavors to meld.
6. Simmer the Sauce: Let the sauce simmer gently for about 5 minutes until it thickens slightly.
7. Finish the Dish: Stir in the heavy cream to create a creamy sauce. Return the browned chicken cubes to the skillet and simmer for an additional 5 minutes, ensuring the chicken is cooked through and infused with the sauce.
8. Adjust Seasonings and Garnish: Taste and adjust seasoning with additional salt and black pepper if needed. Garnish with freshly chopped parsley.
9. Serve: Serve the pepperoncini chicken hot over cooked pasta or rice for a complete and satisfying meal.

Notes

• You can substitute heavy cream with coconut cream or Greek yogurt for a dairy-free or tangier variation.
• Adjust red pepper flakes to your preferred spice level.
• Use boneless skinless chicken thighs if you prefer a juicier, more flavorful meat.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or microwave to avoid curdling the cream.

Keywords: pepperoncini chicken, creamy chicken skillet, quick chicken dinner, weeknight meal, one-pan chicken recipe, Italian seasoning chicken