Introduction

This Pepperoncini Chicken Skillet is a flavorful and easy one-pan meal that comes together quickly. Tender chicken is simmered in a tangy, creamy sauce with pepperoncini peppers for a perfect balance of heat and zest. It’s a delicious, comforting dish ideal for busy weeknights.

The image shows a close-up of browned chicken pieces, each with a crispy, golden-brown outer layer, cooking in a creamy white sauce dotted with black pepper. Interspersed among the chicken are sliced light green peppers with a slightly glossy texture and strips of soft red roasted peppers. The creamy sauce is thick and smooth, coating parts of the chicken and vegetables, filling the bottom of a black pan. The overall look is rich and hearty, with the colors of the chicken and peppers standing out against the creamy sauce. 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 pepper. Chop the onion into small, even pieces and mince the garlic. Drain the pepperoncini peppers, reserving 1/4 cup of the juice, and roughly chop the peppers.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the hot skillet in a single layer, avoiding overcrowding. Cook for about 5-7 minutes, or until the chicken is browned on all sides and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
Step 3: Reduce the heat to medium. Add the chopped onion to the skillet and cook for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, or until fragrant.
Step 4: Pour in the reserved pepperoncini juice and scrape up any browned bits from the bottom of the skillet. Add the chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes to the skillet. Stir to combine.
Step 5: Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
Step 6: Pour in the heavy cream and stir well. Reduce the heat to low and simmer for another 5 minutes, or until the sauce has thickened slightly.
Step 7: Return the cooked chicken to the skillet and stir to coat it in the sauce. Season with salt and pepper to taste.
Step 8: Garnish with fresh chopped parsley and serve hot over cooked pasta or rice.

Tips & Variations

For added texture, sprinkle some toasted pine nuts or sliced almonds on top before serving.
Use chicken thighs instead of breasts for a juicier, more flavorful result.
Adjust the red pepper flakes to control the heat level according to your preference.
If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
Serve with crusty bread to soak up the tasty sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly. If the sauce thickens too much when reheated, add a splash of chicken broth or water to loosen it.

How to Serve

The image shows a close-up of four pieces of cooked chicken breasts with a browned, slightly spicy crust, arranged side by side. Each piece is topped with a mix of green pepper slices and diced red bell pepper, adding a pop of color. The chicken sits in a creamy, light yellow sauce with visible bits of seasoning and peppers throughout, filling the space around and under the chicken. The textures contrast between the tender, juicy chicken and the smooth, rich sauce. The dish is served in a white pan, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peppers instead of jarred pepperoncini?

Fresh pepperoncini peppers can be used but they are often milder and less tangy than jarred ones. To replicate the tang, you might want to add a splash of vinegar or lemon juice.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as you serve it with gluten-free pasta or rice. Always check labels if you’re using packaged ingredients to ensure they are gluten-free.