Ingredients

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

Use chicken thighs instead of breasts for a juicier, more flavorful dish.

If you prefer less heat, reduce or omit the red pepper flakes.

Add sliced bell peppers or mushrooms when sautéing the onions for extra vegetables.

To make it dairy-free, substitute heavy cream with coconut milk or a dairy-free cream alternative.

Serve with crusty bread to soak up the tasty sauce.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and the best texture. If using frozen chicken, thaw completely in the refrigerator before starting the recipe.

What can I serve with Pepperoncini Chicken Skillet?

This dish pairs wonderfully with cooked pasta, rice, or even mashed potatoes. A simple green salad or steamed vegetables make great side options to complete your meal.