Description

This Pepperoncini Chicken Skillet is a zesty, creamy one-pan dish featuring tender chunks of chicken breast cooked with tangy pepperoncini peppers, garlic, and a fragrant blend of Italian seasoning. The silky cream sauce balances the slight heat from red pepper flakes, making it perfect served over pasta or rice for a comforting meal.

Ingredients

Scale

Chicken and Aromatics

5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 medium yellow onion, chopped
4 cloves garlic, minced

Pepperoncini and Sauce

1 (16 ounce) jar pepperoncini peppers, drained (reserve 1/4 cup of the juice) and roughly chopped
1/4 cup pepperoncini juice, reserved
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)

Garnish and Serving

2 tablespoons chopped fresh parsley, for garnish
Optional: Cooked pasta (such as penne or rotini) or rice, for serving

Instructions

Prepare the Chicken and Aromatics: 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.
Cook the Chicken: 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.
Sauté Aromatics: 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.
Create the Sauce: 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.
Simmer and Thicken: Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
Add Cream and Chicken: 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.
Combine and Season: Return the cooked chicken to the skillet and stir to coat it in the sauce. Season with salt and pepper to taste.
Serve: Garnish with fresh chopped parsley and serve hot over cooked pasta or rice.

Notes

Be sure not to overcrowd the skillet when cooking chicken to ensure even browning.
The reserved pepperoncini juice adds great tang and depth to the sauce, so don’t discard it.
Adjust red pepper flakes to your desired spice level for more or less heat.
This dish pairs beautifully with penne, rotini, or steamed rice for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: pepperoncini chicken, creamy chicken skillet, one-pan chicken recipe, Italian chicken recipe, easy dinner skillet