Description
Pepperoncini Chicken Skillet is a quick and creamy one-pan meal featuring tender chicken breasts cooked in a tangy and mildly spicy pepperoncini sauce. With easy sautéing steps and a luscious cream sauce, this dish combines bold flavors and simplicity, perfect for a weeknight dinner served over pasta or rice.
Ingredients
Scale
Chicken
- 3 pieces Boneless, Skinless Chicken Breasts
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Vegetables & Peppers
- 1 cup Pepperoncini Peppers (adjust for less heat)
- 1 medium Yellow Onion
- 2 cloves Garlic (minced)
Liquids & Oils
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Low-Sodium Chicken Broth
- 1 cup Heavy Cream (or coconut cream for dairy-free)
Seasonings & Garnish
- 1 tablespoon Italian Seasoning
- 1 teaspoon Red Pepper Flakes (to taste)
- 2 tablespoons Fresh Parsley (chopped)
Optional
- Pasta or Rice (for serving)
Instructions
- Prepare Chicken and Vegetables: Begin by drying the chicken breasts and seasoning them liberally with salt and black pepper. Meanwhile, chop the yellow onion, mince the garlic, and drain and roughly chop the pepperoncini peppers for later use.
- Brown the Chicken: Heat extra virgin olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, reduce heat to medium and add the chopped onion. Cook until softened and translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Deglaze and Add Peppers: Pour in the reserved pepperoncini juice and scrape the skillet bottom to loosen browned bits. Stir in chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes.
- Simmer the Sauce: Bring the mixture to a gentle simmer and cook for about 5 minutes to allow flavors to meld together.
- Add Cream and Return Chicken: Stir in heavy cream to add richness, then return the chicken breasts to the skillet. Simmer for another 5 minutes or until the sauce thickens beautifully.
- Adjust Seasoning and Garnish: Taste the dish and adjust salt and black pepper as needed. Garnish generously with fresh chopped parsley.
- Serve: Serve the pepperoncini chicken hot over cooked pasta or rice to soak up the creamy, tangy sauce.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream.
- Adjust the amount of pepperoncini and red pepper flakes to control the heat level.
- Use low-sodium chicken broth to keep the sodium content moderate.
- This dish pairs well with crusty bread in addition to pasta or rice for soaking up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
