Spring Pepperoncini Chicken Skillet: Easy One-Pan Recipe
Flavorful and easy Pepperoncini Chicken Skillet with tender chicken, tangy pepperoncini peppers, and a creamy sauce. Perfect served over pasta or rice for a quick and satisfying weeknight meal.
Ingredients
- 5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 jar pepperoncini peppers drained 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 fresh parsley chopped, for garnish
- cooked pasta or rice optional, for serving
Instructions
- Prepare the chicken by patting the cubes dry and seasoning generously with salt and pepper. Chop the onion and mince the garlic.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for about 5-7 minutes, until browned and cooked through.
- Remove the chicken from the skillet. Add chopped onion and cook for about 5 minutes until softened, then add minced garlic and cook for another minute.
- Pour in reserved pepperoncini juice and scrape up any browned bits. Add chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes; stir to combine.
- Bring to a simmer and cook for about 5 minutes.
- Add heavy cream and reduce heat to low, simmering for 5 minutes until the sauce thickens.
- Return the chicken to the skillet, stir to coat in sauce, and season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot over cooked pasta or rice.
Notes
Flavorful and easy Pepperoncini Chicken Skillet with tender chicken, tangy pepperoncini peppers, and a creamy sauce.