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 roughly chopped and drained
- 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 optional, for serving
- rice optional, for serving
Instructions
- Pat the chicken cubes dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the hot skillet in a single layer. Cook for about 5-7 minutes, or until the chicken is browned on all sides.
- Reduce the heat to medium and add the chopped onion to the skillet. Cook for about 5 minutes, or until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the reserved pepperoncini juice and scrape up any browned bits. Stir in the chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes.
- Bring to a simmer and cook for about 5 minutes.
- Pour in the heavy cream and reduce the heat to low. Simmer for another 5 minutes.
- Return the cooked chicken to the skillet and stir to coat it in the sauce. Season with salt and pepper to taste.
- Garnish with fresh chopped 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.