Description
This Pepperoncini Chicken Skillet recipe offers a quick and creamy one-pan meal featuring tender chicken breasts simmered in a tangy, mildly spicy pepperoncini sauce. It’s perfect for a flavorful weeknight dinner that pairs wonderfully with pasta or rice.
Ingredients
Scale
Chicken and Seasoning
- 3 pieces Boneless, Skinless Chicken Breasts
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Vegetables and Aromatics
- 1 cup Pepperoncini Peppers, drained and roughly chopped (adjust for less heat)
- 1 medium Yellow Onion, chopped
- 2 cloves Garlic, minced
Liquids and Oils
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Low-Sodium Chicken Broth
- 1 cup Heavy Cream (or coconut cream for dairy-free version)
- Juice from drained Pepperoncini Peppers
Seasonings and Garnish
- 1 tablespoon Italian Seasoning
- 1 teaspoon Red Pepper Flakes (to taste)
- 2 tablespoons Fresh Parsley, chopped (for garnish)
Optional Serving
- Pasta or Rice (for serving)
Instructions
- Prepare Ingredients: Begin by drying the chicken breasts thoroughly with paper towels. Season both sides liberally with salt and black pepper. Meanwhile, chop the yellow onion, mince the garlic, and drain and roughly chop the pepperoncini peppers. Reserve the juice from the pepperoncini for later use.
- Brown the Chicken: Heat extra virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes, turning occasionally until they are browned on the outside and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet and sauté for about 5 minutes until softened and translucent. Next, add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- Deglaze and Add Peppers: Pour in the reserved pepperoncini juice, scraping the bottom of the skillet to loosen any browned bits. Stir in the chopped pepperoncini peppers, low-sodium chicken broth, Italian seasoning, and red pepper flakes to infuse a subtle heat.
- Simmer the Sauce: Bring the mixture to a gentle simmer. Let it cook uncovered for about 5 minutes to blend the flavors and reduce the liquid slightly.
- Add Cream and Return Chicken: Stir in the heavy cream to add a rich, creamy texture to the sauce. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Allow everything to simmer together for another 5 minutes until the sauce thickens and coats the chicken well.
- Adjust Seasoning: Taste the sauce and adjust the seasoning as needed with additional salt and black pepper according to your preference.
- Serve and Garnish: Garnish the finished dish generously with fresh chopped parsley for a burst of color and freshness. Serve the pepperoncini chicken hot over cooked pasta or rice to soak up the creamy, flavorful sauce.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream.
- Adjust the quantity of pepperoncini peppers and red pepper flakes to control the level of heat and tanginess.
- Make sure to reserve the pepperoncini juice as it adds essential tang and flavor to the sauce.
- Use boneless, skinless chicken breasts to ensure quick and even cooking in the skillet.
- This dish pairs excellently with simple pasta like fettuccine or rice to complement the creamy sauce.
