Description
This Pepperoncini Chicken Skillet is a quick and creamy one-pan meal featuring tender, seasoned chicken breasts simmered in a tangy, flavorful sauce made with pepperoncini peppers, sautéed onions, garlic, and a rich blend of cream and Italian seasoning. Ready in just 30 minutes, it’s perfect served over pasta or rice for an easy and delicious dinner.
Ingredients
Scale
Chicken
- 3 pieces Boneless, Skinless Chicken Breasts
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Vegetables & Spices
- 1 cup Pepperoncini Peppers (adjust for less heat)
- 1 medium Yellow Onion, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Italian Seasoning
- 1 teaspoon Red Pepper Flakes (to taste)
- 2 tablespoons Fresh Parsley, chopped
Liquids & Fats
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Low-Sodium Chicken Broth
- 1 cup Heavy Cream (or coconut cream for dairy-free)
Optional Serving
- Pasta or Rice
Instructions
- Prepare the Chicken and Vegetables: Begin by drying the chicken breasts thoroughly, then season them liberally with salt and black pepper. While the chicken rests, chop the yellow onion and mince the garlic. Drain and roughly chop the pepperoncini peppers, saving the juice 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, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Onions and Garlic: Reduce heat to medium and add the chopped onions to the same skillet. Sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Deglaze and Add Flavor: Pour in the reserved pepperoncini juice and scrape up any browned bits from the bottom of the skillet. Stir in the chopped pepperoncini peppers, low-sodium chicken broth, Italian seasoning, and red pepper flakes to infuse the dish with vibrant flavors.
- Simmer the Sauce: Bring the mixture to a gentle simmer and cook for about 5 minutes to meld the flavors together.
- Add Cream and Chicken: Stir in the heavy cream, returning the skillet to a simmer. Place the cooked chicken breasts back into the skillet and cook for an additional 5 minutes or until the sauce thickens and the chicken is heated through.
- Final Seasoning: Taste the dish and adjust seasoning with additional salt and black pepper if needed for perfect balance.
- Garnish and Serve: Sprinkle chopped fresh parsley on top for a fresh burst of color and flavor. Serve the creamy pepperoncini chicken hot over cooked pasta or rice to soak up the delicious sauce.
Notes
- Adjust the amount of pepperoncini peppers and red pepper flakes depending on your spice preference.
- For a dairy-free version, substitute heavy cream with coconut cream.
- Using boneless, skinless chicken breasts ensures quicker cooking and easier preparation.
- Serve this dish with pasta or rice to enjoy the flavorful sauce fully.
- Make sure to deglaze the skillet well to capture all the browned flavors for the sauce.
