Description
This Pepperoncini Chicken Skillet is a quick and flavorful one-pan meal featuring tender chicken breasts simmered in a creamy, tangy sauce made with pepperoncini peppers, garlic, and Italian seasoning. Perfect for a weeknight dinner, it offers a creamy, mildly spicy dish served best over pasta or rice.
Ingredients
Scale
Chicken and Seasonings
- 3 pieces Boneless, Skinless Chicken Breasts
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Vegetables and Aromatics
- 1 cup Pepperoncini Peppers (adjust for less heat)
- 1 medium Yellow Onion
- 2 cloves Garlic (minced)
Liquids and Others
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Low-Sodium Chicken Broth
- 1 cup Heavy Cream (or coconut cream for dairy-free)
- 1 tablespoon Italian Seasoning
- 1 teaspoon Red Pepper Flakes (to taste)
- 2 tablespoons Fresh Parsley (chopped)
- Pasta or Rice (optional serving suggestion)
Instructions
- Prepare and Season Chicken: Begin by drying the chicken breasts thoroughly with paper towels and season them liberally with salt and black pepper to enhance the flavor while cooking.
- Chop Vegetables: Chop the yellow onion into medium pieces and mince the garlic cloves finely. Drain the pepperoncini peppers and roughly chop them, saving the juice for later use in the sauce.
- Sear Chicken: Heat the extra virgin olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook each side for about 5-7 minutes until browned and fully cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté Onions and Garlic: Reduce the heat to medium. Add the chopped onions to the skillet and sauté until softened and translucent, approximately 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
- Deglaze and Add Flavorings: Pour in the reserved pepperoncini juice and scrape the skillet bottom to lift browned bits. Stir in the chopped pepperoncini, low-sodium chicken broth, Italian seasoning, and red pepper flakes to add a spicy depth to the sauce.
- Simmer Sauce: Bring the mixture to a gentle simmer and cook for about 5 minutes to let the flavors meld and the sauce reduce slightly.
- Add Cream and Return Chicken: Stir in the heavy cream, creating a luscious and creamy sauce. Return the cooked chicken breasts to the skillet and simmer gently for another 5 minutes until the sauce thickens nicely and coats the chicken.
- Season and Adjust: Taste the sauce and adjust the seasoning with additional salt and black pepper as needed to balance flavors perfectly.
- Garnish and Serve: Sprinkle fresh chopped parsley generously on top for color and freshness, then serve the dish hot over cooked pasta or rice to soak up the creamy pepperoncini sauce.
Notes
- For a dairy-free option, substitute heavy cream with coconut cream.
- Adjust the amount of pepperoncini peppers and red pepper flakes to control the spiciness.
- Serve with pasta or rice to complement the creamy sauce and make a complete meal.
- Make sure to cook chicken thoroughly until the internal temperature reaches 165°F (74°C) for food safety.
- You can use bone-in chicken breasts but increase cooking time accordingly.
