Description
Pepperoncini Chicken Skillet is a quick and creamy one-pan meal featuring tender, seasoned chicken breasts cooked with tangy pepperoncini peppers, savory onions, and a luscious cream sauce. This flavorful and easy dish comes together in just 30 minutes, perfect for busy weeknights, and serves beautifully over pasta or rice.
Ingredients
Scale
Chicken
- 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, chopped
- 2 cloves Garlic, minced
Liquids and Seasonings
- 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
Optional
- Pasta or Rice for serving
Instructions
- Prepare and Season Chicken: Dry the chicken breasts thoroughly using paper towels, then season liberally on both sides with salt and black pepper to enhance flavor and promote a good sear.
- Prep Vegetables: While the chicken rests, chop the yellow onion and mince the garlic cloves. Drain the pepperoncini peppers, reserving the juice, and roughly chop the peppers for cooking.
- Brown the Chicken: Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook approximately 5-7 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté Onions and Garlic: Reduce the skillet heat to medium and add the chopped onion. Cook for about 5 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant, stirring to avoid burning.
- Deglaze and Build Sauce: Pour the reserved pepperoncini juice into the skillet, scraping the bottom to release any flavorful browned bits. Add the chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes. Stir well to combine.
- Simmer for Flavor Development: Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- Add Cream and Return Chicken: Stir in the heavy cream to enrich the sauce. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Simmer for an additional 5 minutes or until the sauce thickens to a creamy consistency.
- Final Seasoning: Taste the sauce and adjust seasoning with salt and black pepper as needed to balance the flavors perfectly.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a burst of color and freshness. Serve the pepperoncini chicken hot over cooked pasta or rice to soak up all the delicious creamy sauce.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream.
- Adjust the amount of pepperoncini peppers and red pepper flakes to control the spice level to your preference.
- Serve with your choice of pasta, rice, or even mashed potatoes for a comforting meal.
- Make sure not to overcrowd the skillet when cooking chicken to ensure even browning.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
