Description
This creamy The Best pepperoncini chicken skillet features tender chicken simmered in a tangy, savory sauce with garlic, onions, and a hint of heat—perfect served over pasta or rice.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (16 oz) jar pepperoncini peppers, drained (reserve 1/4 cup juice) and roughly chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons 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 to taste)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons fresh parsley, chopped
- Cooked pasta or rice, for serving (optional)
Instructions
1. Pat chicken dry and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken in a single layer and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
4. Reduce heat to medium and add chopped onion. Cook for about 5 minutes until softened.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Pour in reserved pepperoncini juice and scrape up browned bits from the skillet.
7. Stir in chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes.
8. Bring to a simmer and cook for 5 minutes.
9. Add heavy cream, stir, and reduce heat to low. Simmer for another 5 minutes until slightly thickened.
10. Return chicken to the skillet and toss to coat in sauce.
11. Taste and adjust seasoning with salt and pepper.
12. Garnish with fresh parsley and serve hot over pasta or rice if desired.
Notes
Do not overcrowd the pan when searing chicken—cook in batches if needed.
Pepperoncini juice adds tangy depth, so don’t skip it.
Adjust spice level by increasing or reducing red pepper flakes.
Serve with crusty bread to soak up the sauce for an extra treat.