The Art of the One-Pan Dinner: A Deep Dive into the Pepperoncini Chicken Skillet
This Pepperoncini Chicken Skillet is a quick, one-pan dinner with tender chicken, tangy pepperoncini peppers, and a creamy, flavorful sauce perfect for serving over pasta or rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- Main 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), chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- Seasoning
- 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)
- Garnish & Serving
- 2 tablespoons fresh parsley, chopped
- Optional: cooked pasta or rice for serving
Instructions
- Pat chicken dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–7 minutes until browned and cooked through. Remove and set aside.
- Reduce heat to medium. Sauté onion for 5 minutes until softened, then add garlic and cook 1 minute.
- Add reserved pepperoncini juice, scraping browned bits from the pan.
- Stir in chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes. Simmer 5 minutes.
- Add heavy cream and return chicken to the skillet. Simmer another 5 minutes until sauce thickens.
- Garnish with parsley and serve over pasta or rice if desired.
Notes
- Adjust spice level by adding more or fewer red pepper flakes.
- For extra richness, add a small amount of parmesan cheese.
- Chicken thighs can be used instead of breasts for more tenderness.
- Great for meal prep and reheats well.