Description
This Pepperoncini Chicken Skillet is a quick and creamy one-pan dish that combines tender chicken breasts with tangy pepperoncini peppers in a luscious, flavorful sauce. Perfect for a comforting weeknight dinner, it cooks in just 30 minutes and can be served over pasta or rice for a satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 3 pieces Boneless, Skinless Chicken Breasts
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Vegetables and Aromatics
- 1 cup Pepperoncini Peppers (adjust for less heat), drained and roughly chopped
- 1 medium Yellow Onion, chopped
- 2 cloves Garlic, minced
Liquids and Oils
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Low-Sodium Chicken Broth
- 1 cup Heavy Cream (or coconut cream for dairy-free option)
- Juice from the drained Pepperoncini Peppers
Seasonings and Garnish
- 1 tablespoon Italian Seasoning
- 1 teaspoon Red Pepper Flakes (to taste)
- 2 tablespoons Fresh Parsley, chopped
Serving Suggestion
- Pasta or Rice (optional)
Instructions
- Season the Chicken: Begin by drying the chicken breasts with paper towels, then season them liberally with salt and black pepper. This ensures the chicken is well-flavored before cooking.
- Prepare Vegetables: Chop the yellow onion and mince the garlic. Drain the pepperoncini peppers and roughly chop them, saving the juice for later use.
- Brown the Chicken: Heat 2 tablespoons of extra virgin olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes until they are nicely browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Onions and Garlic: Reduce the skillet heat to medium. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Seasonings: Pour in the reserved pepperoncini juice, scraping the bottom of the skillet to loosen any browned bits. Stir in the chopped pepperoncini peppers, low-sodium chicken broth, Italian seasoning, and red pepper flakes to add heat.
- Simmer the Sauce: Bring the mixture to a gentle simmer and cook for about 5 minutes to allow the flavors to meld together.
- Add Cream and Finish Chicken: Stir in the heavy cream for richness, then return the cooked chicken to the skillet. Let everything simmer together for another 5 minutes or until the sauce has thickened to your liking.
- Adjust Seasoning: Taste the sauce and adjust with additional salt and black pepper as needed to suit your preference.
- Garnish and Serve: Sprinkle fresh chopped parsley over the dish for color and freshness. Serve hot over your choice of pasta or rice to enjoy the 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 heat level.
- Use low-sodium chicken broth to better manage the saltiness of the dish.
- Serve over pasta or rice to make it a complete, hearty meal.
- Make sure to drain the pepperoncini peppers and reserve the juice to add tang and depth to the sauce.
