Pepperoncini Chicken Skillet: Easy One-Pan Recipe

Pepperoncini Chicken Skillet: Get ready to experience a flavor explosion in a single pan! Imagine juicy, tender chicken simmered in a tangy, slightly spicy, and utterly addictive pepperoncini sauce. This isn’t just dinner; it’s a culinary adventure that will have your taste buds singing.

While the exact origins of this particular dish are somewhat modern, the love of peppers and chicken stretches back centuries across various cultures. The bright, briny flavor of pepperoncini peppers, a staple in Italian-American cuisine, adds a unique twist to the classic chicken skillet. It’s a testament to how simple ingredients can come together to create something truly extraordinary.

What makes this Pepperoncini Chicken Skillet so irresistible? It’s the perfect balance of flavors – the savory chicken, the tangy peppers, and the subtle heat that lingers on your palate. People adore this dish because it’s incredibly easy to make, requiring minimal effort and cleanup. Plus, it’s a crowd-pleaser that’s equally suitable for a weeknight meal or a casual weekend gathering. The tender chicken and flavorful sauce are simply divine served over rice, pasta, or even mashed potatoes. Get ready to add this recipe to your regular rotation – you won’t be disappointed!

this Recipe

Ingredients:

• Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• Pepperoncini Peppers: 1 (16 ounce) jar pepperoncini peppers, drained (reserve 1/4 cup of the juice) and roughly chopped
• Onion: 1 medium yellow onion, chopped
• Garlic: 4 cloves garlic, minced
• Olive Oil: 2 tablespoons extra virgin olive oil
• Chicken Broth: 1/2 cup low-sodium chicken broth
• Heavy Cream: 1/2 cup heavy cream
• Italian Seasoning: 1 tablespoon Italian seasoning
• Red Pepper Flakes: 1/4 teaspoon red pepper flakes (or more, to taste)
• Salt: 1/2 teaspoon (or to taste)
• Black Pepper: 1/4 teaspoon (or to taste)
• Fresh Parsley: 2 tablespoons chopped fresh parsley, for garnish
• Optional: Cooked pasta (such as penne or rotini) or rice, for serving

Preparing the Chicken and Aromatics

1. First, let’s get our chicken ready. Pat the chicken cubes dry with paper towels. This helps them brown nicely in the skillet. Season the chicken generously with salt and pepper. Don’t be shy!
2. Now, grab your onion and garlic. Chop the onion into small, even pieces. Mince the garlic as finely as you can. I like to use a garlic press for this, but chopping works just as well. Set these aside for now.
3. Next, drain your jar of pepperoncini peppers. Make sure to reserve about 1/4 cup of the juice – we’ll need that later for a little extra tang! Roughly chop the peppers. You don’t want them too fine, just coarsely chopped so they distribute well throughout the dish.

Cooking the Pepperoncini Chicken Skillet

1. Heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is nice and hot before adding the chicken. This will help create a beautiful sear.
2. Add the seasoned chicken to the hot skillet in a single layer. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, or until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
3. Once the chicken is cooked, remove it from the skillet and set it aside. Don’t worry about cleaning the skillet just yet – all those browned bits are full of flavor!
4. Reduce the heat to medium. Add the chopped onion to the skillet and cook for about 5 minutes, or until softened and translucent. Stir occasionally to prevent burning.
5. Add the minced garlic to the skillet and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
6. Pour in the reserved pepperoncini juice and scrape up any browned bits from the bottom of the skillet. These browned bits are called “fond” and they add a ton of flavor to the sauce.
7. Add the chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes to the skillet. Stir to combine.
8. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
9. Pour in the heavy cream and stir well. Reduce the heat to low and simmer for another 5 minutes, or until the sauce has thickened slightly.
10. Return the cooked chicken to the skillet and stir to coat it in the sauce.
11. Season with salt and pepper to taste. Remember that the pepperoncini peppers are already salty, so start with a small amount and adjust as needed.

Serving Your Delicious Pepperoncini Chicken

1. Garnish with fresh chopped parsley. This adds a pop of color and freshness to the dish.
2. Serve the Pepperoncini Chicken Skillet hot over cooked pasta (such as penne or rotini) or rice. You can also serve it with a side of crusty bread for soaking up the delicious sauce.

Tips and Variations:

• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit the red pepper flakes altogether. If you like it spicy, add a pinch or two more.
• Cheese: For an extra creamy and cheesy dish, stir in some grated Parmesan cheese or mozzarella cheese at the end.
• Vegetables: Feel free to add other vegetables to the skillet, such as bell peppers, mushrooms, or zucchini. Add them along with the onions and garlic.
• Wine: For a richer flavor, add a splash of dry white wine to the skillet after cooking the onions and garlic. Let it simmer for a few minutes before adding the other ingredients.
• Slow Cooker: This recipe can also be adapted for the slow cooker. Simply combine all the ingredients (except the heavy cream and parsley) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream during the last 30 minutes of cooking.
• Make Ahead: The Pepperoncini Chicken Skillet can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
• Serving Suggestions: This dish is also great served in sandwiches or wraps. You can also use it as a filling for stuffed bell peppers or zucchini boats.

Enjoy your homemade Pepperoncini Chicken Skillet! I hope you love it as much as I do. It’s a flavorful, easy, and satisfying meal that’s perfect for a weeknight dinner.

Conclusion:

This Pepperoncini Chicken Skillet isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The tangy pepperoncini, the savory chicken, and the creamy sauce all come together in a symphony of deliciousness that will have everyone asking for seconds. I truly believe this recipe is a must-try because it’s quick, easy, and incredibly satisfying. It’s the perfect balance of comfort food and exciting flavors, making it a guaranteed crowd-pleaser.

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations

I love serving this Pepperoncini Chicken Skillet over a bed of fluffy rice or creamy mashed potatoes to soak up all that amazing sauce. You could also toss it with your favorite pasta for a heartier meal. For a lighter option, try serving it with a side of roasted vegetables like broccoli, asparagus, or zucchini.

If you’re feeling adventurous, there are so many ways to customize this recipe to your liking. Want to kick up the heat? Add a pinch of red pepper flakes or a dash of your favorite hot sauce. Prefer a milder flavor? Reduce the amount of pepperoncini or use a milder variety.

For a creamier sauce, you can add a dollop of sour cream or Greek yogurt at the end. If you’re dairy-free, coconut cream works beautifully as a substitute. You can also add other vegetables to the skillet, such as bell peppers, onions, or mushrooms.

Another great variation is to use bone-in chicken thighs instead of chicken breasts. This will add even more flavor and richness to the dish. Just be sure to adjust the cooking time accordingly.

And for those who love a little cheese, a sprinkle of Parmesan or mozzarella cheese on top before serving is always a welcome addition.

This recipe is also fantastic for meal prepping. Simply cook the chicken skillet according to the instructions and store it in an airtight container in the refrigerator for up to four days. When you’re ready to eat, just reheat it in the microwave or on the stovetop.

I’ve even tried this with shrimp instead of chicken and it was equally delicious! Don’t be afraid to experiment and make it your own.

Your Turn to Cook!

I’m so excited for you to try this Pepperoncini Chicken Skillet recipe! I know you’re going to love it as much as I do. It’s the perfect dish for a busy weeknight, a casual weekend gathering, or any time you’re craving a flavorful and satisfying meal.

So, gather your ingredients, put on your apron, and get ready to create some culinary magic. I promise you won’t be disappointed.

Once you’ve made it, I would absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me create even better recipes for you in the future.

Don’t forget to tag me in your social media posts so I can see your creations! I can’t wait to see what you come up with. Happy cooking! I hope this Pepperoncini Chicken Skillet becomes a regular in your meal rotation.