Description
This one-pan Pepperoncini Chicken Skillet is a delightful blend of tender chicken, vibrant peppers, and a creamy, tangy sauce, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (16 ounce) jar pepperoncini peppers, drained and chopped (reserve 1/4 cup of juice)
- 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
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Optional: Cooked pasta (such as penne or rotini) or rice
Instructions
- Prepare the chicken by patting dry and seasoning with salt and pepper.
- Chop the onion and mince the garlic.
- Heat olive oil in a large skillet over medium-high heat.
- Add seasoned chicken cubes in a single layer and cook for 5-7 minutes.
- Remove the cooked chicken and set aside.
- Sauté chopped onion in the same skillet for about 5 minutes until translucent.
- Add minced garlic and cook for another minute.
- Pour in reserved pepperoncini juice and stir in chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes.
- Simmer for about 5 minutes.
- Introduce heavy cream and let simmer for another 5 minutes.
- Return the chicken to the skillet and stir to coat.
- Garnish with parsley and serve hot over pasta or rice.
Notes
Prep chicken and sauce in advance and reheat gently for deeper flavors. Customize with vegetables or cream cheese for additional richness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 615mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 70mg