Pepperoncini Chicken Skillet Recipe: A Zesty Weeknight Winner

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A creamy, tangy pepperoncini chicken skillet loaded with tender chicken, savory aromatics, and a rich, zesty sauce—perfect served over pasta or rice.

Scale

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 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 (or more to taste)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 tablespoons fresh parsley, chopped (for garnish)
Optional: cooked pasta or rice for serving

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1. Pat chicken dry and season generously 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 to 165°F. 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 to blend flavors.

9. Add heavy cream and stir well. Simmer on low for another 5 minutes until slightly thickened.

10. Return chicken to the skillet and toss to coat in the sauce.

11. Taste and adjust seasoning with salt and pepper as needed.

12. Garnish with fresh parsley and serve hot over pasta or rice.

Avoid overcrowding the pan when cooking chicken to ensure a good sear—cook in batches if needed.

Pepperoncini juice adds tang and depth, so don’t skip it.

Adjust spice level by increasing or decreasing red pepper flakes.

For a lighter option, substitute half-and-half for heavy cream.

Serve with crusty bread to soak up the flavorful sauce.

Find it online: https://cookingwithramsay.com/pepperoncini-chicken-skillet/