Easy Pepperoncini Chicken Skillet
This Pepperoncini Chicken Skillet delivers juicy chicken, tangy pepperoncini, and a creamy sauce in one easy-to-make meal. It's a flavor explosion that's versatile and customizable, perfect over pasta, rice, or with crusty bread.
Equipment
- Large skillet (cast iron recommended)
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Mixing bowl
- Paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup sliced pepperoncini peppers
- ¼ cup pepperoncini juice
- ½ cup chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- If using chicken breasts, cut them into 1-inch pieces. Pat the chicken dry with paper towels.
- Chop the onion and mince the garlic. Slice the pepperoncini peppers if they aren't already sliced. Have all your ingredients measured out and ready to go.
- Heat the olive oil in your skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Add the chicken pieces to the skillet and cook until browned on all sides and cooked through. This usually takes about 6-8 minutes, depending on the size of your chicken pieces. Don’t overcrowd the pan; if necessary, cook the chicken in batches to ensure proper browning.
- Stir in the sliced pepperoncini peppers and pepperoncini juice. Cook for a minute to let the flavors meld.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
- Reduce the heat to low. Add the heavy cream and softened cream cheese. Stir until the cream cheese is completely melted and the sauce is smooth and creamy.
- Stir in the Italian seasoning, red pepper flakes (if using), salt, and pepper to taste. Adjust the seasonings as needed to suit your preference.
- Let the sauce simmer for a few minutes, allowing it to thicken slightly. If the sauce becomes too thick, add a splash of chicken broth to thin it out.
- Serve hot over your choice of cooked pasta, rice, or with crusty bread for dipping. Garnish with fresh chopped parsley.
Notes
Don't overcook the chicken. Soften the cream cheese before adding it to the skillet. Adjust the amount of red pepper flakes to your liking. Feel free to add other vegetables to your skillet, such as bell peppers, mushrooms, or spinach. For a bright, fresh counterpoint to the creamy sauce, try adding a tablespoon of fresh lemon juice at the end. You can prepare this dish ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.