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Pepperoncini Chicken Skillet

Pepperoncini Chicken Skillet: A Quick and Flavorful Dinner

Discover the Pepperoncini Chicken Skillet, a quick and flavorful dish featuring tender chicken and zesty pepperoncini peppers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts or substitute with chicken thighs for richer flavor
For the Sauce
  • 1 cup pepperoncini peppers replace with milder peppers for less heat
  • 1 medium yellow onion can substitute shallots
  • 3 cloves garlic fresh garlic is best
  • 2 tablespoons extra virgin olive oil can use vegetable or avocado oil
  • 1 cup low-sodium chicken broth vegetable broth works for vegetarian option
  • ½ cup heavy cream can substitute with coconut cream or Greek yogurt
  • 1 tablespoon Italian seasoning or mix oregano, basil, and thyme
  • 1 teaspoon red pepper flakes add more for extra heat
  • to taste salt and black pepper adjust according to preference
For Garnishing
  • 2 tablespoons fresh parsley can use basil or cilantro
Optional Serving Suggestions
  • as desired cooked pasta or rice choose based on preference

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Pepperoncini Chicken Skillet
  1. Begin by patting the boneless, skinless chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
  2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and reach 165°F.
  3. In the same skillet, lower the heat to medium and add the chopped yellow onion. Sauté for about 5 minutes until soft and translucent.
  4. Stir in the minced garlic and cook for an additional minute until aromatic.
  5. Deglaze the skillet with reserved juice from the pepperoncini jar. Add chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes. Cook for about 5 minutes.
  6. Stir in ½ cup of heavy cream, return the chicken to the skillet and let it simmer on low heat for an additional 5 minutes.
  7. Taste the sauce and adjust seasoning. Garnish with freshly chopped parsley and serve over cooked pasta or rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Pat dry the chicken for better searing. Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months, reheating gently with broth.

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