Pepperoncini Chicken Skillet
A delightful one-pan dish blending savory chicken, tangy pepperoncini, and creamy sauce for a mouthwatering meal that's perfect for any occasion.
Ingredients
Main Protein
- 5 lbs Boneless, skinless chicken breasts (cut into 1-inch cubes) Ensure pieces are uniform in size for even browning.
Starch/Pasta
- 1 cup Optional cooked pasta (like penne or rotini) Cook according to package instructions until al dente.
Seasoning/Spice Blend
- 1 tbsp Italian seasoning Adjust red pepper flakes to taste.
- 1 tsp Red pepper flakes For spice lovers or milder flavors.
Liquids/Dairy
- 1 cup Heavy cream Ensure it is at room temperature to avoid curdling.
- 1 cup Low-sodium chicken broth
Aromatics & Vegetables
- 1 large Onion (chopped) Sauté until translucent for optimal flavor.
- 3 cloves Garlic (minced)
- 1 cup Chopped pepperoncini Add reserved juice for extra flavor.
Optional Finishing Ingredients
- 1/4 cup Fresh parsley (chopped) Garnish before serving.
Instructions
Preparation
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 3-4 minutes until translucent, then add minced garlic and cook for an additional minute.
Cooking
- Add the chicken cubes to the skillet and season with salt and black pepper. Cook for about 5-6 minutes until golden brown on all sides.
- Stir in the chopped pepperoncini, reserved juice, Italian seasoning, and red pepper flakes. Let simmer for about 2 minutes.
- Pour in the chicken broth and heavy cream. Stir and let it simmer for another 5 minutes until the sauce thickens slightly.
Finishing Touches
- Remove from heat and sprinkle chopped parsley on top.
- Serve chicken mixture over cooked pasta or rice and garnish with additional parsley if desired.
Notes
For added flavor, marinate the chicken in pepperoncini juice for at least 30 minutes before cooking. Serve with a side salad for a refreshing contrast to the creamy dish.