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Pepperoncini Chicken Skillet: Easy One-Pan Recipe

Pepperoncini Chicken Skillet: A Quick and Zesty One-Pan Delight

Discover this Pepperoncini Chicken Skillet: Easy One-Pan Recipe that's quick, creamy, and customizable for delightful weeknight meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Substitute with bone-in chicken thighs for richer flavor.
For the Sauce
  • 1 cup Low-Sodium Chicken Broth For vegetarian version, use vegetable broth.
  • 1/4 cup Reserved Pepperoncini Juice
  • 1/2 cup Heavy Cream Substitute with coconut cream for dairy-free.
  • 1 cup Pepperoncini Peppers Adjust amount for less heat.
  • 1 medium Yellow Onion Substitute with shallots for milder taste.
  • 2 cloves Garlic Use garlic powder if fresh is unavailable.
  • 2 teaspoons Italian Seasoning Use individual dried herbs if unavailable.
  • 1/4 teaspoon Red Pepper Flakes Adjust to taste for spice level.
For Cooking
  • 2 tablespoons Extra Virgin Olive Oil Can replace with avocado oil.
  • to taste Salt and Black Pepper Adjust to personal preference.
For Garnish
  • 1/4 cup Fresh Parsley Substitute with basil or cilantro.
Optional Side
  • 2 cups Pasta/Rice Quinoa or cauliflower rice can be used as gluten-free options.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Season the chicken breasts with salt, black pepper, and Italian seasoning. Chop one yellow onion and mince two garlic cloves.
  2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and sauté for 6-7 minutes on each side until cooked through.
  3. Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Pour in 1 cup of low-sodium chicken broth, 1/4 cup of reserved pepperoncini juice, and chopped pepperoncini peppers. Stir in additional Italian seasoning and 1/4 teaspoon of red pepper flakes. Let simmer for 5 minutes.
  5. Reduce heat to low and stir in 1/2 cup of heavy cream. Return chicken to the skillet to soak up the flavors, adjusting seasoning as needed.
  6. Garnish with freshly chopped parsley and serve immediately, spooning sauce over cooked pasta or rice.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 25gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

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