Description
A rich, tangy one-pot meal blending tender chicken, slightly spicy pepperoncini peppers, and a silky cream sauce. Perfect for a comforting weeknight dinner or festive gathering.
Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1″ cubes
1 (16 oz) jar pepperoncini peppers, drained (reserve 1/4 cup juice)
1 medium yellow onion, chopped
4 cloves garlic, minced
2 tbsp olive oil
1/2 cup low-sodium chicken broth
1/2 cup heavy cream or whole milk
1 tbsp Italian seasoning (basil, oregano, thyme blend)
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 tbsp chopped fresh parsley (optional garnish)
Instructions
Pat chicken dry with paper towels and season with salt and pepper.
Chop onion into small, even pieces and mince garlic.
Drain pepperoncini peppers, reserving 1/4 cup juice.
Heat 2 tbsp olive oil in a large skillet on medium-high. Add chicken in batches to avoid steaming.
Cook 5-7 minutes until browned on all sides at 165°F (74°C), then transfer to a bowl.
Add onions to skillet and sauté 5 minutes until translucent, then stir in garlic for 1 minute.
Deglaze with pepperoncini juice, scraping fond from pan. Add peppers, broth, Italian seasoning, and red pepper flakes.
Simmer 5 minutes, add heavy cream, and cook 5 more minutes until thickened. Return chicken to skillet and simmer 5 minutes.
Stir in chopped parsley, if using. Serve immediately.
Notes
Thighs work as a substitute for chicken breasts
Use extra virgin olive oil for enhanced flavor
Pepperoncini juice provides saltiness, adjust added salt to taste
For a richer sauce, let it simmer longer
Store leftovers in an airtight container for 3-4 days
- Prep Time: 15
- Cook Time: 40
- Category: Trend Recipes
- Method: Skillet
- Cuisine: American