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Quick Creamy Pepperoncini Chicken Skillet

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This Pepperoncini Chicken Skillet features tender pieces of pan-seared chicken simmered in a rich, creamy sauce infused with the bright, tangy notes of sliced pepperoncini and savory onions. A hint of garlic and a touch of red pepper flakes complement the succulent chicken, creating a balanced and comforting meal. The dish is finished with fresh herbs, offering a vibrant aroma and a pop of color.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup sliced pepperoncini, plus 1/4 cup brine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh chives or parsley, chopped, for garnish

Instructions

  1. Pat chicken pieces dry and season generously with salt and freshly ground black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown on all sides, about 3-4 minutes per side. Remove chicken from skillet and set aside.
  3. Reduce heat to medium. Add sliced onion to the skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in the sliced pepperoncini, pepperoncini brine, chicken broth, and dried oregano. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
  5. Stir in the heavy cream and red pepper flakes (if using). Return the seared chicken to the skillet, ensuring it is coated in the sauce.
  6. Continue to simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
  7. Taste and adjust seasoning as needed. Garnish with fresh chives or parsley before serving.

Notes

Serve this skillet dish over rice, pasta, or with crusty bread to soak up the delicious sauce.

For a milder flavor, reduce the amount of pepperoncini brine or omit the red pepper flakes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Chicken breasts can be used instead of thighs, but be careful not to overcook them to maintain tenderness.

Nutrition

Find it online: https://cooksillo.com/quick-creamy-pepperoncini-chicken-skillet/