Pepperoncini Chicken Skillet: Get ready to experience a flavor explosion in a single pan! Imagine tender, juicy chicken simmered in a tangy, slightly spicy, and utterly addictive pepperoncini sauce. This isn’t just dinner; it’s a culinary adventure that will have your taste buds singing.

While the exact origins of pairing chicken with pepperoncini peppers are somewhat modern, the love for Italian-American cuisine and its bold flavors is deeply rooted. Pepperoncini peppers, with their mild heat and bright acidity, have long been a staple in Italian-American pantries, adding a delightful zing to everything from sandwiches to salads. This Pepperoncini Chicken Skillet recipe takes that classic combination and elevates it to a satisfying and easy-to-prepare main course.

What makes this dish so irresistible? It’s the perfect balance of flavors the savory chicken, the tangy pepperoncini brine, and the subtle heat of the peppers themselves. The chicken becomes incredibly tender as it simmers in the flavorful sauce, and the pepperoncini peppers soften and release their delicious essence. Plus, it’s incredibly convenient! This one-pan wonder minimizes cleanup and is ready in under an hour, making it perfect for busy weeknights. The vibrant flavors and ease of preparation make this Pepperoncini Chicken Skillet a guaranteed crowd-pleaser.

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and freshly ground black pepper to taste

For the Pepperoncini Sauce:

1 (16 ounce) jar pepperoncini peppers, drained (reserve 1/2 cup of the juice)
4 cloves garlic, minced
1/2 cup chicken broth
1/4 cup heavy cream (optional, for richness)
2 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Optional Add-ins:

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
Fresh spinach or kale

Preparing the Chicken:

First, let’s get our chicken ready. In a large bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, oregano, basil, red pepper flakes (if using), salt, and pepper. Make sure the chicken is evenly coated with the spices. I like to use my hands for this, but you can use a spoon if you prefer.
Now, heat a large skillet (preferably cast iron) over medium-high heat. Once the skillet is hot, add the seasoned chicken in a single layer. Avoid overcrowding the pan, as this will cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
Cook the chicken for about 5-7 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy. Once cooked, remove the chicken from the skillet and set aside.

Making the Pepperoncini Sauce:

Now for the star of the show the pepperoncini sauce! In the same skillet (don’t worry about cleaning it, those chicken bits add flavor!), melt the butter over medium heat.
Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
Sprinkle the flour over the garlic and butter mixture. Whisk constantly for about 1 minute to create a roux. This will help thicken the sauce.
Slowly pour in the chicken broth and reserved pepperoncini juice, whisking continuously to prevent lumps from forming.
Bring the sauce to a simmer and cook for about 5 minutes, or until it has thickened slightly.
While the sauce is simmering, roughly chop the drained pepperoncini peppers. I like to leave some whole for visual appeal, but chopping most of them helps release their flavor.
Add the chopped pepperoncini peppers to the sauce and stir to combine.
If you’re using heavy cream, now’s the time to add it. Stir in the heavy cream for extra richness and creaminess. If you’re skipping the cream, that’s perfectly fine too!
Stir in the lemon juice and Parmesan cheese. The lemon juice adds a nice brightness to the sauce, and the Parmesan cheese adds a salty, savory flavor.
Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or red pepper flakes, depending on your preference.

Combining Everything and Serving:

Return the cooked chicken to the skillet with the pepperoncini sauce. Stir to coat the chicken evenly with the sauce.
If you’re using any optional add-ins like bell peppers or onions, sauté them in the skillet before adding the garlic in the sauce recipe. Cook until tender-crisp, then proceed with the sauce recipe. You can also add fresh spinach or kale at the very end, stirring until wilted.
Simmer the chicken and sauce for another 5-10 minutes, allowing the flavors to meld together. This step is crucial for a truly flavorful dish.
Garnish with fresh parsley before serving.

Serving Suggestions:

This Pepperoncini Chicken Skillet is incredibly versatile and can be served in a variety of ways. Here are a few of my favorite serving suggestions:

Over Rice or Pasta: Serve the chicken and sauce over cooked rice, pasta (such as penne or rotini), or quinoa for a complete and satisfying meal.
With Crusty Bread: Serve with crusty bread for dipping into the delicious sauce.
In Sandwiches or Wraps: Shred the chicken and use it as a filling for sandwiches or wraps. Add some lettuce, tomato, and a dollop of mayonnaise for extra flavor.
As a Pizza Topping: Use the pepperoncini chicken as a topping for homemade or store-bought pizza.
With Roasted Vegetables: Serve alongside roasted vegetables such as broccoli, asparagus, or Brussels sprouts.

Tips and Variations:

Here are a few tips and variations to help you customize this recipe to your liking:

Adjust the Heat: If you prefer a milder flavor, reduce or omit the red pepper flakes. If you like it spicy, add more red pepper flakes or a pinch of cayenne pepper.
Use Different Cuts of Chicken: You can use chicken thighs instead of chicken breasts for a richer flavor. Just be sure to adjust the cooking time accordingly.
Add More Vegetables: Feel free to add other vegetables to the skillet, such as mushrooms, zucchini, or cherry tomatoes.
Make it Creamier: For an even creamier sauce, add a splash of half-and-half or sour cream at the end.
Use Different Cheeses: Experiment with different cheeses, such as mozzarella, provolone, or Asiago.
Make it Ahead: This dish can be made ahead of time and reheated. The flavors actually meld together even more as it sits.
Slow Cooker Version: You can adapt this recipe for the slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
Instant Pot Version: For a quicker version, try making this in the Instant Pot. Sauté the chicken and garlic, then add the remaining ingredients. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes.

Storing Leftovers:

Store any leftover Pepperoncini Chicken Skillet in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

Calories: Approximately 400-500 per serving
Protein: 40-50 grams
Fat: 20-30 grams
Carbohydrates: 10-15 grams

Why This Recipe Works:

This Pepperoncini Chicken Skillet recipe is a winner for several reasons:

Flavorful Sauce: The pepperoncini sauce is tangy, slightly spicy, and incredibly flavorful. It perfectly complements the chicken.
Quick and Easy: This dish comes together in about 30 minutes, making it perfect for busy weeknights.
Versatile: As mentioned earlier, this recipe can be served in a variety of ways, making it a great option for meal prepping or using up leftovers.
Customizable: You can easily adjust the ingredients and seasonings to suit your taste preferences.
Crowd-Pleasing: This dish is sure to be a hit with family and friends.

Troubleshooting:

Here are a few common issues you might encounter and how to fix them:

Sauce is Too Thin: If the sauce is too thin, you can thicken it by simmering it for a longer period of time or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2

Conclusion:

This Pepperoncini Chicken Skillet isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! I truly believe this recipe is a must-try because it delivers incredible taste with minimal effort. The tangy pepperoncini peppers perfectly complement the savory chicken, creating a dish that’s both satisfying and exciting. Forget boring chicken dinners this skillet is here to shake things up!

But the best part? It’s incredibly versatile. Serve it over fluffy rice or creamy mashed potatoes to soak up all that delicious sauce. For a low-carb option, try serving it with cauliflower rice or zucchini noodles. You could even shred the chicken and use it as a filling for tacos or quesadillas! The possibilities are endless.

And speaking of variations, don’t be afraid to experiment! If you like a little extra heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce. For a creamier sauce, stir in a dollop of sour cream or Greek yogurt at the end. You can also add other vegetables to the skillet, such as bell peppers, onions, or mushrooms. I’ve even tried adding a can of diced tomatoes for a richer, more tomato-based sauce, and it was fantastic!

This Pepperoncini Chicken Skillet is truly a blank canvas for your culinary creativity. It’s a recipe that you can easily adapt to your own tastes and preferences. I’ve made it countless times, and each time I tweak it a little bit to create something new and exciting.

Serving Suggestions:

* Over rice or mashed potatoes
* With cauliflower rice or zucchini noodles for a low-carb option
* As a filling for tacos or quesadillas
* Served with a side of crusty bread for dipping

Variations:

* Add a pinch of red pepper flakes for extra heat
* Stir in a dollop of sour cream or Greek yogurt for a creamier sauce
* Add other vegetables, such as bell peppers, onions, or mushrooms
* Add a can of diced tomatoes for a richer, more tomato-based sauce

I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s quick, easy, and packed with flavor what more could you ask for? It’s the perfect weeknight meal for busy families, and it’s sure to become a new favorite in your household.

Once you’ve made it, I’d love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think? Share your photos and comments on social media using the hashtag #PepperonciniChickenSkillet. I can’t wait to see what you create!

So, go ahead and gather your ingredients, fire up your skillet, and get ready to enjoy a truly delicious and unforgettable meal. I promise you won’t be disappointed. Happy cooking! And remember, the best part of cooking is sharing your creations with the people you love. This Pepperoncini Chicken Skillet is the perfect dish to share with family and friends, so don’t hesitate to invite them over for a taste!
Pepperoncini Chicken Skillet: A Delicious and Easy One-Pan Meal

Tangy, slightly spicy Pepperoncini Chicken Skillet ready in under an hour! Perfect for weeknights, serve over rice, pasta, or in sandwiches.

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Category: Dinner

Yield: 6 servings

Save This Recipe

Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper to taste
- 1 (16 ounce) jar pepperoncini peppers, drained (reserve 1/2 cup of the juice)
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, for richness)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- Fresh spinach or kale
Instructions
1. Prepare the Chicken: In a large bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, oregano, basil, red pepper flakes (if using), salt, and pepper. Ensure the chicken is evenly coated.
2. Heat a large skillet (preferably cast iron) over medium-high heat. Add the seasoned chicken in a single layer, avoiding overcrowding. Cook in batches if necessary.
3. Cook the chicken for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove from skillet and set aside.
4. Make the Pepperoncini Sauce: In the same skillet, melt the butter over medium heat.
5. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
6. Sprinkle the flour over the garlic and butter mixture. Whisk constantly for about 1 minute to create a roux.
7. Slowly pour in the chicken broth and reserved pepperoncini juice, whisking continuously to prevent lumps.
8. Bring the sauce to a simmer and cook for about 5 minutes, or until it has thickened slightly.
9. Roughly chop the drained pepperoncini peppers. Add the chopped pepperoncini peppers to the sauce and stir to combine.
10. If using heavy cream, stir it in for extra richness.
11. Stir in the lemon juice and Parmesan cheese.
12. Taste the sauce and adjust the seasoning as needed.
13. Combine and Serve: Return the cooked chicken to the skillet with the pepperoncini sauce. Stir to coat the chicken evenly.
14. If using optional add-ins like bell peppers or onions, sauté them in the skillet before adding the garlic in the sauce recipe. Cook until tender-crisp, then proceed with the sauce recipe. You can also add fresh spinach or kale at the very end, stirring until wilted.
15. Simmer the chicken and sauce for another 5-10 minutes, allowing the flavors to meld together.
16. Garnish with fresh parsley before serving.
Notes
- Adjust the Heat: Reduce or omit red pepper flakes for a milder flavor. Add more for a spicier dish.
- Chicken Thighs: Use chicken thighs instead of breasts for a richer flavor, adjusting cooking time accordingly.
- Vegetable Variations: Add mushrooms, zucchini, or cherry tomatoes.
- Creamier Sauce: Add a splash of half-and-half or sour cream at the end.
- Cheese Options: Experiment with mozzarella, provolone, or Asiago.
- Make Ahead: This dish can be made ahead and reheated.
- Slow Cooker: Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken before serving.
- Instant Pot: Sauté chicken and garlic, then add remaining ingredients. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes.
- Serving Suggestions: Serve over rice, pasta, with crusty bread, in sandwiches, as a pizza topping, or with roasted vegetables.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently.
- Sauce Too Thin: If the sauce is too thin, you can thicken it by simmering it for a longer period of time or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Pepperoncini Chicken Skillet: A Delicious and Easy One-Pan Meal

Ingredients:

Preparing the Chicken:

Making the Pepperoncini Sauce:

Combining Everything and Serving:

Serving Suggestions:

Tips and Variations:

Storing Leftovers:

Nutritional Information (Approximate):

Why This Recipe Works:

Troubleshooting:

Conclusion:

Serving Suggestions:

Variations: