Description
A quick, one-pan dinner featuring tender chicken in a creamy, tangy sauce with pepperoncini peppers.
Ingredients
- 5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (16 ounce) jar pepperoncini peppers, drained and roughly chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (or more, to taste)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Pat the chicken cubes dry with paper towels and season with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and cook until browned, about 5–7 minutes. Remove and set aside.
- Lower heat to medium and add the chopped onion; sauté for about 5 minutes until translucent.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Pour the reserved pepperoncini juice into the skillet, scraping up browned bits.
- Add the chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes. Stir and bring to a simmer for 4–5 minutes.
- Stir in heavy cream, reduce heat to low, and simmer for another 3–5 minutes until thickened.
- Return the cooked chicken to the skillet and toss gently to coat.
- Sprinkle with parsley and serve over pasta, rice, or mashed potatoes.
Notes
For a milder dish, reduce red pepper flakes. Refrigerate leftovers and consume within 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American