A creamy, tangy pepperoncini chicken skillet packed with bold flavors, tender chicken, and a rich, savory sauce—perfect over pasta or rice.

Scale

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 (16 oz) jar pepperoncini peppers, drained (reserve 1/4 cup juice) and roughly chopped
1 medium yellow onion, chopped
4 cloves garlic, minced
2 tbsp olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1 tbsp Italian seasoning
1/4 tsp red pepper flakes (or to taste)
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
2 tbsp fresh parsley, chopped (for garnish)
Optional: cooked pasta or rice for serving

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1. Pat chicken dry and season with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add chicken in a single layer and cook for 5–7 minutes until browned and cooked through. Remove and set aside.

4. Reduce heat to medium and sauté chopped onion for about 5 minutes until softened.

5. Add garlic and cook for 1 minute until fragrant.

6. Pour in reserved pepperoncini juice and scrape up browned bits from the pan.

7. Add chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes. Stir and simmer for 5 minutes.

8. Stir in heavy cream and simmer on low for another 5 minutes until slightly thickened.

9. Return chicken to the skillet and toss to coat in the sauce.

10. Adjust seasoning with salt and pepper as needed.

11. Garnish with fresh parsley and serve hot over pasta or rice.

Avoid overcrowding the pan when searing chicken—cook in batches if needed.

Pepperoncini adds saltiness, so adjust added salt carefully.

Serve with crusty bread to soak up the sauce.

You can substitute half-and-half for a lighter sauce, though it will be less rich.