Description
This creamy pepperoncini chicken is a flavorful and easy one-skillet meal perfect for busy weeknights. Tender chicken breasts are cooked in a tangy, creamy sauce made with pepperoncini peppers, Parmesan cheese, and a hint of spice, served best with orzo, potatoes, pasta, or rice for a satisfying dinner.
Ingredients
Chicken
- 1 pound skinless, boneless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
Liquids and Seasonings
- 3/4 cup chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper, or more to taste
- 3/4 cup whipping cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon pepperoncini brine
- 1/2 cup sliced pepperoncini peppers
Garnish
- Chopped fresh parsley
Instructions
- Prepare Ingredients: Gather all the ingredients to have them ready. Cut the chicken breasts into cubes and season both sides with salt and black pepper thoroughly to enhance flavor.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken cubes and cook until lightly browned and cooked through, approximately 6 minutes. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and cook for 2 minutes until softened. Add the minced garlic and cook for about 1 minute until fragrant, stirring frequently to avoid burning.
- Add Broth and Seasonings: Pour in the chicken broth, then stir in dried oregano and crushed red pepper. Let the mixture simmer and reduce by half, which should take about 2 minutes, to concentrate the flavors.
- Create Creamy Sauce: Stir in the whipping cream, grated Parmesan cheese, and pepperoncini brine. Bring the sauce to a gentle simmer and cook until it thickens slightly, approximately 5 minutes, stirring occasionally to prevent sticking.
- Combine Chicken and Peppers: Return the cooked chicken pieces to the skillet and toss them in the creamy sauce to coat thoroughly. Add the sliced pepperoncini peppers and stir to combine everything evenly.
- Serve: Garnish the dish with freshly chopped parsley if desired. Serve hot alongside your choice of orzo, potatoes, pasta, or rice for a complete meal.
Notes
- Use an instant-read thermometer to confirm chicken is cooked to 165°F (74°C) for safety.
- Adjust crushed red pepper quantity depending on your preferred spice level.
- For a lighter version, substitute whipping cream with half-and-half or milk, though the sauce will be less rich.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Add vegetables like bell peppers or spinach for extra nutrition and flavor.
