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Creamy Pepperoncini Chicken Recipe

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3.9 from 10 reviews

This creamy pepperoncini chicken is an easy and flavorful one skillet meal perfect for busy weeknights. Tender chicken breasts are cooked in a rich, creamy sauce infused with tangy pepperoncini peppers and brine, garlic, and Parmesan cheese. Serve it with orzo, pasta, potatoes, or rice for a comforting meal everyone will love.

Ingredients

Chicken

  • 1 pound skinless, boneless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Sauce

  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 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

  1. Prep Ingredients: Gather all the necessary ingredients. Cut the chicken breasts into cubes and season both sides with salt and black pepper to prepare for cooking.
  2. Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are lightly browned and cooked through, about 6 minutes. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
  3. 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 until fragrant, about 1 minute, stirring frequently to prevent burning.
  4. Deglaze and Simmer: Pour in the chicken broth, then add dried oregano and crushed red pepper flakes. Let the mixture simmer and reduce by half, approximately 2 minutes, to concentrate the flavors.
  5. Create Cream Sauce: Stir in the whipping cream, grated Parmesan cheese, and pepperoncini brine. Bring the sauce to a gentle simmer and cook for about 5 minutes until it thickens slightly.
  6. Combine Chicken and Peppers: Return the cooked chicken to the skillet and toss to coat thoroughly with the sauce. Add the sliced pepperoncini peppers and stir to combine.
  7. Serve: Garnish with chopped fresh parsley if desired. Serve hot alongside orzo, pasta, potatoes, or rice for a complete meal.

Notes

  • Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
  • Adjust crushed red pepper to your spice preference for mild or more heat.
  • Substitute whipping cream with half-and-half for a lighter sauce, but the texture will be less rich.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a gluten-free meal, confirm your chicken broth is gluten-free or use homemade broth.

Find it online: https://cookedbygrace.com/creamy-pepperoncini-chicken-recipe/