Description
Experience the comforting flavors of chicken and pepperoncini in this easy one-pan meal, perfect for chilly nights.
Ingredients
Scale
- 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)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare the chicken cubes by patting them dry and seasoning with salt and pepper. Chop the onion and mince the garlic.
- Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-7 minutes until golden brown.
- Remove chicken from the skillet and set aside.
- Add chopped onion to the skillet and cook for 5 minutes. Then, add the minced garlic and cook for an additional minute.
- Pour in the reserved pepperoncini juice, scraping up any browned bits, then add chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes. Cook together for 5 minutes.
- Bring to a low simmer to deepen flavors.
- Stir in the heavy cream and let it simmer on low for another 5 minutes until slightly thickened.
- Return the chicken to the skillet, mixing until coated, then season to taste.
- Garnish with parsley and serve hot over pasta or rice.
Notes
You can substitute chicken thighs for a richer flavor or use a dairy-free cream alternative if desired. Try adding seasonal vegetables for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg