Description
How to make tender pepperoncini chicken skillet with tangy peppers and herbs that creates the perfect weeknight comfort meal in just one pan.
Ingredients
Scale
Chicken and Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Pepperoncini and Seasonings
- 1 cup pepperoncini peppers, sliced and drained
- 1/4 cup pepperoncini juice
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
Sauce and Finish
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup chicken broth
- 2 tbsp butter
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, oregano, basil, and garlic powder. Let sit for 5 minutes to absorb flavors.
- Brown Chicken: Heat olive oil in large skillet over medium-high heat. Add chicken pieces and cook 5-6 minutes until golden brown. Don’t overcrowd the pan.
- Sauté Aromatics: Push chicken to one side, add onion and garlic to empty space. Cook 3-4 minutes until onion softens and becomes fragrant.
- Add Peppers: Stir in sliced pepperoncini and cook 2 minutes. The peppers should start to release their tangy aroma and warm through completely.
- Build Sauce: Add diced tomatoes, chicken broth, and pepperoncini juice. Bring to simmer and cook 8-10 minutes until sauce thickens slightly and chicken cooks through.
- Finish Dish: Remove from heat and stir in butter until melted. Add fresh parsley and half the Parmesan cheese, stirring until creamy and well combined.
- Serve Hot: Taste and adjust seasoning as needed. Serve immediately topped with remaining Parmesan cheese and extra fresh parsley for color and freshness.
Notes
- Don’t overcrowd the skillet when browning chicken or it will steam instead of getting golden.
- Drain pepperoncini thoroughly to prevent the sauce from becoming too watery and thin.
- Let the dish rest 3 minutes before serving so the sauce can thicken properly.
- Fresh Parmesan cheese melts much better than pre-shredded and tastes significantly better.
- This recipe doubles easily for larger families or meal prep throughout the week.
- Add extra pepperoncini juice at the end if you want more tangy flavor.
Allergy Information: Dairy
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 12g
- Protein: 35g