Creamy Pepperoncini Chicken Skillet
Creamy Pepperoncini Chicken Skillet
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Creamy Pepperoncini Sauce
- 1/2 cup red onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup pepperoncini peppers, chopped, plus 1/4 cup for garnish
- 1 cup chicken broth
- 1 cup full-fat coconut milk, canned, or dairy-free cream alternative
- 1/4 cup pepperoncini juice, from the jar
For Garnish
- 4 strips bacon, cooked until crispy and crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the chicken breasts dry with paper towels. Season generously on both sides with salt, black pepper, and Italian seasoning.
⏱️ 5 min
- 2
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a plate.
⏱️ 15 min
- 3
Reduce heat to medium. Add diced red onion to the same skillet with the chicken drippings and sauté for 3-4 minutes until softened. Add minced garlic and chopped pepperoncini peppers and cook for another 1-2 minutes until fragrant.
⏱️ 5 min
- 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze. Bring to a simmer.
⏱️ 3 min
- 5
Stir in the full-fat coconut milk (or dairy-free cream alternative) and pepperoncini juice. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it slightly thickens.
⏱️ 7 min
- 6
Return the cooked chicken breasts to the skillet, nestling them into the creamy pepperoncini sauce. Spoon some of the sauce over the chicken to coat.
⏱️ 2 min
- 7
Garnish generously with crispy bacon bits, the reserved chopped pepperoncini peppers, and fresh chopped parsley. Serve hot, ideally over cauliflower mash or mashed potatoes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Pepperoncini Chicken Skillet
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Creamy Pepperoncini Sauce
- 1/2 cup red onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup pepperoncini peppers, chopped, plus 1/4 cup for garnish
- 1 cup chicken broth
- 1 cup full-fat coconut milk, canned, or dairy-free cream alternative
- 1/4 cup pepperoncini juice, from the jar
For Garnish
- 4 strips bacon, cooked until crispy and crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the chicken breasts dry with paper towels. Season generously on both sides with salt, black pepper, and Italian seasoning.
⏱️ 5 min - 2
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a plate.
⏱️ 15 min - 3
Reduce heat to medium. Add diced red onion to the same skillet with the chicken drippings and sauté for 3-4 minutes until softened. Add minced garlic and chopped pepperoncini peppers and cook for another 1-2 minutes until fragrant.
⏱️ 5 min - 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze. Bring to a simmer.
⏱️ 3 min - 5
Stir in the full-fat coconut milk (or dairy-free cream alternative) and pepperoncini juice. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it slightly thickens.
⏱️ 7 min - 6
Return the cooked chicken breasts to the skillet, nestling them into the creamy pepperoncini sauce. Spoon some of the sauce over the chicken to coat.
⏱️ 2 min - 7
Garnish generously with crispy bacon bits, the reserved chopped pepperoncini peppers, and fresh chopped parsley. Serve hot, ideally over cauliflower mash or mashed potatoes.
⏱️ 3 min