Ingredients

5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

1 (16 ounce) jar pepperoncini peppers, drained (reserve 1/4 cup of the juice) 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)

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper (or to taste)

2 tablespoons chopped fresh parsley, for garnish

Optional: Cooked pasta (such as penne or rotini) or rice, for serving

Instructions

Step 1: Pat the chicken cubes dry with paper towels and season generously with salt and pepper. Chop the onion into small, even pieces and mince the garlic. Drain the pepperoncini peppers, reserving 1/4 cup of the juice, and roughly chop the peppers.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the hot skillet in a single layer, avoiding overcrowding. Cook for about 5-7 minutes, or until the chicken is browned on all sides and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.

Step 3: Reduce the heat to medium. Add the chopped onion to the skillet and cook for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, or until fragrant.

Step 4: Pour in the reserved pepperoncini juice and scrape up any browned bits from the bottom of the skillet. Add the chopped pepperoncini peppers, chicken broth, Italian seasoning, and red pepper flakes. Stir to combine.

Step 5: Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.

Step 6: Pour in the heavy cream and stir well. Reduce the heat to low and simmer for another 5 minutes, or until the sauce has thickened slightly.

Step 7: Return the cooked chicken to the skillet and stir to coat it in the sauce. Season with salt and pepper to taste.

Step 8: Garnish with fresh chopped parsley and serve hot over cooked pasta or rice.

Tips & Variations

For extra flavor, marinate the chicken cubes in some reserved pepperoncini juice and Italian seasoning for 30 minutes before cooking.

Use Greek yogurt instead of heavy cream for a lighter sauce with a creamy texture.

Add sliced mushrooms or bell peppers in step 3 for additional vegetables and color.

If you prefer less heat, reduce or omit the red pepper flakes.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can add extra moisture and flavor. Just adjust cooking time until the thighs are fully cooked through.

What can I substitute for pepperoncini peppers?

If you can’t find pepperoncini, mild banana peppers or pickled jalapeños can be used as alternatives, but these will slightly change the flavor profile.