Ingredients
- 5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (16 ounce) jar pepperoncini peppers, drained (reserve 1/4 cup juice)
- 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
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Instructions
- Prepare the chicken cubes dry with paper towels and season generously with salt and pepper. Chop the onion and mince the garlic. Drain the pepperoncini, reserving 1/4 cup of juice, and chop the peppers.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, avoiding overcrowding. Cook for about 5-7 minutes until browned and cooked through. Remove from skillet.
- Reduce the heat to medium. Add the onion to the skillet and cook for about 5 minutes until softened. Add the garlic and cook for another minute.
- Pour in the reserved pepperoncini juice, scraping up any browned bits. Add the chopped peppers, chicken broth, Italian seasoning, and red pepper flakes. Stir to combine.
- Bring to a simmer and cook for about 5 minutes to meld flavors.
- Pour in the heavy cream and stir. Reduce heat to low and simmer for another 5 minutes until thickened.
- Return the chicken to the skillet, stir to coat in the sauce, and season with salt and pepper to taste. Let warm through for a few minutes.
- Garnish with fresh parsley and serve hot over cooked pasta or rice.
Notes
- This dish makes great leftovers and is perfect for meal prep.