Description
This Creamy Pepperoncini Chicken Skillet features tender chicken thighs simmered in a tangy pepperoncini cream sauce with a vibrant roasted red pepper swirl. It’s a quick and easy weeknight meal packed with flavor.
Ingredients
Scale
- 4 chicken thighs (600g/1.3lb), bone-in, skin-on
- Salt and pepper to taste
- 2 Tbsp (30ml) olive oil
- 2 cloves garlic, minced
- 100g (3.5oz) sliced pepperoncini peppers
- ½ cup (120ml) low-sodium chicken broth
- ¾ cup (180ml) heavy cream
- ¼ cup (60ml) roasted red pepper puree
- 1 tsp (5g) smoked paprika
- 1 tsp (2g) thyme leaves
- 2 Tbsp (30ml) heavy cream & 1 Tbsp (15ml) roasted red pepper puree for swirl
- 2 Tbsp (8g) chopped parsley
- ½ lemon zest (optional)
Instructions
- Prep Chicken: Pat chicken dry and season with salt and pepper.
- Sear Chicken: Sear chicken skin-side down for 5-6 minutes, then flip and sear for 4 minutes.
- Sauté Aromatics: Sauté garlic and pepperoncini peppers for 1-2 minutes.
- Deglaze Skillet: Add broth and scrape up browned bits. Reduce by half.
- Create Sauce: Stir in cream, puree, paprika, and thyme. Simmer until thickened.
- Simmer Chicken: Return chicken to skillet, cover, and cook for 8-10 minutes.
- Rest & Finish: Rest chicken, then swirl with puree and cream.
- Plate & Garnish: Plate chicken, spoon sauce over, drizzle swirl, and garnish with parsley and lemon zest.
Notes
For extra flavor, add a tablespoon or two of pepperoncini brine to the sauce. Roasting your own red peppers enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Poultry
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg
Keywords: chicken,pepperoncini,skillet,creamy,easy,dinner,weeknight,italian,comfort food