Scale

🟡 For the Chicken:

1.5 lbs boneless, skinless chicken thighs

Salt & pepper to taste

1 tbsp olive oil

🟡 For the Skillet Sauce:

1 tbsp butter

1 small onion, thinly sliced

2 cloves garlic, minced

1/2 cup sliced pepperoncini (plus 2 tbsp brine)

1/4 cup chicken broth

1/2 tsp dried oregano

Optional: 1/4 tsp red pepper flakes

Fresh parsley, for garnish

1. Season chicken thighs with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden brown. Remove and set aside.

3. Reduce heat to medium. Add butter, then sauté onions for 3–4 minutes until soft.

4. Add garlic and cook 1 more minute until fragrant.

5. Stir in sliced pepperoncini, pepper brine, broth, oregano, and red pepper flakes if using.

6. Return chicken to skillet and spoon sauce over top.

7. Cover and simmer on low heat for 10–12 minutes until chicken is fully cooked through.

8. Garnish with chopped parsley and serve hot.

Use jarred sliced pepperoncini for convenience.

Swap chicken thighs for chicken breasts if preferred—adjust cook time accordingly.

This dish pairs well with couscous, rice, or crusty bread to soak up the sauce.

Keywords: pepperoncini chicken, one-skillet chicken recipe, easy chicken dinner