Pepperoncini Chicken Recipe

My easy Pepperoncini Chicken recipe is made with tender and juicy chicken thighs, potatoes, and tangy pepperoncini peppers, creating a dinner that is perfect to feed my whole family. I love the simple prep process where I start everything in a skillet in about 30 minutes, then finish it in the oven for a comforting meal that is great for a big family like mine.

Who else is a pepperoncini fan? I am definitely raising my hand here! I enjoy the flavor pepperoncini adds to the recipe I am sharing today because it brings brightness and balance without overshadowing the other ingredients I use. The peppers and a little of their brine season the chicken and potatoes, adding moisture and a gentle tang that I really like. I also use pepperoncini in other recipes, like my Instant Pot Mississippi Pot Roast, and that one is on a whole different level of delicious.

This Pepperoncini Chicken recipe is a great weeknight meal with very little prep time, and it makes meal planning much easier. I cooked it last week and still have leftovers in the freezer for nights when we get home hungry and I do not want to cook, which helps avoid takeout and junk food. After cooking, I shred the chicken and use it for sandwiches, salads, or casseroles. Honestly, this meal is a must try, just saying!

Why you will love this recipe

• Budget friendly: I like this recipe because it uses simple ingredients like chicken thighs, fingerling potatoes, and pepperoncini peppers that stay affordable.
• Easy evening cooking: I can prep this recipe quickly in a skillet and let the oven handle the rest. It leaves me time to help my kids with homework, walk the dogs, or just catching my breath.
• Pepperoncini flavor win: The pepperoncini peppers add a tangy flavor that balances the chicken and potatoes so nicely. A little of the brine seasons everything in a way my family really likes.
• Tomorrow meals covered: After dinner, I shred the leftover chicken and save it for sandwiches, salads, or casseroles. Knowing another meal is already planned makes the next day much easier.

What you will need

• Chicken and potatoes: I use skin on, bone in chicken thighs and fingerling potatoes cut in half lengthwise as the main base of the dish.
• Pepperoncini and brine: I add pepperoncini peppers along with about 1/2 cup of their brine to season the chicken and potatoes.
• Seasonings and oil: I season everything with kosher salt, freshly ground black pepper, dried oregano, garlic cloves, and extra virgin olive oil.
• Fresh vegetables and herbs: I include thinly sliced red onion, sliced celery with the leaves saved for serving, and roughly chopped parsley for a fresh finish.

How to make

1. Preheat and prep: I start by preheating the oven to 425 degrees F and coating a cast iron skillet with 1 tablespoon of olive oil. While the oven heats, I toss the potatoes, pepperoncini peppers, remaining oil, and seasonings together in a large bowl and set them aside.

2. Season and brown chicken: I season the chicken thighs with salt and black pepper, then arrange them skin side down in a single layer in the skillet. I place the skillet over medium heat and let the chicken cook for about 15 minutes until the skin browns, making sure not to move the pieces while they cook.

3. Combine everything: After 15 minutes, I turn the chicken over and add the potatoes to the pan, tucking them close together in a circle around the chicken. Then I pour the brine around the edges of the pan and give the skillet a small shake to help spread the liquid around.

4. Bake: I move the skillet to the oven and bake for 40 to 45 minutes until the potatoes are tender and the chicken reaches 165 degrees F when checked with a meat thermometer. After removing the chicken to a plate, I place the skillet back on the stovetop over high heat and cook the potatoes for about 4 more minutes, stirring often, until the drippings look glossy.

5. Serve: I remove the skillet from the heat and stir in the parsley, celery, and onion. Then I transfer the vegetables to a serving platter, place the pepperoncini chicken on top, add the celery leaves as garnish, and serve right away.

Expert tip

Let the chicken skin brown

I know you might want to do this, and I have done it myself many times, but I recommend letting the chicken thighs cook skin side down without moving them until the skin browns. Giving them time to brown properly adds rich flavor and helps the chicken stay juicy once it finishes cooking in the oven.

More tips to consider:

• If I only have frozen chicken breasts on hand, I use those instead of thighs. I just keep in mind that cooking time can change depending on whether I use breasts or thighs.
• I plan ahead by chopping and prepping everything a day in advance when I know the next day will be busy. I store everything in a sealed container in the fridge overnight, which makes dinner much faster.
• Sometimes I use butter instead of olive oil for a richer flavor. I keep in mind that butter can add more fat and calories depending on the type I choose.
• For variety, I swap the chicken for turkey or pork when I want a different flavor profile. The cooking method stays the same.
• When I want more heat, I add sliced jalapenos to the skillet. They mix well with the pepperoncini peppers.
• Before cooking, I always remove the stems from the pepperoncini peppers. This makes them easier to eat and mix into the dish.

Recipe variations and add-ins:

• Lemon herby: I add the zest of 1 lemon and an extra teaspoon of dried oregano to the skillet. This keeps the dish bright and fresh while staying simple.
• Onion forward style: I add 1 extra thinly sliced red onion to the skillet before baking. The onion softens as it cooks and blends into the sauce.
• Low brine option: I reduce the pepperoncini brine to 1/4 cup when I want a milder tang. The flavor stays balanced and still seasons the chicken and potatoes.
• Garlic butter mix: I use 1 tablespoon olive oil and 1 tablespoon butter together in the skillet.
• Vegetable loaded pan: I add 1 cup sliced carrots along with the potatoes before baking. They cook until tender and make the dish more filling for my fam.

Serving suggestions:

I like serving this Pepperoncini Chicken with simple vegetable sides that balance the meal. Some of my favorites are oven roasted Bok Choy with garlic or my easy instant pot sweet potatoes, depending on what I have ready or prepped in advance. When I want something lighter on weekdays, I add my boiled cabbage recipe to the table since it pairs great with the tangy peppers.

For a heartier plate, I serve it with one pan brussels sprouts with bacon, which adds a savory contrast to the chicken. I also place a small bowl of my homemade honey mustard sauce on the side, I personally like how it tastes with both the chicken and the vegetables.

How to store leftovers:

• Store: I save leftover pepperoncini chicken in an airtight container and keep it in the refrigerator for 3 to 4 days.
• Freeze: When I know we will not finish it soon, I freeze the pepperoncini chicken for up to 3 months. I like freezing individual portions so reheating stays simple.
• Thaw: I move the frozen chicken to the fridge the night before I plan to serve it.
• Reheat: I reheat leftovers in the microwave for about 90 seconds or warm them in a saucepan for around 2 minutes. I adjust the time depending on how much I am reheating.

Frequently asked questions

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