Too hot to turn on the oven? This Zesty Peperoncini Chicken is for you.
It is bright, tangy, and incredibly fresh for a warm evening. Your family will love the bold, savory flavors that come together so fast.
Why You’ll Love This Recipe
This dish is a total lifesaver for busy summer weeknights. It uses simple pantry staples like ranch seasoning to pack in a ton of flavor.
Everything happens in just one pan, which means cleanup is a breeze. You get tender, juicy chicken with a zesty kick that feels light yet satisfying.
Simple Cooking Steps
Making this meal is very straightforward and perfect for beginners. You start by searing the chicken to get a beautiful golden crust.
Then, you let the peppers and brine create a delicious natural sauce. Even if you are new to cooking, you can do this with confidence.
What You Need
These ingredients are likely already in your kitchen or easy to find. Fresh parsley adds a lovely pop of color at the end.
- 1.5 lbs boneless skinless chicken breasts
- 1/2 cup sliced peperoncini peppers
- 1/4 cup peperoncini pepper brine
- 1 tablespoon dry ranch seasoning mix
- 2 tablespoons unsalted butter, cubed
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon cracked black pepper
- 1 tablespoon fresh parsley, chopped
Step-by-Step
- Pat chicken breasts dry and season both sides with black pepper and half of the dry ranch seasoning.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken for 4 to 5 minutes per side until a golden crust forms.
- Lower heat to medium and add minced garlic, sautéing for 60 seconds until fragrant.
- Add sliced peperoncini peppers, brine, and the remaining ranch seasoning to the skillet.
- Place butter cubes on top of the chicken breasts and cover the skillet with a lid.
- Reduce heat to medium-low and simmer for 8 to 10 minutes until the internal temperature reaches 165°F (74°C).
- Remove from heat and let rest for 5 minutes; garnish with fresh parsley before serving with the pan reduction.
Best Ways to Enjoy It
Serve this chicken warm with the pan sauce drizzled right over the top. It tastes amazing over a bed of fluffy white rice or quinoa.
For a low-carb option, try it with cauliflower rice or a crisp green salad. Set the table outdoors and enjoy this refreshing summer meal with your family.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for 3 days. This recipe is great for meal prep lunches the next day.
To reheat, place the chicken in a pan over low heat. Add a splash of water or extra brine to keep it tender and moist.
Tips for Best Results
- Don’t skip patting the chicken dry for the best golden sear.
- Use the pepper brine from the jar to add extra tang to the sauce.
- Avoid overcooking the chicken by using a meat thermometer for accuracy.
- Add a handful of fresh summer cherry tomatoes for extra sweetness.
- Double the recipe if you are feeding a larger crowd this weekend.
- Swap the butter for a dairy-free alternative if you prefer.
- Let the chicken rest for five minutes to keep the juices inside.
Ways to Switch It Up
- Try using chicken thighs for a richer, more succulent flavor.
- Add a sprinkle of feta cheese on top before serving for a salty bite.
- In the fall, swap the parsley for fresh rosemary for a cozy twist.
- Stir in a splash of heavy cream at the end for a velvety sauce.
Common Questions
Is this dish very spicy?
Peperoncinis are generally very mild and tangy rather than hot. They provide a gentle zing that most kids can easily enjoy.
Can I make this ahead of time?
Yes, you can season the chicken and slice the peppers the night before. This makes your weeknight cooking even faster when you get home.
What if I don’t have ranch seasoning?
You can use a mix of onion powder, garlic powder, and dried dill. It will still be absolutely delicious and full of flavor.
I hope this Zesty Peperoncini Chicken becomes a new favorite for your summer nights. It is so simple and bright, making every dinner feel like a treat. Happy cooking!
— Lidia
Zesty Peperoncini Chicken
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1/2 cup sliced peperoncini peppers
- 1/4 cup peperoncini pepper brine
- 1 tablespoon dry ranch seasoning mix
- 2 tablespoons unsalted butter, cubed
- 1 tablespoon olive oil
- 3 cloves garlic , minced
- 1/2 teaspoon cracked black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Pat chicken breasts dry and season both sides with black pepper and half of the dry ranch seasoning.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken for 4 to 5 minutes per side until a golden crust forms.
- Lower heat to medium and add minced garlic, sautéing for 60 seconds until fragrant.
- Add sliced peperoncini peppers, brine, and the remaining ranch seasoning to the skillet.
- Place butter cubes on top of the chicken breasts and cover the skillet with a lid.
- Reduce heat to medium-low and simmer for 8 to 10 minutes until the internal temperature reaches 165°F (74°C).
- Remove from heat and let rest for 5 minutes; garnish with fresh parsley before serving with the pan reduction.
