Creamy Pepperoncini Chicken Skillet Recipe

Introduction

Creamy pepperoncini chicken skillet is a delightful dish that combines tender chicken with tangy pepperoncini peppers and a rich, creamy sauce. It’s a perfect meal for busy weeknights when you want something delicious and comforting without spending hours in the kitchen.

Ingredients

• 2 tbsp butter
• 2 lbs chicken, cut into thin strips
• 1 tsp sea salt
• 1 tsp ground pepper
• 1 white onion, diced
• 2 tbsp garlic, diced
• ½ cup chicken stock
• ½ cup roasted red pepper, drained and sliced
• 1 cup heavy cream
• ½ cup Parmesan cheese, shredded
• 1 tbsp Italian seasoning
• ½ cup pepperoncini peppers, drained (sliced, rings, or whole)

Instructions

1. Step 1: In a large, heavy pan, melt butter over medium-high heat.
2. Step 2: Season chicken strips with salt and pepper, then add them to the pan.
3. Step 3: Brown the chicken on all sides, turning every couple of minutes, for about 8 minutes total. Remove chicken from the pan (it may not be fully cooked yet).
4. Step 4: Add diced garlic and onion to the pan and cook until browned, about 5 minutes.
5. Step 5: Pour in chicken stock and add roasted red peppers. Let the mixture reduce by half, about 5 minutes.
6. Step 6: Turn off the heat, then slowly stir in the heavy cream and Parmesan cheese, whisking vigorously as you add the cream.
7. Step 7: Return heat to medium-high, add Italian seasoning, pepperoncini peppers, and the chicken back to the pan.
8. Step 8: Let the sauce reduce by half and cook the chicken fully to an internal temperature of 165°F (74°C). Add more stock if needed to thin the sauce as the chicken cooks.
9. Step 9: Remove from heat and serve over vegetables, pasta, rice, or enjoy on its own.

Tips & Variations

• Use a cast-iron skillet for best results and even cooking.
• Adjust the amount of pepperoncini peppers to match your preferred heat level.
• For extra creaminess, add more Parmesan cheese or a splash of heavy cream.
• Swap chicken strips for boneless, skinless chicken thighs if you prefer more tender meat.
• Use vegetable stock and coconut milk for a dairy-free and vegetarian-friendly version.
• Add diced tomatoes or fresh spinach for added flavor and nutrients.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over medium heat, stirring occasionally. Add a splash of chicken stock or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

While boneless, skinless chicken strips are recommended for even cooking and quick preparation, you can use bone-in chicken. Just be sure to increase the cooking time until the chicken reaches a safe internal temperature of 165°F (74°C).

Can I make this dish spicy?

Absolutely! Add more pepperoncini peppers or a dash of your favorite hot sauce to increase the heat to your liking.

Creamy Pepperoncini Chicken Skillet Recipe

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★★★★★

4.7 from 137 reviews

• Author: Lila
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Creamy Pepperoncini Chicken Skillet is a comforting and flavorful one-pan dish that features tender chicken breasts cooked in a rich, tangy cream sauce made with pepperoncini peppers, garlic, onions, and chicken broth. This recipe offers a perfect balance of creamy texture and subtle heat, ideal for quick weeknight dinners that don’t compromise on taste or satisfaction.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup sliced pepperoncini peppers
• 1 cup chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Alternative Version Ingredients

• 2 tbsp butter
• 2 lbs chicken cut into thin strips
• 1 tsp sea salt
• 1 tsp ground pepper
• 1 white onion, diced
• 2 tbsp garlic, diced
• ½ cup chicken stock
• ½ cup roasted red pepper, drained and sliced
• 1 cup heavy cream
• ½ cup Parmesan cheese, shredded
• 1 tbsp Italian seasoning
• ½ cup pepperoncini peppers, drained (sliced, rings, or whole)

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Instructions

1. Heat the Oil or Butter: Warm olive oil in a large skillet over medium-high heat (or melt butter if using the alternative version) to prepare for cooking the chicken.
2. Season and Cook Chicken: Season chicken breasts with salt and pepper, then add to the skillet. Cook until golden brown on both sides, approximately 5 minutes per side (or about 8 minutes total if using thin strips), ensuring the chicken is browned but may not be fully cooked through at this stage.
3. Sauté Onions and Garlic: Remove chicken from skillet and set aside. In the same skillet, add sliced onions and minced garlic (or diced onion and garlic) and cook until the onions are soft and translucent, about 3 to 5 minutes.
4. Add Pepperoncini and Other Veggies: Add sliced pepperoncini peppers (and roasted red peppers if using the alternative recipe) to the skillet and cook for an additional 2 minutes to meld flavors.
5. Deglaze Pan: Pour chicken broth or stock into the skillet, scraping up any browned bits from the bottom, and allow it to reduce slightly, about 3 to 5 minutes.
6. Incorporate Cream and Cheese: Stir in the heavy cream (and Parmesan cheese if using the alternative version), whisking vigorously off the heat to create a smooth sauce.
7. Add Seasonings and Return Chicken: Slowly bring heat back to medium-high, add Italian seasoning if using, then return chicken to skillet. Let the sauce reduce to half while simmering to thicken and cook chicken through fully to 165°F internal temperature, about 10 minutes. Add more stock if needed to thin the sauce.
8. Garnish and Serve: Remove from heat, garnish with chopped fresh parsley, and serve hot over steamed rice, mashed potatoes, pasta, or with roasted vegetables.

Notes

• Use a cast-iron skillet for best heat retention and even cooking.
• Adjust pepperoncini amount to your preferred spice level for mild to medium heat.
• For extra richness, incorporate grated Parmesan cheese into the sauce.
• This dish pairs beautifully with crusty bread, steamed vegetables, or a fresh green salad.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop adding liquid if needed to restore sauce consistency.
• Substitute chicken thighs for a juicier alternative or use vegetable broth and coconut milk for vegetarian and dairy-free variations respectively.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: pepperoncini chicken, creamy chicken skillet, one-pan chicken dinner, easy weeknight dinner, creamy pepperoncini recipe