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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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