Introduction

This Creamy Pepperoncini Chicken Skillet is a delightful one-pan meal that balances tangy pepperoncini peppers with rich, creamy sauce. It’s quick to prepare and perfect for busy weeknights when you want something comforting and flavorful.

The image shows a black pan filled with cooked chicken pieces, lightly browned with a crispy texture on the edges, covered in a creamy white sauce. Bright green sliced peppers and thin strips of red pepper are mixed throughout the sauce, adding color contrast. The sauce looks rich and smooth, coating the chicken and vegetables evenly. The chicken pieces are arranged closely, some overlapping, immersed in the sauce with bits of pepper resting on top. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat.
Step 2: Season the chicken breasts with salt and pepper, then add them to the skillet.
Step 3: Cook the chicken until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
Step 4: In the same skillet, add the sliced onions and minced garlic. Cook until the onions are soft and translucent, about 3 minutes.
Step 5: Add the sliced pepperoncini peppers to the skillet and cook for an additional 2 minutes.
Step 6: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan.
Step 7: Stir in the heavy cream and bring the mixture to a simmer.
Step 8: Return the chicken breasts to the skillet and simmer until the chicken is cooked through and the sauce has thickened, about 10 minutes.
Step 9: Garnish with chopped fresh parsley before serving.

Tips & Variations

For extra heat, add a pinch of red pepper flakes when cooking the onions and garlic.
Substitute chicken broth with vegetable broth for a lighter flavor.
Serve over rice, mashed potatoes, or pasta to soak up the creamy sauce.
Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

The dish shows two layers of light golden cooked chicken breasts stacked on a white plate, covered with a creamy light yellow sauce. On top and scattered around are slices of bright yellow banana peppers, small pieces of red and green bell peppers, and finely chopped green herbs, all sprinkled with black pepper. The background is a white marbled surface and part of a blue cloth is visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken?

Yes, boneless, skinless chicken thighs can be used. They may require a slightly longer cooking time but will add a richer flavor and remain juicy.

What are pepperoncini peppers?

Pepperoncini peppers are mild, tangy pickled peppers that add a subtle heat and brightness to dishes. You can find them jarred in most grocery stores in the pickle or condiment aisle.

Creamy Pepperoncini Chicken Skillet Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

This Creamy Pepperoncini Chicken Skillet is a flavorful and comforting dish featuring tender chicken breasts cooked in a tangy, creamy pepperoncini sauce. The combination of savory garlic, sweet onions, and tangy pepperoncini peppers creates a deliciously rich sauce that’s quick and easy to prepare in one pan, perfect for a satisfying weeknight dinner.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste

Sauce

1 onion, thinly sliced
4 cloves garlic, minced
1 cup sliced pepperoncini peppers
1 cup chicken broth
1 cup heavy cream

Garnish

Chopped fresh parsley for garnish

Instructions

Heat Olive Oil: Heat olive oil in a large skillet over medium-high heat to prepare for searing the chicken.
Season and Cook Chicken: Season the chicken breasts with salt and pepper, then add them to the hot skillet. Cook until golden brown on both sides, about 5 minutes per side. Once cooked, remove the chicken from the skillet and set aside.
Sauté Onions and Garlic: In the same skillet, add thinly sliced onions and minced garlic. Cook until the onions become soft and translucent, about 3 minutes, to build flavor for the sauce.
Add Pepperoncini Peppers: Add the sliced pepperoncini peppers to the skillet and cook for an additional 2 minutes, allowing their tangy flavor to infuse the sauce.
Deglaze with Chicken Broth: Pour chicken broth into the skillet, scraping up any browned bits stuck to the bottom to enhance the depth of flavor.
Add Heavy Cream and Simmer: Stir in the heavy cream and bring the mixture to a gentle simmer, creating a creamy sauce base.
Return Chicken and Finish Cooking: Place the chicken breasts back into the skillet and simmer until the chicken is fully cooked through and the sauce thickens, about 10 minutes.
Garnish and Serve: Garnish the dish with chopped fresh parsley before serving to add a fresh burst of color and flavor.

Notes

Use fresh pepperoncini peppers for best flavor, or substitute with jarred if unavailable.
Adjust salt carefully since pepperoncini peppers can add some saltiness.
This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.

Keywords: Creamy Pepperoncini Chicken, Pepperoncini Chicken Skillet, Creamy Chicken Dinner, Easy Chicken Skillet Recipe, One Pan Chicken