Creamy Pepperoncini Chicken Skillet Recipe
Introduction
Creamy Pepperoncini Chicken Skillet is a comforting and flavorful dish that combines tender chicken with tangy pepperoncini peppers in a rich, creamy sauce. It’s a quick and satisfying meal perfect for weeknights when you want something delicious without a long prep time.
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
- 2 tbsp butter
- 2 lbs chicken cut into thin strips (alternative variation)
- 1 tsp sea salt (for alternative preparation)
- 1 tsp ground pepper (for alternative preparation)
- 1 white onion, diced (for alternative preparation)
- 2 tbsp garlic, diced (for alternative preparation)
- ½ cup chicken stock (for alternative preparation)
- ½ cup roasted red pepper, drained and sliced (optional)
- ½ cup parmesan cheese, shredded (optional)
- 1 tbsp Italian seasoning (optional)
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat.
- Step 2: Season chicken breasts with salt and pepper, then add them to the skillet.
- Step 3: Cook chicken until golden brown on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
- Step 4: In the same skillet, add sliced onions and minced garlic. Cook until onions are soft and translucent, about 3 minutes.
- Step 5: Add sliced pepperoncini peppers to the skillet and cook for an additional 2 minutes.
- Step 6: Pour chicken broth into the skillet, scraping up any browned bits from the bottom of the pan.
- Step 7: Stir in heavy cream and bring mixture to a simmer.
- Step 8: Return chicken breasts to the skillet and simmer until chicken is cooked through and sauce has thickened, about 10 minutes.
- Step 9: Garnish with chopped parsley before serving.
Tips & Variations
- Use a cast-iron skillet for best results and even cooking.
- Adjust the amount of pepperoncini peppers to suit your heat preference.
- For extra creaminess, stir in grated Parmesan cheese to the sauce.
- Serve over pasta, rice, or with crusty bread to complete the meal.
- Swap chicken breasts for boneless, skinless chicken thighs for a juicier texture.
- Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
- Substitute coconut milk for heavy cream to make a dairy-free alternative.
- Add diced tomatoes or fresh spinach for added flavor and nutrients.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the skillet over medium heat until heated through, adding a splash of chicken broth or water if the sauce has thickened too much. Avoid freezing if possible, as the creamy sauce may separate upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken if you prefer. Just increase the cooking time and ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
Can I make this dish spicy?
Absolutely! Increase the amount of pepperoncini peppers or add a dash of hot sauce to give the dish an extra kick.
Print
Creamy Pepperoncini Chicken Skillet Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Creamy Pepperoncini Chicken Skillet is a savory one-pan meal featuring tender chicken breasts cooked in a rich, tangy sauce made with pepperoncini peppers, garlic, onions, chicken broth, heavy cream, and Parmesan cheese. This dish combines subtle heat and creamy textures to create a flavorful, comforting dinner perfect for busy weeknights or special occasions.
Ingredients
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 tsp sea salt
- 1 tsp ground pepper
- 2 tbsp butter
Vegetables and Aromatics
- 1 white onion, diced
- 2 tbsp garlic, diced (approximately 4 cloves minced equivalent)
- ½ cup roasted red pepper, drained and sliced
- ½ cup pepperoncini peppers, drained and sliced (rings or whole, per preference)
Liquids and Dairy
- ½ cup chicken stock (broth)
- 1 cup heavy cream
- ½ cup Parmesan cheese, shredded
Additional Seasoning
- 1 tbsp Italian seasoning
Instructions
- Prepare the skillet: In a large, heavy skillet or pan, melt 2 tablespoons of butter over medium-high heat until hot and shimmering.
- Season and brown the chicken: Season the chicken breasts with 1 teaspoon sea salt and 1 teaspoon ground pepper. Add the chicken to the pan and brown on all sides by turning every couple of minutes, about 8 minutes total. Remove chicken from the pan; the interior may not be fully cooked yet, which is acceptable at this stage.
- Sauté onions and garlic: Add the diced onion and garlic to the skillet and cook until softened and browned, about 5 minutes, stirring frequently to prevent burning.
- Add stock and roasted red peppers: Pour in ½ cup chicken stock and add the sliced roasted red peppers. Allow the mixture to simmer and reduce to half, approximately 5 minutes, scraping the bottom of the pan to deglaze and capture the flavorful browned bits.
- Incorporate cream and Parmesan: Turn the heat off. Slowly whisk in 1 cup heavy cream and ½ cup shredded Parmesan cheese, stirring vigorously to combine into a smooth creamy sauce.
- Finish cooking the sauce and chicken: Increase heat back to medium-high. Add 1 tablespoon Italian seasoning, the ½ cup sliced pepperoncini peppers, and return the chicken breasts to the skillet.
- Simmer until sauce thickens and chicken cooks through: Let the sauce reduce by half, while ensuring the chicken reaches an internal temperature of 165°F (74°C). Add additional chicken stock if the sauce needs thinning during cooking.
- Serve: Remove the skillet from heat and serve the creamy pepperoncini chicken over steamed vegetables, pasta, rice, or enjoy it on its own.
Notes
- Use a heavy skillet such as cast iron for best even heat and browning.
- Adjust pepperoncini amount for preferred spiciness and tang.
- For extra richness, add more Parmesan or use full-fat cream.
- Substitute chicken breasts with boneless skinless thighs if preferred.
- For a dairy-free option, replace cream with canned coconut milk and omit Parmesan.
- Leftovers can be stored in the refrigerator up to 3 days and reheated gently with a splash of broth to loosen sauce.
- Ensure chicken is cooked to internal temperature for safety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Creamy Pepperoncini Chicken, One-Pan Dinner, Creamy Chicken Skillet, Pepperoncini Recipe, Easy Weeknight Dinner, Chicken with Cream Sauce
