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

Scale

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