Introduction

This Creamy Pepperoncini Chicken Skillet is a flavorful and comforting dish perfect for busy weeknights. Tender chicken breasts simmered in a tangy, creamy sauce with pepperoncini peppers create a unique blend of spice and richness that’s sure to delight your taste buds.

A close-up of a black cast iron pan filled with six golden-brown chicken breasts cooked in a creamy light yellow sauce with specks of black pepper and herbs scattered across. Bright yellow sliced peppers and bits of red peppers are mixed evenly on top, along with small green herb leaves sprinkled throughout the dish. The glossy creamy sauce has a smooth texture that partially covers the chicken, with some parts of the chicken showing a light sear on the surface. The background shows a white marbled texture lightly blurred. 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 olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then add them to the skillet.
Step 2: Cook chicken until golden brown on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
Step 3: In the same skillet, add sliced onions and minced garlic. Cook until onions are soft and translucent, about 3 minutes.
Step 4: Add sliced pepperoncini peppers to the skillet and cook for an additional 2 minutes.
Step 5: Pour chicken broth into the skillet, scraping up any browned bits from the bottom of the pan.
Step 6: Stir in heavy cream and bring mixture to a simmer.
Step 7: Return chicken breasts to the skillet and simmer until chicken is cooked through and sauce has thickened, about 10 minutes.
Step 8: 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 taste for spiciness and tang.
For extra creaminess, add grated Parmesan cheese to the sauce just before serving.
Serve this dish with crusty bread or over cooked pasta for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy sauce consistency.

How to Serve

The image shows a pan with about eight pieces of browned chicken breasts cooked in a thick creamy light yellow sauce. The sauce has visible slices of green peppers scattered throughout and a few thin strips of red bell pepper on top of the chicken. The chicken pieces are well-seared with a slightly crispy texture and pepper flakes on the surface. The sauce looks smooth and slightly glossy, covering the bottom of the pan and partially coating each piece of chicken. The pan's interior is dark, creating a contrast with the light sauce and colorful vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay more moist. Adjust cooking time as needed until the chicken is fully cooked.

Are pepperoncini peppers very spicy?

Pepperoncini peppers are mildly tangy with a gentle heat, not overly spicy. You can reduce or increase the amount depending on your preferred level of spice.

Creamy Pepperoncini Chicken Skillet Recipe

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★★★★★

4.9 from 90 reviews

This Creamy Pepperoncini Chicken Skillet features tender chicken breasts cooked to golden perfection and simmered in a tangy and flavorful creamy pepperoncini sauce. The combination of spicy and tangy pepperoncini peppers with rich heavy cream creates a luscious sauce that complements the savory chicken. This one-pan stovetop dish is easy to prepare and perfect for a comforting weeknight dinner garnished with fresh parsley.

Author: Sophie
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
Chopped fresh parsley for garnish

Instructions

Heat oil and season chicken: Warm olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
Brown chicken: Add the chicken breasts to the skillet and cook until golden brown on each side, about 5 minutes per side. Remove the chicken from the skillet and set aside.
Sauté onions and garlic: In the same skillet, add the sliced onions and minced garlic. Cook for about 3 minutes until the onions become soft and translucent.
Add pepperoncini peppers: Stir in the sliced pepperoncini peppers and cook for an additional 2 minutes to release their flavor.
Deglaze skillet: Pour in the chicken broth, scraping the bottom of the pan to lift any browned bits for added flavor.
Add cream and simmer: Stir in the heavy cream and bring the mixture to a gentle simmer.
Return chicken and cook through: Place the chicken breasts back into the skillet, simmering until the chicken is cooked through and the sauce thickens, approximately 10 minutes.
Garnish and serve: Sprinkle chopped fresh parsley over the dish before serving for a fresh, vibrant touch.

Notes

Use a cast-iron skillet for best heat distribution and flavor development.
Adjust the quantity of pepperoncini peppers according to how spicy and tangy you prefer the dish.
For an extra creamy sauce, add grated Parmesan cheese during the simmering stage.
Serve with crusty bread or over cooked pasta to make it a complete meal.

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