Creamy Pepperoncini Chicken Skillet Recipe
Creamy Pepperoncini Chicken Skillet is a flavorful, comforting one-pan dish featuring tender boneless, skinless chicken breasts cooked in a tangy and creamy pepperoncini sauce. Perfect for weeknight dinners, this skillet meal combines the zesty bite of pepperoncini peppers with a rich cream sauce, enhanced by garlic and onions. It’s easy to prepare, delicious, and pairs wonderfully with rice, pasta, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
Sauce
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup sliced pepperoncini peppers (about ½ cup drained)
- 1 cup chicken broth
- 1 cup heavy cream
- Chopped fresh parsley for garnish
Optional Add-ins and Variations
- ½ cup roasted red peppers, drained and sliced (optional)
- ½ cup Parmesan cheese, shredded (for extra creaminess)
- 1 tablespoon Italian seasoning (optional)
Instructions
- Heat the Oil and Season Chicken: Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper.
- Cook Chicken: Add the chicken breasts to the hot skillet and cook until golden brown on both sides, 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, stirring occasionally, until the onions are soft and translucent, about 3 minutes.
- Add Pepperoncini Peppers: Stir in the sliced pepperoncini peppers and cook for an additional 2 minutes to infuse their tangy flavor into the mixture.
- Deglaze Skillet: Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. This adds great depth of flavor to the sauce.
- Add Heavy Cream and Simmer: Stir in the heavy cream and bring the mixture to a gentle simmer.
- Return Chicken to Skillet: Place the chicken breasts back into the skillet with the sauce. Continue to simmer until the chicken is cooked through to an internal temperature of 165°F (75°C) and the sauce thickens, about 10 minutes.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish before serving. Enjoy hot over your choice of rice, pasta, or vegetables.
Notes
- For best results, use a cast-iron or heavy-bottomed skillet for even heating.
- Adjust the amount of pepperoncini peppers to suit your spice and tang preference.
- Add grated Parmesan cheese to the sauce for extra creaminess and depth.
- Serve with crusty bread, steamed rice, mashed potatoes, or over cooked pasta for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if the sauce becomes too thick.
- Bone-in chicken can be used but will require longer cooking time.
- Use gluten-free chicken broth to keep the dish gluten-free.
- To make it dairy-free, substitute heavy cream with full-fat coconut milk.
- Fresh pepperoncini peppers are preferable to dried for best flavor and texture.
Keywords: pepperoncini chicken, creamy chicken skillet, one-pan chicken recipe, easy dinner, pepperoncini peppers, creamy sauce chicken, stovetop chicken recipe
