Creamy Pepperoncini Chicken Skillet Recipe | Tangy One-Pan Dinner with Garlic & Herbs
This Creamy Pepperoncini Chicken Skillet is a flavor-packed dinner that’s rich, tangy, and irresistibly creamy. Tender chicken breasts are simmered in a velvety sauce made with garlic, herbs, cream cheese, and zesty pepperoncini peppers for a bold twist. It’s a one-pan meal that’s perfect for busy weeknights, meal prep, or cozy dinners. Serve over mashed potatoes, rice, or pasta to soak up every drop of the luscious sauce.
Equipment
- Large skillet
- Tongs or spatula
- Measuring Cups and Spoons
- Knife and cutting board
- Meat thermometer (optional but recommended)
Ingredients
Main Ingredients:
- 1½ lbs chicken tenders or breasts
- 1 tbsp olive oil
- 1 tbsp butter
- ½ cup chopped pepperoncini peppers
- 1 tbsp pepperoncini juice
- 3 cloves garlic, minced
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
Optional Add-Ins:
- Grated Parmesan cheese
- Fresh parsley or basil
- Red pepper flakes for heat
Instructions
- Sear Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden. Remove and set aside.
- Sauté Aromatics: Add garlic and chopped pepperoncinis to the skillet. Cook for 1–2 minutes until fragrant.
- Deglaze: Pour in chicken broth and pepperoncini juice. Scrape up browned bits from the pan.
- Simmer Sauce: Reduce heat to medium-low. Stir in cream, salt, pepper, and Italian seasoning. Simmer gently for 5–7 minutes until slightly thickened.
- Finish: Return chicken to skillet. Spoon sauce over and cook until internal temp reaches 165°F (about 5–7 minutes).
- Serve: Garnish with Parmesan, herbs, or red pepper flakes. Serve hot over mashed potatoes, rice, pasta, or with garlic bread.
Notes
- Use room-temperature cream to prevent curdling.
- Jarred pepperoncinis offer consistent flavor and convenience.
- Chicken thighs can be substituted for a juicier result.
- Make it dairy-free with coconut or cashew cream.
- Freeze leftovers separately for up to 2 months.
- Avoid boiling when reheating to preserve sauce texture.