Why You’ll Love This Recipe
This skillet meal brings together creamy comfort with zesty, tangy brightness. The mild heat of the pepperoncinis cuts through the richness of the sauce, creating an addictive balance of flavors. Everything cooks in one pan, making cleanup easy, and the whole meal comes together in less than 30 minutes. The chicken stays juicy, the sauce is velvety smooth, and the pepperoncinis give it a flavor punch you won’t forget.
Creamy Pepperoncini Chicken Skillet: Tangy, Savory, and Comforting Perfection
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Creamy Pepperoncini Chicken Skillet is a flavorful and comforting one-pan meal featuring tender chicken breasts simmered in a creamy, tangy sauce with pepperoncini peppers, garlic, and herbs. It’s rich, zesty, and perfect served over pasta, rice, or mashed potatoes.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 3 cloves garlic, minced
- 1/2 cup sliced pepperoncini peppers (mild or hot, drained)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tbsp pepperoncini brine (optional, for extra tang)
- Fresh parsley or basil, for garnish
Instructions
- Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and nearly cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Add pepperoncini peppers and cook for 1 minute, then pour in chicken broth to deglaze the pan, scraping up any browned bits.
- Stir in heavy cream, cream cheese, Parmesan, Italian seasoning, and pepperoncini brine (if using). Simmer for 3–5 minutes until the sauce is smooth and slightly thickened.
- Return the chicken to the skillet, spooning the sauce over the top. Reduce heat to low and simmer for another 5 minutes, until chicken is fully cooked (internal temp 165°F / 74°C).
- Garnish with fresh parsley or basil and serve immediately with rice, pasta, or mashed potatoes.
Notes
- Use jarred pepperoncini peppers for convenience — mild for tangy flavor or hot for extra spice.
- Substitute half-and-half for heavy cream for a lighter version.
- This dish also works well with chicken thighs for a juicier result.
- The sauce thickens as it cools — add a splash of broth if reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts or Thighs: Boneless and skinless for quick cooking and tenderness. Thighs give a slightly richer flavor.
Butter and Olive Oil: The perfect combo for searing the chicken and building a flavorful base.
Garlic: Freshly minced for aromatic depth in the sauce.
Pepperoncini Peppers: The star of the dish—tangy, mildly spicy, and full of flavor. Use jarred slices or whole peppers.
Pepperoncini Brine: Adds tang and brightness to the creamy sauce.
Heavy Cream: Creates the luscious, rich base that ties everything together.
Chicken Broth: Thins the sauce slightly while adding savory depth.
Parmesan Cheese: Melts into the sauce for a nutty, salty finish.
Italian Seasoning: Brings a touch of herbaceous balance to the creamy richness.
Salt and Black Pepper: Essential for seasoning each layer.
Fresh Parsley: For garnish and a pop of color before serving.
Directions
- Prepare the chicken. Pat chicken dry and season both sides generously with salt, pepper, and a pinch of Italian seasoning.
- Sear the chicken. Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side until golden brown and nearly cooked through. Remove from skillet and set aside.
- Sauté the garlic. In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant.
- Add the pepperoncinis. Stir in sliced pepperoncinis and a few tablespoons of their brine. Let them sizzle for about a minute to release their flavor.
- Make the sauce. Pour in chicken broth and heavy cream. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Add cheese and chicken. Stir in Parmesan cheese until melted and smooth, then return the chicken to the skillet. Simmer 3–5 minutes until the chicken is cooked through and the sauce thickens slightly.
- Finish and serve. Taste and adjust seasoning. Garnish with chopped parsley and serve immediately over rice, mashed potatoes, or pasta.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4 people. Preparation takes 10 minutes, cooking time is 20 minutes, for a total of 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Avoid high heat to prevent curdling.
Variations and Customizations
Spinach Pepperoncini Chicken
Add a handful of fresh spinach during the final simmer for color and extra nutrition.
Mushroom Cream Sauce
Sauté sliced mushrooms with the garlic for earthy, savory depth.
Lemon-Pepperoncini Chicken
Add a squeeze of lemon juice for extra tang and brightness.
Bacon Cream Version
Crisp up bacon first, then cook the chicken in the rendered fat for smoky flavor.
Cajun Creamy Chicken
Add a teaspoon of Cajun seasoning for a spicy Southern twist.
Greek-Inspired Variation
Top with crumbled feta and fresh oregano instead of Parmesan and parsley.
Lighter Version
Use half-and-half instead of cream and skip the butter for a lighter but still creamy sauce.
Cheesy Upgrade
Stir in shredded mozzarella or provolone for extra gooey richness.
Air Fryer Chicken Option
Air fry the chicken separately, then toss it in the pepperoncini cream sauce before serving.
Vegan Twist
Swap the chicken for pan-seared tofu and use coconut cream instead of heavy cream for a plant-based version.
FAQs
1. How spicy are pepperoncinis?
They’re mild and tangy, not overly spicy—perfect for adding flavor without overwhelming heat.
2. Can I use jarred whole pepperoncinis?
Yes, just slice them before adding to the sauce for even flavor distribution.
3. Can I use milk instead of heavy cream?
Yes, though the sauce will be thinner—add a bit more Parmesan to thicken it.
4. What type of chicken works best?
Boneless thighs stay juicier, but chicken breasts are leaner and cook quickly.
5. Can I make it dairy-free?
Yes, substitute the cream with coconut cream and use nutritional yeast instead of Parmesan.
6. Can I make this ahead of time?
Yes, the sauce reheats beautifully—store the chicken separately to keep it tender.
7. What sides pair best with this dish?
Mashed potatoes, rice, egg noodles, or roasted vegetables complement the creamy sauce perfectly.
8. Can I bake this dish instead?
Yes, bake the seared chicken with the sauce at 375°F (190°C) for 20 minutes.
9. What can I use instead of pepperoncinis?
Banana peppers or mild pickled jalapeños offer similar tangy flavor.
10. How can I thicken the sauce?
Simmer a few extra minutes or stir in an extra tablespoon of Parmesan.
Conclusion
This Creamy Pepperoncini Chicken Skillet is the perfect blend of comfort and zest—rich, tangy, and bursting with flavor in every bite. The combination of tender chicken and the pepperoncini-infused cream sauce makes this dish unforgettable. It’s simple, elegant, and endlessly versatile, ideal for weeknights or when you want to impress with minimal effort. Once you taste that creamy, tangy sauce, this will become one of your go-to skillet dinners for good reason.
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