This Creamy Pepperoncini Chicken Skillet is a tasty and easy one-pan meal! It features juicy chicken cooked in a rich, creamy sauce with spicy pepperoncini peppers for a zingy kick.
The best part? It all comes together in no time, making dinner hassle-free. I love serving it over rice or pasta—it’s like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Chicken: I love using chicken breasts for this recipe, but thighs can really bring more flavor and tenderness. If you need a lighter option, try using turkey cutlets instead.
Pepperoncini Peppers: The star of this dish! For a milder version, use banana peppers. If you can’t find jarred ones, pick fresh or use roasted red peppers for a different taste.
Heavy Cream: For a lighter sauce, swap this with half-and-half or a plant-based cream. Coconut cream works great if you’re dairy-free! Just be aware it will slightly change the flavor.
Parmesan Cheese: Grated Parmesan adds that cheesy richness. Pecorino Romano is a good substitute if you want a sharper taste. Nutritional yeast can offer a cheesy flavor for a vegan option.
How Do I Ensure the Chicken is Perfectly Cooked?
Getting the chicken just right is key to a great dish. An even thickness helps it cook uniformly. Here’s how to do it:
- Pound the chicken breasts to about 1/2 inch thick for even cooking.
- Heat your skillet well before adding the chicken; this helps get a nice brown crust.
- Cook for 4-6 minutes on each side until the chicken is golden brown and internal temperature reaches 165°F (75°C).
- Let the chicken rest for a couple of minutes after cooking for juiciness.
How Can I Make the Sauce Extra Creamy?
A rich, creamy sauce makes this dish shine. Here’s how to achieve that luscious texture:
- Add the cream gradually and mix well to combine with the chicken broth.
- Simmer on low heat after adding the cream to avoid curdling.
- Stir in the cheese off the heat for a smooth finish—it melts better this way!
How to Make Creamy Pepperoncini Chicken Skillet
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs), pounded to even thickness
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter, for frying
For the Sauce:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 jar (about 8 ounces) pepperoncini peppers, sliced with juice reserved
- 1 teaspoon dried oregano or Italian seasoning
- 1 cup heavy cream or half and half
- 1/2 cup grated Parmesan cheese
For Garnish:
- Fresh dill or parsley for garnish (optional)
How Much Time Will You Need?
This delicious meal takes about 10 minutes to prepare and around 20 minutes to cook. So in total, you’ll need about 30 minutes from start to finish! It’s a quick and satisfying dish that’s perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts generously with salt and pepper on both sides. This step is important to ensure your chicken is flavorful.
2. Cook the Chicken:
Heat the olive oil or butter in a large skillet over medium-high heat. Once it’s hot, carefully add the chicken. Cook for about 4-6 minutes on each side, until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once done, remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
In the same skillet with the yummy drippings, add the chopped onion and sauté for about 3 minutes until it becomes translucent. Then, mix in the minced garlic and cook for another 30 seconds until everything smells amazing!
4. Create the Sauce:
Pour in the chicken broth, stirring well to deglaze the pan, releasing any tasty bits stuck at the bottom. Next, add the sliced pepperoncini peppers along with some of their juice and the oregano. Allow the mixture to simmer for about 2-3 minutes, so the flavors come together nicely.
5. Add Creamy Goodness:
Now, lower the heat to medium-low. Stir in the heavy cream and grated Parmesan cheese, mixing until the sauce is smooth and creamy.
6. Combine Chicken and Sauce:
Return the chicken breasts to the skillet, nestling them into that delicious sauce. Spoon some sauce over the chicken, and let it cook for another 3-5 minutes to ensure everything is heated through and saucy.
7. Final Touches:
Taste the sauce and adjust with more salt and pepper if needed. If you want to add some freshness, sprinkle chopped fresh dill or parsley over the top.
8. Serve and Enjoy:
Serve your creamy pepperoncini chicken hot over cooked rice, pasta, or mashed potatoes. Make sure to spoon some of that extra creamy sauce over the top for a delightful meal!
This creamy, tangy, and slightly spicy skillet dish makes a comforting and flavorful meal that’s easy to prepare and sure to please!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it is completely thawed before cooking. It’s best to thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water.
What If I Don’t Have Pepperoncini Peppers?
No worries! If you can’t find pepperoncini peppers, you can substitute them with banana peppers for a milder taste or use jalapeños for some heat. Roasted red peppers are also a delicious alternative!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can gently warm it in a skillet over low heat or in the microwave, making sure to stir occasionally for even heating.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken in advance, then store them separately in the fridge. When ready to serve, just reheat them together on the stovetop until warmed through.
