Creamy Pepperoncini Chicken Skillet is a simple and tasty dish that brings together tender chicken, tangy pepperoncini peppers, and a rich, creamy sauce. The combination of the slightly spicy, zesty peppers with the smooth sauce creates a perfect balance that makes this skillet meal special and satisfying.
I love making this dish on busy weeknights because it’s so quick to prepare, but it still feels like a treat. The creamy sauce is easy to make right in the pan with just a few ingredients, and the pepperoncini add a bright kick that keeps things exciting. Whenever I serve this, friends and family always ask for seconds—it’s just that good!
My favorite way to enjoy this skillet is over a bed of steamed rice or alongside some crusty bread to soak up all the delicious sauce. It’s a cozy meal that’s perfect for any time you want something warm, comforting, and full of flavor without a lot of fuss.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are great here because they cook evenly and stay juicy. You can swap for chicken thighs if you like dark meat—that adds extra flavor and stays tender.
Pepperoncini peppers: These peppers bring a bright, tangy punch. If you can’t find them, pickled banana peppers or mild pepper rings work well too. Their juice adds essential zest to the sauce!
Heavy cream & Parmesan: Heavy cream creates the rich part of the sauce, while Parmesan adds cheesy depth. For a lighter option, try half-and-half or coconut milk, and swap Parmesan for nutritional yeast or a mild vegan cheese.
Italian seasoning & red pepper flakes: These add a classic herby and slightly spicy note. If you prefer fresh herbs, try chopped oregano or basil. Adjust red pepper flakes to control the heat.
How Can You Get the Chicken Perfectly Seared and Juicy in This Skillet?
Getting a nice browned crust on chicken adds flavor and locks in juices. Here’s how I do it:
- Pat the chicken dry before seasoning—this helps it brown better.
- Heat the oil until shimmering before adding chicken. Don’t overcrowd the pan; cook in batches if needed.
- Let the chicken cook undisturbed for 4-5 minutes per side, so a golden crust can form.
- Once browned, remove chicken and use the same pan to build flavor with onions and garlic before adding sauce ingredients.
- Return chicken to the sauce, then cover and simmer to finish cooking through, keeping it moist and tender.
Equipment You’ll Need
- Large skillet – A nonstick or stainless steel skillet with tall sides helps you brown chicken and simmer the sauce all in one pan.
- Tongs – Perfect for flipping chicken breasts without tearing the meat.
- Sharp knife – To finely dice onions and slice pepperoncini neatly.
- Measuring cups and spoons – For getting the cream, broth, and seasonings just right.
- Instant-read meat thermometer (optional) – Helps check that chicken is cooked safely to 165°F without guessing.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs for richer flavor and extra juiciness.
- Add sliced mushrooms or sun-dried tomatoes for more texture and depth.
- Stir in fresh spinach or kale near the end for a boost of color and nutrients.
- Top with shredded mozzarella or provolone instead of Parmesan for a milder, gooey finish.
How to Make Creamy Pepperoncini Chicken Skillet?
Ingredients You’ll Need:
For The Chicken and Sauce:
- 6 boneless, skinless chicken breasts (or chicken tenders)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup pepperoncini peppers, sliced (with some juice reserved)
- ½ cup chicken broth (or stock)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning (optional)
- ¼ teaspoon red pepper flakes (optional, for extra heat)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and roughly 25 minutes of cooking time. In just under 40 minutes total, you’ll have a creamy, flavorful chicken dinner ready to enjoy.
Step-by-Step Instructions:
1. Season and Brown the Chicken:
Start by seasoning both sides of the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook for about 4-5 minutes per side until the chicken is golden brown. Once browned, remove the chicken from the skillet and set it aside.
2. Cook the Onion, Garlic, and Pepperoncini:
In the same skillet, add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until you can smell its aroma. Then stir in the sliced pepperoncini peppers along with about 2 tablespoons of their juice to add a tangy kick.
3. Make the Creamy Sauce and Finish Cooking the Chicken:
Pour in the chicken broth and use a spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly. Lower the heat to medium-low and stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if you like a little heat. Let the sauce cook gently until it thickens, around 3-5 minutes. Return the chicken breasts to the skillet, spoon some sauce over the top, cover, and cook for another 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
4. Garnish and Serve:
Sprinkle freshly chopped parsley over the chicken for a bright finish. Serve hot over rice, mashed potatoes, or pasta to catch all the creamy pepperoncini sauce.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method in a sealed bag for faster thawing. Pat dry to remove excess moisture for better browning.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken in advance. Store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream if the sauce has thickened too much.
What Can I Substitute for Pepperoncini Peppers?
If you can’t find pepperoncini, try pickled banana peppers or mild pepper rings. They’ll provide a similar tangy flavor. Just be sure to include some of their juice for that distinctive zestiness in the sauce.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally to heat evenly. Add a small splash of broth or cream if the sauce needs loosening.
