Creamy Pepperoncini Chicken Skillet is a simple and delicious dish with tender chicken breasts cooked right in a creamy, tangy sauce made from pepperoncini peppers. The peppers add a little zing and a mild kick that makes the sauce unique and full of flavor. The creaminess helps balance out the slight heat, making it perfect for a comforting meal.
I love making this dish when I want something quick but still special. The best part is how easy everything cooks in one skillet, which means fewer dishes and more time to enjoy your meal. I usually pour the sauce right over rice or mashed potatoes to soak up all the tasty goodness. It’s one of those recipes where the leftovers taste just as great the next day.
This recipe is always a hit because it feels fancy without requiring a lot of effort. Whenever I serve it to friends or family, they ask for the recipe right away. If you want a go-to weeknight dinner with a little twist, creamy pepperoncini chicken is definitely it. Plus, the slight tang from the peppers gives it a fresh, bright flavor that keeps me coming back for more.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work well. Thighs stay juicier but breasts cook faster. If you want less fat, go with breasts.
Pepperoncini Peppers: These give the dish its signature tang and mild spice. If unavailable, mild banana peppers are a good swap, but the flavor will be less complex.
Heavy Cream: This makes the sauce rich and creamy. For a lighter option, try half-and-half or a mix of milk and cream cheese, but the sauce will be less thick.
Parmesan Cheese: Adds a savory depth and helps thicken the sauce. You can use Pecorino Romano as a sharper alternative or nutritional yeast for a dairy-free version.
Red Bell Pepper: Adds sweetness and color. You can skip or substitute with green or yellow peppers, but red is mildest and sweetest.
How Do I Get the Perfectly Creamy Sauce Without It Separating?
Keeping the sauce creamy is key. Follow these tips for success:
- After cooking chicken, lower the heat before adding cream to avoid curdling.
- Stir cream gently into warm broth and Parmesan, heating slowly to blend flavors.
- Add cheese gradually and stir constantly to melt it smoothly into the sauce.
- Simmer gently—avoid boiling, which can cause the sauce to split.
- The pepperoncini juice adds tang but can sometimes affect creaminess, so use the recommended 2 tablespoons.
With these tips, the sauce will be velvety and smooth, coating the chicken perfectly.
Equipment You’ll Need
- Large nonstick or stainless steel skillet – perfect for cooking chicken evenly and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – helps you stir the sauce gently without scratching your skillet.
- Measuring cups and spoons – for accurate ingredient amounts, especially for cream and broth.
- Knife and cutting board – essential for slicing the chicken, bell pepper, and pepperoncini peppers.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for juicier, more flavorful meat that stays tender longer.
- Add sliced mushrooms or spinach near the end for extra veggies and texture.
- Stir in some crumbled feta or shredded mozzarella instead of Parmesan for a different cheese flavor.
- Include a pinch of red pepper flakes if you like extra heat alongside the mild tang of pepperoncini.
How to Make Creamy Pepperoncini Chicken Skillet?
Ingredients You’ll Need:
For The Chicken:
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For The Sauce:
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 (7 oz) jar pepperoncini peppers, sliced, plus 2 tablespoons pepperoncini juice
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 red bell pepper, thinly sliced
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes around 10 minutes for preparation and about 20 minutes for cooking, totaling approximately 30 minutes. It’s a great option for a quick and comforting dinner.
Step-by-Step Instructions:
1. Preparing and Cooking the Chicken:
Start by seasoning the chicken breasts on both sides with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until each side is golden brown and the chicken is cooked through, about 5-6 minutes per side. Once done, remove the chicken and set it aside.
2. Making the Creamy Pepperoncini Sauce:
Lower the heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until you can smell its aroma. Pour in the chicken broth, scraping the bottom of the pan to loosen any flavorful browned bits. Then stir in the heavy cream, grated Parmesan cheese, and dried oregano.
3. Combining Ingredients and Simmering:
Add the sliced pepperoncini peppers, their juice, and the sliced red bell pepper to the sauce. Stir everything well and bring the sauce to a gentle simmer. Return the chicken to the skillet, nestling it into the creamy sauce. Let it simmer for another 5 minutes to absorb all the flavors and allow the peppers to soften slightly.
4. Final Touches and Serving:
Taste the sauce and adjust salt or pepper if needed. Garnish with freshly chopped parsley. Serve the creamy pepperoncini chicken hot over your favorite rice, mashed potatoes, or pasta to enjoy the delicious sauce.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove excess moisture for better searing.
How Do I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave to avoid curdling the sauce.
Can I Substitute Heavy Cream?
You can use half-and-half or a mixture of milk and cream cheese for a lighter sauce, but it won’t be quite as rich or thick as with heavy cream.
What Should I Serve This With?
This creamy pepperoncini chicken goes great over rice, mashed potatoes, or pasta. Roasted or steamed veggies on the side also complement it nicely.
