Creamy Pepperoncini Chicken Skillet is a tasty one-pan dish that combines tender chicken breasts with tangy, mildly spicy pepperoncini peppers and a rich, smooth sauce. The creaminess of the sauce balances out the bite from the peppers perfectly, making it a simple, flavorful meal that comes together quickly.
I love making this dish on busy weeknights because everything cooks in one skillet, which means less cleanup and more time to relax. The pepperoncini add such a fun zing to the sauce, and I always find myself sneaking a few extra peppers while I’m cooking. Plus, the creamy sauce is just perfect for soaking up with some crusty bread or your favorite side.
When I serve this dish, I like to pile it over a bed of rice or alongside some steamed veggies to round out the meal. It’s a dish that always feels special but without any fuss, and I’ve noticed it’s a favorite with everyone who tries it. If you like a little kick and creamy comfort all in one, this skillet is definitely for you!
Key Ingredients & Substitutions
Chicken Breasts: I pick boneless, skinless breasts for easy cooking and quick prep. You can swap for chicken thighs if you want juicier meat and a bit more flavor.
Pepperoncini Peppers: These give the dish its tangy kick. If you can’t find them, try banana peppers or mild pickled peppers instead. Just adjust the quantity to taste.
Heavy Cream: It makes the sauce rich and smooth. For a lighter version, try half-and-half or coconut milk, although the sauce won’t be as thick.
Parmesan Cheese: Adds a salty depth. Grated Pecorino Romano or Asiago can be a good substitute if you want a slightly different flavor profile.
How Do You Get the Chicken Perfectly Seared Without Overcooking?
Seared chicken needs a hot pan, but you also want it cooked through without drying out. Here’s how I do it:
- Pat the chicken dry and season well for a good crust.
- Heat olive oil over medium-high heat until shimmering, but not smoking.
- Add chicken and don’t move it around—let it form a golden crust, about 4-5 minutes per side.
- Remove chicken just as it’s cooked through; it will finish cooking gently in the sauce later.
This way, you keep the chicken juicy and flavorful with a beautiful brown outside.
Equipment You’ll Need
- Large skillet – A heavy-duty skillet, like cast iron, helps brown the chicken evenly and holds heat well for simmering the sauce.
- Tongs – Perfect for flipping the chicken without tearing it and easy to nestle pieces back into the sauce.
- Knife and cutting board – You’ll need these to chop veggies and slice the pepperoncini peppers.
- Measuring cups and spoons – For accurate liquid and seasoning measurements, to keep the sauce balanced.
Flavor Variations & Add-Ins
- Swap chicken for turkey breast or pork chops if you want a different protein with similar cooking time and texture.
- Add chopped sun-dried tomatoes for a tangy sweetness that contrasts nicely with the pepperoncini.
- Stir in spinach or kale near the end for extra green color and nutrients without changing the creamy texture.
- Mix in shredded mozzarella or provolone for a cheesier, gooier sauce perfect for topping pasta or bread.
Creamy Pepperoncini Chicken Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts or tenders
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup sliced pepperoncini peppers (plus 1/4 cup of the juice from the jar)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning or a mix of dried basil, oregano, and thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: chopped red bell pepper for color
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and around 20 minutes to cook. So in about 30 minutes total, you’ll have a warm, creamy meal ready to enjoy.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Sprinkle salt and pepper on the chicken breasts. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken and set it aside.
2. Cook the Veggies:
In the same skillet, add the diced onion and cook until it becomes soft and translucent, about 3-4 minutes. Then add the minced garlic and cook for about 30 seconds until you can smell the aroma. Stir in the sliced mushrooms and cook for about 4 minutes until they soften.
3. Make the Creamy Sauce and Finish Cooking:
Add the pepperoncini slices to the skillet and pour in the chicken broth, scraping the pan to get all the tasty bits off the bottom. Stir in pepperoncini juice, heavy cream, Parmesan cheese, and Italian seasoning. Let it gently simmer. Place the chicken back in the skillet, nestling it in the sauce. Let everything cook together for 3-5 minutes so the flavors blend and the chicken reheats. Toss in chopped red bell pepper now if you’d like some bright color on the dish.
4. Serve and Enjoy:
Sprinkle fresh parsley on top right before serving. This cream sauce tastes amazing over steamed rice, pasta, or with some crispy bread to soak it all up. Enjoy your cozy, creamy pepperoncini chicken skillet!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. Thaw it in the refrigerator overnight or use the defrost setting on your microwave. Pat the chicken dry before seasoning and cooking to get a nice sear.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or whole milk mixed with a little flour to thicken, but the sauce won’t be as rich or creamy. Coconut milk is a good dairy-free alternative but will change the flavor a bit.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare and cook the chicken and sauce a day ahead, then refrigerate. Reheat slowly on the stove to keep the sauce creamy and the chicken tender.
