Description
This Creamy Pepperoncini Chicken Skillet features juicy pan-seared chicken in a rich, garlicky cream sauce with zesty pepperoncini peppers. The tang from the peppers balances perfectly with the cream, creating a bold yet comforting dish made in one pan.
Ingredients
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1 1/2 lbs boneless, skinless chicken breasts or thighs
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Salt and pepper, to taste
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1 tbsp olive oil
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2 tbsp butter
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3 cloves garlic, minced
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1/2 cup chicken broth
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1/2 cup heavy cream
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1/3 cup sliced pepperoncini peppers (mild or hot, drained)
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2 tbsp pepperoncini juice (from the jar)
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1/4 cup grated Parmesan cheese
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1 tsp Italian seasoning
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Fresh parsley or basil, for garnish
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Optional: red pepper flakes for a little kick
Instructions
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Season & Sear Chicken:
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side, until golden brown and cooked through. Transfer to a plate and cover to keep warm. -
Make the Sauce:
In the same skillet, lower heat to medium. Add butter and garlic; cook until fragrant (about 30 seconds). Stir in chicken broth, scraping up any browned bits. Add heavy cream, Parmesan, pepperoncini slices, juice, and Italian seasoning. Simmer for 3–4 minutes until slightly thickened. -
Return Chicken to Pan:
Add chicken back to the skillet. Spoon sauce over the top and let simmer another 2–3 minutes to meld flavors.
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Serve:
Garnish with fresh herbs. Serve over pasta, mashed potatoes, rice, or with crusty bread.
Notes
Use thighs for extra tenderness or slice the chicken before serving to soak up more sauce.
Want it lighter? Use half-and-half instead of cream.
Add spinach or sun-dried tomatoes for extra flavor and color.