Creamy Pepperoncini Chicken Skillet
Craving a flavorful and fuss-free meal? Look no further than this creamy pepperoncini chicken skillet! This recipe delivers restaurant-worthy taste in under 30 minutes, making it perfect for busy weeknights.
Tender, juicy chicken breast strips are seasoned to perfection and cooked to golden brown. A creamy sauce infused with a hint of spice from pepperoncini peppers takes center stage, blanketing the chicken in a rich and flavorful embrace.
This recipe is all about convenience. Everything cooks in a single skillet, minimizing cleanup. Plus, it’s easily customizable. Don’t have roasted red peppers? Sub with diced bell peppers! Prefer a touch more heat? Include whole pepperoncini peppers instead of sliced.
Serve this creamy pepperoncini chicken skillet over fluffy rice, pasta, or mashed potatoes for a complete and satisfying meal. Leftovers store well in the refrigerator, making it a great option for meal prepping.
So ditch the takeout menus and whip up this flavor-packed wonder. It’s sure to become a new weeknight favorite!
Questions I often get asked about this recipe:
Can I adjust the spice level?
Absolutely! This recipe uses sliced pepperoncini peppers for a mild kick. If you prefer it spicier, you can use whole pepperoncini peppers instead. You can also add a pinch of red pepper flakes for extra heat.
What can I use instead of chicken breasts?
You can easily substitute boneless, skinless chicken thighs for the chicken breasts. Cooking time may vary slightly, so be sure the chicken reaches an internal temperature of 165°F (74°C).
Fresh pepperoncini not available?
You can use jarred pepperoncini peppers, just be sure to drain them well before adding them to the skillet.
What side dishes go well with this recipe?
This creamy pepperoncini chicken skillet pairs well with a variety of side dishes. Roasted vegetables, steamed broccoli, or a simple green salad would all be delicious options.
Can I make this recipe ahead of time?
While the chicken and sauce can be cooked ahead of time, the dish is best served fresh. The cream sauce can thicken upon sitting, so you may need to thin it out with a little chicken broth when reheating.
What you need to make Creamy Pepperoncini Chicken Skillet:
2 tablespoons olive oil
1.5 pounds boneless, skinless chicken breasts
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium onion, diced
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
1/2 cup sliced pepperoncini peppers, drained (more or less to taste)
1/2 cup roasted red pepper, diced (optional)
1 tablespoon chopped fresh parsley (optional)
How to make it:
In a bowl, toss chicken with oregano, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from pan and set aside.
Reduce heat to medium and add onion to the pan. Cook, stirring occasionally, until softened, about 5 minutes.
Add garlic and cook for an additional minute until fragrant.Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until liquid is reduced by half, about 2-3 minutes.
Stir in heavy cream and Parmesan cheese. Bring to a simmer and cook until sauce thickens slightly, about 3-4 minutes.
Return chicken, pepperoncini peppers, and roasted red pepper (if using) to the pan. Toss to coat in the sauce and heat through for an additional 1-2 minutes.
Garnish with fresh parsley (if using) and serve over cooked rice, pasta, or mashed potatoes.
Tips:
For a spicier dish, use whole pepperoncini peppers instead of sliced.
You can substitute boneless, skinless chicken thighs for the chicken breasts.
If you don’t have roasted red peppers, you can use diced red bell pepper instead.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Latest Reviews:
This recipe was a lifesaver! So easy to throw together on a busy weeknight. The creamy sauce with a hint of spice from the pepperoncini is addictive. Definitely will be making this again! 5 stars! Sarah G.
Huge hit with my family! The chicken was juicy and flavorful, and the sauce was perfect – creamy with a nice kick. Loved the option to adjust the spice level. We served it over rice and it was delicious. Definitely recommend! Marin S.
This recipe is a keeper! It’s become a regular in our meal rotation. Love that it’s all made in one pan and cleanup is a breeze. The perfect balance of creamy and spicy, and super customizable. Thanks for sharing! Lisa R.
Printable Recipe:
Creamy Pepperoncini Chicken Skillet
This one-pan wonder is packed with flavor and comes together in under 30 minutes. Tender chicken bathed in a creamy sauce with a hint of spice from pepperoncini peppers is sure to be a crowd-pleaser.
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into strips
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1/2 cup sliced pepperoncini peppers, drained (more or less to taste)
- 1/2 cup roasted red pepper, diced (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- In a bowl, toss chicken with oregano, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from pan and set aside.
- Reduce heat to medium and add onion to the pan. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for an additional minute until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until liquid is reduced by half, about 2-3 minutes.
- Stir in heavy cream and Parmesan cheese. Bring to a simmer and cook until sauce thickens slightly, about 3-4 minutes.
- Return chicken, pepperoncini peppers, and roasted red pepper (if using) to the pan. Toss to coat in the sauce and heat through for an additional 1-2 minutes.
- Garnish with fresh parsley (if using) and serve over cooked rice, pasta, or mashed potatoes.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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