This creamy pepperoncini chicken skillet is a cozy meal that’s bursting with flavor! Tender chicken cooks in a rich sauce made from cream and tangy pepperoncini peppers for a delightful twist.
You won’t believe how easy it is to whip this up for dinner! I love serving it over rice to soak up all that yummy sauce—it’s a dish that makes everyone ask for seconds!
Key Ingredients & Substitutions
Boneless, Skinless Chicken Breasts: These are great for quick cooking and absorbing flavors. You can swap them for chicken thighs if you prefer dark meat or use tofu for a vegetarian version!
Olive Oil: Olive oil adds a nice flavor. If you’re in a pinch, canola oil or avocado oil can work, too. I like using extra virgin for a richer taste.
Pepperoncini Peppers: These peppers are tangy and add character to the dish. If you can’t find them jarred or fresh, banana peppers are a decent substitute. Just note that they’re milder.
Heavy Cream: For a lighter option, you can use half-and-half or coconut cream to get a similar texture. Just keep in mind it may have a different flavor.
Parmesan Cheese: Fresh grated cheese melts better for this dish. If you’re dairy-free, try nutritional yeast for a cheesy flavor without the dairy.
How Do I Cook the Chicken Perfectly?
Cooking chicken properly can be tricky. You want it golden brown on the outside while ensuring it’s cooked through. Here’s how to do it right:
- Start by properly seasoning the chicken with salt and pepper. This boosts the flavor significantly.
- Preheat your skillet with oil on medium-high heat. Make sure it’s hot before adding the chicken.
- Cook each side for about 6-7 minutes. Don’t rush turning it too soon; let it brown well.
- Use a meat thermometer to check for doneness—165°F (75°C) is the safe internal temperature.
- After cooking, allow the chicken to rest for a few minutes before slicing to keep it juicy.
How to Make Creamy Pepperoncini Chicken Skillet
Ingredients You’ll Need:
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup pepperoncini peppers, sliced (jarred or fresh)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 30 minutes for cooking. In total, you’ll need around 40 minutes to make this flavorful creamy pepperoncini chicken dish. It’s quick, delicious, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. This adds a nice flavor to the chicken as it cooks.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until they’re cooked through and golden brown. When done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Onions and Garlic:
Using the same skillet, add the sliced onion. Cook it for about 3-4 minutes, or until it becomes soft. Then, add the minced garlic and cook for an additional 1-2 minutes until it starts to smell great!
4. Add the Pepperoncini:
Next, stir in the sliced pepperoncini peppers and cook them for about 2 minutes. This will make the peppers even more flavorful!
5. Make the Sauce:
Pour in the chicken broth and bring everything to a gentle simmer. Be sure to scrape the bottom of the skillet with a wooden spoon to release any browned bits stuck to the pan.
6. Mix in Cream and Cheese:
Reduce the heat to low and add the heavy cream, Italian seasoning, and grated Parmesan cheese. Stir everything well and let it cook for about 3-5 minutes until the sauce thickens slightly.
7. Combine Chicken with Sauce:
Return the cooked chicken to the skillet, nestling it into the creamy sauce. Let it simmer for an additional 2-3 minutes to heat through.
8. Garnish and Serve:
Before serving, sprinkle some chopped parsley over the top for a fresh finish. Enjoy your creamy pepperoncini chicken skillet! It pairs wonderfully with pasta, rice, or some crusty bread for soaking up that delicious sauce.
Can I Use a Different Type of Chicken?
Absolutely! You can use bone-in chicken thighs or drumsticks instead of boneless, skinless chicken breasts. Just adjust the cooking time accordingly, as bone-in pieces will take longer to cook through—about 20-25 minutes, depending on thickness. Always check that the internal temperature reaches 165°F for safety!
What if I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half for a lighter option, or use a mixture of whole milk and a tablespoon of cornstarch to thicken it. Just be sure to heat it gently to avoid curdling. If you prefer a dairy-free option, coconut milk can also work well, giving a slightly sweet flavor.
How Can I Store Leftover Creamy Pepperoncini Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, the dish will keep well for up to 2 months. Just be aware that the cream sauce might separate when reheating, so stir it well upon thawing and warming.
Can I Make This Recipe Spicier?
Definitely! If you love heat, feel free to add some sliced jalapeños or a pinch of red pepper flakes when cooking the onions. You could also use hot pepperoncini peppers or even a dash of your favorite hot sauce to the sauce for an extra kick!
