If you’re ready to awaken weeknight dinners with the bold flavors of tangy peppers and rich cream, then you’re going to fall in love with Creamy Pepperoncini Chicken Skillet. This one-pan wonder combines juicy strips of chicken, zingy pepperoncini, silky cream, and melty parmesan into a vibrant medley of taste and color. It’s equal parts cozy and craveable, with a sauce so good you’ll want to swipe every last drop off your plate!

Creamy Pepperoncini Chicken Skillet Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated here—just a handful of straightforward ingredients, each playing a starring role in creating the delectable balance of flavor and texture in Creamy Pepperoncini Chicken Skillet. Let’s break down why each one matters before you get started.

Butter: Adds a rich base and helps everything brown beautifully for deep flavor.
Chicken (cut into thin strips): Cutting the chicken thinly ensures quick cooking and keeps every bite moist and tender.
Sea Salt: Enhances all the savory notes and brings life to the dish.
Ground Pepper: Lends a subtle heat and rounds out the overall flavor profile.
White Onion (diced): Sweet and aromatic, the onion provides a mellow backbone for the sauce.
Garlic (diced): Garlic infuses the skillet with irresistible aroma and depth.
Chicken Stock: A little umami boost that helps build the silky sauce and keeps the dish moist.
Roasted Red Pepper (drained and sliced): Adds gentle sweetness and a pop of vibrant color.
Heavy Cream: The key to a luscious, velvety sauce that ties everything together.
Parmesan Cheese (shredded): Rich, salty, and nutty, parmesan thickens and flavors the sauce.
Italian Seasoning: This blend of herbs brings a classic, aromatic sophistication to the skillet.
Pepperoncini Peppers (drained and sliced): The star ingredient, adding tangy heat and zing—use rings, slices, or whole peppers, to your taste!

How to Make Creamy Pepperoncini Chicken Skillet

Step 1: Brown the Chicken

Start by heating up your biggest, heaviest skillet over medium-high with a good swirl of butter. As soon as it’s melted and bubbling, season your chicken strips with a generous sprinkle of salt and pepper. Add them to the pan in a single layer, letting each side get gorgeously golden and caramelized—about 8 minutes total. You’re not aiming to cook them through just yet, but that initial browning will create a deep, flavorful foundation.

Step 2: Sauté the Onion and Garlic

Once the chicken is browned, transfer it to a plate. In the same buttery skillet, toss in your diced onion and garlic. Let them sizzle gently for about 5 minutes, stirring occasionally. The onion softens and turns lightly golden, while the garlic fills the kitchen with that magical aroma that makes everyone ask, “what’s cooking?”

Step 3: Add the Roasted Red Pepper and Deglaze

Pour in the chicken stock and scatter in the sliced roasted red peppers. As the stock bubbles, make sure to scrape up any delicious browned bits stuck to the bottom of the pan. This liquid gold infuses the sauce with even more savory notes and lets all the flavors mingle. Let everything reduce by about half over 5 minutes, creating a lush, aromatic base.

Step 4: Stir in Cream and Parmesan

Turn the heat off for a moment and gently whisk in the heavy cream and parmesan. This quiet pause is essential—the cooler pan keeps the cream from curdling and allows the cheese to melt smoothly. Whisk until you have a dreamy, glossy sauce.

Step 5: Finish the Creamy Pepperoncini Chicken Skillet

Now, bring the heat back up to medium-high. Sprinkle in the Italian seasoning, then add the sliced pepperoncini and the browned chicken (plus any juices from the plate). Simmer until the sauce thickens to your liking and the chicken cooks through to a safe 165°F internal temperature. Taste as you go, adding a splash more chicken stock if you’d like a looser sauce. That’s it—your Creamy Pepperoncini Chicken Skillet is ready to serve!

How to Serve Creamy Pepperoncini Chicken Skillet

Garnishes

A shower of fresh herbs works wonders here—think chopped parsley or basil for freshness and color. If you love a little added punch, a few extra rings of pepperoncini on top make every serving feel special. And don’t forget an extra sprinkle of parmesan cheese for the ultimate finishing touch!

Side Dishes

This creamy skillet begs for a side that soaks up all that luscious sauce. Serve it over fluffy rice, a tangle of noodles, or even silky mashed potatoes. For a low-carb option, pile it onto crisp roasted vegetables or spoon over steamed cauliflower. Pair with a bright green salad or garlicky bread for a meal that truly satisfies.

Creative Ways to Present

Try transforming your Creamy Pepperoncini Chicken Skillet into a show-stopping pasta bake—just toss with cooked penne and bake until bubbly. Or, spoon the creamy chicken onto toasted ciabatta for an unforgettable sandwich. For a rustic dinner-party vibe, serve the skillet straight from the pan at the table so everyone can dig in family-style.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool to room temperature, then spoon into an airtight container. The Creamy Pepperoncini Chicken Skillet keeps well in the refrigerator for up to 3 days, and the flavors meld together even more overnight, making tomorrow’s lunch something to look forward to.

Freezing

You can freeze portions of this dish if you like. Place the cooled creamy chicken in a freezer-safe container and seal tightly. It’s best enjoyed within 1 to 2 months for peak flavor and texture—just note the sauce may need a quick stir after thawing to reincorporate if it separates slightly.

Reheating

For gentle reheating, warm the Creamy Pepperoncini Chicken Skillet on the stovetop over low heat, adding a splash of chicken stock or milk to loosen the sauce if needed. If microwaving, do so in short intervals, stirring between each burst, to keep the sauce creamy and the chicken tender.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs bring even more juiciness and flavor to the Creamy Pepperoncini Chicken Skillet, and they hold up beautifully in the creamy sauce. Just be sure to slice them thin and adjust cooking time as needed.

How spicy will the dish be with pepperoncini?

Pepperoncini are mild and tangy, so the overall dish is approachable even for spice-sensitive eaters. If you want extra heat, simply add more pepperoncini or toss in a pinch of crushed red pepper flakes.

Is there a dairy-free alternative for the cream?

For a dairy-free version, substitute full-fat coconut milk or a plant-based cream alternative. The finished sauce will still be wonderfully creamy, with a slightly different—yet delicious—flavor twist.

What other cheeses can I use?

Parmesan offers classic depth, but Pecorino Romano or even Asiago are great swaps if you want a sharper or more robust flavor profile in your Creamy Pepperoncini Chicken Skillet.

Can I make this dish ahead for a party?

Definitely! Prepare the Creamy Pepperoncini Chicken Skillet up to a day in advance, refrigerate, and gently reheat just before serving. It actually tastes even better after a night for the flavors to meld!

Final Thoughts

Take the leap and treat yourself (and your dinner table) to Creamy Pepperoncini Chicken Skillet! It’s the kind of recipe you’ll want to make again and again for family, friends, and even just for cozy nights in. Give it a try—you’ll be hooked by the very first bite!

Creamy Pepperoncini Chicken Skillet Recipe

★★★★★

5 from 27 reviews

Author: lilan
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Creamy Pepperoncini Chicken Skillet is a delicious and easy-to-make dish that features tender chicken strips in a creamy sauce with a tangy kick from pepperoncini peppers. Perfect for a quick weeknight dinner!

Instructions

Melt butter: In a large, heavy pan, melt butter on medium high heat.
Sear chicken: Season chicken with salt and pepper, add to pan. Brown chicken on all sides, turning every couple minutes – about 8 minutes total.
Cook onion and garlic: Remove chicken from pan. Add garlic and onion to pan, let brown, about 5 minutes.
Add stock and peppers: Add stock and roasted red peppers and let reduce to half, another 5 minutes.
Make the sauce: Turn heat off, and slowly stir in cream and parmesan, whisking vigorously as you add cream.
Finish the dish: Slowly bring heat back to medium high, add Italian seasoning, pepperoncinis, and chicken back to pan. Let sauce reduce to half and bring chicken fully to 165 degrees Fahrenheit internal temperature. Add more stock if needed to thin sauce as chicken cooks.
Serve: Remove from heat and serve over vegetables, pasta, rice, or on its own!

Notes

You can adjust the amount of pepperoncini peppers based on your spice preference.
Feel free to add in additional vegetables like bell peppers or spinach for extra nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Pan-frying, Simmering
Cuisine: Italian-American