Creamy Pepperoncini Chicken Skillet (Printable Version)

Tender chicken in a tangy, creamy sauce with sliced pepperoncini peppers.

# What You’ll Need:

→ Chicken

01 - 1 pound boneless, skinless chicken thighs or breasts

→ For Cooking

02 - 2 tablespoons olive oil

→ Sauce

03 - 1 cup sliced pepperoncini, fresh or jarred and drained
04 - 3 cloves garlic, minced
05 - 1 cup heavy cream or half-and-half
06 - 1 cup low-sodium chicken broth

→ Seasoning

07 - Salt to taste
08 - Black pepper to taste

# Step-by-Step Guide:

01 - Pat chicken dry and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large non-stick skillet over medium heat. Add chicken and cook for 6 to 7 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, reduce heat to medium-low. Add minced garlic and sauté for 1 minute until fragrant.
04 - Add sliced pepperoncini and sauté for 2 to 3 minutes.
05 - Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until sauce thickens slightly.
06 - Return chicken and any accumulated juices to the skillet. Simmer for 2 to 3 minutes, spooning sauce over chicken until heated through.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra pepperoncini if desired.

# Additional Tips::

01 -
  • Ready in half an hour, which means you can serve dinner without the stress of complicated techniques.
  • The pepperoncini adds a bright, snappy tang that makes everything taste fresher and more interesting than ordinary chicken.
  • Creamy but not heavy, and it works beautifully over rice, pasta, or straight from the pan if you're eating it that way.
02 -
  • Don't skip drying the chicken or you'll end up steaming instead of searing, and a pale chicken makes a sad dinner.
  • The pepperoncini brine is liquid gold if you want more tang—a splash of it stirred into the sauce at the end transforms everything.
03 -
  • Save a splash of the pepperoncini brine to swirl into the finished sauce for an extra hit of tang that tastes intentional and sophisticated.
  • Use chicken thighs if you can—they're more forgiving, stay juicier, and create a richer sauce through their natural fat content.
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