The Ultimate Creamy Pepperoncini Chicken Skillet: A One-Pan Wonder You’ll Make on Repeat
If you’re looking for a quick weeknight dinner that’s rich, flavorful, and a little bit tangy, this creamy pepperoncini chicken skillet is a winner. The pepperoncini add a mild heat and brightness to balance the richness of the cream, while garlic and onions bring depth. Plus, it all comes together in one pan—perfect for busy nights!
Ingredients
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4 boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 onion, thinly sliced
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4 cloves garlic, minced (use a garlic press for convenience)
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1 cup sliced pepperoncini peppers
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1 cup chicken broth
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1 cup heavy cream
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large skillet (cast iron works best) over medium-high heat.
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Season chicken breasts with salt and pepper, then sear in the skillet until golden brown on both sides, about 5 minutes per side. Remove and set aside.
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In the same skillet, sauté onions and garlic until softened and fragrant, about 3 minutes.
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Stir in the sliced pepperoncini peppers and cook for 2 minutes.
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Deglaze the pan with chicken broth, scraping up any browned bits for extra flavor.
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Stir in heavy cream and bring to a gentle simmer.
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Return the chicken breasts to the skillet and cook uncovered for about 10 minutes, until chicken is fully cooked and sauce has thickened.
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Garnish with fresh parsley and serve warm.
Notes
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Pan choice matters: A cast-iron skillet gives the best sear and retains heat well.
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Adjust the heat: If you like it spicier, add more pepperoncini or a splash of their brine.
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Extra richness: Stir in grated Parmesan cheese at the end for a deeper, creamier sauce.
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Serving idea: Pair with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition
- Calories: 410 kcal per serving
- Sugar: 3g
- Fat: 24g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 35g