This Creamy Pepperoncini Chicken Skillet is one of those dinners that comes together easily but tastes like you spent a lot more time on it! Tender chicken is cooked in a creamy Parmesan sauce with garlic, peppers, and tangy pepperoncini for a meal that is packed with flavor.
I love the little kick the pepperoncini adds to this dish. It balances the creamy sauce perfectly and makes this chicken anything but boring. If you are looking for another cozy chicken dinner, be sure to check out my Creamy Garlic Chicken Breasts, too! This Pepperoncini Chicken Skillet was inspired by Sweet C’s recipe.
Ingredients & Substitutions
- Chicken: I use chicken tenders because they cook quickly and stay tender, but thinly sliced boneless, skinless chicken breasts work well, too. Just be careful not to overcook them.
- Olive oil: Olive oil is used to sear the chicken and helps create those flavorful browned bits in the skillet that add so much flavor to the sauce.
- Pepperoncini peppers: These are the stars of the dish! They add a tangy, slightly spicy flavor that balances the creamy sauce. Use more or less, depending on how much heat and tang you like. Save some of the brine from the jar because it adds so much flavor to the sauce.
- Bell pepper: I use red bell pepper for sweetness and color, but yellow or orange bell peppers work well, too.
- Heavy cream: Heavy whipping cream creates a rich, creamy sauce. You can use half-and-half for a lighter option, but the sauce will not be quite as thick.
- Parmesan cheese: Freshly grated Parmesan melts best and gives the sauce the most flavor. I recommend grating it yourself if possible, but pre-shredded Parmesan can work in a pinch.
- Chicken broth: Chicken broth helps build the sauce without making it too salty. Low-sodium chicken broth can also be used.
- Italian seasoning: This adds a simple blend of herbs that works perfectly with the creamy sauce. If you do not have Italian seasoning, you can use a mix of dried basil, oregano, and parsley.
- Red pepper flakes: These are optional but add a little extra heat. You can leave them out for a milder dish.
FAQs
What are pepperoncini peppers?
Pepperoncini are small, mild peppers that are usually found pickled in jars near the other pickled vegetables or peppers at the grocery store. They have a slightly sweet, tangy flavor with just a little heat, making them perfect for balancing the creamy sauce in this chicken skillet. I also use them in my Pepperoncini Pasta Salad, which is also delicious!
Is Creamy Pepperoncini Chicken spicy?
This dish has a little bit of heat, but it is not overly spicy. (I thought it had a really nice, peppery flavor.) The pepperoncini adds more tang and flavor than heat. For a milder version, use fewer peppers and leave out the red pepper flakes.
Can I use chicken breasts instead of chicken tenders?
Yes! Thinly sliced chicken breasts work well in this recipe. Since chicken breasts can dry out more easily, be sure not to overcook them, and cook them until they reach 165°F.
Can I use half-and-half instead of heavy cream?
Yes. Half-and-half will make a lighter sauce, but it may not be quite as rich or thick as a sauce made with heavy cream. For the creamiest results, I recommend using heavy cream.
How do I keep the Parmesan sauce from getting grainy?
For the smoothest sauce, use freshly grated Parmesan whenever possible and add it after reducing the heat. Pre-shredded Parmesan can contain anti-caking ingredients that may prevent it from melting as smoothly.
What to Serve with Creamy Pepperoncini Chicken
This chicken has a rich, creamy sauce that is perfect for spooning over your favorite sides. I like serving it with something that can soak up every bit of the flavorful sauce!
- Pasta: This is one of my favorite ways to serve this chicken. Penne, fettuccine, or another short pasta shape works well because it holds onto the creamy sauce. Or, make homemade shaped pasta to use!
- Rice: White rice, jasmine rice, or brown rice are all great options for catching the extra sauce.
- Mashed potatoes: Creamy mashed potatoes (or cauliflower mashed for a lighter option) make this an extra cozy dinner and pair beautifully with the pepperoncini sauce.
- Crusty bread: A loaf of warm bread, like a French baguette, is perfect for dipping into any sauce left on your plate.
How to Store Creamy Pepperoncini Chicken
Refrigerator: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 to 4 days. The sauce may thicken as it chills, but it will loosen as it warms.
To Reheat: Reheat the chicken gently in a skillet over medium-low heat, adding a splash of chicken broth or cream if the sauce needs to loosen. You can also reheat individual portions in the microwave, stirring halfway through.
Can I Freeze Creamy Pepperoncini Chicken?
Yes, you can freeze Creamy Pepperoncini Chicken, but keep in mind that cream-based sauces can sometimes separate slightly after thawing. The flavor will still be delicious, but the sauce may not be quite as smooth as when it is freshly made.
To freeze, allow the chicken and sauce to cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Warm gently over low heat on the stovetop, stirring often. If needed, add a splash of chicken broth or cream to help bring the sauce back together.
Creamy Pepperoncini Chicken Skillet
Ingredients
Chicken
- 2 pounds chicken tenders, or boneless, skinless chicken breasts cut into thin strips
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
Sauce
- 1 medium red bell pepper, thinly sliced (about 1 cup)
- ½ medium yellow onion, diced (about ¾ cup)
- 2 teaspoons garlic, minced
- ½ cup chicken broth
- 1 cup (238 g) heavy cream
- ½ cup (50 g) Parmesan cheese, freshly grated, plus more for serving
- ½ cup sliced pepperoncini peppers, drained (use more for extra tang and spice)
- 2 tablespoons pepperoncini brine, juice from the jar
- ½ teaspoon red pepper flakes, optional, for extra heat
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken dry with paper towels. Season both sides with 1 teaspoon kosher salt, black pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat. Add the chicken in a single layer, working in batches if needed. Cook for 5 to 7 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
- In the same skillet, add the sliced bell pepper, onion, and remaining ½ teaspoon kosher salt. Cook for 2 to 3 minutes, until the vegetables begin to soften.
- Add the garlic and cook for 1 minute, stirring often. Be careful not to burn the garlic.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 1 to 2 minutes to reduce slightly.
- Stir in the heavy cream, Parmesan cheese, pepperoncini peppers, pepperoncini brine, and red pepper flakes (if using). Bring the sauce to a gentle simmer (do not boil). Cook for 3 to 4 minutes, until slightly thickened.
- Return the chicken and any juices to the skillet. Spoon the sauce over the top and simmer gently for another 2 to 3 minutes, until everything is warmed through and coated in the creamy sauce.
- Garnish with additional Parmesan and fresh parsley. Serve warm over rice, pasta, mashed potatoes, or cauliflower rice.
Did you make this recipe?
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