Creamy Pepperoncini Chicken Skillet

This creamy pepperoncini chicken skillet has become my go-to dinner solution when I need something impressive yet simple. The tangy pepperoncini peppers create a delicious contrast against the rich, velvety sauce, making every bite a perfect balance of flavors that will have everyone asking for seconds.

I first made this dish when unexpected dinner guests arrived and I needed something that would wow them without keeping them waiting. The aroma filled my kitchen and the compliments haven't stopped since.

Ingredients

• Butter creates the foundation of flavor for this dish. Use unsalted to control the salt level
• Chicken breasts or thighs work beautifully. Thighs offer more moisture and flavor if you have them on hand
• Sea salt and fresh ground pepper enhance the natural flavors of the chicken
• White onion provides sweetness that balances the tangy peppers
• Fresh garlic adds aromatic depth. Always use fresh rather than jarred for the best flavor
• Chicken stock creates a flavorful base for the sauce and helps deglaze all the wonderful fond from the pan
• Roasted red peppers add a sweet smokiness and beautiful color
• Heavy cream creates that luxurious silky texture that makes this dish so comforting
• Parmesan cheese adds nutty saltiness and helps thicken the sauce
• Italian seasoning provides a perfect herb blend without measuring multiple spices
• Pepperoncini peppers are the star ingredient bringing tangy brightness to cut through the richness

Step-by-Step Instructions

Prepare The Pan

Heat your heaviest skillet over medium high heat and add the butter allowing it to melt completely but not brown. A cast iron skillet works wonderfully here to develop flavor.

Brown The Chicken

Season chicken strips generously with salt and pepper on all sides before adding to the hot pan. Allow the chicken to develop a golden crust before turning approximately 3 minutes per side. Resist the urge to move the chicken too frequently as this prevents proper browning.

Rest The Chicken

Remove the partially cooked chicken to a plate to rest. It will finish cooking later in the sauce allowing it to absorb more flavor while preventing overcooking.

Develop The Flavor Base

Add diced onion and garlic to the same pan scraping up any browned bits from the chicken. Let them cook until the onions become translucent and slightly golden around the edges about 5 minutes. This sweetens the onions and mellows the garlic.

Create The Sauce Foundation

Pour in the chicken stock and add roasted red peppers stirring well to incorporate all the flavorful bits from the bottom of the pan. Allow this mixture to simmer and reduce by half which intensifies the flavors.

Make It Creamy

Turn off the heat before adding the dairy elements. Gradually whisk in the heavy cream and parmesan cheese in a slow stream while continuously stirring. This prevents the sauce from breaking and ensures a smooth texture.

Bring It All Together

Return the heat to medium and add the Italian seasoning pepperoncini peppers and reserved chicken back to the pan. Allow everything to simmer gently until the chicken reaches 165°F and the sauce thickens to coat the back of a spoon.

Final Adjustments

Taste the sauce and adjust seasonings as needed. If the sauce becomes too thick add a splash more chicken stock to reach your desired consistency.

My absolute favorite component of this dish is how the pepperoncini flavor infuses into the cream sauce. I discovered this combination years ago at a small Italian restaurant in Boston and have been perfecting my version ever since. My husband claims it's better than the original now.

Perfect Pairings

This versatile chicken dish works beautifully over a variety of bases. For a traditional approach serve it over al dente pasta like fettuccine or pappardelle which stand up well to the rich sauce. For a lighter option consider serving over zucchini noodles or cauliflower rice. The sauce also pairs wonderfully with crusty bread for dipping.

Make Ahead Options

While best enjoyed fresh you can prepare components ahead of time to streamline dinner preparation. Brown the chicken and cook the onion garlic mixture up to a day in advance storing them separately in the refrigerator. When ready to serve simply warm the pan reheat the onion mixture add the remaining ingredients and finish the dish in about 10 minutes.

Ingredient Substitutions

This recipe welcomes adaptation based on what you have available. Greek yogurt can replace some or all of the heavy cream for a tangier lighter sauce. Mozzarella can substitute for parmesan in a pinch though the sauce will have a different texture. Jarred banana peppers make an excellent stand in for pepperoncini with a similar flavor profile.

Common Recipe Questions

→ What can I serve with creamy pepperoncini chicken?

This versatile dish pairs beautifully with pasta (especially fettuccine or penne), steamed rice, mashed potatoes, or roasted vegetables. For a lower-carb option, try serving it with cauliflower rice, zucchini noodles, or a fresh green salad.

→ Can I use chicken thighs instead of chicken strips?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often provide more flavor and moisture. Just adjust the cooking time slightly as thighs may need a few extra minutes to reach the proper 165°F internal temperature.

→ How spicy is this dish?

The dish has a mild to medium tanginess rather than intense heat. Pepperoncini peppers are relatively mild (100-500 Scoville units) compared to other chili peppers. If you prefer more heat, add red pepper flakes or a diced jalapeño. For a milder version, reduce the amount of pepperoncini peppers.

→ Can I make this dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk and the parmesan with a dairy-free alternative or nutritional yeast. The flavor profile will change slightly, but it will still be delicious with the pepperoncini and Italian seasoning carrying the dish.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of chicken stock if the sauce has thickened too much. This dish also freezes well for up to 2 months, though the cream sauce may separate slightly when reheated.

→ What type of pepperoncini peppers should I use?

You can use sliced rings, whole, or chopped pepperoncini peppers - whichever you prefer or have available. Jarred pepperoncini work perfectly, just be sure to drain them well before adding to avoid making the sauce too acidic or watery.