Introduction
Oh, friends, do you ever have those nights where you just crave something comforting, something that tastes like a hug in a bowl, but you’re also staring down a clock that’s ticking way too fast? I know I do! That’s precisely when this Creamy Pepperoncini Chicken Skillet swoops in like a superhero. It’s one of those recipes that instantly brings me back to cozy family dinners and feels like it took hours to prepare, but in reality? It’s astonishingly quick and simple. Get ready to impress yourself (and anyone lucky enough to share your table) with this flavorful, creamy delight!
Why You’ll Love This Recipe
- Fast: We’re talking dinner on the table in under 30 minutes, making it perfect for busy weeknights.
- Easy: Seriously, if you can chop an onion and stir, you can make this! No fancy techniques required.
- Giftable: While you’ll want to eat it all yourself, imagine packaging up some of the dry seasoning mix (minus the salt!) with a cute tag suggesting this recipe. It’s a lovely thought for foodie friends!
- Crowd-pleasing: The creamy, tangy, savory sauce is a guaranteed hit with everyone, from picky eaters to seasoned foodies.
Ingredients
Let’s gather our goodies. This recipe is all about simple ingredients coming together to make something truly special. Here’s what you’ll need:
- 2 lbs Chicken: I usually go for boneless, skinless chicken breasts or thighs for this. Cut them into bite-sized pieces for quicker cooking.
- 2 tbsp Garlic, minced: Fresh is best here for that vibrant garlicky punch!
- 1 White onion, chopped: A good ol’ yellow or white onion will do the trick to build our flavor base.
- 1/2 cup Chicken stock: This is the liquid gold that helps create our delicious sauce.
- 1 tbsp Italian seasoning: A pantry staple that adds so much aromatic goodness.
- 1 tsp Black pepper, ground: Freshly ground pepper always has the best flavor.
- 1/2 cup Pepperoncini peppers, sliced: These little guys are the star! They bring that perfect tangy, slightly spicy kick. Use the whole peppers, sliced.
- 1/2 cup Roasted red peppers, chopped: Adds a lovely sweetness and depth of flavor. You can find these jarred in most grocery stores.
- 1 tsp Sea salt: Or to your taste. Start with a teaspoon and adjust as needed.
- 2 tbsp Butter: For getting that beautiful sear on the chicken and sautéing our veggies.
- 1 cup Heavy cream: This is what makes our sauce luxuriously creamy and decadent.
- 1/2 cup Parmesan cheese, grated: For that salty, nutty, umami finish. Make sure it’s freshly grated for the best melt!
How to Make It
Alright, apron on, let’s get cooking! This is going to be so satisfying.
- Prep the chicken: In a bowl, season your chicken pieces generously with the sea salt and black pepper. Make sure each piece is coated.
- Sear that chicken: Grab a large skillet (one that has a lid is perfect for this recipe!). Melt the butter over medium-high heat. Once the butter is melted and a little bubbly, add your seasoned chicken pieces. Don’t overcrowd the pan; cook in batches if necessary. You want a beautiful golden-brown sear on all sides. Once browned, remove the chicken from the skillet and set it aside on a plate. It doesn’t need to be cooked through yet!
- Sauté the aromatics: Lower the heat slightly to medium. Add your chopped white onion to the same skillet. Cook, stirring occasionally, until the onion softens and becomes translucent, which should take about 5 minutes.
- Garlic goes in: Now, add the minced garlic to the skillet with the onions. Cook for just about 1 minute more, until you can smell that amazing garlicky aroma. Be careful not to burn it!
- Build the sauce: Time to create our flavorful sauce base! Pour in the chicken stock, then stir in the Italian seasoning, sliced pepperoncini peppers, and chopped roasted red peppers. Give it a good stir to combine everything. Bring the mixture to a gentle simmer.
- Bring it all together: Return the seared chicken pieces (and any juices that have accumulated on the plate!) back into the skillet. Give everything a quick stir to coat the chicken in the simmering sauce.
- Simmer and cook: Cover the skillet and let it simmer for about 10-12 minutes. This is when the chicken will finish cooking through and soak up all those wonderful flavors from the sauce.
- Get it creamy: Uncover the skillet. Pour in the heavy cream and stir in the grated Parmesan cheese. Cook for another 2-3 minutes, stirring gently, until the sauce has thickened beautifully and is coating the chicken.
- Serve and enjoy! Ladle this glorious creamy chicken and sauce into bowls. It’s best served immediately while it’s piping hot and wonderfully creamy.
Substitutions & Additions
While this recipe is fantastic just as it is, I always love a good chance to get a little creative in the kitchen! Here are some ideas:
- For a spicier kick: If you love heat, consider adding a pinch of red pepper flakes along with the garlic.
- Veggies, anyone? Feel free to toss in some chopped bell peppers (any color!) with the onions, or add some spinach during the last few minutes of cooking for some added greens. Mushrooms are also a wonderful addition!
- Creamy alternatives: If you’re looking for something a little lighter, half-and-half can be used instead of heavy cream, but the sauce might not be quite as rich.
- Herb variations: While Italian seasoning is perfect, a sprinkle of fresh parsley or basil stirred in at the very end adds a lovely pop of freshness.
Tips for Success
A few little tricks can make this recipe even more foolproof. Let’s make sure you get that perfect creamy texture every time!
- Don’t skip the sear: Browning the chicken adds so much flavor to the dish. It creates those tasty little bits stuck to the bottom of the pan (fond!) that melt into the sauce.
- Medium-high heat is key for searing: Make sure your pan is hot enough before adding the chicken.
- Watch the garlic: Garlic can go from fragrant to burnt in seconds. Keep an eye on it when you add it to the pan!
- Prep ahead: You can chop your onion and mince your garlic earlier in the day, or even the day before, to save even more time when you’re ready to cook.
- Adjust the seasoning: Taste the sauce before serving and add more salt or pepper if you think it needs it. Parmesan cheese can be salty, so it’s always good to check.
How to Store It
Leftovers are the best, right? If you happen to have any of this deliciousness left (which is unlikely in my house!), here’s how to store it:
Once cooled completely, transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave. You might want to add a splash of chicken stock or a tiny bit of cream when reheating to revive that creamy sauce. I find it tastes just as good, if not better, the next day!
FAQs
Can I make this in a slow cooker?
While this recipe is designed for the stovetop for speed, you could adapt it for a slow cooker! Sear the chicken and sauté the onions and garlic first. Then, combine everything except the cream and Parmesan in the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Stir in the cream and Parmesan during the last 30 minutes of cooking.
What do you serve with Creamy Pepperoncini Chicken Skillet?
This is fantastic served over rice, pasta, or mashed potatoes to soak up all that amazing sauce. It’s also delicious with some crusty bread for dipping!
Can I use boneless, skinless chicken thighs instead of breasts?
Absolutely! Chicken thighs are even more forgiving and stay wonderfully moist. The cooking time might be slightly longer, so just ensure they are cooked through before adding the cream and Parmesan.
Is this recipe very spicy?
The pepperoncini peppers add a tangy flavor with a mild warmth, not intense heat. If you’re sensitive to spice, you can start with fewer peppers or remove some of the seeds before slicing. If you love spice, feel free to add more!
Creamy Pepperoncini Chicken Skillet
Equipment
- Large skillet with a lid
- bowl
- Plate
Ingredients
Main ingredients
- 2 lbs Chicken boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp Garlic minced
- 1 White onion chopped
- 0.5 cup Chicken stock
- 1 tbsp Italian seasoning
- 1 tsp Black pepper ground
- 0.5 cup Pepperoncini peppers sliced
- 0.5 cup Roasted red peppers chopped
- 1 tsp Sea salt or to taste
- 2 tbsp Butter
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese grated
Instructions
- In a bowl, season your chicken pieces generously with the sea salt and black pepper. Make sure each piece is coated.
- Melt the butter over medium-high heat in a large skillet. Once melted and bubbly, add the seasoned chicken pieces. Cook in batches if necessary to avoid overcrowding. Sear on all sides until golden-brown. Remove chicken from the skillet and set aside.
- Lower heat to medium. Add chopped white onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add minced garlic to the skillet with the onions and cook for 1 minute more until fragrant, being careful not to burn.
- Pour in chicken stock, then stir in Italian seasoning, sliced pepperoncini peppers, and chopped roasted red peppers. Stir to combine and bring to a gentle simmer.
- Return the seared chicken (and any accumulated juices) to the skillet. Stir to coat the chicken in the sauce.
- Cover the skillet and simmer for 10-12 minutes, allowing the chicken to cook through and absorb flavors.
- Uncover the skillet. Pour in the heavy cream and stir in the grated Parmesan cheese. Cook for another 2-3 minutes, stirring gently, until the sauce has thickened and coats the chicken.
- Serve immediately.