Introduction

Remember those cozy dinners where everything just felt right? The kind of meal that brings a smile to everyone’s face and makes you feel all warm and fuzzy inside? Well, get ready to recreate that magic, because today we’re diving into a recipe that’s a total game-changer: the Creamy Pepperoncini Chicken Skillet. Seriously, it’s so ridiculously simple and incredibly delicious, you’ll wonder where it’s been all your life. It’s perfect for those busy weeknights when you want something amazing without the fuss, or even for impressing guests without breaking a sweat.

Why You’ll Love This Recipe

Fast: Ready in about 30 minutes from start to finish – perfect for those weeknights!
Easy: Minimal prep and straightforward steps mean anyone can make this.
Giftable: This makes a fantastic “meal kit” gift for new parents or busy friends. Just package the dry ingredients and the pepperoncini!
Crowd-pleasing: The creamy, tangy, savory flavors are a hit with everyone, from kids to adults.

Ingredients

Gather ’round, friends, and let’s see what we need for this culinary adventure. Don’t worry, it’s all super accessible!

2 tablespoons butter: The foundation of our creamy sauce, giving it that rich, delicious start.
2 pounds chicken, cut into thin strips: Boneless, skinless chicken breasts or thighs work beautifully here. Thin strips cook up quickly and absorb all that amazing flavor.
1 teaspoon sea salt: To bring out all the deliciousness in our chicken.
1 teaspoon ground pepper: A little kick to balance the creaminess.
1 white onion, diced: It adds a lovely sweetness and depth to the sauce.
2 tablespoons garlic, diced: Because, let’s be honest, is there ever too much garlic?
½ cup chicken stock: This is key for deglazing the pan and building our savory sauce base.
½ cup roasted red pepper, drained and sliced: These add a subtle sweetness and a beautiful pop of color.
1 cup heavy cream: Hello, creaminess! This is what makes our sauce wonderfully luscious.
½ cup shredded Parmesan cheese: For that salty, umami flavor that just melts into the sauce.
1 tablespoon Italian seasoning: A quick way to infuse classic Italian herbs without having to pull out a whole spice rack.
½ cup pepperoncini peppers, drained (sliced, rings, or whole): The star of the show! Their tangy, slightly spicy bite cuts through the richness and makes this dish sing.

How to Make It

Alright, apron on, let’s get cooking! You’re going to be amazed at how simple this is.

Get that skillet hot: Melt your butter in a large skillet over medium-high heat. You want it nice and hot, but not smoking.
Brown the chicken: Add your chicken strips to the hot skillet, sprinkle with sea salt and ground pepper. Cook them for about 5-7 minutes, stirring occasionally, until they’re beautifully browned on all sides. Don’t overcrowd the pan; if needed, cook in batches. Once browned, scoop the chicken out of the skillet and set it aside. We’ll bring it back later!
Soften the onions: Toss your diced white onion into the same skillet. Cook them for about 3-5 minutes, stirring, until they’re nice and soft and a little bit translucent.
Garlic magic: Now, stir in your diced garlic. Cook for just 1 minute more, until it’s wonderfully fragrant. Be careful not to burn it!
Deglaze like a pro: Pour in the chicken stock. This is where the magic happens! Use a wooden spoon to scrape up all those yummy browned bits stuck to the bottom of the skillet. That’s where so much flavor is hiding!
Sauce creation station: Add the sliced roasted red pepper, heavy cream, shredded Parmesan cheese, and Italian seasoning. Give it all a good stir until everything is beautifully combined and the Parmesan starts to melt.
Chicken reunion: Return your cooked chicken strips back into the skillet.
Pepperoncini power: Now for the pièce de résistance – add your pepperoncini peppers! Stir everything together to make sure the chicken is coated in that glorious, creamy sauce.
Simmer and thicken: Let the skillet simmer gently for 5-7 minutes. This is when the sauce will thicken up beautifully, and the chicken will finish cooking through and soak up all that amazing flavor.

Substitutions & Additions

Feeling creative? I love to switch things up! Here are a few ideas:

Chicken: Thighs offer a little more richness, or if you’re in a hurry, leftover cooked chicken or even rotisserie chicken can be added at the end just to heat through.
Veggies: Sliced mushrooms or bell peppers (any color!) would be a delicious addition. Sauté them with the onions.
Spice level: If you like it spicier, add a pinch of red pepper flakes with the garlic. If you want it milder, use fewer pepperoncini or choose the milder ring cut.
Herbs: A sprinkle of fresh parsley or basil right before serving adds a lovely fresh note.
Creaminess: For an even richer sauce, you can add a tablespoon of cream cheese along with the heavy cream.

Tips for Success

A few little secrets to make your Creamy Pepperoncini Chicken Skillet absolutely perfect every time!

Don’t overcook the chicken: Since we’re browning it first and then simmering, it’s important not to cook it all the way through in the initial browning stage. You want it just cooked through when you add it back to the sauce.
Deglazing is key: Don’t skip scraping the bottom of the pan! Those browned bits are pure gold for flavor.
Prep ahead: You can dice your onion and garlic, and even slice your chicken ahead of time. Store them in airtight containers in the fridge.
Taste and adjust: Before you serve, give the sauce a taste. Need a little more salt? A bit more pepper? Go for it!

How to Store It

Got leftovers? Lucky you! This creamy chicken reheats beautifully.

Let the skillet cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, or in the microwave. You might need to add a splash of chicken stock or cream if the sauce has thickened too much.

FAQs

What do I serve with Creamy Pepperoncini Chicken Skillet?

This is fantastic served over pasta (like fettuccine or penne), rice, mashed potatoes, or even with crusty bread for dipping into that glorious sauce. A simple side salad is also a great companion!

Can I make this in a slow cooker?

Yes! You can brown the chicken first, then add everything to your slow cooker and cook on low for 4-6 hours. You might need to thicken the sauce a bit with a cornstarch slurry at the end if it’s too thin.

Is this dish spicy?

It has a mild tang and a subtle warmth from the pepperoncini, but it’s not typically considered very spicy. You can adjust the number of pepperoncini peppers to control the heat.

Can I use a different type of cheese?

While Parmesan is classic, a sharp cheddar or even a Monterey Jack would offer a different, but still delicious, creamy flavor profile!

Creamy Pepperoncini Chicken Skillet

This incredibly simple and delicious Creamy Pepperoncini Chicken Skillet is perfect for busy weeknights or impressing guests. It features tender chicken in a rich, tangy, and savory cream sauce infused with pepperoncini peppers.

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Prep Time 10

Cook Time 20

Servings 4 people

Equipment

Large skillet
Wooden spoon
Airtight container for storing leftovers

Ingredients

Main ingredients

2 tablespoons butter The foundation of our creamy sauce.
2 pounds chicken cut into thin strips (boneless, skinless chicken breasts or thighs)
1 teaspoon sea salt To bring out all the deliciousness in our chicken.
1 teaspoon ground pepper A little kick to balance the creaminess.
1 white onion diced. Adds a lovely sweetness and depth.
2 tablespoons garlic diced.
0.5 cup chicken stock For deglazing the pan and building our savory sauce base.
0.5 cup roasted red pepper drained and sliced. Adds subtle sweetness and color.
1 cup heavy cream Makes the sauce wonderfully luscious.
0.5 cup shredded Parmesan cheese For that salty, umami flavor.
1 tablespoon Italian seasoning Infuses classic Italian herbs.
0.5 cup pepperoncini peppers drained (sliced, rings, or whole). The star of the show for tangy, slightly spicy bite.

Instructions

Melt butter in a large skillet over medium-high heat.
Add chicken strips, sprinkle with sea salt and ground pepper. Cook for 5-7 minutes until browned. Remove chicken from skillet and set aside.
Add diced white onion to the skillet and cook for 3-5 minutes until soft and translucent.
Stir in diced garlic and cook for 1 minute until fragrant, being careful not to burn.
Pour in chicken stock and scrape up browned bits from the bottom of the skillet.
Add sliced roasted red pepper, heavy cream, shredded Parmesan cheese, and Italian seasoning. Stir until combined and cheese melts.
Return the cooked chicken strips to the skillet.
Add the pepperoncini peppers and stir to coat the chicken in the sauce.
Simmer gently for 5-7 minutes until the sauce thickens and the chicken is cooked through.

Notes

This dish is fantastic served over pasta, rice, mashed potatoes, or with crusty bread. A simple side salad is also a great companion. For leftovers, store in an airtight container in the refrigerator for up to 3-4 days and gently reheat on the stovetop or in the microwave, adding a splash of stock or cream if needed.