why make this recipe
This Creamy Pepperoncini Chicken Skillet gives you a fast, tasty weeknight meal. It uses simple ingredients and makes a rich, tangy sauce. If you want another creamy chicken pasta idea, try the Cowboy Butter Chicken Pasta recipe for more flavors.
introduction
This dish cooks in one pan and takes about 30 minutes. The pepperoncini add bright tang and mild heat to a creamy sauce. You can serve it with rice, pasta, or vegetables. It is easy to change with what you have on hand.
how to make Creamy Pepperoncini Chicken Skillet Recipe – Quick & Easy
- Cut the chicken into thin strips and season with salt and pepper.
- In a large skillet, melt the butter over medium-high heat. Add chicken strips and cook until browned on all sides. Remove from skillet and set aside.
- Add diced onions and garlic to the same skillet and sauté until fragrant and golden.
- Pour in chicken stock and roasted red peppers. Let reduce by half to deepen flavor.
- Turn off heat and slowly stir in heavy cream and Parmesan cheese, whisking to create a smooth sauce.
- Return heat to medium and add Italian seasoning and pepperoncini peppers. Stir well.
- Add the browned chicken back to the pan and simmer until fully cooked and the sauce thickens to a creamy consistency.
- Serve hot over rice, vegetables, or pasta, and enjoy!
You can use a similar one-pan method found in the Cheesy Cajun Garlic Chicken Rotini Skillet to make cleanup easy.
Ingredients :
- 2 tbsp butter
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 white onion, diced
- 2 tbsp garlic, diced
- ½ cup chicken stock
- ½ cup roasted red pepper, drained and sliced
- 1 cup heavy cream
- ½ cup Parmesan cheese, shredded
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained (sliced, ring, or whole)
Directions :
- Cut the chicken into thin strips and season with salt and pepper.
- In a large skillet, melt the butter over medium-high heat. Add chicken strips and cook until browned on all sides. Remove from skillet and set aside.
- Add diced onions and garlic to the same skillet and sauté until fragrant and golden.
- Pour in chicken stock and roasted red peppers. Let reduce by half to deepen flavor.
- Turn off heat and slowly stir in heavy cream and Parmesan cheese, whisking to create a smooth sauce.
- Return heat to medium and add Italian seasoning and pepperoncini peppers. Stir well.
- Add the browned chicken back to the pan and simmer until fully cooked and the sauce thickens to a creamy consistency.
- Serve hot over rice, vegetables, or pasta, and enjoy!
how to serve Creamy Pepperoncini Chicken Skillet Recipe – Quick & Easy
Serve this chicken over white rice, pasta, or steamed vegetables. Top with extra Parmesan and fresh parsley if you like. For a low-carb meal, serve over cauliflower rice or a bed of greens. For more serving ideas with pineapple and brown sugar flavors, see this Brown Sugar Pineapple Chicken recipe for inspiration.
how to store Creamy Pepperoncini Chicken Skillet Recipe – Quick & Easy
Let the dish cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. If the sauce is too thick after cooling, add a splash of milk or chicken stock when reheating.
tips to make Creamy Pepperoncini Chicken Skillet Recipe – Quick & Easy
- Cut the chicken thin so it cooks fast and stays tender.
- Do not boil the cream—heat it gently to keep it smooth.
- Taste and add extra salt or pepper at the end.
- Use fresh Parmesan for best flavor.
- If you want less heat, rinse the pepperoncini before adding.
variation (if any)
- Add sliced mushrooms or spinach for more vegetables.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Swap pepperoncini for banana peppers or mild roasted chiles for a different tang.
- Make it in the oven: brown chicken, then finish in a 350°F oven until cooked through.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs work well and add extra flavor. Cut them into strips and cook the same way.
Q: Is there a dairy-free option?
A: Use coconut cream or a dairy-free cream substitute, and a dairy-free grated cheese if needed. The taste will change slightly.
Q: Can I freeze this dish?
A: You can freeze it, but the cream sauce may change texture. Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge and reheat slowly.
Q: How spicy is this dish?
A: It is mildly tangy and slightly spicy from the pepperoncini. Remove seeds or rinse peppers to reduce heat.
Q: Can I make this ahead for a meal prep?
A: Yes. Cook and cool, then store in portions in the fridge. Reheat and add a little stock if the sauce thickens.
Conclusion
This simple skillet gives you a creamy, tangy chicken dinner in one pan. For another version with tender chicken and a similar one-pot method, see this detailed recipe for One Pot Creamy Pepperoncini Chicken Tender Skillet. If you want an easy step-by-step guide with photos and tips, the Easy Creamy Pepperoncini Chicken Recipe | Healthy Little Peach post is a good resource.
Creamy Pepperoncini Chicken Skillet
Ingredients
Main ingredients
- 2 tbsp butter
- 2 lbs chicken, cut into thin strips Chicken breasts or thighs can be used.
- 1 tsp sea salt Adjust to taste.
- 1 tsp ground pepper Adjust to taste.
- 1 white onion , diced
- 2 tbsp garlic, diced
- ½ cup chicken stock
- ½ cup roasted red pepper, drained and sliced
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
- ½ cup Parmesan cheese, shredded Use fresh for best flavor.
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained Can use sliced, ring, or whole.
Instructions
Preparation
- Cut the chicken into thin strips and season with salt and pepper.
- In a large skillet, melt the butter over medium-high heat. Add chicken strips and cook until browned on all sides. Remove from skillet and set aside.
- Add diced onions and garlic to the same skillet and sauté until fragrant and golden.
Cooking
- Pour in chicken stock and roasted red peppers. Let reduce by half to deepen flavor.
- Turn off heat and slowly stir in heavy cream and Parmesan cheese, whisking to create a smooth sauce.
- Return heat to medium and add Italian seasoning and pepperoncini peppers. Stir well.
- Add the browned chicken back to the pan and simmer until fully cooked and the sauce thickens to a creamy consistency.
Serving
- Serve hot over rice, vegetables, or pasta, and enjoy!
