Creamy Pepperoncini Chicken Skillet

Creamy Pepperoncini Chicken Skillet is a vibrant, flavor-packed dish that combines tender chicken, savory roasted red peppers, and the signature vinegary tang and mild heat of pepperoncini peppers in a rich, velvety cream sauce. Ready in just 30 minutes, this one-pan meal is perfect for adding a zesty kick to your weeknight routine.

The depth of flavor is achieved by browning the chicken and reducing the chicken stock, which concentrates the savory notes before the heavy cream and Parmesan are added to create the luxurious sauce.

Table of Contents

• Ingredients for Creamy Pepperoncini Chicken Skillet
• Step-by-Step Instructions
• Chef’s Notes & Tips
• Serving Suggestions
• Storage & Reheating Tips
• FAQs

Ingredients for Creamy Pepperoncini Chicken Skillet

Cutting the chicken into thin strips ensures it cooks quickly and evenly. This recipe yields 4 servings:

• 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
• 1/2 cup chicken stock
• 1/2 cup roasted red pepper, drained and sliced
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, shredded
• 1 tbsp Italian seasoning
• 1/2 cup pepperoncini peppers, drained (sliced, ring, or whole)

Step-by-Step Instructions

Step 1: Prep and Brown Chicken

Cut the chicken into thin strips and season with salt and pepper. In a large skillet, melt the butter over medium-high heat. Add the seasoned chicken strips and cook until browned on all sides (about 8 minutes). The chicken does not need to be fully cooked yet. Remove the chicken from the skillet and set aside.

Step 2: Sauté Aromatics

Add the diced onions and garlic to the same skillet and sauté until fragrant and golden, about 5 minutes.

Step 3: Reduce Stock

Pour in the chicken stock and roasted red peppers. Let the mixture reduce by half, which takes about 5 minutes, to deepen the flavor.

Step 4: Create Cream Sauce

Turn off the heat. Slowly stir in the heavy cream and shredded Parmesan cheese, whisking vigorously to create a smooth, creamy sauce without clumps.

Step 5: Simmer

Return the heat to medium. Add the Italian seasoning and pepperoncini peppers. Stir well.

Step 6: Finish Cooking

Add the browned chicken back to the pan and simmer in the sauce until the chicken is fully cooked (internal temperature of 165°F) and the sauce has thickened to a creamy consistency. If the sauce becomes too thick, add a splash of chicken stock to thin it out.

Step 7: Serve

Remove from heat and serve hot over your choice of rice, vegetables, or pasta.

Chef’s Notes & Tips

• Cheese Quality: Use freshly shredded Parmesan cheese as it melts better and creates a smoother sauce compared to pre-packaged options.
• Heat Level: Adjust the spice level by adding more or fewer pepperoncini peppers based on your preference. For extra heat, add a dash of red pepper flakes.
• Protein Swap: You can use chicken thighs instead of breasts for a richer flavor and juicier result.
• Thickening Control: If the sauce is too thick, add a tablespoon of chicken stock at a time while stirring on low heat until the desired consistency is reached.

Serving Suggestions

This dish is traditionally served over:

• Fluffy rice (for soaking up the sauce)
• Tossed pasta (like fettuccine or penne)
• Roasted vegetables like broccoli or asparagus
• Garlic Bread for dipping

Storage & Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat. The sauce may need a splash of chicken stock or cream when reheating to restore its smooth consistency, as the cream sauce tends to separate or thicken when cold.

FAQs

What do pepperoncini peppers taste like?

They have a mild heat and a distinctly tangy, salty, and slightly sweet flavor due to the brining/pickling process, which is why they provide such a unique zesty note to the creamy sauce.

Why is it important to turn off the heat before adding the cream?

Turning off the heat (Step 4) prevents the heavy cream from scorching or curdling when it first hits the hot pan, ensuring a silky smooth sauce.

Can I make this dish ahead of time?

Yes, but it is best served immediately. If making ahead, prepare all components up to Step 5, then complete Steps 6 and 7 just before serving.

Davis Janet

Creamy Pepperoncini Chicken Skillet

Creamy Pepperoncini Chicken Skillet is a vibrant, 30-minute, one-pan meal. It combines tender chicken strips, savory roasted red peppers, and the signature vinegary tang and mild heat of pepperoncini peppers, all enveloped in a rich, velvety cream sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

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
• 0.5 cup chicken stock
• 0.5 cup roasted red pepper, drained and sliced
• 1 cup heavy cream
• 0.5 cup Parmesan cheese, shredded
• 1 tbsp Italian seasoning
• 0.5 cup pepperoncini peppers, drained (sliced, ring, or whole)

Equipment

• large skillet or pan
• Whisk or spatula

Method

 

1. Cut the chicken into thin strips and season with salt and pepper. In a large skillet, melt the butter over medium-high heat. Add the seasoned chicken strips and cook until browned on all sides (about 8 minutes). The chicken does not need to be fully cooked yet. Remove the chicken from the skillet and set aside.
2. Add the diced onions and garlic to the same skillet and sauté until fragrant and golden, about 5 minutes.
3. Pour in the chicken stock and roasted red peppers. Let the mixture reduce by half, which takes about 5 minutes, to deepen the flavor.
4. Turn off the heat. Slowly stir in the heavy cream and shredded Parmesan cheese, whisking vigorously to create a smooth, creamy sauce without clumps.
5. Return the heat to medium. Add the Italian seasoning and pepperoncini peppers. Stir well.
6. Add the browned chicken back to the pan and simmer in the sauce until the chicken is fully cooked (internal temperature of $165^{circ}text{F}$) and the sauce has thickened to a creamy consistency. If the sauce becomes too thick, add a splash of chicken stock to thin it out.
7. Remove from heat and serve hot over your choice of rice, vegetables, or pasta.

Notes

Use freshly shredded Parmesan cheese for the smoothest sauce. To prevent the cream from curdling, turn off the heat before slowly stirring in the heavy cream and Parmesan. Adjust the heat level by increasing or decreasing the amount of pepperoncini peppers. If the sauce becomes too thick, add a splash of chicken stock to thin it out while stirring on low heat.

Conclusion

This Creamy Pepperoncini Chicken Skillet is a quick, zesty, and highly satisfying meal, perfect for any night you need flavor fast.

Would you like me to find a recipe for fluffy white rice or a simple pasta dish to serve with this skillet meal?