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Creamy Pepperoncini Chicken Skillet Dinner featuring juicy chicken and tangy pepperoncini peppers in a creamy sauce, served in a rustic skillet.

Best Creamy Pepperoncini Chicken Skillet Dinner

This Creamy Pepperoncini Chicken Skillet Dinner is a quick and easy weeknight meal bursting with flavor. Tender chicken is simmered in a tangy, creamy sauce with pepperoncini peppers, creating a delicious and satisfying dish that's perfect served over pasta, rice, or mashed potatoes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup sliced pepperoncini peppers, drained
  • 1/4 cup pepperoncini brine
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1 teaspoon Italian seasoning
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes optional
  • Fresh parsley, chopped optional
  • Cooked pasta, rice, or mashed potatoes for serving

Equipment

  • large skillet
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • spatula
  • mixing bowls
  • Lid for skillet

Method
 

  1. Season the chicken pieces generously with salt, pepper, garlic powder, and onion powder.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the seasoned chicken to the skillet in a single layer. Sear for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the butter to the skillet and let it melt.
  5. Add the minced garlic and cook for about 30 seconds, or until fragrant.
  6. Add the sliced pepperoncini peppers and cook for another minute, stirring occasionally.
  7. Pour in the pepperoncini brine and let it simmer for a minute, scraping up any browned bits from the bottom of the skillet.
  8. Stir in the heavy cream and cream cheese. Cook, stirring constantly, until the cream cheese is melted and the sauce is smooth and creamy.
  9. Add the Italian seasoning, Parmesan cheese, and red pepper flakes (if using). Stir until everything is well combined.
  10. Return the cooked chicken to the skillet.
  11. Stir to coat the chicken evenly with the creamy pepperoncini sauce.
  12. Reduce the heat to low, cover the skillet, and simmer for about 5-10 minutes, or until the chicken is heated through and the sauce has thickened slightly.
  13. Garnish with fresh parsley, if desired.
  14. Serve over your favorite cooked pasta, rice, or mashed potatoes.

Notes

Don't overcook the chicken; it will finish cooking in the sauce. Adjust the heat level by adding more or fewer red pepper flakes or pepperoncini peppers. To thicken the sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and add to the skillet. To thin the sauce, add a splash of chicken broth or milk. The sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave.