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Creamy Pepperoncini Chicken Skillet

Creamy pepperoncini chicken skillet with golden pan-seared chicken breasts and a glossy yellow-green cream sauce. The sauce is simmered with whole pepperoncini peppers and finished with parmesan for a tangy, slightly spicy one-pan chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 cup pepperoncini peppers, with some brine Include pepperoncini plus a bit of brine for tang.
  • 1 cup chicken broth
  • 1 cup heavy cream
Cream sauce
  • 0.5 cup parmesan cheese, grated Use freshly grated for smoother melting.
  • 1 tbsp butter
  • 1 tsp Italian seasoning
  • salt and black pepper to taste
  • fresh parsley for garnish Add at the end for fresh color.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless skinless chicken breasts with salt and black pepper, then sear in olive oil in a large skillet over medium-high heat for 5–6 minutes per side until golden; remove and set aside.
  2. Keep the skillet hot so the pan keeps browning for the garlic step.
Make the creamy pepperoncini sauce
  1. Melt the butter in the same pan, add the garlic, and cook for 1 minute until fragrant.
  2. Add the chicken broth and 2 tablespoons pepperoncini brine, then stir and deglaze the browned bits from the pan.
  3. Add the heavy cream, Italian seasoning, and the whole pepperoncini peppers, then bring to a simmer.
  4. Stir in the parmesan until melted, then nestle the chicken back into the sauce.
  5. Cook for 5 minutes until the chicken is cooked through and the sauce thickens to a glossy consistency.
Finish and serve
  1. Garnish with fresh parsley and serve immediately over mashed potatoes, rice, or pasta.

Notes

Pro tip: Don’t crowd the skillet when searing so the chicken develops a deep golden crust. Refrigerate leftovers in a sealed container for up to 3 days. Freezing is not recommended because the cream sauce can break when reheated. For a lighter option, substitute half-and-half for heavy cream and simmer a few extra minutes until thickened.