Creamy Pepperoncini Chicken Skillet

why make this recipe

This dish cooks fast and uses simple ingredients. It gives you a creamy sauce with a little tang from pepperoncini. It is a good weeknight meal that tastes like you spent more time on it.

introduction

Creamy Pepperoncini Chicken Skillet is a simple, tasty meal you can make in one pan. The sauce is rich and a bit tangy, and the chicken stays juicy. If you like creamy chicken dishes, try this creamy buffalo chicken dip for another easy party or family option.

how to make Creamy Pepperoncini Chicken Skillet

1. Heat a large skillet over medium-high heat and add olive oil.
2. Season chicken breasts with salt and pepper. Sear the chicken in the hot oil until golden on both sides, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add the sliced onion and minced garlic. Cook until the onion is soft and clear, about 3 minutes.
4. Add the sliced pepperoncini and cook for 2 more minutes.
5. Pour in the chicken broth and scrape the browned bits from the pan. Stir in the heavy cream and bring to a gentle simmer.
6. Put the chicken back in the skillet. Let it simmer until the chicken is cooked through and the sauce thickens, about 10 minutes.
7. Taste and add salt and pepper if needed. Garnish with chopped parsley before serving.

Ingredients :

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion (thinly sliced)
• 4 cloves garlic (minced)
• 1 cup sliced pepperoncini peppers
• 1 cup chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions :

Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then add them to the skillet. Cook chicken until golden brown on both both sides, about 5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add sliced onions and minced garlic. Cook until onions are soft and translucent, about 3 minutes. Add sliced pepperoncini peppers to the skillet and cook for an additional 2 minutes. Pour chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and bring mixture to a simmer. Return chicken breasts to the skillet and simmer until chicken is cooked through and sauce has thickened, about 10 minutes. Garnish with chopped parsley before serving.

how to serve Creamy Pepperoncini Chicken Skillet

Serve the chicken with the creamy sauce spooned over the top. Good sides are rice, mashed potatoes, pasta, or a simple green salad. Bread also works well to soak up extra sauce.

how to store Creamy Pepperoncini Chicken Skillet

Let the dish cool to room temperature. Put leftovers in an airtight container and keep in the fridge for up to 3 days. Reheat gently on the stove over low heat so the cream does not split. You can freeze for up to 2 months, but the sauce may change texture when thawed.

tips to make Creamy Pepperoncini Chicken Skillet

• Pound the chicken to even thickness so it cooks the same.
• Do not overheat the cream; keep it at a low simmer.
• Taste the sauce before serving and adjust salt, as pepperoncini add tang and salt.
• Use fresh parsley for a bright finish.

variation (if any)

• Add sliced mushrooms for more texture.
• Stir in a handful of spinach at the end for color and nutrition.
• Use half-and-half instead of heavy cream for a lighter sauce, but it will be thinner.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in or boneless thighs work. Cook until they reach a safe internal temperature and adjust time as needed.

Q: Are pepperoncini very spicy?
A: No. Pepperoncini are mild and tangy, not very hot. If you want less tang, rinse them before adding.

Q: Can I make this dairy-free?
A: You can try a dairy-free cream substitute, but the sauce may be thinner and the taste will change.

Q: How do I thicken the sauce if it is too thin?
A: Simmer longer to reduce it, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce.

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