Creamy Pepperoncini Chicken Skillet Recipe
Creamy Pepperoncini Chicken Skillet is a flavorful, easy-to-make dish featuring tender chicken thighs or breasts simmered in a rich and tangy sauce made from heavy cream, pepperoncini, garlic, and chicken broth. Perfect for a comforting weeknight dinner, this skillet meal pairs wonderfully with rice, pasta, or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Chicken
- 1 pound boneless, skinless chicken thighs or breasts
For the Sauce
- 1 cup sliced pepperoncini (fresh or jarred)
- 1 cup heavy cream (substitute with half-and-half for lighter option)
- 3 cloves fresh minced garlic
- 1 cup low-sodium chicken broth
For Seasoning
- Salt (to taste)
- Black pepper (to taste)
- Olive oil (for cooking, about 1-2 tablespoons)
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels and season both sides generously with salt and pepper to enhance the flavor.
- Brown the Chicken: Heat about 1-2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the chicken pieces and cook for 6-7 minutes per side until they turn golden brown and are cooked through.
- Sauté Garlic: Reduce the heat to medium-low. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Pepperoncini: Stir in the sliced pepperoncini and cook for an additional 2-3 minutes to meld the flavors.
- Simmer the Sauce: Pour in the low-sodium chicken broth and heavy cream, stirring well to combine. Let the mixture simmer gently for 5-7 minutes until the sauce thickens to a creamy consistency.
- Adjust Seasoning and Serve: Taste the sauce and adjust salt and pepper as needed. Serve the creamy pepperoncini chicken hot, alongside your choice of rice, pasta, or a fresh salad for a complete meal.
Notes
- This dish pairs well with rice, pasta, or a fresh green salad to create a balanced meal.
- For a lighter version, substitute heavy cream with half-and-half or use skinless chicken breasts instead of thighs.
- Adjust the amount of pepperoncini according to your spice preference as they add a tangy heat.
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F (75°C) for safety.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
Keywords: Pepperoncini chicken, creamy chicken skillet, easy chicken recipes, one-pan chicken dinner, pepperoncini sauce, dinner skillet, quick chicken dinner
