Introduction

This Creamy Pepperoncini Chicken Skillet is a flavorful and comforting dish that combines tender chicken strips with a rich, tangy sauce. Perfect for a weeknight dinner, it comes together quickly and pairs well with pasta, rice, or vegetables.

A close-up of a creamy chicken dish served in a white bowl, with tender chicken pieces covered in a thick, pale yellow sauce. The dish is topped with small bright green slices of fresh celery and chunks of red tomato, adding color and texture contrast. The creamy sauce looks smooth and rich, coating the chicken and vegetables evenly. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
½ cup chicken stock
½ cup roasted red pepper, drained and sliced
1 cup heavy cream
½ cup parmesan cheese, shredded
1 tbsp Italian seasoning
½ cup pepperoncini peppers, drained (sliced, rings, or whole)

Instructions

Step 1: In a large, heavy pan, melt the butter over medium-high heat.
Step 2: Season the chicken strips with sea salt and ground pepper, then add them to the pan.
Step 3: Brown the chicken on all sides, turning every couple of minutes, for about 8 minutes total. The chicken may not be fully cooked through at this point, which is fine. Remove the chicken from the pan and set aside.
Step 4: Add the diced garlic and onion to the pan and cook until browned, about 5 minutes.
Step 5: Pour in the chicken stock and add the roasted red peppers. Let the mixture reduce by half, which should take about 5 minutes.
Step 6: Turn off the heat, then slowly stir in the heavy cream and parmesan cheese, whisking vigorously to combine smoothly.
Step 7: Return the heat to medium-high and add the Italian seasoning, pepperoncini peppers, and the chicken back to the pan.
Step 8: Let the sauce reduce by half while bringing the chicken fully to an internal temperature of 165°F. Add more chicken stock if necessary to thin the sauce as the chicken cooks.
Step 9: Remove from heat and serve the creamy pepperoncini chicken over vegetables, pasta, rice, or enjoy it on its own.

Tips & Variations

For extra flavor, marinate the chicken strips in Italian seasoning and a little olive oil before cooking.
If you prefer a spicier dish, use more pepperoncini peppers or add a pinch of red pepper flakes.
Swap out the heavy cream for half-and-half for a lighter sauce, but the texture may be less creamy.
Freshly grated parmesan cheese melts best and gives a richer taste compared to pre-shredded.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock or cream to loosen the sauce if it has thickened.

How to Serve

The image shows a close-up of a creamy chicken dish in a dark pan, with about eight pieces of golden-brown chicken breast on the top layer, cooked to a light crisp with black pepper and seasoning visible. Around and between the chicken pieces are slices of bright red bell peppers and rings of pale yellow-green pepper slices, all coated in a thick, creamy beige sauce with small bits of cooked onion scattered throughout. A silver spoon rests at the edge of the pan, scooping up a portion of chicken, peppers, and sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken strips?

Yes, boneless, skinless chicken thighs work well and add extra moisture. Cut them into strips before cooking and follow the same steps.

What can I serve with this creamy chicken skillet?

This dish pairs wonderfully with cooked pasta, steamed rice, sautéed vegetables, or even mashed potatoes for a hearty meal.

Creamy Pepperoncini Chicken Skillet Recipe

Print Recipe

★★★★★

4.4 from 614 reviews

This Creamy Pepperoncini Chicken Skillet features tender strips of chicken cooked in a rich, flavorful sauce made with garlic, onion, roasted red peppers, and pepperoncini peppers. Finished with creamy heavy cream and parmesan cheese, and seasoned with Italian herbs, this skillet meal is perfect for a comforting dinner served over vegetables, pasta, or rice.

Author: Bella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken & Seasoning

2 tbsp butter
2 lbs chicken, cut into thin strips
1 tsp sea salt
1 tsp ground pepper

Vegetables & Aromatics

1 white onion, diced
2 tbsp garlic, diced
½ cup roasted red pepper, drained and sliced
½ cup pepperoncini peppers, drained (sliced, ring, or whole)

Liquids & Dairy

½ cup chicken stock
1 cup heavy cream
½ cup parmesan cheese, shredded

Seasoning

1 tbsp Italian seasoning

Instructions

Prepare the Pan and Melt Butter: In a large, heavy pan, melt the 2 tablespoons of butter over medium-high heat to create a flavorful cooking base.
Season and Brown the Chicken: Season the chicken strips evenly with 1 teaspoon sea salt and 1 teaspoon ground pepper. Add the chicken to the pan and brown on all sides, turning every couple of minutes for about 8 minutes total. Remove the chicken from the pan; it may not be fully cooked at this point, which is fine.
Sauté Garlic and Onion: Add the diced garlic and white onion to the pan. Sauté until browned and fragrant, about 5 minutes, developing a savory depth to the sauce.
Add Stock and Roasted Red Peppers: Pour in ½ cup chicken stock and add the roasted red peppers. Let the mixture reduce to about half its volume over approximately 5 minutes, concentrating the flavors.
Add Cream and Parmesan: Turn off the heat, then slowly whisk in the heavy cream and shredded parmesan cheese. Whisk vigorously to combine and create a smooth, creamy sauce.
Reheat and Add Seasonings: Gradually bring the heat back to medium-high. Stir in the Italian seasoning and pepperoncini peppers. Return the partially cooked chicken to the pan, stirring to coat with the sauce.
Simmer and Finish Cooking Chicken: Continue cooking, letting the sauce reduce by half while the chicken reaches an internal temperature of 165°F. Add more chicken stock if the sauce becomes too thick during this process.
Serve: Remove from heat and serve the creamy pepperoncini chicken skillet over your choice of vegetables, pasta, rice, or enjoy it on its own for a delicious, hearty meal.

Notes

Ensure chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
You can adjust the number of pepperoncini peppers based on your preferred level of heat and tanginess.
Adding extra chicken stock can help thin the sauce if it reduces too much during cooking.
Serve over mashed potatoes or cauliflower rice for a low-carb option.
Leftovers can be refrigerated in an airtight container for up to 3 days.

Keywords: Creamy Pepperoncini Chicken, Skillet Chicken Dinner, Pepperoncini Chicken Recipe, Easy Chicken Skillet, One-Pan Chicken, Creamy Chicken Sauce