Creamy Pepperoncini Chicken Skillet

This creamy pepperoncini chicken skillet has become my go-to dinner when I need something indulgent yet simple that pleases everyone at the table. The tangy pepperoncini peppers cut through the rich cream sauce, creating a perfect balance that makes this dish absolutely irresistible.

I first made this recipe when trying to use up a jar of pepperoncini peppers in my refrigerator. What started as a kitchen experiment quickly became my husband's most requested meal, especially on cold winter evenings when we crave something comforting.

Ingredients

• Butter: for creating a rich flavor foundation and preventing the chicken from sticking
• Chicken: cut into thin strips ensures quick and even cooking
• Sea salt and ground pepper: the classic seasoning duo that enhances all other flavors
• White onion: provides sweetness that balances the tangy peppers
• Fresh garlic: adds aromatic depth that is essential to any good sauce
• Chicken stock: creates the base of our sauce while adding savory notes
• Roasted red peppers: bring a smoky sweetness that complements the pepperoncini
• Heavy cream: transforms this into a luxurious sauce that clings to every bite
• Parmesan cheese: adds saltiness and umami while helping thicken the sauce
• Italian seasoning: a perfect blend of herbs that ties all flavors together
• Pepperoncini peppers: the star ingredient that adds tanginess and mild heat

Step-by-Step Instructions

Prepare the Pan:

Melt the butter in a large heavy skillet over medium high heat until it begins to foam but not brown. A cast iron skillet works beautifully here as it maintains even heat distribution.

Season and Brown the Chicken:

Season your chicken strips generously with sea salt and freshly ground pepper. Add them to the hot pan in a single layer making sure not to overcrowd. Brown for about 8 minutes total turning occasionally until golden on all sides. The chicken doesn't need to be fully cooked at this stage as it will finish cooking later.

Build the Flavor Base:

Remove the chicken and set aside. Add the diced garlic and onion to the same pan taking advantage of all those flavorful browned bits. Let them cook until the onions become translucent and begin to caramelize around the edges about 5 minutes. This aromatic base is crucial for developing depth of flavor.

Create the Sauce Foundation:

Pour in the chicken stock and add the roasted red peppers scraping the bottom of the pan to release any browned bits. Allow this mixture to simmer and reduce by half which concentrates the flavor approximately 5 minutes.

Enrich the Sauce:

Turn off the heat this is critical to prevent the cream from separating. Slowly whisk in the heavy cream and parmesan cheese in a steady stream while stirring constantly. This gradual addition ensures a smooth lump free sauce.

Finish the Dish:

Return the heat to medium high and add the Italian seasoning pepperoncini peppers and partially cooked chicken back to the pan. Let everything simmer together until the sauce reduces by half and thickens enough to coat the back of a spoon. The chicken should reach an internal temperature of 165°F.

Save This

The first time I served this dish at a family gathering my uncle who claims to dislike creamy sauces couldn't stop raving about it. The tanginess from the pepperoncini truly transforms what could be an overly rich sauce into something bright and craveable.

Storage Tips

This dish reheats beautifully making it perfect for leftovers. Store in an airtight container in the refrigerator for up to 3 days. When reheating add a splash of chicken stock or cream if the sauce has thickened too much. I actually think this tastes even better the next day after the flavors have had time to meld together.

Ingredient Substitutions

If heavy cream is too rich for your preference you can substitute half and half though the sauce won't be quite as thick. For a dairy free version coconut cream works surprisingly well with these flavors. Turkey cutlets can replace chicken for a leaner protein option while Italian sausage offers a more robust flavor profile. If pepperoncini peppers aren't available banana peppers provide a similar tangy note.

Serving Suggestions

While this creamy chicken is delicious on its own I love serving it over cauliflower rice for a lower carb option. For a more traditional approach egg noodles soak up the sauce beautifully. A simple side salad with a vinaigrette dressing provides a refreshing contrast to the rich main dish. For entertaining I often serve this with crusty bread for dipping into the extra sauce absolutely no one can resist.

Common Queries

→ What are pepperoncini peppers?

Pepperoncini peppers are mild chili peppers known for their tangy and slightly sweet flavor. They are often pickled and used in salads, sandwiches, and cooked dishes like this one.

→ What can I serve with this chicken skillet?

You can serve this dish over pasta, rice, vegetables, or even crusty bread to soak up the creamy sauce.

→ Can I make this dish dairy-free?

Yes, you can substitute the heavy cream with coconut cream and the Parmesan with a dairy-free cheese alternative for a dairy-free version.

→ How do I ensure the chicken is fully cooked?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F to be fully cooked and safe to eat.

→ Can I use other types of peppers?

Yes, you can substitute pepperoncini with banana peppers or even jalapeños if you prefer more heat in your dish.