Creamy Pepperoncini Chicken Skillet
Creamy Pepperoncini Chicken Skillet is a quick one-pan dinner featuring juicy chicken breasts simmered in a rich, tangy cream sauce with mild pepperoncini peppers.
Equipment
- large skillet
- tongs
- Measuring cups and spoons
- wooden spoon
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sliced pepperoncini peppers (jarred)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and black pepper, to taste
- 1 tsp Italian seasoning
- fresh parsley, chopped (optional garnish)
- grated Parmesan cheese (optional, for serving)
Instructions
- Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
- Pour the chicken broth into the skillet, scraping up any browned bits. Stir in the heavy cream, pepperoncini peppers, and Italian seasoning, then bring to a gentle simmer.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 5 minutes until slightly thickened.
- Remove from heat and garnish with fresh parsley and Parmesan cheese if desired.
Notes
Use room-temperature cream to prevent curdling and simmer gently to keep the sauce smooth. Adjust pepperoncini quantity to control tanginess.