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Creamy Pepperoncini Chicken Skillet

A rich and tangy one-pan chicken dinner featuring tender seared chicken, pickled pepperoncini peppers, and a glossy garlic-parmesan cream sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs chicken breast tenders or sliced breast
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil divided
Sauce
  • 1 tbsp butter
  • 0.5 cup red bell pepper sliced
  • 3 cloves garlic minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese grated
  • 0.5 cup pepperoncini peppers sliced
  • 2 tbsp pepperoncini juice from the jar

Equipment

  • Large skillet (cast iron preferred)
  • Tongs
  • Chef Knife
  • Cutting board

Method
 

  1. Pat chicken dry and season with salt, pepper, and Italian seasoning.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Remove chicken from pan and set aside.
  3. In the same skillet, add remaining oil and butter. Sauté red peppers for 2 minutes, then add minced garlic and cook for 30 seconds.
  4. Deglaze the pan with chicken broth, scraping up browned bits. Let reduce slightly.
  5. Lower heat to medium-low. Stir in heavy cream and pepperoncini juice. Bring to a gentle simmer.
  6. Stir in parmesan cheese until melted and sauce thickens. Add sliced pepperoncini peppers.
  7. Return chicken to the pan, nestling it into the sauce. Simmer for 2-3 minutes until chicken is cooked through.
  8. Garnish with fresh herbs and serve immediately.

Notes

For a thicker sauce, let it simmer a few minutes longer before adding the chicken back in. Serve with crusty bread to soak up the sauce.