Go Back

Creamy Pepperoncini Chicken Skillet

A fast and flavorful one-pan dinner featuring seared chicken tenders smothered in a tangy, rich, and glossy cream sauce made with pepperoncini peppers, garlic, and parmesan cheese. Ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Seasoning
  • 1.5 lbs chicken tenders or cutlets patted dry
  • 1 tbsp olive oil
  • 1 tbsp butter divided use
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Creamy Pepperoncini Sauce
  • 1 tbsp butter for sautéing garlic
  • 4 cloves garlic minced
  • 0.5 cup chicken broth
  • 0.25 cup pepperoncini juice (brine) from the jar
  • 1 cup heavy whipping cream
  • 0.5 cup parmesan cheese freshly grated
  • 0.5 cup sliced pepperoncinis drained
  • 0.25 cup roasted red peppers sliced thin

Equipment

  • Large cast iron skillet or heavy-bottomed pan
  • Tongs
  • Wooden Spoon or Spatula

Method
 

  1. Pat chicken tenders dry. In a small bowl, mix garlic powder, onion powder, salt, and pepper. Season chicken thoroughly with the mixture.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken tenders for 3-4 minutes per side until golden. Remove chicken to a plate.
  3. Reduce heat to medium. Add remaining 1 tablespoon butter and minced garlic to the skillet. Sauté for 30-60 seconds until fragrant.
  4. Deglaze the pan with chicken broth and pepperoncini juice, scraping up browned bits from the bottom.
  5. Reduce heat to medium-low. Stir in heavy cream and bring to a gentle simmer. Whisk in parmesan cheese until melted and smooth.
  6. Stir in sliced pepperoncinis and roasted red peppers. Return the seared chicken and any juices to the skillet.
  7. Simmer for 3-5 minutes until chicken is cooked through and sauce is thickened and glossy. Serve immediately.

Notes

Use full-fat heavy cream to prevent the sauce from curdling due to the acidic pepperoncini brine. Serve over rice, pasta, or zucchini noodles.