This Creamy Pepperoncini Chicken Skillet is a simple and tasty dish where tender chicken breasts simmer in a rich, creamy sauce with a little kick from pepperoncini peppers. The combination of tangy, slightly spicy peppers and smooth cream makes for a great mix of flavors that feels fresh and satisfying.
I love making this skillet when I want a quick one-pan dinner that still feels special. The peppers give it just enough zest to keep things interesting, and the cream pulls everything together into a cozy sauce. Plus, using just one skillet means less cleanup, which is always a plus in my book!
My favorite way to enjoy this dish is served over rice or egg noodles, so the sauce can soak right in. It’s a great meal to share with family or friends because it’s easy to put together but still feels like a treat. Whenever I make it, people always ask for the recipe, and I’m happy to share this little comfort food winner!
Key Ingredients & Substitutions
Chicken Breasts: Skinless, boneless chicken breasts work well for quick, even cooking. You can swap for thighs if you prefer a juicier, more flavorful option. Just remember thighs may take a bit longer to cook through.
Pepperoncini Peppers & Juice: These add a tangy, mild heat that defines the dish. If you don’t have pepperoncini, mild banana peppers or pickled jalapeños can work. Use extra juice if you like a more tangy sauce.
Heavy Cream: The cream gives the sauce its rich, smooth texture. For a lighter option, half-and-half or coconut milk are good substitutes, but the sauce won’t be quite as thick or indulgent.
Garlic and Onion: These aromatics build the sauce’s depth. Fresh is best, but garlic powder and onion powder can work in a pinch (use less to avoid overpowering).
Dijon Mustard (Optional): Adds a subtle tangy layer that brightens the sauce. Feel free to skip if you don’t like mustard or substitute with a small splash of white wine vinegar or lemon juice.
How Do I Get a Golden, Juicy Chicken Without Overcooking?
Cooking chicken breasts perfectly can be tricky because they dry out easily. Here’s how I keep the chicken tender and juicy with a nice golden crust:
- Pat the chicken dry with paper towels before seasoning. This helps with better browning.
- Heat the skillet and oil properly before adding chicken—medium-high heat is key.
- Don’t move the chicken too soon; let it sear undisturbed for 5-6 minutes per side.
- Use a meat thermometer if you have one. Aim for 165°F (74°C) inside.
- Remove chicken from heat promptly and let it rest a few minutes. This keeps juices inside.
Following these steps gives you a beautiful sear and juicy meat that stays tender even once simmered in the creamy pepperoncini sauce.
Equipment You’ll Need
- Large nonstick or cast-iron skillet – perfect for searing chicken and simmering sauce in one pan.
- Tongs – make flipping the chicken easy without tearing the meat.
- Wooden spoon or spatula – helps stir the sauce gently without scratching your skillet.
- Measuring cups and spoons – for precise amounts of broth, cream, and seasonings.
- Sharp knife and cutting board – for chopping garlic, onion, and slicing pepperoncini peppers.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs if you want juicier, more flavorful meat.
- Add sliced mushrooms or spinach for extra veggies and a fresh touch.
- Stir in shredded mozzarella or Parmesan cheese for a richer, cheesier sauce.
- For a little more heat, add crushed red pepper flakes or diced jalapeños.
Creamy Pepperoncini Chicken Skillet
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup chicken broth
- 1/2 cup pepperoncini juice (from jar)
- 1/3 cup sliced pepperoncini peppers
- 1 cup heavy cream
- 1 teaspoon dried Italian seasoning or oregano
- 1 teaspoon Dijon mustard (optional)
- Fresh parsley or thyme, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 20 minutes to cook, making it a total of about 30 minutes from start to finish. It’s a great quick skillet meal that feels special with minimal fuss!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Sprinkle salt and pepper evenly over both sides of the chicken breasts. Heat your olive oil in a large skillet over medium-high heat. When it’s hot, add the chicken and cook for about 5 to 6 minutes on each side until golden brown and cooked through. Take the chicken out of the skillet and set it aside.
2. Sauté Garlic and Onion:
Lower the heat to medium. In the same skillet, add the minced garlic and diced onion. Stir and cook until they become soft and smell fragrant, about 2 to 3 minutes.
3. Create the Sauce:
Pour in the chicken broth and the pepperoncini juice. Use your spoon to scrape up any little browned bits stuck to the skillet—that’s extra flavor! Add in the sliced pepperoncini peppers, heavy cream, Italian seasoning, and the Dijon mustard if you’re using it. Stir Everything together and let it simmer gently.
4. Finish Cooking the Chicken in the Sauce:
Put the chicken breasts back into the skillet. Spoon some of the sauce over the top. Let everything simmer together for about 5 minutes so the chicken can soak up those wonderful flavors and heat through.
5. Season and Serve:
Give the sauce a taste and add more salt or pepper if you like. Just before serving, sprinkle the chopped parsley or thyme on top for a fresh, pretty touch. Serve your creamy pepperoncini chicken hot over rice, pasta, or mashed potatoes to catch all that tasty sauce.
Enjoy your delicious, creamy pepperoncini chicken skillet!
Can I Use Frozen Chicken Breasts?
Yes! Just make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry to remove extra moisture, which helps get a nice golden sear.
What Can I Substitute for Pepperoncini Peppers?
If you can’t find pepperoncini, try mild banana peppers or pickled jalapeños for a similar tangy, slightly spicy flavor. Adjust the amount to your taste preference.
How Should I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the chicken and sauce, then refrigerate separately for up to 2 days. Reheat slowly on the stove, adding a splash of broth or cream if the sauce needs loosening.
