Creamy Pepperoncini Chicken Skillet is a delicious and easy dish that combines tender chicken breasts with tangy pepperoncini peppers and a rich, creamy sauce. The mix of flavors is bright and comforting, with just the right amount of zest from the peppers and a smooth, cheesy finish that makes every bite satisfying.
I love making this skillet when I want a simple dinner that feels special without a lot of fuss. The chicken cooks right in the sauce, soaking up all the flavors, and the creamy texture makes it feel like a cozy meal on a plate. I usually add a little extra pepperoncini juice to give it a nice tang that wakes up my taste buds.
My favorite way to serve this is over rice or alongside some crusty bread to soak up every bit of the sauce. It’s a crowd-pleaser for sure, perfect for family dinners or even a casual weeknight when you want something a bit different but still comforting. Every time I make it, people ask for seconds, and I don’t blame them—it’s that good!
Key Ingredients & Substitutions
Chicken breasts: Chicken tenderloins or strips cook evenly and quickly, making them perfect here. You can also use thighs if you prefer juicier meat.
Pepperoncini peppers: These add a tangy kick and mild heat. If you can’t find them, use mild banana peppers or mild pickled peppers. Don’t forget to save some juice—it adds great flavor!
Cream cheese & heavy cream: These make the sauce rich and creamy. For a lighter version, try using half-and-half or Greek yogurt, but add it at the end and don’t boil.
Parmesan cheese: Adds a salty, nutty flavor and helps thicken the sauce. You can swap with Pecorino Romano or Asiago if you like a different cheesy note.
How Do I Make the Sauce Creamy Without It Breaking?
Making a creamy sauce can be tricky because it can separate if overheated. Here’s how to get it smooth and delicious:
- Cook the aromatics (onion, garlic, peppers) first to build flavor.
- Lower the heat before adding cream and cream cheese; avoid high flames.
- Stir constantly so the cream cheese melts evenly into the sauce.
- Simmer gently and don’t boil the sauce; too much heat causes curdling.
- If the sauce feels too thick, add a splash of chicken broth or cream to loosen it up.
These little steps help keep the sauce silky smooth so every bite is creamy and tasty!
Equipment You’ll Need
- Large nonstick or cast-iron skillet – perfect for searing chicken and cooking the sauce all in one pan.
- Chef’s knife – makes chopping onions, peppers, and garlic quick and easy.
- Cutting board – a sturdy board gives you a safe space to prep all your ingredients.
- Spoon or spatula – for stirring the sauce gently without scratching your skillet.
- Measuring cups and spoons – helps keep your cream, broth, and spices balanced for the best flavor.
Flavor Variations & Add-Ins
- Swap chicken for turkey tenderloins or pork chops—both soak up the creamy sauce nicely.
- Add sliced mushrooms or spinach for extra veggies that blend well with the creamy sauce.
- Mix in sun-dried tomatoes for a tangy, slightly sweet twist that brightens the dish.
- Use pepper jack cheese instead of Parmesan for a spicy kick you’ll love.
Creamy Pepperoncini Chicken Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into tenderloins or strips
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3-4 cloves garlic, minced
- 1 cup pepperoncini peppers, sliced (reserve some juice)
- 1 red bell pepper, diced (optional, for color and sweetness)
- 1 cup chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened and cubed
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning or dried oregano
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and 20-25 minutes of cooking time. It’s quick enough for a busy weeknight and fills your kitchen with wonderful aromas as you cook.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Start by seasoning your chicken pieces with salt and pepper on both sides. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and almost cooked through, about 4-5 minutes per side depending on the size. Remove chicken from the skillet and set aside.
2. Cook the Veggies:
In the same skillet, add the chopped onion and sauté until soft and translucent, about 3 minutes. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the sliced pepperoncini peppers, their reserved juice (about 2 tablespoons), and the diced red bell pepper if you’re using it.
3. Make the Creamy Sauce and Finish Cooking:
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Lower the heat to medium and add the heavy cream, cream cheese, Parmesan cheese, and Italian seasoning. Stir constantly until the cream cheese melts and your sauce is smooth and creamy. Return the chicken to the skillet, nestling it into the sauce. Simmer gently for 5-7 minutes until chicken cooks through completely and the sauce thickens a little. Taste and adjust salt and pepper if needed.
4. Serve:
Sprinkle freshly chopped parsley on top before serving. This creamy pepperoncini chicken skillet goes wonderfully over rice, pasta, or with crusty bread to soak up every bit of that delicious sauce. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. This ensures even cooking and the best texture.
Can I Substitute Heavy Cream for a Lighter Option?
You can use half-and-half or a mixture of milk and cream cheese for a lighter sauce, but avoid boiling to prevent curdling. Add dairy towards the end of cooking and heat gently.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened too much.
What Can I Serve with Creamy Pepperoncini Chicken Skillet?
This dish pairs beautifully with rice, egg noodles, mashed potatoes, or crusty bread—anything that can soak up the creamy, tangy sauce!
