Creamy Pepperoncini Chicken Skillet

Creamy Pepperoncini Chicken Skillet

This Creamy Pepperoncini Chicken Skillet seamlessly blends tangy pepperoncini with tender chicken in a luscious, velvety sauce. It is incredibly quick and easy to whip up, perfect for busy weeknights, and requires minimal cleanup as a one-skillet meal.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

1 pound boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
1 cup sliced pepperoncini fresh or jarred
1 cup heavy cream or half-and-half for a lighter option
3 cloves fresh minced garlic
1 cup low-sodium chicken broth
Salt and pepper to taste

Equipment

Large non-stick skillet

Method

Pat the chicken dry and season both sides generously with salt and pepper.
Heat olive oil in a large non-stick skillet over medium heat. Add the chicken and cook for 6-7 minutes per side until golden brown and cooked through (reaching an internal temperature of 165°F).
Reduce heat to medium-low, add the minced garlic, and sauté for 1 minute until fragrant.
Add the sliced pepperoncini and sauté for 2-3 minutes to soften.
Pour in the chicken broth and heavy cream, stir well, and increase heat to medium-high to bring to a gentle simmer. Cook for 5-7 minutes until the sauce thickens slightly.
Adjust seasoning with salt and pepper if needed and serve hot with your favorite sides.

Notes

Chicken Thighs vs. Breasts: Boneless, skinless chicken thighs are recommended for tenderness, but breasts work just as well. Sauce Consistency: If the sauce becomes too thick while cooking, stir in a splash of chicken broth to restore creaminess. Dairy-Free Option: Replace heavy cream with coconut milk for a dairy-free alternative.