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Creamy Pepperoncini Chicken Skillet

A creamy and tangy chicken skillet dish featuring bold pepperoncini flavors, perfect for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs or breasts Choose boneless for tenderness
  • 1 cup sliced pepperoncini Fresh or jarred
  • 1 cup heavy cream Substitute with half-and-half for lighter option
  • 3 cloves fresh minced garlic Use fresh for best flavor
  • 1 cup low-sodium chicken broth To control salt levels
  • to taste salt Essential for flavor
  • to taste pepper Essential for flavor

Method
 

Preparation
  1. Pat the chicken dry and season both sides generously with salt and pepper.
  2. Heat a large skillet over medium-high heat with a drizzle of oil until it shimmers.
Cooking
  1. Sear the chicken for 4–5 minutes per side until golden-brown and almost cooked through.
  2. Remove to a plate and tent loosely with foil to keep the juices inside.
  3. Lower the heat to medium. If the pan is dry, add a little more oil and toss in the minced garlic.
  4. Sauté for 30–60 seconds until fragrant.
  5. Pour in the chicken broth, scraping up any caramelized bits from the pan.
  6. Stir in the sliced pepperoncini (and juice if jarred). Simmer for 2 minutes.
  7. Reduce the heat to low and stir in the heavy cream. Return the chicken to the skillet.
  8. Spoon sauce over the chicken and simmer gently for 4–6 minutes until cooked through.
  9. Taste and adjust seasoning with additional salt or pepper.

Notes

For best flavor, use chicken thighs. Rinse the pepperoncini if too briny. Add cornstarch for a silkier sauce. Serve with sides that soak up the sauce.