This creamy pepperoncini chicken skillet is a tasty one-pan meal that will make your dinner time super easy! Tender chicken is cooked with zesty pepperoncini peppers, creating a comforting dish.
Honestly, who doesn’t love a meal that’s quick to make and packed with flavor? I like to serve it over rice or pasta, so I get every last drop of that creamy sauce! 🍽️
Key Ingredients & Substitutions
Chicken: I often use boneless, skinless thighs because they stay juicy. If you’re looking for a leaner option, boneless breasts work too. Leftover cooked chicken or rotisserie chicken can also be a quick substitute!
Pepperoncini Peppers: These give the dish its unique kick and tang. If you can’t find them, try banana peppers or jalapeños. For a milder option, omit the peppers altogether or use green bell peppers for a different flavor.
Heavy Cream: This adds richness to the sauce. If you’re watching calories, substitute with half-and-half or even coconut cream. Just note that it may alter the flavor slightly.
Cream Cheese: It gives the sauce a nice thickness. For a lighter version, use low-fat cream cheese or Greek yogurt, but add it at the very end to prevent curdling.
Onions and Mushrooms: These add depth and flavor. Feel free to swap mushrooms for spinach or a different vegetable, like zucchini, to mix it up!
What’s the Best Way to Ensure Juicy Chicken?
Perfectly cooked chicken is key to this dish. Here are some tips to get it just right:
- Don’t overcrowd the skillet when searing; this helps in browning the chicken evenly.
- Make sure your skillet is properly heated before adding the chicken for a nice sear.
- Cook until the internal temperature reaches 165°F. Using a meat thermometer helps avoid dryness!
By following these steps, you’re sure to have juicy, flavorful chicken that complements the creamy sauce beautifully!
How to Make Creamy Pepperoncini Chicken Skillet
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into large chunks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Vegetables:
- 1 small yellow onion, thinly sliced
- 8 oz mushrooms, sliced
- 6-8 pepperoncini peppers, sliced (plus some juice for flavor)
For the Sauce:
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- 4 oz cream cheese, softened and cubed
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
For Garnish:
- Fresh parsley, chopped
- Optional: pinch of red pepper flakes for heat
How Much Time Will You Need?
This delicious recipe will take you around 15-20 minutes of active cooking time and about 30 minutes total, including the time it cooks on the stove. This means in no time, you’ll have a delightful meal ready to savor!
Step-by-Step Instructions:
1. Season the Chicken:
Begin by seasoning the chicken pieces generously with salt and black pepper. This will enhance the flavor right from the start.
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken in a single layer and sear it for 5-6 minutes until golden brown on all sides. Then, remove the chicken from the skillet and set it aside on a plate.
3. Cook the Vegetables:
In the same skillet, add the sliced onion and mushrooms. Cook them over medium heat for about 5-7 minutes until they become softened and begin to take on color.
4. Add Garlic and Peppers:
Once the vegetables are softened, stir in the minced garlic and let it cook for about 30 seconds until fragrant. Then, add the sliced pepperoncini peppers and about 2 tablespoons of their juice. Stir everything together to combine.
5. Create the Sauce:
Pour in the chicken broth and bring the mixture to a gentle simmer, scraping the bottom of the pan to lift any browned bits. This is where a lot of flavors come from!
6. Blend in Cream Cheese:
Reduce the heat to low and add the cream cheese. Stir it until it melts and creates a smooth sauce.
7. Add Cream and Seasonings:
Next, stir in the heavy cream and Italian seasoning. Let the mixture simmer gently for 2-3 minutes until the sauce thickens up slightly.
8. Return the Chicken:
Now, return the seared chicken pieces back into the skillet, making sure they’re well coated in that creamy sauce. Cook for an additional 5-7 minutes until the chicken is cooked through (you’ll want the internal temperature to reach 165°F / 74°C).
9. Final Touches:
Taste the sauce and adjust the seasoning if needed—adding more salt, pepper, or even a pinch of red pepper flakes if you like it spicy!
10. Serve and Enjoy:
Garnish the dish with freshly chopped parsley before serving. This creamy pepperoncini chicken skillet is delicious over rice, pasta, or alongside some crusty bread for a hearty meal.
Enjoy this one-pan wonder that’s not only easy to make but bursting with flavors!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best way to do this is to place it in the refrigerator overnight or use the defrost setting on your microwave if you’re short on time.
Is There a Low-Carb Option for This Dish?
Absolutely! You can serve this creamy pepperoncini chicken over zucchini noodles or cauliflower rice to keep it lower in carbs, while still enjoying the rich flavors.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave or warm gently on the stovetop, adding a little splash of broth or cream to bring back the creaminess.
Can I Make This Dish Spicy?
Yes! If you enjoy a little heat, you can add a pinch of red pepper flakes when cooking or use spicy pepperoncini peppers instead of the mild variety. Adjust according to your heat preference for a delicious twist!
