Go Back
A macro food photography shot of Creamy Pepperoncini Chicken in a skillet, showing the golden-seared chicken and thick cream sauce.

Creamy Pepperoncini Chicken: Your New Favorite Skillet Dinner

This Creamy Pepperoncini Chicken is a 35-minute, one-pan skillet dinner featuring golden-seared chicken in a luscious, tangy cream sauce with bright pepperoncini peppers.
Print Recipe Pin for Later
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts (about 900g), cut into 1-inch cubes
  • 2 tbsp all-purpose flour (15g)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (15ml)
  • 1 tbsp unsalted butter (15g)
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth (120ml)
  • 2 tbsp pepperoncini brine (from the jar) (30ml)
  • 1 cup heavy cream (240ml)
  • 1/2 cup sliced pepperoncini peppers (85g), drained
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup fresh parsley, finely chopped

Equipment

  • 1 Cast Iron Skillet (12-inch)
  • 1 Tongs
  • 1 Knife and Cutting Board

Method
 

  1. Pat the chicken pieces dry. In a bowl, whisk together the flour, garlic powder, salt, and pepper. Add the chicken and toss to coat evenly.
  2. Heat olive oil and butter in a large cast iron skillet over medium-high heat. Once the butter is foaming, add the chicken in a single layer. Sear for 3-4 minutes per side, until a golden-brown crust forms. Remove chicken to a plate.
  3. Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and pepperoncini brine, scraping the bottom of the pan to release any browned bits. Simmer for 2-3 minutes.
  4. Stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, until the sauce thickens slightly. Stir in the grated Parmesan until melted and smooth.
  5. Return the seared chicken and any juices to the skillet. Add the sliced pepperoncini and half of the chopped parsley. Stir to combine and simmer for 1-2 minutes until the chicken is heated through. Garnish with remaining parsley and serve immediately.

Notes

Don't Crowd the Pan: For the best sear, cook the chicken in two batches if necessary.
Control Your Heat: A gentle, steady simmer is all you need for the cream sauce.
Use Freshly Grated Parmesan: It melts much more smoothly than pre-shredded cheese.
Taste and Adjust: Before serving, taste your sauce and adjust seasoning if needed.