Flavorful One-Pan Chicken Dish

This hearty creamy pepperoncini chicken skillet has become my go-to weeknight dinner when I crave something with a bit of zing but still comforting. The tangy pepperoncini peppers transform ordinary chicken into an extraordinary meal, all in one pan.

I first made this dish when I was looking for new ways to use the jar of pepperoncini peppers sitting in my fridge. My family was instantly hooked by the perfect balance of creamy comfort and subtle heat, and now it appears on our table at least twice a month.

Ingredients

• Boneless skinless chicken breasts provide the perfect canvas for the flavorful sauce. Look for pieces of similar thickness for even cooking
• Olive oil helps achieve that beautiful golden crust on the chicken
• Thinly sliced onion adds sweetness that balances the tangy peppers
• Minced fresh garlic creates an aromatic base. Fresh is definitely worth it here
• Sliced pepperoncini peppers deliver the signature tang and mild heat. Use the jarred variety for convenience
• Chicken broth forms the foundation of our sauce while adding depth
• Heavy cream creates the luxurious texture that makes this dish special
• Salt and pepper for seasoning. Kosher salt works best
• Fresh parsley brightens the finished dish with color and flavor

Step-by-Step Instructions

Season and Sear Chicken

Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium high heat until shimmering. Add chicken and cook undisturbed for about 5 minutes until deeply golden. Flip and cook another 5 minutes. The chicken should release easily when ready to turn. Remove to a plate and tent loosely with foil.

Sauté the Aromatics

Add sliced onions to the same skillet with all those flavorful brown bits. Cook for about 2 minutes until beginning to soften, then add minced garlic and cook for 1 minute more until fragrant. Keep stirring to prevent garlic from burning, which would add bitterness.

Build the Flavor Base

Add the sliced pepperoncini peppers to the onion mixture and cook for 2 minutes, allowing their tangy flavor to infuse the oil. The peppers will begin to soften slightly but still maintain their bite.

Create the Sauce

Pour chicken broth into the skillet, scraping vigorously with a wooden spoon to release all those flavorful browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly, then stir in heavy cream. Allow the sauce to come to a gentle simmer.

Finish the Dish

Return chicken breasts and any accumulated juices to the skillet. Simmer uncovered for about 10 minutes until chicken is cooked through and sauce has thickened enough to coat the back of a spoon. Sprinkle with fresh parsley before serving.

Bookmark

Pepperoncini peppers hold a special place in my kitchen. I discovered their versatility during a cooking class in Italy, where the instructor used them in everything from pasta to protein dishes. Their bright, tangy flavor adds dimension without overwhelming heat, making them perfect for family meals where not everyone loves spice.

Make-Ahead Options

This pepperoncini chicken skillet actually improves with time as the flavors meld together. You can prepare it up to two days ahead and store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium low heat, adding a splash of chicken broth if the sauce has thickened too much. The chicken will remain tender and the flavors even more pronounced.

Perfect Pairings

The creamy sauce begs to be sopped up with something starchy. Crusty artisan bread makes an excellent accompaniment, or serve over pasta for a complete meal. For a lighter option, try zucchini noodles or cauliflower rice to soak up that delicious sauce. A simple arugula salad dressed with lemon and olive oil provides a fresh counterpoint to the rich chicken dish.

Ingredient Substitutions

If you prefer dark meat, boneless skinless chicken thighs work beautifully in this recipe and stay even more tender. For a dairy free version, full fat coconut milk creates a luscious sauce with a subtle tropical note that pairs surprisingly well with the pepperoncini. When pepperoncini are unavailable, banana peppers make a good substitute with a similar mild tang, or use roasted red peppers with a splash of vinegar for acidity.

Recipe Q&A

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work excellently in this dish. They typically remain more tender than breasts and add richer flavor. You may need to adjust cooking time slightly as thighs can take a few minutes longer to cook through.

→ How spicy are pepperoncini peppers?

Pepperoncini peppers are quite mild on the heat scale, rating just 100-500 Scoville units (compared to jalapeños at 2,500-8,000). They offer more tangy flavor than heat, making this dish suitable for most palates. You can adjust the quantity to control the tanginess.

→ What can I substitute for heavy cream?

For a lighter version, you can use half-and-half or whole milk thickened with a tablespoon of flour. For dairy-free options, full-fat coconut milk works well, or a combination of cashew cream and chicken broth. Each will alter the flavor profile slightly but still create a delicious sauce.

→ What sides pair well with this dish?

This versatile dish pairs beautifully with mashed potatoes, steamed rice, or pasta to soak up the delicious sauce. For a lighter meal, serve alongside roasted vegetables like Brussels sprouts or broccoli, or a crisp green salad with a light vinaigrette to balance the creamy sauce.

→ Can I prepare this dish ahead of time?

Yes, you can prepare this dish up to two days ahead. Reheat gently on the stovetop with a splash of chicken broth or cream to revive the sauce. The flavors often deepen overnight, making it even more delicious the next day. Perfect for holiday meal prep!

→ Where can I find pepperoncini peppers?

Pepperoncini peppers are typically available in the pickle or Italian section of most grocery stores, usually in jars. Look for them near other pickled items or specialty Italian ingredients. You can use either whole pepperoncinis (which you'll need to slice) or pre-sliced ones.