Description
This Quick & Easy Creamy Pepperoncini Chicken Skillet recipe delivers tender chicken breasts in a luscious, tangy cream sauce infused with pepperoncini peppers. Ready in 30 minutes, it’s a perfect weeknight dish boasting bold flavors and a creamy texture that pairs wonderfully with rice, pasta, or crusty bread.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil, divided
Sauce
- 3-4 pepperoncini peppers, diced with some juice
- 2 cloves fresh minced garlic
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
Instructions
- Season the Chicken: Begin by seasoning the chicken breasts generously on both sides with salt, pepper, and Italian seasoning to infuse balanced flavors before cooking.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté Garlic: In the same skillet, add a little more olive oil if needed. Add the minced garlic and sauté for about 30 seconds until fragrant, ensuring it doesn’t burn to maintain a smooth flavor base.
- Cook Pepperoncini: Stir in the diced pepperoncini peppers and cook for another minute, allowing them to soften and release their tangy flavor into the pan.
- Create Sauce: Pour in the chicken broth and bring the mixture to a gentle simmer. Then, stir in the heavy cream until the sauce is creamy and well combined.
- Combine and Simmer: Return the cooked chicken breasts to the skillet, spoon the creamy sauce over the top, and let everything simmer together for 2-3 minutes to heat through and meld the flavors.
- Serve: Serve the creamy pepperoncini chicken warm, optionally garnished with extra pepperoncini or fresh herbs like parsley for a bright finish.
Notes
- Adjust the amount of pepperoncini according to your desired spice and tang level.
- Serve with pasta, rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
- To make the dish lighter, substitute heavy cream with half-and-half or a cream alternative.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
