The Best Creamy Pepperoncini Chicken Skillet
A quick and easy one-pan dinner featuring tender chicken breasts in a tangy, creamy pepperoncini sauce. Ready in under 30 minutes, this is The Best Creamy Pepperoncini Chicken Skillet for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook / Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 cup whole pepperoncini peppers, stems removed and sliced (about 8-10 peppers)
- 3 tablespoons pepperoncini brine
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Season chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (165 degrees F). Transfer to a plate.
- Reduce heat to medium. Add sliced pepperoncini and garlic to the skillet; cook for 30 seconds until fragrant.
- Pour in pepperoncini brine and chicken broth. Scrape up browned bits from the pan. Simmer for 2-3 minutes.
- Stir in heavy cream and Parmesan cheese. Whisk until smooth and slightly thickened, about 2 minutes. Stir in butter until melted.
- Return chicken to the skillet, spoon sauce over the top. Simmer for 2 minutes to reheat.
- Garnish with parsley and serve immediately.
Notes
For a spicier version, add red pepper flakes. For a lighter sauce, use half-and-half. Serve over pasta, rice, or mashed potatoes.