Description
This Creamy Pepperoncini Chicken Skillet is a delightful and easy one-pan meal featuring tender chicken breasts seared to perfection and simmered in a tangy, creamy sauce made with pepperoncini peppers, garlic, onions, and Parmesan cheese. Perfect for a flavorful weeknight dinner, this dish pairs wonderfully with mashed potatoes, rice, or pasta for a satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
For Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables and Aromatics
- 3 cloves garlic, minced
- ½ cup chopped onion
- ½ cup sliced pepperoncini peppers (drained)
Sauce Ingredients
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ teaspoon dried oregano
- ¼ cup grated Parmesan cheese
Garnish
- Chopped fresh parsley
Instructions
- Season Chicken: Pat the chicken breasts or thighs dry and season both sides evenly with salt and black pepper to enhance flavor.
- Sear Chicken: Heat olive oil and butter in a large skillet over medium-high heat until melted and hot. Add the chicken and sear for 4 to 5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Onions: Reduce heat to medium and add chopped onions to the same skillet. Cook for 2 to 3 minutes until they soften and become translucent.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Add Pepperoncini Peppers: Mix in the sliced pepperoncini peppers and cook for an additional minute to blend the flavors.
- Deglaze Skillet: Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Let the broth simmer for 2 minutes to reduce slightly.
- Add Cream and Seasonings: Stir in the heavy cream, dried oregano, and grated Parmesan cheese. Allow the sauce to simmer for 3 to 4 minutes, stirring occasionally, until it thickens slightly.
- Return Chicken to Skillet: Place the seared chicken back into the skillet and spoon sauce over the top. Simmer for 2 more minutes to heat the chicken through and meld the flavors.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for color and freshness. Serve hot over mashed potatoes, rice, or your favorite pasta.
Notes
- Use jarred pepperoncini peppers for convenience; choose mild or hot varieties based on your heat preference.
- For extra richness, stir in a tablespoon of cream cheese into the sauce.
- Chicken thighs can be used as an alternative to breasts for a juicier result.
- Adjust salt according to your dietary needs, especially since pepperoncini and Parmesan add saltiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
