Creamy Pepperoncini Chicken Skillet

When you’re craving something rich and comforting but need dinner on the table fast, this Creamy Pepperoncini Chicken Skillet delivers exactly that. Tender chicken strips swim in a luscious cream sauce spiked with tangy pepperoncini peppers and sweet roasted red peppers, creating a flavor combination that’s both familiar and exciting. The pepperoncinis add a bright, vinegary kick that cuts through the richness and keeps you coming back for another bite.

What makes this skillet dinner so appealing is how the pepperoncini brine and roasted peppers work together to create depth without requiring a long ingredient list or complicated techniques. The tangy peppers brighten the cream sauce in a way that feels lighter than traditional alfredo, while the Parmesan adds nutty, salty richness. Everything cooks in one pan, building layers of flavor as you go from searing the chicken to deglazing with stock to creating that silky sauce.

I reach for this recipe when I want something that tastes indulgent but doesn’t demand much effort. The active cooking time is minimal—mostly just stirring and watching the sauce come together—and the result looks impressive enough for company while being weeknight-friendly. Served over pasta or rice, this becomes a complete meal that satisfies without leaving you feeling heavy.

Why You’ll Love This Creamy Pepperoncini Chicken Skillet

The pepperoncini peppers are what set this dish apart from standard creamy chicken recipes. Their mild, tangy heat and slight sweetness add brightness that prevents the cream sauce from feeling too heavy. Unlike spicy peppers that can overwhelm, pepperoncinis bring just enough zip to make every bite interesting without burning.

One-pan cooking means less cleanup and more concentrated flavor. Searing the chicken first creates fond on the bottom of the pan—those browned bits dissolve when you add the chicken stock, becoming the foundation of a deeply flavored sauce. Each step builds on the previous one, creating complexity without requiring multiple pots.

The cooking time is genuinely quick. From the moment you start cooking to plating dinner, you’re looking at thirty minutes max. The chicken cooks through quickly when cut into strips, and the sauce comes together in the time it takes to boil pasta or steam rice. This is the kind of recipe that makes weeknight cooking feel achievable.

The sauce is silky and restaurant-quality but uses simple techniques anyone can master. Slowly incorporating the cream and cheese over low heat creates a smooth emulsion that clings to the chicken beautifully. The Italian seasoning adds subtle herbs without needing to chop fresh ones, though fresh herbs at the end bring it all together.

Ingredients for Creamy Pepperoncini Chicken Skillet

I prefer chicken breasts cut into thin strips for this recipe because they cook evenly and quickly while maximizing the surface area that gets coated in sauce. Chicken tenderloins work beautifully too and require no cutting. Look for chicken that’s similar in thickness so everything finishes cooking at the same time.

The Protein:

• 1.5–2 lbs boneless skinless chicken breasts (cut into thin strips) or chicken tenderloins
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 2 tablespoons butter (or olive oil)

The Aromatics & Peppers:

• 1 medium white onion, diced
• 2 tablespoons garlic, minced
• 1/2 cup roasted red peppers, drained and sliced
• 1/2 cup pepperoncini peppers, drained (sliced rings or whole)

The Creamy Sauce:

• 1/2 cup chicken stock
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, shredded or grated
• 1 tablespoon Italian seasoning

The Finish:

• Fresh parsley, chopped

Ingredient Notes:

Pepperoncini peppers are those mild, yellow-green pickled peppers you often see at sandwich shops. They’re sold in jars near the pickles in most grocery stores. The peppers themselves are tangy and slightly sweet with very mild heat. Don’t confuse them with banana peppers, which look similar but taste different.

Jarred roasted red peppers save you time and add sweet, smoky flavor to the sauce. Look for ones packed in water rather than oil, and drain them well before slicing. If you want to roast your own bell peppers, that works too, but the jarred version is perfectly fine and much faster.

Heavy cream is essential for the right consistency and richness. Half-and-half or milk won’t create the same silky texture and are more likely to separate or curdle when simmered. The higher fat content in heavy cream stabilizes the sauce and gives it that luxurious mouthfeel.

Use freshly grated Parmesan rather than the pre-grated kind in the green can. Fresh Parmesan melts smoothly into the sauce and has better flavor. The pre-grated stuff contains anti-caking agents that can make the sauce grainy instead of smooth.

How to Make Creamy Pepperoncini Chicken Skillet

The technique here is about building layers of flavor in sequence, with each step setting up the next. I always start with properly searing the chicken to create that flavorful fond on the pan bottom.

1. Melt the butter in a large, heavy skillet over medium-high heat. While the butter melts, season the chicken strips on both sides with salt and pepper. Once the butter is foaming, add the chicken in a single layer without crowding—work in batches if necessary. Let the chicken sear undisturbed for about three minutes per side until golden brown. The chicken doesn’t need to be cooked through at this point; it will finish cooking in the sauce later. Transfer the seared chicken to a plate and set aside.
2. Add the diced onion to the same skillet with all those browned bits still on the bottom. The moisture from the onions will help start lifting some of that fond. Sauté the onions for about three minutes until they start to soften, then add the minced garlic. Continue cooking for another two minutes until the onions are translucent and lightly browned at the edges and the garlic is fragrant. Stir frequently to prevent the garlic from burning.
3. Pour in the chicken stock and add the sliced roasted red peppers. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan—this fond is concentrated flavor that will enrich your sauce. Let the stock come to a simmer and cook for about five minutes, stirring occasionally. The liquid should reduce by roughly half, becoming more concentrated and flavorful.
4. Reduce the heat to low. This is important—high heat will cause the cream and cheese to separate or become grainy. Slowly pour in the heavy cream while stirring gently. Once the cream is incorporated, add the Parmesan cheese gradually, whisking or stirring continuously until it melts completely into the sauce. The sauce should look smooth and creamy with no lumps.
5. Increase the heat slightly to medium-low. Stir in the Italian seasoning and add the pepperoncini peppers. Return the seared chicken strips and any accumulated juices from the plate back into the skillet, nestling them into the sauce. The sauce should gently bubble around the edges but not boil aggressively.
6. Let everything simmer together for about five minutes, stirring occasionally. The sauce will thicken as it simmers, and the chicken will finish cooking through. Check the thickest piece of chicken with an instant-read thermometer—it should register 165°F. If your sauce becomes thicker than you’d like, add a splash of chicken stock to thin it slightly. Taste and adjust seasoning if needed.
7. Remove the skillet from heat and let it rest for a minute or two. The sauce will continue to thicken slightly as it cools. Garnish with chopped fresh parsley, which adds a pop of color and a fresh, herbaceous note that balances the richness.

The most common mistake is cooking the sauce over heat that’s too high after adding the cream and cheese. This causes the dairy to break and become grainy or oily instead of smooth. Keep it at a gentle simmer and you’ll get that silky, restaurant-quality texture every time.

What to Serve with Creamy Pepperoncini Chicken Skillet

This saucy skillet dinner begs for sides that can soak up all that creamy, tangy goodness.

Angel Hair Pasta: Delicate angel hair twirls perfectly around the chicken strips and catches pools of sauce in every forkful. The thin pasta doesn’t overwhelm the dish and cooks in just a few minutes while you finish the chicken.

Jasmine Rice: Fluffy jasmine rice is the perfect neutral base for spooning that rich sauce over. The fragrant rice absorbs the cream sauce beautifully and adds substance without competing with the bold pepperoncini flavor.

Creamy Mashed Potatoes: Smooth, buttery mashed potatoes create layers of comfort when topped with this saucy chicken. The creamy textures complement each other while the tangy peppers cut through the richness.

Zucchini Noodles: For a lighter, low-carb option, spiralized zucchini noodles provide a fresh, vegetable-forward base. Quickly sauté them just until tender, then top with the creamy chicken for a satisfying meal that won’t weigh you down.

Garlic Bread: Crusty garlic bread is essential for mopping up every last drop of sauce from your plate. Toast thick slices and rub them with garlic butter for the ultimate sauce delivery system.

Steamed Broccoli: Simple steamed broccoli florets add green color and a slightly bitter note that balances the cream sauce. The firm texture provides welcome contrast to the tender chicken and silky sauce.

Pro Tips & Variations

Cut your chicken strips to a uniform thickness so they cook at the same rate. I slice the breasts horizontally first if they’re particularly thick, then cut them into strips about half an inch wide. This ensures even cooking and maximum surface area for browning.

Don’t skip the searing step even though the chicken will cook through in the sauce later. That initial browning creates flavor through caramelization and develops the fond that becomes the base of your sauce. Both the chicken and the sauce will taste better because of this step.

Reserve some pepperoncini brine from the jar if you want extra tang. A tablespoon or two stirred into the finished sauce adds brightness and enhances that signature pepperoncini flavor. Start with one tablespoon, taste, and add more if desired.

Heat Level Adjustments: For spicier chicken, add red pepper flakes when you sauté the garlic, or include some of the pepperoncini brine. For milder flavor, reduce the amount of pepperoncinis or use sweeter banana peppers instead.

Protein Swaps: Boneless, skinless chicken thighs work beautifully and stay even more tender than breasts. Cut them into similar-sized strips and cook the same way. Pork tenderloin sliced into medallions is another excellent option that pairs well with the tangy sauce.

Vegetable Additions: Sliced mushrooms sautéed with the onions add earthiness and meaty texture. Fresh spinach stirred in at the end wilts into the sauce and adds color and nutrients. Sun-dried tomatoes instead of roasted red peppers create a more intense, savory flavor.

Make It Lighter: Substitute half-and-half for heavy cream for a lighter sauce, though it won’t be quite as rich or stable. You can also use half the amount of cream and replace it with additional chicken stock, creating a thinner but still flavorful sauce.

Storage & Reheating Tips

Store leftover chicken and sauce in an airtight container in the refrigerator for up to four days. The flavors actually improve overnight as they have time to meld together, making this an excellent meal prep option.

Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of chicken stock or water to help reconstitute the sauce, which will have thickened considerably in the fridge. Avoid high heat, which can cause the cream to separate and become oily.

The microwave works for individual portions, but use 50% power and stir every minute to prevent the sauce from breaking. Adding a tablespoon of stock or cream before microwaving helps maintain the smooth texture.

This dish doesn’t freeze particularly well because cream-based sauces can separate and become grainy when thawed. If you must freeze it, store in a freezer-safe container for up to two months, thaw overnight in the refrigerator, and reheat gently while whisking constantly to re-emulsify the sauce.

Common Questions

Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs are actually more forgiving and stay juicier during cooking. Cut them into similar-sized strips and follow the same technique. They may need an extra minute or two of simmering time.

What if my sauce is too thick? Thin it with chicken stock, adding a tablespoon at a time while stirring until you reach your desired consistency. The sauce will continue to thicken as it sits, so err on the side of slightly thinner while cooking.

Can I make this dairy-free? You can substitute coconut cream for the heavy cream and use nutritional yeast instead of Parmesan. The flavor profile will change, but it still creates a creamy sauce. Another option is cashew cream blended with a bit of lemon juice.

Why did my sauce separate or look grainy? This usually happens when the heat is too high after adding the cream and cheese. Keep the temperature at low to medium-low and stir constantly when adding dairy. If it does break, remove from heat and whisk in a tablespoon of cold cream to bring it back together.

Can I use fresh peppers instead of jarred? Fresh peppers won’t give you the same tangy, pickled flavor that defines this dish. The pepperoncinis and roasted red peppers both come from jars because their preserved, seasoned nature is essential to the recipe’s character. Fresh peppers would taste entirely different.

This creamy pepperoncini chicken skillet proves that impressive dinners don’t require complicated techniques or long cooking times. The combination of tangy peppers and rich cream sauce creates something that feels special but comes together faster than ordering takeout. This one’s worth keeping in regular rotation.

Creamy Pepperoncini Chicken Skillet

One-pan chicken dinner with tender strips in a rich Parmesan cream sauce brightened with tangy pepperoncini and roasted red peppers.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 lbs boneless skinless chicken breasts cut into thin strips, or chicken tenderloins
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 2 tablespoons butter or olive oil
• 1 medium white onion diced
• 2 tablespoons garlic minced
• 1/2 cup roasted red peppers drained and sliced
• 1/2 cup pepperoncini peppers drained, sliced rings or whole
• 1/2 cup chicken stock
• 1 cup heavy cream
• 1/2 cup Parmesan cheese shredded or grated
• 1 tablespoon Italian seasoning
• Fresh parsley chopped, for garnish

Equipment

• Large heavy skillet
• wooden spoon
• whisk
• Instant read thermometer

Method

 

1. Melt butter in a large heavy skillet over medium-high heat. Season chicken strips with salt and pepper. Add to the pan and brown on all sides for 6 to 8 minutes total. The chicken doesn’t need to be fully cooked yet. Remove chicken and set aside on a plate.
2. In the same skillet, add diced onion and sauté for about 3 minutes. Add minced garlic and cook for another 2 minutes until onion is soft and lightly browned.
3. Add chicken stock and sliced roasted red peppers. Stir and scrape the bottom of the pan to release browned bits. Let the liquid simmer and reduce by half, about 5 minutes.
4. Turn heat down to low. Slowly stir in heavy cream and Parmesan cheese, whisking gently until cheese is melted and sauce is smooth.
5. Increase heat to medium-low. Add Italian seasoning, pepperoncinis, and the seared chicken along with any accumulated juices.
6. Simmer for another 5 minutes until sauce has thickened and chicken is fully cooked to 165°F. If sauce becomes too thick, add a splash of chicken stock.
7. Remove from heat, garnish with fresh parsley, and serve immediately over pasta, rice, or mashed potatoes.

Notes

Storage: Store leftovers in an airtight container for up to 4 days. Reheat gently on stovetop over low heat with a splash of chicken stock to reconstitute the sauce. Avoid high heat which can cause cream to separate. Substitutions: Use boneless skinless chicken thighs for juicier results. Substitute half-and-half for heavy cream for lighter sauce (less stable). Coconut cream and nutritional yeast work for dairy-free version. Sun-dried tomatoes can replace roasted red peppers for deeper flavor. Variations: Add 1-2 tablespoons pepperoncini brine for extra tang. Stir in red pepper flakes for more heat. Add sliced mushrooms or fresh spinach for extra vegetables. Use pork tenderloin instead of chicken. Serving: Perfect over angel hair pasta, jasmine rice, creamy mashed potatoes, or zucchini noodles. Pair with garlic bread or steamed broccoli. Pro Tip: Keep heat low after adding cream and cheese to prevent the sauce from separating or becoming grainy. A gentle simmer is all you need for silky texture.