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Zesty One-Pan Pepperoncini Chicken

Golden-seared chicken breast simmered in a tangy pepperoncini cream sauce — a high-protein, 30-minute skillet dinner with bold flavor and minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts sliced into cutlets or strips
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 0.5 small onion thinly sliced
  • 0.5 cup pepperoncini peppers sliced
  • 2 tbsp pepperoncini brine from the jar
  • 0.5 cup chicken broth low-sodium preferred
  • 0.5 cup heavy cream or full-fat coconut milk for dairy-free
  • 1 tsp dried oregano
  • 1 pinch salt and black pepper to taste
  • 0.25 cup Parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • large skillet
  • wooden spoon
  • cutting board and knife

Method
 

  1. Pat the chicken dry with paper towels. Season both sides with salt, black pepper, and dried oregano.
  2. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and sear for 5 to 6 minutes per side until deeply golden and cooked through (internal temp 165°F). Remove to a plate and tent loosely.
  3. In the same skillet, add the sliced onions and cook for 2 to 3 minutes over medium heat until softened. Stir in the minced garlic and sliced pepperoncinis and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and pepperoncini brine. Use a wooden spoon to scrape up all browned bits from the bottom of the pan.
  5. Reduce heat to medium-low and stir in the heavy cream. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Return the chicken and any accumulated plate juices to the skillet. Spoon the sauce over the chicken and simmer together for 2 minutes until everything is heated through and well coated.
  7. Sprinkle with freshly grated Parmesan and chopped fresh parsley. Serve immediately directly from the skillet.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat; add a splash of chicken broth to loosen the sauce. Substitutions: Swap chicken breast for thighs for a juicier result. Use full-fat coconut milk instead of heavy cream for dairy-free. Add red pepper flakes for extra heat. Serving: Best served over cauliflower rice, zucchini noodles, or roasted red potatoes. Pro Tip: Do not skip the pepperoncini brine — it tenderizes the chicken and provides a sharp acidic balance to the cream sauce.