Name: Creamy Pepperoncini Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp salt; ¼ tsp black pepper; 1 tbsp butter; 2 cloves garlic, minced; ½ cup chicken broth; ½ cup heavy cream; ⅓ cup sliced pepperoncini peppers, plus 1 tbsp brine; 1 cup broccoli florets; ¼ cup grated Parmesan cheese; 2 tbsp fresh parsley, chopped

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🌶️ Creamy Pepperoncini Chicken Skillet: A Zesty, Comfort-Filled Weeknight Win

1. Introduction

This creamy pepperoncini chicken skillet is the kind of dish you’ll want to make on repeat—it’s rich, tangy, comforting, and ready in under 30 minutes! Tender chicken thighs, sliced pepperoncini peppers, garlic, and a luscious creamy sauce come together in one pan for an unforgettable weeknight dinner. I’ve tested this recipe dozens of times (because honestly, I can’t get enough), and it’s become a staple in my kitchen for busy nights when I want something indulgent without the hassle. If you love bold flavors with a little heat and brightness, this is your next go-to recipe.

2. Why You’ll Love This Recipe

Ready in 30 minutes—perfect for those rush-hour weeknights
One-pan wonder—less cleanup, more savory flavor
Budget-friendly—uses pantry staples and affordable chicken thighs
Meal-prep friendly—stores beautifully for lunches or future dinners
Crowd-pleasing—even pepperoncini skeptics come back for seconds

3. Ingredient Notes

I know what you’re thinking: “Can I sub something in?” Absolutely—but here’s how to get the *best* result:

Chicken thighs beat breasts here. Why? They stay juicy even with longer simmering and absorb the creamy sauce beautifully. If you only have breasts, slice them thinly to prevent dryness.

Pepperoncinis come packed in brine—don’t drain them fully! The brine adds a tangy depth to the sauce. Use the whole pod, sliced, for that signature mild heat and crunch. For extra punch, add a splash of the brine (1–2 teaspoons) right into the sauce.

Heavy cream makes it luxuriously creamy, but full-fat coconut milk is a great dairy-free swap without compromising richness. Avoid low-fat cream—it might curdle when simmering.

Garlic and red pepper flakes are non-negotiable. The garlic should be minced *fine*, not chopped—this ensures even distribution and prevents bitter, burnt bits.

Chicken broth should be low-sodium so you can control the saltiness—especially since pepperoncini brine is salty.

4. Kitchen Tools You Need

You’ll be amazed how much easier this recipe goes with the right gear. Here are my top picks (many of which I use daily):

For one-pan skillet meals like this, a sturdy, oven-safe pan is key. The T-fal 14-Piece Hard Anodized Nonstick Cookware Set is incredibly durable and cleans up in seconds—perfect for this creamy chicken skillet.

Prepping garlic and herbs faster? The Fullstar Ultimate Veggie Prep Master makes mincing garlic, slicing peppers, and julienning herbs effortless. It’s a lifesaver when you’re multitasking dinner prep.

Craving leftover magic? Store extra servings in JoyJolt Airtight Glass Food Storage Set—they’re stackable, freezer-safe, and leakproof. Plus, no more mystery containers in the fridge!

Need to crank up the heat for searing? A strong induction cooktop or stovetop helps. For apartment dwellers, the Presto 23-Quart Induction-Compatible Pressure Canner doubles as a stovetop burner—ideal for high-heat cooking without heating the whole kitchen.

5. How to Make Creamy Pepperoncini Chicken Skillet

Phase 1: Sear & Sauté

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat chicken thighs dry and season generously with salt, black pepper, and 1/2 teaspoon garlic powder. Sear for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.

In the same pan, reduce heat to medium. Add 1 tablespoon butter, then sauté 1 diced onion for 3 minutes. Toss in 3 minced garlic cloves and 1/2 teaspoon red pepper flakes—cook 1 minute more, stirring constantly to avoid burning. The garlic should be fragrant, not browned.

Phase 2: Build the Creamy Sauce

Pour in 1 cup chicken broth and scrape up any golden bits (the *fond*—this is flavor gold!). Add 3/4 cup heavy cream, 1 tablepspon Dijon mustard, and 2 tablespoons lemon juice. Stir well.

Add 6–8 sliced pepperoncini peppers (plus 1–2 teaspoons of the brine!) and 1/2 cup grated Parmesan. Let simmer gently for 5–7 minutes until slightly thickened.

Phase 3: Return & Simmer

Return seared chicken to the skillet, nestling it into the sauce. Cover and simmer for 3–4 minutes to let the flavors meld. Taste and adjust salt—the brine may be enough, but adjust as needed.

Garnish with fresh parsley and serve over mashed potatoes, crusty bread, or even rice. Pro tip: a side of roasted broccoli balances the richness beautifully.

6. Expert Tips for Success

Don’t skip patting the chicken dry—wet chicken steams instead of searing, and you’ll miss that deep, caramelized color and flavor.

Use room-temperature cream—cold cream can cause the sauce to break. Let it sit out for 10 minutes while searing the chicken.

Save the brine! That tangy liquid is flavor magic. Start with 1 teaspoon and adjust based on your heat tolerance.

Simmer gently—boiling the cream sauce too vigorously can cause separation. Keep it at a lazy bubble, not a rolling one.

Cook pasta in the sauce water for a one-dish pasta version: toss cooked spaghetti into the creamy sauce for 2 minutes to absorb flavor.

7. Variations & Substitutions

Gluten-free—this recipe is naturally GF. Just double-check broth and mustard labels.

Dairy-free—swap heavy cream for full-fat coconut milk and Parmesan for nutritional yeast (1/4 cup).

Spicier version—add 1 chopped jalapeño with the onions or a dash of cayenne with the red pepper flakes.

Lower-carb—serve over cauliflower rice or zucchini noodles. The creamy sauce clings beautifully to both.

Add-ins—spinach wilts in fast, cherry tomatoes burst for acidity, or roasted red peppers deepen the sweetness.

8. Storage & Reheating

Cool completely before storing. Keep in an airtight container (like the JoyJolt set) in the fridge for up to 4 days.

Reheat in a skillet over low heat with a splash of broth or water to loosen the sauce—microwaving can make the cream grainy.

Freezing? Freeze *without* the cream if possible—add fresh cream after thawing and reheating for best texture.

9. FAQ

Can I use chicken breast instead of thighs?

Yes—but slice them thin and reduce cooking time. Breasts dry out faster, so monitor internal temp closely (165°F is the max).

What if I don’t have heavy cream?

Try a homemade “cream” trick: blend 1/2 cup cashews (soaked 10 mins) with 1/2 cup broth until smooth. Or use full-fat canned coconut milk for a tropical twist.

Are pepperoncini and banana peppers the same?

Nearly! Pepperoncini are thinner, slightly more wrinkled, and have a brighter, tangier heat. Banana peppers are smoother, sweeter, and milder. If substituting, add a squeeze of lemon to compensate for lost bright acidity.

Can I make this in the oven?

Absolutely! After searing the chicken and making the sauce, transfer the skillet to a 375°F oven for 10 minutes. Broil 2–3 minutes at the end for a golden top.

10. Conclusion

This creamy pepperoncini chicken skillet proves that quick meals don’t need to sacrifice flavor—or comfort. It’s bright, creamy, satisfying, and so easy to tweak to your taste. If you loved this, check out my Dump-and-Go Smothered Pork Chops for another cozy one-pan favorite, or try the Easy Buffalo Chicken Sliders for game-day magic. Let me know how your skillet turns out—I’m always here to help you cook with confidence!

Creamy Pepperoncini Chicken Skillet