Pepperoncini Chicken is the perfect balance of tender chicken, tangy peppers, and a luscious creamy sauce. This one-pan dinner delivers bold flavor with minimal effort, making it ideal for busy weeknights. With simple pantry ingredients and a quick cooking time, this Pepperoncini Chicken recipe creates a comforting skillet meal that feels both hearty and satisfying. If you love Skillet Chicken recipes with a rich Creamy Sauce, this dish will quickly earn a permanent spot in your rotation.

Story

I started making Pepperoncini Chicken on evenings when I needed something quick but still packed with flavor. The first time I combined chicken with tangy Spicy Pickles—those bright pepperoncini peppers—the result surprised me. The gentle heat blended beautifully with the rich cream and savory parmesan, creating a sauce that coated every bite of chicken.

What makes this Pepperoncini Chicken special is its balance. The peppers add brightness, while the cream smooths everything into a silky finish. Unlike heavier cream-based dishes, this version feels lively and layered. Because it cooks in one pan, cleanup stays simple. Even better, this dish fits beautifully into a Low Carb lifestyle when served over vegetables instead of pasta.

Ingredients

2 pounds boneless, skinless chicken breasts (cut into thin strips)
2 tablespoons butter
1 teaspoon sea salt
1 teaspoon ground black pepper
1 white onion, diced
2 tablespoons garlic, minced
½ cup chicken stock
½ cup roasted red peppers, drained and sliced
1 cup heavy cream
½ cup parmesan cheese, shredded
1 tablespoon Italian seasoning
½ cup pepperoncini peppers, drained (sliced or whole)

Step-by-Step Instructions

Preparing the Ingredients

Slice the chicken breasts into thin strips for even cooking. Dice the onion and mince the garlic. Drain the roasted red peppers and pepperoncini peppers thoroughly to prevent excess liquid from thinning the sauce. Measure all remaining ingredients before heating the skillet so everything moves smoothly once cooking begins.

Cooking Instructions

Heat a large, heavy skillet over medium-high heat and melt the butter. Season the chicken with salt and pepper, then add it to the pan. Brown the chicken on all sides, turning every couple of minutes, for about 8 minutes total. Remove the chicken and set it aside.

Add the diced onion and garlic to the same skillet. Cook for about 5 minutes until softened and lightly browned. Pour in the chicken stock and add the roasted red peppers. Let the mixture reduce by half, about 5 minutes.

Turn off the heat and slowly whisk in the heavy cream and parmesan cheese until smooth. Bring the heat back to medium-high. Stir in Italian seasoning, pepperoncini peppers, and return the chicken to the skillet. Let the sauce reduce by half while the chicken cooks through to an internal temperature of 165°F. Add additional stock if needed to thin the sauce. Remove from heat and serve immediately.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcrowding the skillet, as this prevents proper browning. Cook the chicken in batches if necessary. Do not rush the sauce reduction, because proper simmering thickens the sauce naturally. Also, drain the peppers well to keep the sauce creamy rather than watery.

Pro Tips for Better Flavor

Use freshly grated parmesan for a smoother melt. If you prefer extra tang, add a splash of pepperoncini brine to the sauce. For deeper richness, allow the sauce to simmer gently until it coats the back of a spoon. A cast-iron skillet produces excellent browning and flavor development.

Serving and Storage

How to Serve

Serve this Pepperoncini Chicken over roasted vegetables, zucchini noodles, mashed cauliflower, pasta, or rice. It also tastes fantastic on its own for a hearty Low Carb meal. Garnish with fresh parsley for added freshness and color.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat on the stovetop, adding a splash of chicken stock or cream to loosen the sauce if necessary. Avoid high heat to prevent the cream from separating.

Conclusion

Pepperoncini Chicken delivers bold flavor with very little effort. The combination of tender chicken, tangy peppers, and creamy parmesan sauce creates a dish that feels comforting yet vibrant. Because it cooks in one skillet, you gain both flavor and convenience. Try this recipe once, and it will quickly become a reliable favorite for busy nights or relaxed family dinners.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully in this recipe. They add extra richness and remain juicy during cooking. Adjust the cooking time slightly to ensure they reach 165°F internally.

Is Pepperoncini Chicken spicy?

Pepperoncini peppers provide mild heat and tang rather than intense spice. If you prefer more heat, add extra peppers or a small splash of hot sauce to the skillet.

Can I make this dairy-free?

You can substitute coconut cream for heavy cream and omit the parmesan cheese. The flavor will change slightly, but the sauce will still taste rich and satisfying.