Creamy Pepperoncini Chicken Skillet

Let me share a little secret from my kitchen: this Creamy Pepperoncini Chicken Skillet is pure magic for a quick, zesty meal. It’s my go-to when I’m craving something bold, comforting, and easy with minimal cleanup. One hectic evening, with chicken breasts and a jar of pepperoncini in the pantry, I dreamed up a creamy, tangy sauce that brings it all together. The result is juicy chicken nestled in a velvety sauce with a subtle kick from pepperoncini, perfect for soaking up with your favorite side. Each bite is a balance of rich creaminess and bright, mildly spicy flavor, making it a staple for weeknight dinners or casual gatherings. If you’re looking for a one-pan dish that’s flavorful, simple, and sure to impress, you’re in for a treat!

Ingredients

• Chicken Breasts: 4 (about 1.5 pounds), boneless, skinless, pounded to even thickness.
• Pepperoncini: ½ cup, sliced, plus 2 tablespoons brine for tangy flavor.
• Heavy Cream: ¾ cup, for creamy sauce.
• Chicken Broth: ½ cup, low-sodium, for sauce base.
• Cream Cheese: 4 ounces, softened, for richness.
• Parmesan Cheese: ¼ cup, grated, for nutty depth.
• Garlic: 3 cloves, minced, for aromatic flavor.
• Olive Oil: 2 tablespoons, for searing.
• Italian Seasoning: 1 teaspoon, for herby notes.
• Salt: ½ teaspoon (or to taste), for seasoning.
• Black Pepper: ½ teaspoon (or to taste).
• Fresh Parsley: 2 tablespoons, chopped, for garnish.
• Optional: Red pepper flakes, ¼ teaspoon, for extra heat.
• Optional Sides: Mashed potatoes, pasta, or crusty bread to soak up sauce.

Instructions

1. Prepare Your Ingredients (Mise en Place): Pound chicken breasts to about ½-inch thickness for even cooking. Slice pepperoncini, mince garlic, grate Parmesan, and chop parsley. Season chicken with ¼ teaspoon salt and ¼ teaspoon pepper.
2. Sear the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side until golden and nearly cooked through (160°F/71°C internally). Remove to a plate; they’ll finish cooking in the sauce.
3. Make the Creamy Sauce: Reduce heat to medium. In the same skillet, add garlic and cook for 1 minute until fragrant. Stir in chicken broth, heavy cream, cream cheese, pepperoncini brine, Italian seasoning, and optional red pepper flakes. Whisk until cream cheese melts and sauce is smooth, about 2-3 minutes.
4. Simmer and Combine: Return chicken to the skillet, nestling it in the sauce. Add sliced pepperoncini and sprinkle Parmesan over top. Simmer for 5-7 minutes, spooning sauce over chicken, until chicken reaches 165°F (74°C) and sauce thickens slightly.
5. Serve and Garnish: Transfer chicken and sauce to plates. Garnish with parsley. Serve hot with optional sides like mashed potatoes, pasta, or bread to enjoy the sauce.

Nutrition Facts

This Creamy Pepperoncini Chicken Skillet is a satisfying meal with high protein from chicken and fats from cream and cheese. Pair with veggies or lighter sides for balance.

• Servings: 4
• Calories per serving: 450-500 kcal
• Protein: 30-35g
• Fat: 30-35g
• Saturated Fat: 15-18g
• Carbohydrates: 5-7g
• Fiber: 1g
• Sugar: 2-3g
• Sodium: 700-900mg (varies with broth and pepperoncini)

Preparation Time

This one-pan dish is quick to prepare, ideal for busy weeknights. Prepping ingredients while the skillet heats keeps it efficient, delivering bold flavors in about 30 minutes.

• Prep time: 10 minutes (pounding chicken, chopping)
• Cook time: 15-20 minutes (searing, simmering)
• Total time: 25-30 minutes

How to Serve

• Weeknight Dinner: Serve with pasta or mashed potatoes to soak up the creamy sauce.
• Low-Carb Option: Pair with roasted zucchini or cauliflower rice.
• Family Style: Present in the skillet with extra sauce and parsley for a cozy meal.
• Meal Prep: Divide into containers; reheat gently with a splash of broth to keep sauce creamy.
• Elegant Touch: Serve with a side salad and white wine for a dinner party vibe.

Additional Tips

• Juicy Chicken: Pound chicken evenly and don’t overcook; remove at 160°F as it will carry over to 165°F while resting.
• Sauce Consistency: If sauce is too thick, add a splash of broth; if too thin, simmer longer or add more cream cheese.
• Pepperoncini Heat: Adjust pepperoncini and brine to taste; start with less for milder flavor.
• Protein Swap: Use chicken thighs or pork chops; adjust cooking time for thickness.
• Make Ahead: Prep sauce ingredients and slice pepperoncini a day ahead; store separately in the fridge.

Budgeting the Recipe

This Creamy Pepperoncini Chicken Skillet is budget-friendly, using affordable chicken breasts and pantry staples like garlic and cream cheese. Pepperoncini and broth are inexpensive, and buying store-brand dairy saves more. The recipe serves four, making it economical for family dinners or leftovers.

Frequently Asked Questions

Q: Can I make this dairy-free?

A: Yes! Use coconut cream instead of heavy cream and a dairy-free cream cheese; skip Parmesan or use nutritional yeast.

Q: Can I use chicken thighs?

A: Absolutely! Boneless thighs cook similarly; bone-in thighs may need 2-3 minutes more per side.

Q: Why is my sauce separating?

A: High heat can cause separation. Keep heat at medium and whisk continuously when adding cream.

Q: Can I make this ahead?

A: Prep ingredients a day ahead or cook fully and reheat gently with extra broth to revive sauce.

Q: How do I store leftovers?

A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of broth or cream.

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