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Creamy Pepperoncini Chicken Skillet

Creamy pepperoncini chicken skillet with golden pan-seared chicken breasts simmered in a glossy, tangy cream sauce. Whole pepperoncini peppers infuse a yellow-green tint and gentle heat for an easy one-pan Italian-American dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry so they sear evenly.
  • 2 tbsp olive oil For pan-searing the chicken.
  • 4 garlic cloves, minced Minced for quick softening in the butter.
Sauce & seasoning
  • 1 cup pepperoncini peppers, with some brine Use whole peppers; keep some brine for tang.
  • 0.5 cup chicken broth Helps deglaze and build the sauce.
  • 1 cup heavy cream Creates the creamy, glossy finish.
  • 0.5 cup parmesan cheese, grated Stir in off-and-on until melted and smooth.
  • 1 tbsp butter Adds richness to the garlic and sauce base.
  • 1 tsp Italian seasoning Classic herb blend for Italian-American flavor.
  • 0.25 salt To taste; season the chicken before searing.
  • 0.25 black pepper To taste; season the chicken before searing.
Garnish
  • 1 fresh parsley Fresh, chopped or leaves for garnish.
  • 0.5 mashed potatoes, rice, or pasta Suggested serving base.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless skinless chicken breasts with salt and black pepper, then sear in olive oil in a large skillet over medium-high heat for 5–6 minutes per side until golden; remove and set aside.
  2. Keep the skillet hot so the fond browns well; after removing chicken, leave the browned bits in the pan.
Build the sauce
  1. Melt butter in the same pan, add the minced garlic, and cook for 1 minute over medium heat until fragrant.
  2. Add chicken broth and 2 tablespoons pepperoncini brine, then stir to deglaze and loosen browned bits.
  3. Add heavy cream, Italian seasoning, and the whole pepperoncini peppers, then bring to a simmer over medium heat until bubbling around the edges.
  4. Stir in parmesan cheese until melted, creating a glossy sauce.
Finish
  1. Nestle the chicken breasts back into the sauce and cook for 5 minutes until the chicken is cooked through and the sauce thickens.
  2. Garnish with fresh parsley and serve the creamy pepperoncini chicken skillet over mashed potatoes, rice, or pasta.

Notes

For best browning, pat the chicken dry and avoid moving it during the first sear so you get a deep golden crust. Refrigerate leftovers in a covered container up to 3 days; reheat gently to avoid breaking the cream sauce. Freezing is not recommended because the cream can separate. For a lighter swap, use half-and-half instead of heavy cream and simmer a minute longer to thicken.