Description
This creamy pepperoncini chicken skillet features juicy, golden-seared chicken breasts simmered in a tangy, mildly spicy pepperoncini cream sauce. Ready in just 30 minutes, it’s a comforting yet exciting weeknight dinner that’s easy to customize and sure to please the whole family.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (or gluten-free flour/almond flour as needed)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large garlic cloves, minced
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream (or half-and-half for lighter version)
- 1/2 cup sliced pepperoncini peppers, drained
- 2–3 tablespoons pepperoncini juice (from the jar)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Pat chicken breasts dry with paper towels. If thick, slice in half horizontally for even cooking. Season both sides generously with salt and pepper.
- In a shallow bowl, add flour. Dredge each chicken piece, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 2-3 minutes. Remove chicken to a plate.
- Lower heat to medium. Melt butter in the same skillet. Add minced garlic and sauté for 30-60 seconds until fragrant.
- Pour in chicken broth, scraping the bottom to release any brown bits. Let it bubble for a minute.
- Stir in heavy cream, sliced pepperoncini, and pepperoncini juice. Bring to a gentle simmer; sauce will thicken slightly.
- Nestle chicken back into the sauce. Reduce heat to low, cover, and simmer for 8-10 minutes, or until chicken is cooked through (internal temp 165°F).
- Remove from heat, sprinkle grated Parmesan over the top, and let it melt into the sauce. Taste and adjust seasoning with extra pepperoncini juice, salt, or pepper as needed.
- Garnish with chopped parsley and serve hot, spooning extra sauce over each piece of chicken.
Notes
For gluten-free, use almond flour or a GF flour blend. For dairy-free, substitute coconut cream and plant-based butter. Adjust pepperoncini juice to taste for more or less tang. Add extra veggies like spinach or mushrooms for variety. Leftovers keep well and flavors deepen after a day in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 2
- Sodium: 780
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 12
- Fiber: 1
- Protein: 36
Keywords: creamy chicken, pepperoncini chicken, skillet dinner, 30 minute meal, easy chicken recipe, weeknight dinner, low carb, gluten free option, comfort food