Creamy Pepperoncini Chicken Skillet (Printable version)

Tender chicken cooked in a tangy pepperoncini cream sauce for a quick, flavorful dinner.

# What you need:

→ Chicken

01 - 1 pound boneless, skinless chicken thighs or breasts

→ For Cooking

02 - 2 tablespoons olive oil

→ Sauce

03 - 1 cup sliced pepperoncini, drained
04 - 3 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1 cup low-sodium chicken broth

→ Seasoning

07 - Salt to taste
08 - Black pepper to taste

# Steps to follow:

01 - Pat chicken dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large non-stick skillet over medium heat. Add chicken and cook 6-7 minutes per side until golden brown and cooked through. Transfer to a plate.
03 - In the same skillet, reduce heat to medium-low. Add minced garlic and sauté for 1 minute until fragrant.
04 - Add sliced pepperoncini and sauté for 2-3 minutes. Pour in chicken broth and heavy cream, stirring to combine.
05 - Bring sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
06 - Return chicken and any accumulated juices to the skillet. Simmer for 2-3 minutes, spooning sauce over chicken until heated through.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot with optional pepperoncini garnish.

# Expert tips:

01 -
  • It comes together in under 30 minutes, which means weeknight dinners stop feeling like a negotiation.
  • The tangy pepperoncini cuts through the cream in a way that makes every bite feel bright, not heavy.
  • Your kitchen will smell absolutely incredible while it cooks—the kind of smell that gets people asking what you're making before they even sit down.
02 -
  • The pepperoncini brine is liquid gold—don't dump it down the sink; a splash in the final sauce transforms it from good to absolutely crave-able.
  • Heavy cream breaks and looks weird if it boils hard, so keep your heat medium-low once it's in the pan and stir occasionally instead of leaving it alone.
03 -
  • If you're cooking for someone dairy-free, coconut cream swaps in okay, but it changes the flavor profile entirely—it works, just differently.
  • Thighs genuinely stay juicier than breasts, so if you're nervous about dry chicken, spend the extra two dollars on thighs and thank yourself later.
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