This creamy pepperoncini chicken skillet is a warm and inviting dish! Juicy chicken is cooked with tangy pepperoncini and a smooth sauce that brings everything together.
It’s super easy to whip up, making it perfect for busy nights. I love serving it with rice or pasta to soak up all that delicious sauce. Yum! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish because they cook quickly and stay tender. If you prefer dark meat, chicken thighs work well too! You can also use leftover cooked chicken for a quicker option.
Pepperoncini Peppers: These are key for that zesty flavor! If you can’t find them, banana peppers or jalapeños can be a substitute, though they’ll adjust the taste a bit. I really like to add extra sliced peppers on top for more zing!
Heavy Cream: It makes the sauce rich and flavorful. If you’re looking for a lighter option, you can use half-and-half or a non-dairy cream like coconut cream. Both will change the flavor slightly but still keep things creamy.
Parmesan Cheese: Freshly grated Parmesan offers the best flavor. If you’re out of it, Pecorino Romano can be a tasty alternative. Just be mindful it’s saltier, so adjust the salt in the dish accordingly.
How Do I Make the Chicken Perfectly Tender and Juicy?
Searing the chicken is a key step to giving it a nice golden crust while sealing in the juices. Here’s how to achieve that:
- Ensure your skillet is hot before adding oil and chicken. This helps the chicken cook evenly.
- Don’t overcrowd the pan; cook in batches if needed. This helps keep the heat up and promotes even browning.
- Flip the chicken only once during cooking. This allows a nice crust to form on each side.
After cooking, letting the chicken rest for a few minutes helps keep it juicy before adding it back to the sauce. Enjoy your creamy, flavorful creation!
How to Make Creamy Pepperoncini Chicken Skillet
Ingredients You’ll Need:
- 6 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 (4-ounce) jar pepperoncini peppers, sliced, juice reserved
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup long grain white rice, uncooked
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 30 minutes to cook. So, in just about 40 minutes, you can have a hearty, creamy meal ready to enjoy!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts generously on both sides with salt and black pepper. This adds flavor, so don’t be shy!
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Sear them until golden brown on both sides, which should take about 4-5 minutes for each side. Then, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Garlic:
In the same skillet, keep the heat on and add the minced garlic. Sauté it for about 30 seconds or until it becomes fragrant. Be careful not to burn the garlic!
4. Add the Liquid:
Pour in the chicken broth while scraping up any delicious browned bits from the bottom of the skillet. This adds extra flavor to your dish!
5. Mix in the Rice and Peppers:
Next, stir in the uncooked rice, the sliced pepperoncini peppers (along with about 1/4 cup of their juice), and the Italian seasoning. Mix everything well.
6. Return the Chicken:
Now it’s time to put the chicken back into the skillet. Nestle the chicken breasts into the rice and broth mixture so they cook evenly.
7. Cover and Simmer:
Cover the skillet with a lid and reduce the heat to low. Allow it to simmer for about 20-25 minutes, or until the rice is tender and the chicken is cooked through. The rice will soak up the tasty flavors!
8. Make it Creamy:
Remove the cooked chicken once again and stir in the heavy cream and grated Parmesan cheese into the rice mixture. Mix well until the sauce is creamy and has thickened a bit.
9. Heat it All Together:
Finally, return the chicken to the skillet and let it warm through for a few more minutes.
10. Garnish and Serve:
Garnish the dish with freshly chopped parsley and additional sliced pepperoncini if you’d like. Serve hot by spooning the creamy rice and sauce over the chicken!
Enjoy your delicious, tangy, creamy pepperoncini chicken skillet! It’s full of flavor and sure to be a hit!
Can I Use Frozen Chicken in This Recipe?
Yes, frozen chicken can be used! Just ensure that it’s completely thawed before cooking. Thaw it overnight in the fridge or use the quick method of submerging it in cold water while still in a sealed bag. Pat it dry to avoid excess moisture in the skillet.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or even coconut cream for a dairy-free alternative. Just keep in mind that each substitute will alter the flavor slightly while still maintaining that creamy texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, stirring occasionally until heated through. If it seems thickened, adding a splash of chicken broth or cream can help loosen it up.
What Should I Serve with This Dish?
This creamy pepperoncini chicken skillet pairs wonderfully with rice or pasta to soak up the sauce. For a healthier option, serve it alongside steamed vegetables or a fresh salad for a complete meal!