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Creamy Pepperoncini Chicken Skillet

Creamy pepperoncini chicken skillet with golden, pan-seared chicken breasts and a glossy cream sauce tinged yellow-green from whole pepperoncini peppers. Cooked in one skillet until the sauce thickens and clings to the chicken for a tangy, slightly spicy 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: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
pan sauce base
  • 2 tbsp olive oil
  • 4 clove garlic cloves, minced
  • 1 cup pepperoncini peppers, with some brine
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese, grated
  • 1 tbsp butter
seasonings
  • 1 tsp Italian seasoning
  • 0.25 Salt to taste
  • 0.25 black pepper to taste
  • 0.25 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season boneless skinless chicken breasts with salt and black pepper, then sear in olive oil in a large cast iron skillet over medium-high heat for 5–6 minutes per side until golden; remove and set aside.
Build the pepperoncini cream sauce
  1. Melt butter in the same pan, add garlic cloves, minced, and cook for 1 minute until fragrant.
  2. Add chicken broth and 2 tablespoons pepperoncini brine and stir to deglaze, scraping up the browned bits.
  3. Add heavy cream, Italian seasoning, and whole pepperoncini peppers and bring to a simmer for a few minutes until the sauce looks cohesive and slightly thickened at the edges.
  4. Stir in parmesan cheese, grated until melted and glossy.
Finish and serve
  1. Nestle boneless skinless chicken breasts back into the sauce and cook for 5 more minutes until cooked through and the sauce thickens.
  2. Garnish with fresh parsley for garnish and serve hot over mashed potatoes, rice, or pasta.

Notes

Pro tip: for the cleanest sear, pat the chicken dry before seasoning so it browns quickly in the skillet. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth to loosen the sauce. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, swap heavy cream for half-and-half and use only 1/2 cup parmesan to reduce richness while keeping the pepperoncini tang.