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When I’m craving comfort food fast, I usually grab for something creamy, velvety, and comforting to make- and there is nothing as good as combining a great sauce with chicken and tangy pepperoncini peppers. My Creamy Pepperoncini Chicken Skillet is a delicious, hearty, tangy, and creamy dinner that is great over rice, vegetables, pasta – or on it’s own, straight out of the pan (trust me, I have a hard time not diving right in as this one cooks, the sauce is so delicious you’re going to want to lick the pan!)
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How to make Creamy Pepperoncini Chicken Tender Skillet
Pepperoncinis are one of my all-time favorite things to eat – I can eat a whole jar in one sitting if I really wanted to. I love the spicy, tangy zip of pepperoncini peppers – they are so delicious, and pair perfectly with so many different meals!
We love to serve this over Cauliflower Rice or with zoodles for a creamy, filling keto dinner – or with Air Fryer Keto Rolls to sop up some of the creamy goodness!
This skillet dinner is perfect for a low carb diet – or if you’re not watching carbs, it is luxurious and decadent over pasta or rice.
Creamy Pepperoncini Chicken Skillet Ingredients
First assemble the following ingredients:
- Butter – butter is basically liquid fat and fat is flavor! Use salted butter, you can substitute with olive oil if you prefer.
- Chicken – use chicken tenders since they will cook quickly in the sauce after browned. If you buy large chicken breasts, cut into thin strips
- Sea salt and Pepper – salt and pepper are needed to season the chicken before it sears. Save some to season the sauce in case you need it.
- Onion – white diced one adds a nice earthy flavor to this skillet.
- Garlic – garlic is onions best friend, use diced or pressed.
- Chicken stock – use chicken stock or chicken bone broth as the base for the sauce.
- Roasted red pepper – these red peppers are sweet and will contrast the pepperoncini well. You want to drain and slice them.
- Heavy cream – heavy cream gives the sauce that rich alfredo taste. Make sure you don’t bring it to a boil or the sauce will split.
- Parmesan cheese – parmesan has a sharp salty flavor. Use shredded or grated so it will integrate and melt evenly.
- Italian seasoning – this is a mix of oregano, basil, and thyme. Feel free to mix your own.
- Pepperoncini peppers – these spicy peppers are the main flavor for the sauce. You want to drain them, and you can slice, ring, or keep them whole depending on your preference.
Steps to Make Creamy Pepperoncini Chicken Skillet
Once you have assembled the ingredients, use the following method:
Brown Chicken
Season chicken with salt and pepper and melt butter in a large pan. Add chicken and cook, stirring occasionally, until browned – about 6 minutes.
Set Chicken Aside
Remove chicken from pan. Chicken may not yet be 175 degrees – that is ok. We will continue cooking with the sauce, this step is to brown chicken, not to fully cook.
Soften Onions
Add onions to pan and let lightly brown and reduce, about 5 minutes.
Add Garlic and Red Peppers
Stir in drained red pepper strips and minced garlic, stir to combine and cook until fragrant, about two minutes.
Add Pepperoncini, Stock and Chicken
Add stock, peppers, and chicken back to pan and cook until chicken has reached 165 internal temperature and stock has slightly reduced.
Add Cream
Remove from heat and add cream and parmesan, stirring well to mix. Add back to heat, bring to a boil, and reduce until thickened, about four minutes.
Garnish & Serve
Sprinkle with fresh torn basil, red pepper flakes, parmesan, and serve on it’s own, or over rice or pasta.
Tips and Tricks to Perfect Creamy Pepperoncini Chicken Tender Skillet
Control the heat. You can control how spicy your skillet ends up by adding more or less pepperoncini peppers. If you want to use less, chop them fine if you want them better distributed.
Don’t let it split. If you don’t want the sauce to split be careful to not bring your sauce to a boil after adding the cream.
Deglaze the pan. You can deglaze your pan after browning the onions and garlic with about 1 tbsp of white wine if you prefer for a little extra zing.
Use Chicken Tenders: Chicken tenders cook quickly and evenly, making them a great choice for this dish. Make sure to season them well with salt and pepper before cooking.
Sear the Chicken: Start by searing the chicken tenders in a hot skillet with some oil. This will give them a nice golden-brown crust and lock in their juices.
Don’t Overcook the Chicken: Be careful not to overcook the chicken tenders. They should be cooked just until they reach an internal temperature of 165°F (74°C) to ensure they remain tender and juicy.
Use Fresh Pepperoncini: Fresh pepperoncini peppers have a vibrant flavor that can’t be beaten. Slice them into rings and use them to add a zesty and tangy kick to the dish. You can adjust the amount to your desired level of spiciness.
Creamy Sauce: Make sure to create a creamy sauce with chicken broth, heavy cream, and Parmesan cheese. This sauce not only adds richness but also balances the tangy flavor of the pepperoncini peppers.
Simmer to Thicken: Allow the sauce to simmer and reduce until it thickens slightly. This will help it cling to the chicken tenders and create a luscious coating.
Serve with Pasta or Rice: Creamy pepperoncini chicken tenders are delicious served over cooked pasta, rice, or even mashed potatoes. The sauce pairs wonderfully with these side options.
Garnish: Garnish your dish with fresh parsley or chopped chives for a burst of color and freshness.
Taste and Adjust: Before serving, taste the sauce and adjust the seasoning as needed. You can add more salt, pepper, or even a pinch of red pepper flakes for extra heat.
Enjoy Fresh: This dish is best enjoyed right after cooking while the chicken tenders are still tender and the sauce is creamy and flavorful.
FAQs
Leftovers can be kept in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven.
If you want to keep this carb or gluten free you can serve this on top of/beside cauliflower rice. Get my recipe here!
I like to make Orzo pasta to serve this with since it soaks up the sauce really well!
Yes, you can use dairy-free or lactose-free alternatives like coconut milk or almond milk as a substitute for heavy cream. Keep in mind that it may slightly alter the flavor and texture of the sauce.
While it’s best enjoyed fresh, you can prepare this dish in advance and reheat it gently over low heat, stirring occasionally. Just be careful not to overheat it to prevent the sauce from breaking.
Freezing the leftovers may affect the texture of the creamy sauce, but it’s possible. Store the leftovers in an airtight container in the freezer for up to 2-3 months. Thaw and reheat them slowly on the stovetop, adding a little extra liquid if needed.
Yes, you can adjust the creaminess by adding more or less heavy cream according to your preference. If you want a thicker sauce, you can simmer it for a bit longer to reduce and thicken.
Yes, you can use boneless chicken thighs if you prefer. Just adjust the cooking time as needed to ensure they are fully cooked.
What to serve With This Creamy Chicken Skillet
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Creamy Pepperoncini Chicken Skillet
Equipment
Ingredients
- 2 tbsp butter
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 white onion, diced
- 2 tbsp garlic, diced
- ½ cup chicken stock
- ½ cup roasted red pepper, drained and sliced
- 1 cup heavy cream
- ½ cup parmesan cheese, shredded
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained (sliced, ring, or whole pepper, however you like them)
Instructions
- In a large, heavy pan, melt butter on medium high heat.
- Season chicken with salt and pepper, add to pan.
- Brown chicken on all sides, turning every couple minutes – about 8 minutes total.
- Remove chicken from pan (chicken might not be fully to 165 degrees internal temperature, which is fine)
- Add garlic and onion to pan, let brown, about 5 minutes.
- Add stock and roasted red peppers and let reduce to half, another 5 minutes.
- Turn heat off, and slowly stir in cream and parmesan, whisking vigorously as you add cream.
- Slowly bring heat back to medium high, add Italian seasoning, pepperoncinis, and chicken back to pan.
- Let sauce reduce to half and bring chicken fully to 165 fahrenheit internal temperature. Add more stock if needed to thin sauce as chicken cooks.
- Remove from heat and serve over vegetables, pasta, rice, or on its own!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Check out my web story on this delicious and creamy pepperoncini skillet!
Thank you for sharing! Great recipe! Weekly I will grill a batch of Italian-blackened tenderloins because they are so versatile during the week. Worked perfectly with the sauce. I also added some artichokes and served it over Palmini…so delicious!
I’ve made this recipe several times and it’s one of my favorites. Tonight I made it with sliced tofu and mushrooms and it was just as good as chicken, maybe better. For those looking for a lower fat/lower calorie way to make this, tofu and mushrooms are perfect.
Can I use chicken thighs? Thanks looks delicious
Sure! I’d use the method in this chicken thigh recipe to cook the thighs – then add them to this sauce! https://sweetcsdesigns.com/one-pot-garlic-butter-chicken-thighs-mushrooms/
This was amazing! I didn’t have the roasted peppers so I omitted them. I accidentally put the pepperoncinis in at the same time with the broth before the cream. It really soften them up. So great!
I accidentally did the same thing, but it came out amazing!!!
Have you tried with banana peppers? That’s all I have
Yes! Slightly different flavor and still delicious!
Do you know if this recipe could be adapted to be cooked in the Instant Pot? Maybe adding the cream after?
While I have not made this in an Instant Pot Iam sure it could be done. You will want to brown the chicken on the “sauté” setting then add the other ingredients in the same order except the cream and the parmesan. Cook for 5 minutes then add the cream and parmesan and set it back on sauté for a few minutes while the cream comes together with the other flavors. If you use your Instant Pot for this, please let us know how it goes so other people know! Thanks!
Well hello , I found your recipe on Pinterest and I decided to try it and make it and it came out excellent thank you for the suggestion