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Creamy Pepperoncini Chicken Skillet is a delicious, hearty, tangy, and creamy dinner that is great over rice, vegetables, pasta – or on it’s own!
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One Pot 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.
How to make Creamy Pepperoncini Chicken Tender Skillet
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.
Once you have assembled the ingredients use the following method:
- Season and sauté. Season the chicken with salt and pepper. Heat the butter till melted and hot and brown the chicken in it then remove from pan and set aside. Add the onion and garlic and cook till translucent and starting to brown, about 5 minutes.
- Bring sauce together. Add stock and roasted red peppers then reduce to about half. Remove the pan from the heat and stir in the cream and parmesan, whisking continuously till smooth.
- Combine and finish. Slowly heat sauce back to medium heat add the Italian seasoning, pepperoncini, and chicken back to the pan. Let sauce reduce till chicken is fully cooked
- Serve. Remove from the heat and serve over veggie, pasta, rice, or enjoy it solo!
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 Pepperoncini Chicken Skillet:
Pasta: Cooked pasta, such as fettuccine, linguine, or spaghetti, is an excellent choice. Toss the pasta in the creamy sauce from the skillet for a cohesive meal.
Rice: Serve the creamy chicken over cooked white or brown rice. The sauce will complement the rice nicely.
Mashed Potatoes: Creamy mashed potatoes make for a comforting and hearty side dish that complements the creamy chicken.
Bread: A slice of crusty bread or a warm baguette is perfect for soaking up the delicious sauce.
Garlic Bread: Garlic bread or garlic knots are a great option to add some extra flavor to your meal.
Vegetables: Steamed or roasted vegetables like asparagus, broccoli, or green beans can provide a healthy and colorful side to balance the richness of the dish.
Salad: A light salad with fresh greens, cherry tomatoes, cucumber, and a vinaigrette dressing can add a refreshing contrast.
Coleslaw: Creamy coleslaw or a simple cabbage salad can add a refreshing crunch to your meal.
Cornbread: Sweet cornbread pairs well with the tangy and creamy flavors of the dish.
Grilled Corn: Grilled corn on the cob brushed with butter and sprinkled with salt and pepper is a delightful side option.
Roasted Potatoes: Roasted baby potatoes with herbs and olive oil are a tasty and satisfying side dish.
Also try my favorite cheesy baked spaghetti and creamy chicken elote pasta!
Try these other favorite recipes:
Click here to see all our one pot recipes!
Creamy Pepperoncini Chicken Skillet Recipe
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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!
This was really good. My system doesn’t handle heat well so I only used 1/4c pepperocini. Would be great with fresh sliced mushrooms too.
Thank you for the comment and the mushroom suggestion, I expect that would make it “meatier” too!
I made this for the first time last night and ohhh my goodness how flavorful! My husband and I had it with a side salad. If we weren’t doing low carb/keto this would be amazing with pasta or rice! Thanks for the recipe! I’m always looking for new low carb ideas.
So glad you loved it!
I’m thinking it would go good with a roasted garlic cauli mash!
Yes sounds delicious!
This was so delicious! A winner with both kids and the hubby, which is rare. I think I’ll accidentally add the pepperoncini earlier next time so they soften up. I also added a splash more cream and a little more cheese cause I like it saucy. Definitely going in the monthly rotation! Thank you!
This was a great recipe! I subbed oat milk because that’s what I had, and served it over mashed cauliflower. Easy, healthy, and delicious.
Thank you!
Really loved this! Thank you for sharing! I ended up having to sub rotisserie chicken and it was still really great. We’re definitely adding this to the duvet rotation!
So glad you loved it!
I made this for dinner tonight and it was DELICIOUS!!!! Even my super picky eater went back for more!!!