Introduction

This Creamy Pepperoncini Chicken Skillet is a flavorful and comforting meal perfect for busy weeknights. Tender chicken strips are cooked in a rich, tangy sauce made with roasted red peppers, pepperoncini, and Parmesan cheese. Ready in under 30 minutes, it pairs wonderfully with rice, pasta, or steamed vegetables.

The image shows a skillet filled with multiple pieces of browned chicken thighs that have a crispy, golden-brown surface. Each piece is topped with a light, creamy sauce that coats the chicken and fills the bottom of the skillet in a rich, beige color with visible black pepper specks. There are several sliced green pickled jalapeños scattered on and around the chicken, adding a greenish-yellow color and a slightly shiny texture. Fresh green chopped herbs are sprinkled over the dish for a touch of color and freshness. The skillet sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Cut the chicken into thin strips and season evenly with sea salt and ground pepper.
Step 2: In a large skillet, melt the butter over medium-high heat. Add the chicken strips and cook until browned on all sides, then remove from the skillet and set aside.
Step 3: Add the diced white onion and garlic to the same skillet. Sauté until fragrant and golden, about 3–4 minutes.
Step 4: Pour in the chicken stock and roasted red peppers. Let the mixture reduce by half to concentrate the flavors, about 5 minutes.
Step 5: Turn off the heat and slowly stir in the heavy cream and shredded Parmesan cheese, whisking gently to form a smooth, creamy sauce.
Step 6: Return the skillet to medium heat and add Italian seasoning and pepperoncini peppers. Stir to combine well.
Step 7: Return the browned chicken to the pan. Simmer until the chicken is fully cooked through and the sauce has thickened to a creamy consistency, about 5–7 minutes.
Step 8: Serve the creamy pepperoncini chicken hot over rice, vegetables, or pasta, and enjoy!

Tips & Variations

Use fresh garlic instead of pre-minced for a more vibrant flavor.
For a lighter version, substitute half the heavy cream with Greek yogurt added off the heat to prevent curdling.
Add chopped fresh parsley or basil at the end for a bright, fresh finish.
Try swapping Italian seasoning with herbes de Provence for a slightly different herb profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain the sauce’s creamy texture. Avoid overheating to prevent the cream from separating.

How to Serve

The image shows a close-up of browned chicken pieces with a crispy, golden-brown crust on top, nestled in a creamy light beige sauce. The dish is garnished with green jalapeno slices and small chopped green herbs scattered over the chicken and sauce. The sauce has a smooth texture with bits of sautéed onions visible. The food is inside a round pan placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast or strips?

Yes, boneless skinless chicken thighs work great in this recipe and can add extra moisture and flavor. Just cut them into strips and cook as directed.

What if I don’t have pepperoncini peppers?

If you don’t have pepperoncini, mild banana peppers or pickled jalapeños can be good substitutes, though they will slightly change the flavor profile and heat level.