One-Pan Creamy Pepperoncini Chicken
This One-Pan Creamy Pepperoncini Chicken is a rich, tangy, and flavorful dinner made with juicy chicken, creamy sauce, and zesty pepperoncini peppers—all in one pan for easy cleanup.
Ingredients
- 4 boneless skinless chicken breasts or thighs
- ½ cup sliced pepperoncini peppers
- 1 cup heavy cream
- 3 cloves garlic minced
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
- Optional: grated Parmesan cheese
- Optional: fresh parsley
Instructions
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil or butter in a large skillet over medium heat.
- Add chicken and sear for 4–5 minutes per side until golden.
- Remove chicken and set aside.
- In the same pan, add garlic and cook for 1 minute.
- Pour in chicken broth and scrape up browned bits.
- Stir in heavy cream and bring to a gentle simmer.
- Add pepperoncini peppers.
- Return chicken to the pan and spoon sauce over it.
- Simmer for 10–15 minutes until chicken is fully cooked (165°F/74°C) and sauce thickens.
- Garnish with Parmesan and parsley if desired, then serve warm.
Notes
- Sear chicken first for deeper flavor.
- Cook sauce on medium-low heat to prevent curdling.
- Adjust tanginess by adding more cream if needed.
- Store leftovers in the fridge for up to 3 days.
- Reheat with a splash of broth or cream to maintain texture.