Got a hectic day but still wanna eat something yummy without a ton of fuss? This Creamy Pepperoncini Chicken Skillet is perfect. You get juicy chicken pieces, zingy pepperoncini peppers and a rich creamy sauce that makes you wanna lick the pan. It looks fancy but it’s actually super easy, so you can have a great dinner even if you’re short on time.
This recipe is also really flexible, so whether youre keeping carbs low or need gluten free you’re covered. Using fresh stuff makes the flavors pop, and the creamy sauce brings in that cozy comfort vibe without being over complicated. Plus you only need one skillet so cleanup is a breeze.
Ingredients
For this Creamy Pepperoncini Chicken Skillet you wanna grab good quality ingredients so you get that rich taste. Here’s what you need:
Fresh Ingredients
- Chicken: Boneless skinless chicken breasts or thighs both work. Thighs are juicier, breasts are leaner.
- Pepperoncini Peppers: Fresh pepperoncini add a bright tang.
- Garlic: A few cloves of fresh garlic give depth to the sauce.
Dairy Components
- Cream Cheese or Heavy Cream: Cream cheese makes it thicker and richer, heavy cream gives a lighter finish.
- Chicken Broth: Low-sodium broth so it dont get too salty.
- Parmesan Cheese (Optional): Freshly grated for extra cheesiness, if you like.
Seasonings and Condiments
- Olive Oil or Butter: For sautéing the chicken and adding flavor.
- Salt and Pepper: Basic seasonings to bring out all the flavors.
- Italian Seasoning: A mix of herbs that goes great with pepperoncini.
- Optional: Red Pepper Flakes: If you want more heat, sprinkle some in.
Suggested Side Dishes
Serve this skillet with rice, pasta, or a simple green salad so you can soak up all that creamy sauce. Garlic bread or roasted veggies also work really well.
Directions
Making this skillet is pretty straightforward. Just follow these steps and you’ll have dinner ready in about 30 minutes.
Preparation
First, grab all your ingredients. Cut the chicken into bite-sized pieces so it cooks faster. Rinse and slice the pepperoncini peppers, then mince the garlic. Measure the cream cheese or heavy cream, the chicken broth, and your seasonings so you dont have to hunt for stuff once you start cooking.
Searing the Chicken
Heat a tablespoon of olive oil or butter in a large skillet over medium-high heat. When it’s hot, add the chicken in a single layer and season lightly with salt and pepper. Let it sear about 6-7 minutes, or until it’s golden and cooked through. Take the chicken out and set it aside.
Creating the Sauce
Turn the heat down to medium and add the minced garlic. Sauté for just 30 seconds so it gets fragrant but dont let it burn. Pour in the chicken broth and scrape the bottom of the pan to loosen any brown bits. Let it simmer for a minute.
Adding Creaminess
Lower the heat to low, then stir in the cream cheese or heavy cream until it melts into the broth. Add the sliced pepperoncini peppers and return the chicken to the skillet. Stir everything so the chicken is coated in that creamy sauce. Let it simmer gently for about 5 more minutes. Taste and adjust salt, pepper, and Italian seasoning as needed.
Finishing Touches
Once the sauce is as thick as you like, you can stir in some Parmesan if you want it cheesier. Remove from heat and sprinkle fresh herbs on top if you have them. Serve right away.
Tips for Best Results
Choosing the Right Chicken
Chicken thighs are more forgiving and stay juicy, but chicken breasts work fine too if you prefer lean meat. Just cut them into even pieces so they cook at the same pace.
Adjusting Spice Levels
If you’re wary of heat, start with fewer pepperoncini peppers and add more after you taste the sauce. Red pepper flakes can boost the spice but use them sparingly at first.
Storage Tips
Leftovers go in an airtight container in the fridge for up to three days. Reheat in a skillet over low heat—add a splash of chicken broth if the sauce got too thick. You can also zap it in the microwave, stirring halfway through.
Nutritional Information
Each serving has about 350 calories, with 30g protein, 25g fat, and 8g carbs, though this can change based on the exact ingredients you use. It’s a solid source of protein and healthy fats.
Serving Suggestions
This dish is awesome over fluffy rice or al dente pasta so you can catch all the sauce. A crisp green salad with a light vinaigrette adds a fresh contrast. Roasted veggies or garlic bread are tasty too.
Variations of Creamy Pepperoncini Chicken Skillet
Different Proteins
You can swap chicken for shrimp or beef. For shrimp, cook just till they turn pink then follow the same steps. For beef, slice thin and sear quickly, maybe add a few extra spices.
Alternative Creaminess
If you need dairy-free, try coconut cream or a non-dairy cream substitute. It changes the flavor a bit but still makes it creamy and delicious.
Big Batch Cooking
Want to feed a crowd or meal prep? Double or triple the recipe and use a big enough skillet or two pans. It stores well and you’ll have easy lunches for the week.
Why You’ll Love This Recipe
This skillet is perfect for busy nights since it’s quick and doesn’t need loads of dishes. The creamy sauce with tangy pepperoncini is a flavor combo everyone seems to dig, and you can tweak it for different diets or spice levels.
FAQs
What is Pepperoncini?
Pepperoncini are mild, tangy peppers you often see in Mediterranean dishes. They add flavor without crazy heat.
Can I substitute chicken with other meats?
Yeah, you can use shrimp, beef, or even pork. Just adjust cooking times so each protein gets cooked right.
Is this recipe spicy?
The heat depends on how many pepperoncini you add. They’re usually pretty mild, and you can take out the seeds or use fewer if you dont want spice.
Can I make this dish ahead of time?
Sure—cook the chicken and sauce separately, store in the fridge, then combine and reheat when you’re ready to eat.
What can I serve with Creamy Pepperoncini Chicken Skillet?
Rice, pasta, a green salad, garlic bread, or roasted veggies all make great sides.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge up to three days. Reheat in a skillet over low heat or in the microwave, stirring once or twice so it heats evenly.
Conclusion
This Creamy Pepperoncini Chicken Skillet is a go-to when you want comfort food that’s fast and fuss-free. It’s versatile, flavorful, and sure to become a favorite for family dinners or casual get-togethers. Enjoy!
Creamy Pepperoncini Chicken Skillet
Equipment
- 1 large skillet
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup sliced pepperoncini About 6-8 peppers.
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- to taste none salt
- to taste none pepper
- for garnish none chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Season the chicken breasts with salt and pepper on both sides. Place them in the skillet and cook for about 5-6 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced pepperoncini, chicken broth, heavy cream, and Italian seasoning. Stir well to combine and bring the mixture to a gentle simmer.
- Return the chicken to the skillet, ensuring it is fully coated in the creamy sauce. Simmer for an additional 5 minutes until the sauce thickens slightly.
- Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.
- Remove from heat and garnish with chopped fresh parsley before serving.
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