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Creamy Pepperoncini Chicken Skillet

A rich and tangy one-pan meal featuring tender chicken seared to perfection and smothered in a velvety, pepperoncini-infused parmesan cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb chicken thighs or breasts boneless, skinless
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup pepperoncini peppers sliced, from jar
  • 3 cloves garlic minced
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Wooden spoon
  • Paper towels

Method
 

Cooking Steps
  1. Pat chicken dry and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear chicken for 5-6 minutes until golden brown, then flip and cook for 4-5 minutes until cooked through. Remove chicken and set aside.
  4. Reduce heat to medium, add butter to the skillet, and scrape up browned bits.
  5. Sauté garlic for 30 seconds until fragrant.
  6. Stir in onion powder and smoked paprika for 15 seconds.
  7. Pour in chicken broth to deglaze the pan, reducing the liquid by half.
  8. Lower heat, stir in heavy cream and Parmesan cheese until the sauce thickens.
  9. Stir in sliced pepperoncini and adjust salt to taste.
  10. Return chicken to the skillet, spooning sauce over the top, and simmer for 3-4 minutes.
  11. Garnish with fresh parsley and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet over medium-low heat with a splash of broth.