Name: Creamy Pepperoncini Chicken Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American (Mediterranean-inspired)
Ingredients: Chicken; 1 ½ lb (680 g) boneless, skinless chicken breasts or thighs, sliced into cutlets; ¾ tsp kosher salt, plus more to taste; ½ tsp freshly ground black pepper; ¼ cup (30 g) all-purpose flour, for light dredging; Skillet Sauce; 1 Tbsp olive oil; 1 Tbsp unsalted butter; 2 garlic cloves, minced; ½ cup (120 ml) low-sodium chicken broth; ¼ cup (60 ml) pepperoncini brine (from the jar); ½ cup sliced pepperoncini peppers (about 8–10 rings); ¾ cup (180 ml) heavy cream or half-and-half; ¼ cup (25 g) freshly grated Parmesan cheese; Finish; 2 Tbsp chopped fresh parsley or dill, for garnish

Why You’ll Love This Recipe

I love how this skillet transforms pantry staples into a bright, creamy meal in under 30 minutes. The briny kick of pepperoncini perks up the rich sauce, and everything cooks together in one pan—minimal cleanup, maximum flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (or thighs), cut into cutlets
Salt and freshly ground black pepper
All-purpose flour (for light dredging)
Olive oil
Unsalted butter
Garlic cloves, minced
Chicken broth
Pepperoncini brine (from the jar)
Sliced pepperoncini peppers
Heavy cream
Grated Parmesan cheese
Fresh parsley or dill, chopped (for garnish)

directions

I season the chicken with salt and pepper, then dredge both sides lightly in flour, shaking off excess.
In a large skillet over medium-high heat, I warm olive oil and melt butter. I sear the chicken 3-4 minutes per side until golden and almost cooked through; I transfer it to a plate.
In the same skillet, I sauté garlic 30 seconds. I pour in chicken broth and pepperoncini brine, scraping up browned bits.
I stir in sliced pepperoncini and return the chicken (plus juices) to the skillet. I simmer 3 minutes until the sauce reduces slightly and the chicken reaches 165 °F.
I lower the heat, stir in cream and Parmesan, and simmer 1 minute more until thick and silky. I taste, adjust salt, and sprinkle herbs before serving.

Servings and timing

This recipe serves 4. It needs 10 minutes of prep and 15 minutes of cooking—dinner in about 25 minutes.

storage/reheating

I store leftovers in an airtight container up to 3 days. To reheat, I warm gently on the stove or in the microwave, adding a splash of broth to keep the sauce creamy.

FAQs

Can I use jarred roasted red peppers instead of pepperoncini?

I can, but the bright tang of pepperoncini is what makes this dish pop. Roasted peppers will be sweeter and less zippy.

Will half-and-half work instead of heavy cream?

Yes—though the sauce will be slightly thinner. I simmer a minute longer to thicken.

Is dredging in flour required?

It helps the chicken brown nicely and gives the sauce extra body, but I can skip it for gluten-free or lighter versions.

What sides pair well?

I spoon the chicken and sauce over rice, mashed potatoes, or buttered noodles. A crisp green salad balances the richness.

Can I add veggies to the skillet?

Absolutely—spinach or halved cherry tomatoes stirred in during the last 2 minutes make it a complete one-pan meal.

Conclusion

This Creamy Pepperoncini Chicken Skillet is my quick fix for big flavor with barely any effort—tangy, velvety sauce, tender chicken, and just one pan to wash. Once you taste that briny-bright creaminess, I’m sure it’ll become a weeknight favorite at your table too!