Golden-seared chicken tucked into a creamy, tangy sauce with bold pepperoncini zing—this skillet meal is anything but ordinary. Creamy Pepperoncini Chicken Skillet blends the rich comfort of cream sauce with the bright punch of pickled peppers, making it a weeknight dinner that feels restaurant-worthy.

Perfectly browned chicken thighs or breasts stay tender while soaking up all that savory brine, buttery garlic, and herby seasoning. The sauce comes together quickly in the same pan, ideal for those busy evenings when you want big flavor with minimal cleanup.

Ingredients for this Creamy Pepperoncini Chicken Skillet

1.5 lbs boneless, skinless chicken thighs or breasts
1 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
1/2 cup chicken broth
1/3 cup sliced pepperoncini (plus 1-2 tbsp of the brine)
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Step 1: Sear the Chicken

Pat chicken dry with paper towels and season both sides with salt, pepper, oregano, and onion powder. In a large skillet over medium-high heat, add olive oil and sear chicken for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.

Step 2: Make the Creamy Sauce

In the same skillet, reduce heat to medium. Add butter and let it melt, then stir in minced garlic and red pepper flakes. Cook for 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.

Step 3: Add Pepperoncini and Cream

Stir in the sliced pepperoncini and a tablespoon or two of the brine. Simmer for 1-2 minutes, then pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce begins to thicken.

Step 4: Return Chicken to Skillet

Add the cooked chicken back into the skillet and spoon sauce over each piece. Simmer for another 2-3 minutes to let the flavors meld together. Garnish with freshly chopped parsley before serving.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! Both work well. Just adjust the cooking time as chicken breasts may cook faster and can dry out if overcooked.

How spicy is this dish?

The pepperoncini gives it a mild tangy kick. For more heat, leave in the seeds or add extra red pepper flakes.

Can I make this dairy-free?

You can swap heavy cream for full-fat coconut milk and omit Parmesan or use a dairy-free alternative.

What side dishes go well with this?

Serve it with roasted potatoes, mashed cauliflower, or over rice or pasta. Crusty bread also pairs wonderfully.

Can I double the recipe?

Absolutely. Use a large enough skillet to fit everything, and increase ingredient quantities proportionally.

What if my sauce is too thick or thin?

If too thick, stir in a bit more chicken broth or cream. If too thin, simmer uncovered a bit longer or add a touch more Parmesan.