Creamy Pepperoncini Chicken Skillet (Printable)

Chicken cooked in a tangy pepperoncini cream sauce, ideal for busy weeknights with simple ingredients.

# What Goes In:

→ Protein

01 - 1 pound boneless, skinless chicken thighs or breasts

→ Cooking Fat

02 - 2 tablespoons olive oil

→ Sauce

03 - 1 cup sliced pepperoncini, drained
04 - 3 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1 cup low-sodium chicken broth

→ Seasoning

07 - Salt to taste
08 - Black pepper to taste

# How to Make It:

01 - Pat chicken dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large non-stick skillet over medium heat. Add chicken and cook 6-7 minutes per side until golden brown and cooked through. Transfer to a plate.
03 - Reduce heat to medium-low in the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
04 - Add sliced pepperoncini and sauté for 2-3 minutes to release flavors.
05 - Pour chicken broth and heavy cream into the skillet, stirring to combine. Bring to a gentle simmer and cook 5-7 minutes, stirring occasionally, until sauce thickens slightly.
06 - Return chicken and any accumulated juices to the skillet. Simmer 2-3 minutes, spooning sauce over chicken until heated through.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot with optional pepperoncini garnish.

# Expert Advice:

01 -
  • The whole thing comes together in 30 minutes, no rushing or stress required.
  • That tangy-creamy contrast is addictive and feels fancy even though you're standing at the stove in your regular clothes.
  • Leftovers taste even better the next day when the flavors have gotten cozy with each other.
02 -
  • Don't skip the step of patting the chicken dry—wet chicken will never brown properly, and browning is where 90 percent of the flavor lives.
  • That splash of pepperoncini brine at the end transforms the sauce from good to unforgettable, so taste before you decide you need it, then add just a little and taste again.
03 -
  • Medium-low heat is your friend when the sauce is simmering—a rolling boil can break the cream and make it look separated and sad, so keep everything at a gentle bubble.
  • If the sauce does break or look curdled, whisk in a tablespoon of cold cream away from the heat and it usually comes back together like magic.
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