Name: Creamy Pepperoncini Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp butter; 2 lb chicken, cut into thin strips; 1 tsp sea salt; 1 tsp ground pepper; 1 white onion, diced; 2 tbsp garlic, diced; ½ cup chicken stock; ½ cup roasted red pepper, drained and sliced; 1 cup heavy cream; ½ cup parmesan cheese, shredded; 1 tbsp Italian seasoning; ½ cup pepperoncini peppers, drained (sliced, rings, or whole, as preferred)

I’m sharing a flavorful and comforting one-pan meal that comes together in about 30 minutes—a skillet of tender chicken strips in a creamy, tangy pepperoncini sauce. Creamy Pepperoncini Chicken Skillet

Why I’ll Love This Recipe

I love how this recipe balances bold flavors and quick prep. The pepperoncini adds a zippy tang, the creamy parmesan sauce brings richness, and the whole thing comes together in a single skillet—perfect for busy evenings or when I want a satisfying yet fuss-free dinner.

Ingredients

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

I use the following:
2 tbsp butter
2 lb chicken, cut into thin strips
1 tsp sea salt
1 tsp ground pepper
1 white onion, diced
2 tbsp garlic, diced
½ cup chicken stock
½ cup roasted red pepper, drained and sliced
1 cup heavy cream
½ cup parmesan cheese, shredded
1 tbsp Italian seasoning
½ cup pepperoncini peppers, drained (sliced, rings, or whole, as preferred)

Directions

I cut the chicken into thin strips and season it with salt and pepper.
In a large, heavy skillet over medium-high heat, I melt the butter, add the chicken, and cook until browned on all sides—about 8 minutes. I remove the chicken and set it aside, even if it’s not completely cooked through yet.
In the same skillet, I add diced onion and garlic and cook for about 5 minutes until they start to brown and become fragrant.
I pour in the chicken stock and roasted red peppers, letting the mixture reduce by half (around 5 minutes) to intensify the flavor.
I turn off the heat and slowly whisk in the heavy cream and parmesan cheese until smooth, then bring the heat back to medium-high.
I stir in the Italian seasoning and pepperoncini peppers, return the chicken to the skillet, and simmer until it’s fully cooked through and the sauce thickens. If the sauce becomes too thick, I thin it out with a bit more chicken stock.
I remove the skillet from heat and serve immediately, spooning that creamy, tangy sauce over rice, pasta, or a bed of sautéed greens.

Servings and timing

This recipe makes about 4 servings.
Total time: 30 minutes (including prep and cooking time)

Variations

For a dairy-free version, I use coconut cream instead of heavy cream and skip the parmesan or use a vegan cheese.
When I want to go vegetarian, I swap the chicken for tofu or a plant-based substitute and use vegetable broth.
I change up the spice level by using hot or mild pepperoncinis depending on who I’m cooking for.
I’ve also made this with mushrooms or spinach tossed in for an extra veggie boost.
Sometimes I add crushed red pepper flakes for extra heat or top it with fresh herbs like parsley or basil.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I warm it gently in a skillet over medium-low heat or microwave it in 30-second bursts, stirring in a splash of cream or broth if the sauce has thickened too much.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes—I like using chicken thighs when I want a juicier, more flavorful result. They work great in this recipe.

How can I make this dish spicier?

To bump up the heat, I add extra pepperoncini or a pinch of crushed red pepper flakes. It’s easy to adjust to my spice preference.

Can I freeze the leftovers?

I can freeze it, but I usually don’t. The sauce can separate when thawed. If I do freeze it, I make sure to reheat it gently and stir well.

What other cheeses can I use?

Parmesan is my go-to, but I’ve also tried this with mozzarella or even cream cheese for a richer texture.

What should I serve this with?

I love it over pasta or rice, but mashed potatoes, quinoa, or roasted veggies all work really well too.

Conclusion

I love how this Creamy Pepperoncini Chicken Skillet delivers bold flavor with very little effort. It’s creamy, tangy, and comforting—one of those dishes I come back to when I want something hearty and satisfying without spending hours in the kitchen.