This Creamy Pepperoncini Chicken Skillet is a one-pan wonder! The chicken is cooked until golden brown and then simmered in a rich, creamy sauce with zesty pepperoncini for a tasty kick.
Honestly, it’s super easy to make on a busy night. I love serving it over rice or pasta to soak up all that creamy goodness. You’ll want seconds for sure! 😊
Key Ingredients & Substitutions
Chicken Breasts: Use boneless and skinless chicken breasts for a quick cooking option. If you prefer, thighs work great too, as they stay juicy and tender. You can even use leftover shredded chicken if you’re in a hurry!
Pepperoncini Peppers: These add a nice tangy and slightly spicy flavor. If you can’t find them, jalapeños or banana peppers can work as substitutes. Just adjust the amount based on your heat preference.
Heavy Cream: This gives your dish that rich and creamy texture. You can swap it with half-and-half for a lighter option, or use coconut cream for a dairy-free alternative.
Cheese: Mozzarella is my go-to for creaminess, but feel free to mix it up with cheddar or provolone. If you’re dairy-free, nutritional yeast adds a cheesy flavor without the milk.
How Do You Get Juicy Chicken Every Time?
Cooking chicken so it stays juicy can be tricky, but here’s how to nail it:
- Start with a preheated skillet for a good sear. This locks in moisture. Medium-high heat is perfect!
- Keep an eye on cooking time – about 6-7 minutes per side works well. Overcooking can dry it out.
- Let the chicken rest after cooking. This helps redistribute the juices inside!
Follow these tips for perfectly juicy chicken in your Creamy Pepperoncini Dinner!
How to Make Creamy Pepperoncini Chicken Skillet Dinner
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup chicken broth
- 1 jar (about 8 ounces) pepperoncini peppers with juice
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and 20 minutes to cook, totaling around 30 minutes. It’s perfect for a quick weeknight dinner that feels indulgent!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. This simple step adds a great base flavor!
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts to the skillet. Cook them until they are golden brown on both sides and cooked through, around 6-7 minutes per side. Once done, remove the chicken from the skillet and keep it warm by covering it, or set it aside.
3. Sauté the Aromatics:
In the same skillet, add the minced garlic and chopped onion. Sauté them for about 2-3 minutes until they become fragrant and the onion turns translucent. This step adds a lovely depth of flavor!
4. Build the Sauce:
Pour in the chicken broth, stirring and scraping up any browned bits from the bottom of the pan (these add great flavor!). Let it simmer for a minute to reduce slightly.
5. Add the Pepperoncini:
Add the jar of pepperoncini peppers along with the juice to the skillet. Let everything simmer together for about 3-4 minutes to meld the flavors.
6. Make it Creamy:
Now, reduce the heat to medium-low and stir in the heavy cream, shredded mozzarella, grated Parmesan cheese, dried oregano, and red pepper flakes (if using). Stir continuously until the cheese is melted and the sauce becomes creamy and delicious!
7. Combine and Simmer:
Return the cooked chicken to the skillet and spoon some sauce over the top. Let it simmer for an additional 5 minutes to let the flavors meld further.
8. Garnish and Serve:
Before serving, garnish with freshly chopped parsley. Enjoy this dish served hot over rice, pasta, or with crusty bread to soak up all that creamy, tangy sauce!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are great for this recipe as they remain juicy and flavorful. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through compared to breasts.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the heavy cream with coconut cream or a dairy-free cream alternative. For the cheeses, you can use nutritional yeast or a dairy-free cheese product to keep the flavor creamy and rich.
How Should I Store Leftovers?
Store any leftover Creamy Pepperoncini Chicken in an airtight container in the fridge for up to 3 days. You can reheat it on the stove over low heat or in the microwave until warmed through. To maintain the sauce’s creaminess, consider adding a splash of broth or cream while reheating.
Can I Freeze This Dish?
Yes, you can freeze the creamy chicken dish! Place it in an airtight container or freezer-safe bag, removing as much air as possible. It should be good for about 2-3 months. Thaw in the fridge before reheating for the best texture.
