Creamy Pepperoncini Chicken Skillet
A quick, creamy, and tangy chicken skillet dish featuring pepperoncini for brightness and flavor. Perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs or breasts Thighs are juicier; breasts should be pounded to even thickness.
- 1 cup sliced pepperoncini (fresh or jarred) Reserve a few slices for garnish.
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
- 3 cloves fresh minced garlic Fresh is best; jarred will work in a pinch.
- 1 cup low-sodium chicken broth Helps control final salt.
- Salt and pepper To taste.
Instructions
Preparation
- Pat the chicken dry and season both sides with salt and pepper.
- If using breasts, pound them to an even thickness (about ¾ inch).
Cooking
- Heat a large skillet over medium-high heat and add 1–2 tablespoons of oil.
- When shimmering, add the chicken and sear until golden, about 4–6 minutes per side for thighs, or 3–5 minutes per side for thinner breasts.
- Remove chicken and tent loosely with foil.
- Lower heat to medium. Add more oil if pan is dry, then add minced garlic and cook for 30–45 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits with a wooden spoon.
- Add the sliced pepperoncini (reserve a few for garnish) and let simmer for 2–3 minutes.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 3–5 minutes until the sauce slightly thickens.
- Return chicken to the skillet, spoon the sauce over it, and simmer gently for 2–4 more minutes, checking that the internal temperature reaches 165°F.
- Remove from heat and let chicken rest for 3–5 minutes in the sauce before serving.
Notes
For extra tang, stir in a teaspoon of reserved pepperoncini juice at the end. To thicken sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk in at the end.