Creamy Pepperoncini Chicken Skillet

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to make Creamy Pepperoncini Chicken Tender Skillet

Pepperoncinis are one of my all-time favorite things to eat – I can eat a whole jar in one sitting if I really wanted to. I love the spicy, tangy zip of pepperoncini peppers – they are so delicious, and pair perfectly with so many different meals!

We love to serve this over Cauliflower Rice or with zoodles for a creamy, filling keto dinner – or with Air Fryer Keto Rollsto sop up some of the creamy goodness!

This skillet dinner is perfect for a low carb diet – or if you’re not watching carbs, it is luxurious and decadent over pasta or rice.

Creamy Pepperoncini Chicken Skillet Ingredients

First assemble the following ingredients:

• Butter – butter is basically liquid fat and fat is flavor! Use salted butter, you can substitute with olive oil if you prefer.
• Chicken – use chicken tenders since they will cook quickly in the sauce after browned. If you buy large chicken breasts, cut into thin strips
• Sea salt and Pepper – salt and pepper are needed to season the chicken before it sears. Save some to season the sauce in case you need it.
• Onion – white diced one adds a nice earthy flavor to this skillet.
• Garlic – garlic is onions best friend, use diced or pressed.
• Chicken stock – use chicken stock or chicken bone broth as the base for the sauce.
• Roasted red pepper – these red peppers are sweet and will contrast the pepperoncini well. You want to drain and slice them.
• Heavy cream – heavy cream gives the sauce that rich alfredo taste. Make sure you don’t bring it to a boil or the sauce will split.
• Parmesan cheese – parmesan has a sharp salty flavor. Use shredded or grated so it will integrate and melt evenly.
• Italian seasoning – this is a mix of oregano, basil, and thyme. Feel free to mix your own.
• Pepperoncini peppers – these spicy peppers are the main flavor for the sauce. You want to drain them, and you can slice, ring, or keep them whole depending on your preference.

Steps to Make Creamy Pepperoncini Chicken Skillet

Once you have assembled the ingredients, use the following method:

Brown Chicken

Season chicken with salt and pepper and melt butter in a large pan. Add chicken and cook, stirring occasionally, until browned – about 6 minutes.

Set Chicken Aside

Remove chicken from pan. Chicken may not yet be 175 degrees – that is ok. We will continue cooking with the sauce, this step is to brown chicken, not to fully cook.

Soften Onions

Add onions to pan and let lightly brown and reduce, about 5 minutes.

Add Garlic and Red Peppers

Stir in drained red pepper strips and minced garlic, stir to combine and cook until fragrant, about two minutes.

Add Pepperoncini, Stock and Chicken

Add stock, peppers, and chicken back to pan and cook until chicken has reached 165 internal temperature and stock has slightly reduced.

Add Cream

Remove from heat and add cream and parmesan, stirring well to mix. Add back to heat, bring to a boil, and reduce until thickened, about four minutes.

Garnish & Serve

Sprinkle with fresh torn basil, red pepper flakes, parmesan, and serve on it’s own, or over rice or pasta.

Tips and Tricks to Perfect Creamy Pepperoncini Chicken Tender Skillet

Control the heat. You can control how spicy your skillet ends up by adding more or less pepperoncini peppers. If you want to use less, chop them fine if you want them better distributed.

Don’t let it split. If you don’t want the sauce to split be careful to not bring your sauce to a boil after adding the cream.

Deglaze the pan. You can deglaze your pan after browning the onions and garlic with about 1 tbsp of white wine if you prefer for a little extra zing.

Use Chicken Tenders: Chicken tenders cook quickly and evenly, making them a great choice for this dish. Make sure to season them well with salt and pepper before cooking.

Sear the Chicken: Start by searing the chicken tenders in a hot skillet with some oil. This will give them a nice golden-brown crust and lock in their juices.

Don’t Overcook the Chicken: Be careful not to overcook the chicken tenders. They should be cooked just until they reach an internal temperature of 165°F (74°C) to ensure they remain tender and juicy.

Use Fresh Pepperoncini: Fresh pepperoncini peppers have a vibrant flavor that can’t be beaten. Slice them into rings and use them to add a zesty and tangy kick to the dish. You can adjust the amount to your desired level of spiciness.

Creamy Sauce: Make sure to create a creamy sauce with chicken broth, heavy cream, and Parmesan cheese. This sauce not only adds richness but also balances the tangy flavor of the pepperoncini peppers.

Simmer to Thicken: Allow the sauce to simmer and reduce until it thickens slightly. This will help it cling to the chicken tenders and create a luscious coating.

Serve with Pasta or Rice: Creamy pepperoncini chicken tenders are delicious served over cooked pasta, rice, or even mashed potatoes. The sauce pairs wonderfully with these side options.

Garnish: Garnish your dish with fresh parsley or chopped chives for a burst of color and freshness.

Taste and Adjust: Before serving, taste the sauce and adjust the seasoning as needed. You can add more salt, pepper, or even a pinch of red pepper flakes for extra heat.

Enjoy Fresh: This dish is best enjoyed right after cooking while the chicken tenders are still tender and the sauce is creamy and flavorful.

FAQs

Leftovers can be kept in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven.

If you want to keep this carb or gluten free you can serve this on top of/beside cauliflower rice. Get my recipe here!

I like to make Orzo pasta to serve this with since it soaks up the sauce really well!

Yes, you can use dairy-free or lactose-free alternatives like coconut milk or almond milk as a substitute for heavy cream. Keep in mind that it may slightly alter the flavor and texture of the sauce.

While it’s best enjoyed fresh, you can prepare this dish in advance and reheat it gently over low heat, stirring occasionally. Just be careful not to overheat it to prevent the sauce from breaking.

Freezing the leftovers may affect the texture of the creamy sauce, but it’s possible. Store the leftovers in an airtight container in the freezer for up to 2-3 months. Thaw and reheat them slowly on the stovetop, adding a little extra liquid if needed.

Yes, you can adjust the creaminess by adding more or less heavy cream according to your preference. If you want a thicker sauce, you can simmer it for a bit longer to reduce and thicken.

Yes, you can use boneless chicken thighs if you prefer. Just adjust the cooking time as needed to ensure they are fully cooked.

What to serve With This Creamy Chicken Skillet

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