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Creamy Pepperoncini Chicken Skillet

Creamy pepperoncini chicken skillet with golden pan-seared chicken breasts and a glossy, tangy cream sauce tinged yellow-green from whole pepperoncini peppers. A one-pan Italian-American chicken dinner finished with parmesan for a thick, silky coating.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
Pepperoncini cream sauce
  • 1 cup pepperoncini peppers, with some brine
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese, grated
  • 1 tbsp butter
  • 1 tsp Italian seasoning
  • 0.25 salt and black pepper to taste
Finish
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season chicken breasts with salt and black pepper to taste. Heat olive oil in a large cast iron skillet over medium-high heat and sear for 5–6 minutes per side until golden, then remove and set aside.
Build the sauce
  1. Melt butter in the same pan. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  2. Add chicken broth and 2 tablespoons pepperoncini brine, then stir to deglaze the browned bits from the pan. Scrape the bottom to keep the sauce flavorful.
  3. Pour in heavy cream, add Italian seasoning, and add the whole pepperoncini peppers. Bring to a simmer over medium heat so the sauce looks slightly thicker and the peppers are suspended.
  4. Stir in parmesan cheese until melted and glossy. The sauce should look smooth with a thickening texture.
Cook through and serve
  1. Nestle the chicken back into the sauce. Cook for 5 more minutes, turning once if needed, until the chicken is cooked through and the sauce thickens enough to coat the surface.
  2. Garnish with fresh parsley for garnish. Serve warm over mashed potatoes, rice, or pasta.

Notes

For the most even sear, pat chicken dry before seasoning and don’t move it during the first 5–6 minutes—let it form a deep golden crust. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove so the cream sauce doesn’t break. Freezing is not recommended due to texture changes in the cream sauce. For a lighter option, use half-and-half instead of heavy cream and expect a slightly thinner sauce.