One-Pan Creamy Pepperoncini Chicken Recipe
If you’re looking for a quick, delicious meal that packs a punch, this creamy pepperoncini chicken is just what you need!
Tender, juicy chicken breasts are smothered in a rich, tangy sauce made from pepperoncini peppers, creating a mouthwatering combination of flavors.
With just a few simple ingredients and less than 30 minutes of cooking time, this dish is perfect for a busy weeknight, yet feels indulgent enough for a special dinner.
Get ready for a satisfying, bold meal that’s sure to become a favorite in your kitchen!
For Creamy Pepperoncini Chicken
- Chicken Breasts – Boneless, skinless chicken breasts are used for a tender and juicy base for the dish.
- Pepperoncini Peppers – These tangy peppers bring a zesty kick and flavor to the creamy sauce.
- Heavy Cream – Adds richness and creaminess to the sauce.
- Chicken Broth – Helps create the base for the creamy sauce and adds depth of flavor.
- Olive Oil – Used to cook the chicken and help it brown perfectly.
- Butter – Adds a rich and buttery flavor to the sauce.
- Garlic Powder – Enhances the savory flavor of the chicken and sauce.
- Onion Powder – Brings a mild sweetness and depth to the seasoning.
- Salt and Pepper – To taste, balancing the overall flavors.
For Creamy Sauce
- Heavy Cream – The main component of the sauce, adding a luxurious texture.
- Chicken Broth – Provides a flavorful, savory liquid base to the sauce.
- Pepperoncini Peppers – Chopped and added to the sauce for that signature tangy flavor.
Creamy Pepperoncini Chicken Recipe
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Ingredients:
- 4 boneless, skinless chicken breasts
- 1 jar (16 oz) pepperoncini peppers, drained
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions:
- Prepare the Chicken: Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, add the chicken broth and scrape up any brown bits from the bottom of the pan. Stir in the heavy cream and pepperoncini peppers, cooking for 2-3 minutes to combine and heat the sauce through.
- Combine: Return the chicken to the skillet and spoon some sauce over the top. Allow it to simmer for an additional 2-3 minutes.
- Serve: Plate the chicken and drizzle with the creamy pepperoncini sauce. Serve immediately.
Calories: 505 kcal | Carbohydrates: 18.6g | Protein: 45.6g | Fat: 28.5g | Saturated Fat: 10.5g
Cholesterol: 108mg | Sodium: 4974.5mg | Potassium: 695mg | Fiber: 5.3g | Sugar: 2.8g
Vitamin A: 267 IU | Vitamin C: 4.5mg | Calcium: 37mg | Iron: 1.6mg
- Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are just as tasty and add even more flavor to the dish. They’re super juicy and forgiving when cooking. Just make sure to cook them until they reach an internal temperature of 165°F (74°C), and you’re good to go!
- How can I make this dish less spicy?
No problem! If you want to reduce the spice, just use fewer pepperoncini peppers or remove the seeds before adding them to the sauce. You’ll still get that tangy flavor without the heat!
- Can I prep this meal ahead of time?
Yes, you can! You can cook the chicken and sauce ahead of time, then store them separately in the fridge for up to 2 days. When you’re ready to eat, simply reheat the chicken and sauce, add the cream, and finish cooking as directed.
- What’s a good side dish to serve with this chicken?
This creamy chicken goes perfectly with a variety of sides like pasta, rice, mashed potatoes, or steamed veggies. Pick what fits your mood, and it’ll complement the dish beautifully!
- How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, gently reheat on the stovetop, adding a splash of chicken broth or water if the sauce has thickened too much. It’s just as tasty the next day!
