This Creamy Garlic Pepperoncini Chicken Skillet is a vibrant, one-pan dinner that proves comfort food can be packed with zest and tang. Tender chicken strips are simmered in a luscious garlic-parmesan cream sauce, punctuated by the sweet smokiness of roasted red peppers and the bright, vinegary kick of pepperoncinis.
Rich, savory, and ready in under 30 minutes, this low-carb meal is a restaurant-quality dish that brings a bold twist to your standard chicken dinner rotation.
Recipe Details
- Flavor Profile: A creamy, savory base enriched by parmesan and garlic is brightened significantly by the acidity of pepperoncini peppers and the sweetness of roasted red peppers.
- Texture: Juicy chicken strips are coated in a thick, velvety sauce with tender bites of onion and peppers.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves searing chicken and building a simple reduction sauce in one pan.
What You’ll Need
To make this recipe, you will need a large, heavy pan or skillet (cast iron works well) to sear the chicken and simmer the sauce. A whisk is helpful for incorporating the cream and cheese smoothly. The ingredients rely on boneless chicken (breast or thighs), heavy cream for richness, and jarred pantry staples like roasted red peppers and pepperoncinis to deliver big flavor fast.
Ingredient Notes
- Chicken – Use 2 lbs of chicken breast or thighs, cut into thin strips. Strips cook quickly and offer more surface area for the sauce to cling to.
- Pepperoncini Peppers – These pickled peppers add a distinct tangy heat (mild-medium). You can use sliced rings or whole peppers stems removed.
- Roasted Red Peppers – Jarred roasted red peppers add a sweet, smoky depth that balances the vinegar of the pepperoncinis. Slice them into strips.
- Heavy Cream – Essential for creating the luxurious, velvety sauce base.
- Chicken Stock – Used to deglaze the pan and add savory depth before the cream is added.
- Parmesan Cheese – Shredded parmesan thickens the sauce and adds a salty, nutty finish.
- Garlic & Onion – Fresh diced onion and plenty of garlic build the aromatic foundation.
- Butter – Used for searing the chicken and adding richness to the fond.
Add-ins and Substitutions
- Spice Level – Pepperoncinis have a mild heat. For more spice, add a pinch of red pepper flakes or splash in some of the pepperoncini brine from the jar.
- Vegetables – Spinach or kale can be stirred in at the very end to wilt for extra greens.
- Dairy-Free – You can substitute full-fat coconut milk for heavy cream, though it will change the flavor profile slightly.
How to Make Creamy Garlic Pepperoncini Chicken Skillet
- Sear Chicken: In a large, heavy pan, melt butter on medium-high heat. Season the chicken strips with salt and pepper, then add them to the pan. Brown the chicken on all sides, turning every couple of minutes – about 8 minutes total. Remove the chicken from the pan and set aside (chicken might not be fully to 165 degrees internal temperature yet, which is fine as it will finish in the sauce).
- Sauté Aromatics: Add the diced garlic and onion to the same pan (don’t wipe it out!). Let them brown and soften, about 5 minutes.
- Deglaze and Reduce: Add the chicken stock and sliced roasted red peppers to the pan. Scrape up any browned bits from the bottom. Let the liquid reduce to half, which takes another 5 minutes.
- Make the Cream Base: Turn the heat off. Slowly stir in the heavy cream and shredded parmesan, whisking vigorously as you add the cream to prevent curdling and ensure a smooth melt.
- Simmer: Slowly bring the heat back to medium-high. Add the Italian seasoning, drained pepperoncinis, and the browned chicken (plus juices) back to the pan.
- Finish: Let the sauce reduce to half thickness and bring the chicken fully to 165 Fahrenheit internal temperature. If the sauce gets too thick, add more stock to thin it out.
- Serve: Remove from heat and serve hot over vegetables, pasta, rice, or on its own!
Pro Tip: Turning the heat off before adding the cream and cheese is a crucial technique. It prevents the dairy from “breaking” or curdling, ensuring your sauce remains silky smooth instead of oily.
Recipe Tips
- Don’t Overcrowd: If your pan isn’t huge, brown the chicken in two batches. Crowding the pan causes the chicken to steam instead of sear, missing out on flavor.
- Whisk Vigorously: When adding the cheese and cream, whisking hard helps emulsify the fat in the cheese with the liquid, creating a cohesive sauce.
- Sauce Thickness: The sauce thickens as it reduces. If you like a saucier dish for pasta, take it off the heat a little sooner or add extra broth.
FAQs
- Is this keto? Yes! This recipe is naturally high fat and low carb, making it a perfect keto dinner served over cauliflower rice or zucchini noodles.
- Can I use chicken thighs? Absolutely. Boneless skinless thighs will stay even juicier than breasts.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; do not boil or the cream may separate.
Serving Suggestions
- Pasta: Serve over fettuccine or penne to soak up the sauce.
- Low Carb: Perfect over zucchini noodles, mashed cauliflower, or steamed broccoli.
- Bread: A slice of crusty Italian bread is great for dipping.
Make This Recipe in Advance
- Prep: You can slice the chicken and chop the vegetables a day in advance.
- Fresh is Best: Cream sauces are best enjoyed fresh. If making ahead, reheat very gently over low heat, adding a splash of water or cream to loosen the sauce.
Creamy Garlic Pepperoncini Chicken Skillet
- Total Time: 30 minutes
- Yield: 4-6 Servings 1x
Description
This Creamy Garlic Pepperoncini Chicken Skillet is a vibrant, one-pan dinner that proves comfort food can be packed with zest and tang. Tender chicken strips are simmered in a luscious garlic-Parmesan cream sauce, punctuated by the sweet smokiness of roasted red peppers and the bright, vinegary kick of pepperoncini peppers. Rich, savory, and ready in under 30 minutes, this low-carb meal is a restaurant-quality dish that brings a bold twist to your standard chicken dinner rotation.
Ingredients
The Chicken Base
- 2 lbs chicken breast or thighs, cut into thin strips
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
The Aromatics & Veggies
- 1 white onion, diced
- 2 tablespoons fresh garlic, diced
- 1/2 cup roasted red peppers (jarred), drained and sliced into strips
- 1/2 cup pepperoncini peppers, drained (sliced rings or whole with stems removed)
The Cream Sauce
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, shredded
- 1 tablespoon Italian seasoning
Instructions
Sear Chicken
In a large, heavy skillet (cast iron works well), melt the butter over medium-high heat. Season: Toss the chicken strips with salt and pepper.
Brown
Add chicken to the pan and cook for about 8 minutes, turning occasionally, until browned on all sides. Set Aside: Remove chicken from the pan (it’s okay if it isn’t fully cooked through yet).
Sauté Aromatics
Do not wipe out the pan! Add the diced onion and garlic to the rendered fat. Cook: Sauté for 5 minutes until browned and softened.
Deglaze & Reduce
Pour in the chicken stock and add the sliced roasted red peppers. Scrape: Scrape up any browned bits (“fond”) from the bottom of the pan.
Simmer
Let the liquid boil and reduce by half (about 5 minutes). Make the Cream Base: Turn the heat off.
Emulsify
Slowly pour in the heavy cream and shredded Parmesan while whisking vigorously. This prevents the sauce from curdling or breaking. Simmer: Turn the heat back on to medium-high.
Combine
Stir in the Italian seasoning, drained pepperoncinis, and the browned chicken (along with any rested juices).
Finish
Simmer until the sauce reduces to coat the spoon and the chicken reaches an internal temperature of 165°F (74°C). Adjust: If the sauce gets too thick, splash in a little extra stock to thin it out.
Serve
Remove from heat and serve hot over pasta, rice, or zucchini noodles.
Notes
The “Heat Off” Technique: Turning the heat off before adding the cream and cheese (Step 4) is crucial. If you add dairy to a boiling acid-based liquid, it will curdle. Whisking off-heat ensures a silky, emulsified sauce.
Spice Level: Pepperoncini peppers offer a mild, tangy heat. If you want more kick, add a pinch of red pepper flakes or a splash of the brine from the pepperoncini jar into the sauce.
Crowding the Pan: If your skillet isn’t huge, brown the chicken in two batches. Crowding the pan causes the meat to steam rather than sear, meaning you lose out on flavor.
Diet Friendly: This recipe is naturally high in fat and low in carbs, making it an excellent Keto or Low-Carb dinner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Skillet
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 480
- Sugar: 3g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 165mg
Keywords: creamy chicken skillet, pepperoncini chicken, keto chicken recipes, garlic parmesan sauce, low carb dinner, one pan meals, roasted red pepper chicken
