Pin My neighbor knocked on my door one Tuesday evening with a jar of pepperoncini peppers and a sheepish grin, explaining she'd bought three jars by accident at the market. That night, I threw together this creamy skillet dish almost by instinct, layering those tangy little peppers into a buttery sauce that made my kitchen smell impossibly good. My family devoured it before I could even plate seconds, and now it's become my go-to when I need something that feels restaurant-quality but takes barely half an hour from start to finish.
I made this for my sister's surprise dinner party when she asked me to bring something "not too fussy," and watching her close her eyes after the first bite told me everything. She asked for the recipe that same night, and now it shows up at her house so often that her kids call it "the good chicken" without any other explanation needed.
Ingredients
- Boneless, skinless chicken thighs or breasts (1 pound): Thighs stay more tender during the short cooking time, but breasts work fine if you prefer leaner meat and watch them closely so they don't dry out.
- Olive oil (2 tablespoons): This is your base for getting that golden crust on the chicken, so don't skip it or use cooking spray here.
- Sliced pepperoncini (1 cup, drained): These little tangy peppers are the soul of this dish, so buy the good ones and taste a couple straight from the jar before you start cooking.
- Garlic (3 cloves, minced): Fresh garlic makes a real difference in the final flavor, and mincing it small means it melts into the sauce instead of leaving big sharp chunks.
- Heavy cream (1 cup): This creates the luscious sauce, though half-and-half works if you want something lighter without sacrificing too much richness.
- Low-sodium chicken broth (1 cup): Low-sodium lets you control the salt level throughout cooking instead of fighting an overly salty sauce.
- Salt and black pepper: Taste as you go because pepperoncini and broth already contribute salty notes, so you might need less than you'd expect.
Instructions
- Prepare your chicken:
- Pat the chicken pieces dry with paper towels and season both sides generously with salt and pepper. Dry chicken is essential for getting that beautiful golden crust that locks in the juices.
- Get that golden sear:
- Heat the olive oil in your skillet over medium heat until it shimmers, then lay in the chicken and let it sit undisturbed for 6 to 7 minutes. You'll hear a gentle sizzle and smell that savory browning—that's when you know it's working, so resist the urge to flip too early.
- Build the sauce foundation:
- Once the chicken is golden on both sides and cooked through, move it to a plate. Lower the heat to medium-low, add your minced garlic, and let it warm for just about a minute until it becomes fragrant but doesn't brown.
- Introduce the pepperoncini:
- Stir in those sliced peppers and let them soften in the oil for a couple of minutes, releasing their tangy flavor throughout the skillet. This is when your kitchen will start to smell incredible.
- Create the creamy sauce:
- Pour in the chicken broth first, then add the heavy cream while stirring gently. Bring everything to a soft simmer and let it bubble quietly for 5 to 7 minutes, stirring now and then, until you see the sauce thicken and coat the back of a spoon.
- Bring it all together:
- Return the chicken and any juices to the skillet, then spoon that gorgeous sauce over everything and let it all warm through for another 2 to 3 minutes. Taste and add a pinch more salt and pepper if it needs it.
Pin 
My 8-year-old son asked for thirds and then requested it for his birthday dinner, which was the moment I realized this recipe had moved beyond weeknight dinners into something that actually mattered to him. Since then, it's become the dish I make when someone I love needs comfort or celebration, and it never disappoints.
What Makes This Sauce So Good
The magic happens when three simple things meet: the brightness of pepperoncini, the richness of cream, and the body of chicken broth. I used to make tangy sauces that felt too sharp or creamy sauces that felt one-note, but combining all three creates something balanced that somehow tastes more complex than it should. The heat from the pepperoncini is gentle enough that even people who usually shy away from spicy food find themselves coming back for more.
Serving Suggestions That Work
I've served this over rice, pasta, mashed potatoes, and even simple polenta, and every combination works beautifully. The cream sauce is generous enough to coat whatever's underneath, so you really can't go wrong. My personal favorite is over buttered egg noodles because the sauce clings to every little surface, but honestly, even served with just a green salad and some crusty bread to soak up the leftovers, it feels complete.
How to Make It Your Own
Once you've made it once and fallen in love, start playing with variations. A handful of fresh parsley or basil stirred in at the end brightens everything up, and a splash of the pepperoncini brine instead of some of the broth takes the tanginess up a notch if you're feeling bold. Some people add sun-dried tomatoes, others swirl in a spoonful of Dijon mustard, and I once threw in some fresh spinach at the end that wilted into the sauce like it was always meant to be there.
- If you're cooking for someone avoiding dairy, coconut cream creates a totally different but still delicious sauce with subtle tropical notes.
- Leftovers actually taste even better the next day once all the flavors have settled and gotten to know each other, so don't hesitate to make extra.
- This freezes well for up to a month, though the cream sauce can separate slightly when thawed, so just reheat gently on the stovetop with a splash of broth to bring it back together.
Pin This is the kind of dish that reminds you why you fell in love with cooking in the first place—it's simple but feels special, fast but tastes like you cared, and every single person who tries it asks for the recipe. Make it this week.
Recipe Questions & Answers
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs or breasts are ideal, with thighs offering more tenderness and flavor.
- → Can I use fresh pepperoncini instead of jarred?
Yes, fresh or jarred pepperoncini both work well, just drain jarred ones before use to avoid excess liquid.
- → How can I make the sauce lighter?
Substitute heavy cream with half-and-half or a lighter dairy option to reduce richness while maintaining creaminess.
- → Is it possible to prepare this dairy-free?
Yes, using coconut cream instead of heavy cream provides a dairy-free alternative with a unique flavor profile.
- → What side dishes complement this skillet meal?
Rice, pasta, or a crisp green salad pair nicely to balance the creamy, tangy flavors of the chicken.
- → How long can leftovers be stored safely?
Store leftovers refrigerated for up to 3 days, ensuring they are cooled and covered properly.