Creamy Pepperoncini Chicken (Print)

Tender chicken simmered in a tangy pepperoncini cream sauce ready in 30 minutes.

# Components:

→ Chicken

01 - 1 pound boneless, skinless chicken thighs or breasts

→ For Cooking

02 - 2 tablespoons olive oil

→ Sauce

03 - 1 cup sliced pepperoncini, fresh or jarred, drained
04 - 3 cloves garlic, minced
05 - 1 cup heavy cream or half-and-half
06 - 1 cup low-sodium chicken broth

→ Seasoning

07 - Salt to taste
08 - Black pepper to taste

# Directions:

01 - Pat the chicken dry and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large non-stick skillet over medium heat.
03 - Add the chicken to the skillet and cook for 6–7 minutes per side, until golden brown and cooked through. Transfer chicken to a plate and set aside.
04 - In the same skillet, reduce heat to medium-low. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add sliced pepperoncini and sauté for 2–3 minutes.
06 - Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
07 - Return the chicken and any juices to the skillet. Simmer for another 2–3 minutes, spooning sauce over the chicken until everything is heated through.
08 - Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra pepperoncini if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking but comes together in under 30 minutes, which is basically kitchen magic.
  • The tangy pepperoncini cuts through the cream sauce in a way that makes every bite feel bright and a little bit exciting instead of heavy.
  • Chicken thighs stay juicy and forgiving, so even if you're not a confident cook, you're still going to nail this one.
02 -
  • Don't skip drying the chicken completely—moisture is the enemy of getting that golden brown exterior that makes this dish feel special.
  • The sauce will thicken as it cools slightly after serving, so if it seems a little loose on the stove, it'll be perfect on the plate.
03 -
  • Keep your peppers drained well before adding them so you don't dilute the sauce, but save that brine because a tablespoon of it adds serious flavor if your sauce tastes like it needs a little spark.
  • Invest in a good non-stick skillet if you don't have one already, because it makes getting that golden crust effortless and cleanup takes about two minutes.
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