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Pepperoncini Chicken Skillet

A comforting and flavorful chicken dish with tangy pepperoncini, creamy sauce, and easy one-skillet preparation.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken thighs or breasts, trimmed and patted dry Thighs stay juicier
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
For the Veggies and Sauce
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup sliced pepperoncini peppers, drained (reserve 1 tablespoon brine)
  • 1/2 cup chicken broth (low sodium preferred)
  • 1 teaspoon Dijon mustard (optional) Brightens the sauce
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup shredded provolone or mozzarella (optional, for melty topping)
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

Preparation
  1. Pat the chicken dry and season with salt, pepper, and smoked paprika. Let rest for 5 minutes while you heat the pan.
Cooking the Chicken
  1. Heat a large skillet over medium-high and add 1 tablespoon olive oil. When shimmering, add the chicken.
  2. Cook for 3 to 4 minutes per side until golden brown and just cooked through (internal temp 160 to 165°F). Transfer to a plate; it will finish in the sauce.
Sautéing the Aromatics
  1. Reduce heat to medium. Add the sliced onion and cook until softened and translucent, about 3 minutes.
  2. Add garlic and cook for 30 seconds until fragrant and glossy, not browned.
Building the Sauce
  1. Stir in the pepperoncini (reserve a few slices for garnish), 1 tablespoon pepperoncini brine, and chicken broth. Scrape up any browned bits from the pan for flavor.
  2. Whisk in Dijon mustard, then add the cream cheese cubes. Stir until the cream cheese melts and the sauce turns silky.
Finishing the Skillet
  1. Pour in the heavy cream and return the chicken to the skillet, spooning sauce over the pieces.
  2. Simmer gently for 3 to 5 minutes until sauce thickens and chicken reaches 165°F. If using cheese topping, sprinkle and cover for 2 minutes until melted.
Serving
  1. Remove from heat, garnish with chopped parsley and reserved pepperoncini slices. Let rest for 2 minutes before serving so flavors meld.

Notes

Use good-quality pepperoncini from a jar for consistent tang. Substitute banana peppers for milder heat. For lower fat, swap heavy cream for half-and-half and reduce cheese, or use Greek yogurt stirred in off heat.