Creamy Pepperoncini Chicken Skillet Recipe

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Golden-seared chicken thighs in a velvety, tangy cream sauce—this Creamy Pepperoncini Chicken Skillet is weeknight magic. Each bite hits that perfect balance of creamy richness and zesty brightness, all brought together in one pan. The pepperoncini give this dish its signature kick, while green olives layer in briny depth. It’s a rustic yet bold dish, with surprising complexity from a handful of pantry staples.

What makes this dish stand out? It’s that irresistible mix of comfort and flavor. You get juicy chicken with a gorgeous golden crust, nestled in a sauce that begs to be spooned over rice or mashed potatoes. And it all comes together in a skillet, making cleanup easy and the flavors deep and satisfying.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are your best choice here. They cook evenly, stay juicy, and absorb the creamy, tangy sauce beautifully. Chicken breasts can work too, but you may want to cut them into smaller pieces and watch cook times to avoid drying out.

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Ingredients for the Creamy Pepperoncini Chicken Skillet Recipe

• Chicken thighs – Boneless and skinless, they brown beautifully and stay moist, even after simmering in sauce.
• Olive oil – Helps get that golden sear and starts your flavor base.
• Garlic – Fresh cloves minced for a warm, aromatic layer.
• Chicken broth – Adds depth and forms the liquid base for the sauce.
• Heavy cream – Gives the sauce its creamy, luscious texture.
• Pepperoncini peppers – Bring bright acidity and mild heat.
• Green olives – Add a salty briny punch that balances the cream.
• Italian seasoning – A blend that complements the pepperoncini perfectly.
• Salt and black pepper – To taste, enhancing all the other flavors.
• Fresh parsley – Chopped and sprinkled on top for a fresh finish.

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How To Make the Creamy Pepperoncini Chicken Skillet Recipe

Step 1: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and Italian seasoning. Once the oil is shimmering, add the chicken and sear each side for about 4-5 minutes until golden brown. Remove and set aside.

Step 2: Build the Flavor Base

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Stir in chicken broth, scraping up the browned bits from the pan’s bottom.

Step 3: Simmer the Sauce

Pour in heavy cream and stir until smooth. Add the sliced pepperoncini peppers and green olives. Let it simmer for a few minutes to meld the flavors.

Step 4: Return the Chicken

Nestle the seared chicken back into the skillet. Spoon some sauce over each piece. Cover and simmer on low heat for about 10-12 minutes, until the chicken is fully cooked and tender.

Step 5: Finish and Serve

Sprinkle chopped fresh parsley over the top just before serving. Serve hot, ideally over rice, mashed potatoes, or crusty bread to soak up that creamy, zippy sauce.

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Serving and Storing Your Creamy Pepperoncini Chicken Skillet

This skillet dish is bold enough to serve at a dinner party but easy enough for weeknight comfort. It pairs beautifully with simple sides like buttered noodles, roasted potatoes, or a crisp green salad. Crusty bread is a must if you want to savor every last drop of that addictive sauce.

For storing, let the chicken cool completely before transferring to an airtight container. It will keep well in the fridge for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream or broth if the sauce has thickened too much.

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Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but be sure to cut them into even portions and watch the cook time closely to prevent dryness.

How spicy are pepperoncini peppers?

Pepperoncini are mild with a vinegary tang. They add brightness, not heat, so this dish stays family-friendly.

Can I make this dairy-free?

You can substitute the heavy cream with coconut cream or a plant-based alternative. Just note the flavor will be slightly different.

What type of olives work best?

Green olives, especially Castelvetrano or manzanilla, add a pleasant briny note that pairs well with the cream sauce.

Can I freeze this recipe?

Cream-based sauces don’t always freeze well. It’s best enjoyed fresh or stored in the fridge for a few days.

What should I serve this with?

Mashed potatoes, rice, or pasta work beautifully to soak up the rich sauce. A side salad or roasted veggies also balance the richness.

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