Creamy Pepperoncini Chicken Skillet

When we're craving comfort food fast, we usually grab for something creamy, velvety, and comforting to make- and there is nothing as good as combining a great sauce with chicken and tangy pepperoncini peppers. Our Creamy Pepperoncini Chicken Skillet is a good, hearty, tangy, and creamy dinner that is great over rice, vegetables, pasta – or on it's own, straight out of the pan (trust us, we have a hard time not diving right in as this one cooks, the sauce is so good you can want to lick the pan!)

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to make Creamy Pepperoncini Chicken Tender Skillet

Pepperoncinis are one of our all-time favorite things to eat – we can eat a whole jar in one sitting if we wanted to. We love the spicy, tangy zip of pepperoncini peppers – they are so good, and pair perfectly with so many different meals!

We love to serve this over Cauliflower Rice or with zoodles for a creamy, filling keto dinner – or with Air Fryer Keto Rolls to sop up some of the creamy goodness!

This skillet dinner is suited to a low carb diet – or if you're not watching carbs, it is luxurious and decadent over pasta or rice.

Creamy Pepperoncini Chicken Skillet Ingredients

First assemble the following ingredients:

• Butter – butter is basically liquid fat and fat is flavor! Use salted butter, you can substitute with olive oil if you prefer.
• Chicken – use chicken tenders since they will cook quickly in the sauce after browned. If you buy large chicken breasts, cut into thin strips
• Sea salt and Pepper – salt and pepper are needed to season the chicken before it sears. Save some to season the sauce in case you need it.
• Onion – white diced one adds a nice earthy flavor to this skillet.
• Garlic – garlic is onions best friend, use diced or pressed.
• Chicken stock – use chicken stock or chicken bone broth as the base for the sauce.
• Roasted red pepper – these red peppers are sweet and will contrast the pepperoncini well. You want to drain and slice them.
• Heavy cream – heavy cream gives the sauce that rich alfredo taste. Make sure you don't bring it to a boil or the sauce will split.
• Parmesan cheese – parmesan has a sharp salty flavor. Use shredded or grated so it will integrate and melt evenly.
• Italian seasoning – this is a mix of oregano, basil, and thyme. Feel free to mix your own.
• Pepperoncini peppers – these spicy peppers are the main flavor for the sauce. You want to drain them, and you can slice, ring, or keep them whole depending on your preference.

Steps to Make Creamy Pepperoncini Chicken Skillet

Once you have assembled the ingredients, use the following method:

Brown Chicken

Season chicken with salt and pepper and melt butter in a large pan. Add chicken and cook, stirring occasionally, until browned – about 6 minutes.

Set Chicken Aside

Remove chicken from pan. Chicken may not yet be 175 degrees – that is ok. We will continue cooking with the sauce, this step is to brown chicken, not to fully cook.

Soften Onions

Add onions to pan and let lightly brown and reduce, about 5 minutes.

Add Garlic and Red Peppers

Stir in drained red pepper strips and minced garlic, stir to combine and cook until fragrant, about two minutes.

Add Pepperoncini, Stock and Chicken

Add stock, peppers, and chicken back to pan and cook until chicken has reached 165 internal temperature and stock has slightly reduced.

Add Cream

Remove from heat and add cream and parmesan, stirring well to mix. Add back to heat, bring to a boil, and reduce until thickened, about four minutes.

Garnish & Serve

Sprinkle with fresh torn basil, red pepper flakes, parmesan, and serve on it's own, or over rice or pasta.

Kitchen notes

Control the heat. You can control how spicy your skillet ends up by adding more or less pepperoncini peppers. If you want to use less, chop them fine if you want them better distributed.

Don't let it split. If you don't want the sauce to split be careful to not bring your sauce to a boil after adding the cream.

Deglaze the pan. You can deglaze your pan after browning the onions and garlic with about 1 tbsp of white wine if you prefer for a little extra zing.

Use Chicken Tenders: Chicken tenders cook quickly and evenly, making them a great choice for this dish. season them well with salt and pepper before cooking.

Sear the Chicken: Start by searing the chicken tenders in a hot skillet with some oil. This will give them a nice golden-brown crust and lock in their juices.

Don't Overcook the Chicken: Be careful not to overcook the chicken tenders. They should be cooked until they reach an internal temperature of 165°F (74°C) to ensure they remain tender and juicy.

Use Fresh Pepperoncini: Fresh pepperoncini peppers have a vibrant flavor that can't be beaten. Slice them into rings and use them to add a zesty and tangy kick to the dish. You can adjust the amount to your desired level of spiciness.

Creamy Sauce: create a creamy sauce with chicken broth, heavy cream, and Parmesan cheese. This sauce not only adds richness but also balances the tangy flavor of the pepperoncini peppers.

Simmer to Thicken: Allow the sauce to simmer and reduce until it thickens slightly. This will help it cling to the chicken tenders and create a luscious coating.

Serve with Pasta or Rice: Creamy pepperoncini chicken tenders are good served over cooked pasta, rice, or even mashed potatoes. The sauce pairs wonderfully with these side options.

Garnish: Garnish your dish with fresh parsley or chopped chives for a burst of color and freshness.

Taste and Adjust: Before serving, taste the sauce and adjust the seasoning as needed. You can add more salt, pepper, or even a pinch of red pepper flakes for extra heat.

Enjoy Fresh: This dish is best enjoyed right after cooking while the chicken tenders are still tender and the sauce is creamy and flavorful.

A few answers

How do you store leftovers?

Leftovers can be kept in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven.

What can we serve this with besides pasta?

If you want to keep this carb or gluten free you can serve this on top of/beside cauliflower rice. Get our recipe here!

What kind of pasta do you prefer serving this with?

We like to make Orzo pasta to serve this with since it soaks up the sauce well!

Can we make this dish with a dairy-free or lactose-free alternative to heavy cream?

Yes, you can use dairy-free or lactose-free alternatives like coconut milk or almond milk as a substitute for heavy cream. Keep in mind that it may slightly alter the flavor and texture of the sauce.

Can we prepare this dish in advance and reheat it later?

While it's best enjoyed fresh, you can prepare this dish in advance and reheat it gently over low heat, stirring occasionally. be careful not to overheat it to prevent the sauce from breaking.

Can we freeze leftover creamy pepperoncini chicken tenders?

Freezing the leftovers may affect the texture of the creamy sauce, but it's possible. Store the leftovers in an airtight container in the freezer for up to 2-3 months. Thaw and reheat them slowly on the stovetop, adding a little extra liquid if needed.

Can we adjust the creaminess in this sauce?

Yes, you can adjust the creaminess by adding more or less heavy cream according to your preference. If you want a thicker sauce, you can simmer it for a bit longer to reduce and thicken.

Can we use chicken thighs instead of chicken breast tenders?

Yes, you can use boneless chicken thighs if you prefer. adjust the cooking time as needed to ensure they are fully cooked.

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Ingredients

• 2 tbsp butter
• 2 lbs chicken, cut into thin strips
• 1 tsp sea salt
• 1 tsp ground pepper
• 1 white onion, diced
• 2 tbsp garlic, diced
• ½ cup chicken stock
• ½ cup roasted red pepper, drained and sliced
• 1 cup heavy cream
• ½ cup parmesan cheese, shredded
• 1 tbsp Italian seasoning
• ½ cup pepperoncini peppers, drained (sliced, ring, or whole pepper, however you like them)

Method

1. In a large, heavy pan, melt butter on medium high heat.
2. Season chicken with salt and pepper, add to pan.
3. Brown chicken on all sides, turning every couple minutes – about 8 minutes total.
4. Remove chicken from pan (chicken might not be fully to 165 degrees internal temperature, which is fine)
5. Add garlic and onion to pan, let brown, about 5 minutes.
6. Add stock and roasted red peppers and let reduce to half, another 5 minutes.
7. Turn heat off, and slowly stir in cream and parmesan, whisking vigorously as you add cream.
8. Slowly bring heat back to medium high, add Italian seasoning, pepperoncinis, and chicken back to pan.
9. Let sauce reduce to half and bring chicken fully to 165 fahrenheit internal temperature. Add more stock if needed to thin sauce as chicken cooks.
10. Remove from heat and serve over vegetables, pasta, rice, or on its own!