Easy Creamy Pepperoncini Chicken Recipe

Pepperoncini Chicken—the meal you never knew you needed in your life. Creamy, a little spicy and super simple!

Course Main Course

Cuisine American

Keyword Pepperoncini Chicken

Prep Time 5

Cook Time 15

Servings servings

Calories 591kcal

Author Dana DeVolk

In a medium or large pan over medium to high heat, add the butter until melted, then add the chicken.
2 tablespoons unsalted butter, 2 pounds boneless skinless chicken breast
Sprinkle the salt and pepper all over the top of the chicken and stir. Brown the chicken all over, making sure it’s cooked all the way.
1/2 teaspoon salt, 1/2 teaspoon pepper
Remove cooked chicken from pan to a plate and set aside.
Add the onions and garlic to the pan and stir for 1-2 minutes.
1 onion, 2 tablespoons minced garlic
Add the chicken stock and stir.
1/2 cup chicken broth
Add the heavy cream slowly while stirring at the same time.
1 cup heavy cream
Sprinkle the Parmesan in and stir as well.
1/2 cup grated Parmesan cheese
Add the pepperoncini and the chicken to the pan, stir around to coat everything, and turn off the heat. Serve over rice, mashed potatoes, or pasta.
1 cup Italian seasoned sliced pepperoncinis

Don’t Overcrowd the Pan: Cook the chicken in a single layer to achieve that golden brown sear.
Go Low and Slow with Cream: Once you pour in the cream, keep the temperature around medium-low heat. If it boils too hard, it can split.
Taste as You Go: Pepperoncini peppers can have varying levels of tang. If the sauce is too tart, add a pinch of sugar or an extra splash of chicken broth to balance it out.
Be Mindful with Salt: The pepperoncini brine is already salty, so taste before adding more salt.
Try an Instant Pot: If you’re short on time, an instant pot can cook the chicken quickly on high pressure, then you can stir in the cream at the end on the sauté setting.
Serve With Sides You Love: Pasta, cauliflower rice, or even green beans make a fantastic choice to enjoy with this chicken dish.