Dinner

Creamy Pepperoncini Chicken Skillet Recipe

ByLana Polati January 27, 2026January 27, 2026

Introduction

This Creamy Pepperoncini Chicken Skillet is a quick and easy meal packed with flavor. Tender chicken strips are simmered in a rich, tangy cream sauce with pepperoncini peppers for a perfect balance of spice and creaminess. It’s a delicious one-pan dish that comes together in just minutes.

The dish shows several pieces of golden brown cooked chicken with a slightly crispy texture, arranged evenly in a white pan. These chicken pieces sit in a creamy light beige sauce that covers the base of the pan. Scattered on top and around the chicken are rounds of green jalapeño peppers and strips of red bell pepper, adding bright pops of green and red colors. There are also translucent cooked onion slices mixed in the sauce, and fresh green herbs sprinkled over the chicken and sauce, giving the dish a fresh look. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Heat butter in a skillet over medium heat. Add chicken strips, season with sea salt and ground pepper, then sauté until golden brown on all sides.
Step 2: Add diced white onion and garlic to the skillet. Cook until the onion becomes translucent and fragrant.
Step 3: Stir in chicken stock, roasted red peppers, and pepperoncini peppers. Let the mixture simmer for about 2 minutes to meld the flavors.
Step 4: Reduce heat to low and add heavy cream, shredded Parmesan cheese, and Italian seasoning. Stir well and simmer until the sauce thickens to a creamy consistency.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream.
Add fresh spinach or kale towards the end of cooking for extra greens.
Serve over pasta, rice, or mashed potatoes to soak up the creamy sauce.
If you prefer milder heat, reduce the amount of pepperoncini or remove the seeds before adding.

Storage

Store any leftover chicken skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain sauce consistency.

How to Serve

The dish shows several pieces of golden-brown cooked chicken placed in a shallow layer of creamy light-colored sauce. Scattered throughout are slices of green and red peppers, some of which are whole rings, adding bright green and red colors. Thin, translucent slices of cooked onions are mixed into the sauce around the chicken. Small green herb leaves are sprinkled on top, adding a fresh touch. The dish is served in a white pan on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of chicken strips?

Yes, you can use chicken breasts cut into thin strips to ensure they cook quickly and evenly in the skillet.

What can I substitute for pepperoncini peppers if I don’t have them?

You can substitute mild banana peppers or pickled jalapeños for a similar tangy and slightly spicy flavor.

Lana Polati