Description

This Creamy Pepperoncini Chicken Skillet is a flavorful, easy-to-make dish featuring tender chicken breasts simmered in a tangy and creamy pepperoncini sauce. Perfect for a weeknight dinner, this recipe combines the mild heat of pepperoncini peppers with a rich cream cheese and heavy cream base, complemented by aromatic garlic, onion, and smoked paprika. Serve over rice, mashed potatoes, or pasta to enjoy every bit of the luscious sauce.

Ingredients

Scale

Chicken and Seasoning

4 boneless skinless chicken breasts, trimmed
1 teaspoon salt
1/2 teaspoon black pepper

Sauce and Vegetables

2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 cup sliced pepperoncini peppers
1/4 cup pepperoncini brine
1/2 cup chicken broth
4 ounces cream cheese, softened
1/2 cup heavy cream
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped

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Instructions

Season the Chicken: Sprinkle both sides of the chicken breasts evenly with salt and black pepper to ensure good flavor.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5 to 6 minutes per side until they are lightly browned and almost cooked through. Remove the chicken from the skillet and set aside on a plate.
Sauté Onion and Garlic: In the same skillet, add the diced onion and cook until softened and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma, being careful not to burn it.
Add Pepperoncini and Broth: Add the sliced pepperoncini peppers, pepperoncini brine, and chicken broth to the skillet. Bring the mixture to a gentle simmer to meld the flavors.
Create the Creamy Sauce: Whisk in the softened cream cheese until it melts completely and creates a smooth sauce. Stir in the heavy cream, dried oregano, and smoked paprika, mixing well to combine all ingredients evenly.
Simmer Chicken in Sauce: Return the chicken breasts to the skillet, nestling them into the creamy sauce. Let everything simmer together for 5 to 7 minutes until the sauce thickens and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
Finish and Serve: Sprinkle freshly chopped parsley over the skillet for a burst of color and freshness. Serve immediately, ideally over rice, mashed potatoes, or pasta to enjoy the full creamy and tangy sauce.

Notes

Serve over rice, mashed potatoes, or pasta to soak up the delicious creamy sauce.
For extra heat, use hot pepperoncini peppers or add a pinch of red pepper flakes to the sauce.
Ensure the cream cheese is softened before adding to prevent lumps in the sauce.
You can substitute heavy cream with half-and-half for a lighter version, though the sauce may be less rich.
Make sure not to overcook the chicken to keep it juicy and tender.