Ingredients

Scale

1 tbsp olive oil

1 tbsp butter

4 boneless skinless chicken thighs (or breasts)

Salt and black pepper, to taste

1/2 tsp garlic powder

1/2 onion, diced

2 cloves garlic, minced

1/2 cup sliced pepperoncini peppers (mild or hot)

1/4 cup pepperoncini brine

1 cup heavy cream

1/3 cup grated Parmesan cheese

1 tsp Italian seasoning

Fresh parsley or basil, for garnish

Instructions

1. Season chicken with salt, pepper, and garlic powder.

2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove from pan and set aside.

3. In the same pan, add diced onion. Sauté 2–3 minutes until soft.

4. Stir in garlic and cook for 30 seconds until fragrant.

5. Add sliced pepperoncinis and brine. Stir to deglaze the pan.

6. Pour in heavy cream, Parmesan, and Italian seasoning. Stir until cheese melts and sauce is smooth.

7. Return chicken to the skillet. Simmer for 3–4 minutes until heated through and sauce thickens.

8. Garnish with fresh parsley or basil and serve hot over pasta, rice, or mashed potatoes.

Notes

For extra heat, use hot pepperoncini or add crushed red pepper flakes.

You can substitute half-and-half for a lighter sauce, but it may be thinner.

Leftovers keep well in the fridge for up to 3 days.

Author: Mila Bryn
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American, Italian-Inspired

Nutrition

Serving Size: 1 portion
Calories: 480
Sugar: 2g
Sodium: 750mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 30g
Cholesterol: 125mg

Keywords: creamy pepperoncini chicken, one pan chicken recipe, skillet chicken dinner, easy chicken skillet, pepperoncini cream sauce