Pepperoncini Chicken

Spice up your weeknight routine with our Pepperoncini Chicken! This quick and easy recipe combines tender chicken, zesty pepperoncini, sweet sundried tomatoes, and a creamy twist with heavy cream. It’s a flavor-packed upgrade for your dinner that’s both simple and impressive. Say goodbye to boring meals and hello to a delicious culinary adventure! 

I’m a sucker for chicken in a flavorful sauce! I am always adding a little of this and a little of that, trying to come up with new sauce recipes my family will love. Have you tried my chicken and mushroom skillet recipe? It’s so creamy and comforting, just like this one pan chicken and gnocchi dinner.

What You’ll Love About this Quick Pepperoncini Chicken Recipe

• Quick and easy: Ready in no time without sacrificing taste, this is delicious enough to serve to company, but simple enough for any busy weeknight dinner.
• Versatile: Easily swap ingredients based on what you have in your pantry or your preferences.
• Flavor explosion: Tangy peppers, creamy sauce, zesty sundried tomatoes, and perfectly seasoned chicken all blend together for a memorable and comforting meal.

What are pepperoncini peppers?

Pepperoncini peppers are mild, slightly sweet chili peppers often used in Mediterranean (especially Italian) cuisine. They’re typically about 2-3 inches in length and are bright green or yellowish-green in color. These peppers have a wrinkled appearance and are commonly pickled, so they have a tangy and slightly spicy flavor profile. They’re versatile and can add a subtle kick to salads, sauces, pizzas, and pasta.

Ingredients

• Chicken breast – You’ll want boneless, skinless chicken breast for this recipe.
• Pepperoncini peppers – Find these in a jar, usually where you find pickles and olives. If you have an olive bar in your deli, you might find them there, as well.
• Sun-dried tomatoes in oil – You’ll find these in a jar near the pepperoncini peppers.
• Heavy cream – This is going to make your sauce thick and creamy, and give it a rich flavor.
• Pantry Ingredients: Olive oil, Kosher salt, black pepper, Italian seasoning, garlic, chicken broth, onion

Ingredient Substitutions

• Olive oil – You can use avocado oil or melted butter if necessary.
• Chicken breast – Boneless chicken thighs will also cook up fine, or you can use tofu for a vegetarian option.
• Yellow onion – White or red onions can be used as alternatives, or you can leave the onion out.
• Garlic – I’m always a fan of using fresh garlic in your recipes, but if you need to use garlic powder, you can. Replace the fresh garlic with about 1/2 tsp of garlic powder.
• Chicken broth – You can use a can or a carton of broth for this recipe.
• Pepperoncini peppers – If you need to replace the pepperoncinis, banana peppers or cherry peppers can be substitutes. The flavor will be different, though.
• Sun-dried tomatoes – Thinly sliced roasted red peppers will add the same color and texture, but they’ll give the sauce a different taste.
• Heavy cream – Half-and-half is a good substitute but your sauce might be thinner. Coconut cream will work as a dairy-free option with a sweeter flavor (you’ll taste the coconut). Want even more creamy flavor? Add 4 ounces (half a block) of full-fat cream cheese and allow it to melt in. Yum!

How to Make

STEP ONE: Cook the chicken. Heat a large skillet over medium-high heat. Once it’s hot add the olive oil. Season the chicken with salt, pepper, and Italian seasoning. Add the chicken to the hot pan and brown on all sides, turning every couple of minutes – about 6-8 minutes total. Remove chicken to rest on a plate.

STEP TWO: Saute the onions and garlic. Add a tablespoon of olive oil to the pan. Add the onions and garlic. Cook and stir for 5 minutes. Add the chicken broth, peppers (including pepper juice), and the sun-dried tomatoes. Cook for 5 more minutes.

STEP THREE: Add the cream. Turn heat to low, and slowly stir in heavy cream. Add the chicken back to the pan and let it all simmer together for an additional 5 minutes.

FOUR: Serve. Serve over mashed potatoes, pasta, or rice, or on the side of a salad.

Tips and Recipe Notes

• As you’re stirring together your sauce, make sure you gently scrape the bottom of your pan for any stuck on bits of chicken or onion. This is called ‘deglazing’ the pan. Incorporating all of those caramelized bits of food will give your sauce extra flavor.
• Use a silicone whisk if you have a non-stick or enamel coated skillet. This helps protect the finish.
• If you have a few extra minutes, turn off the heat and place a cover over the finished dish. Allow the sauce to simmer gently for 10-15 minutes to let the flavors meld together even more.

How spicy is this dish?

Pepperoncinis have a mild, spicy flavor that most people will tolerate without a problem, and actually enjoy. This isn’t a ‘hot’ dish, but it does have an earthy flavor that you’d expect from adding the pepperoncinis. The cream helps balance out the flavors nicely. You can adjust the spicy pepper flavor by reducing the amount of peppers you use, or adding more. You can even add other hotter peppers for even more of a kick.

Can I make this dish with pork instead of chicken?

Yes, you can make this with pork. The important thing when using pork in a sauce-based skillet dish like this one is to remember that the pork needs to be cooked thoroughly before you start making your sauce. So, when you remove the pork and begin to cook your onions and garlic, it should be fully cooked. Make sure it’s 145°F. Use a meat thermometer to make sure, if you have one.

Can I make this gluten-free? Dairy-free?

This recipe should be gluten-free already, but sometimes, there’s gluten in chicken broth. Just verify all of your ingredient labels are gluten-free and nothing has any hidden sources of gluten. If you need a dairy-free version, you’ll need to replace the milk with coconut cream or another dairy-free substitute. This will likely change the texture and flavor.

How to Store Leftovers

In the fridge: Store any leftover Pepperoncini Chicken in an airtight container in the fridge for up to three days.

In the freezer: Freeze any leftovers and sauce in a freezer-safe container for up to two months. Thaw in the fridge overnight before reheating.

How to Reheat: For the best taste, reheat your Pepperoncini Chicken gently on the stovetop over low heat or in the microwave at short intervals, stirring occasionally. You can add a bit more broth or cream if the sauce has gotten too thick. Whisk together gently until the chicken is hot.

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