Pin it
My One-Pan Tangy Pepperoncini Chicken combines juicy chicken with a silky sauce that's got just enough zip. I whipped this up during a hectic evening, and now my family begs for it constantly. The way the smooth sauce mixes with those tangy pepperoncinis creates something special—all in a single skillet.
Easy But Impressive
What makes this dish awesome is how it turns basic stuff into something that wows everyone. I serve it over pasta for the kids sometimes, or with roasted veggies when I'm watching carbs. It always hits that sweet spot between comfort food and fancy dinner. And since everything cooks in one pan, you won't face a sink full of dishes afterward.
What You'll Need
- Chicken: Tenders work best since they cook up fast and stay juicy.
- Butter: Don't skimp here—quality butter really builds that luscious sauce.
- Pepperoncini Peppers: These bring that perfect zing and mild warmth to the dish.
- Heavy Cream: This makes the sauce incredibly smooth and rich.
- Parmesan Cheese: Grate it fresh for the best melt-in sauce results.
- Chicken Stock: Gives the sauce backbone and cuts through the richness.
- Roasted Red Peppers: Their natural sweetness works magic against the tangy pepperoncinis.
- Garlic and Onion: These set the stage for all the tasty goodness.
- Italian Seasoning: A herb mix that pulls everything into harmony.
Cooking It Up
- Nail The Chicken First
- Get those tenders seasoned well and brown them in butter till golden. Put them aside for now—they'll finish cooking in the sauce later.
- Layer The Taste
- Using that same pan, soften your onions and garlic until they smell amazing.
- Create The Sauce
- Let the stock cook down, then mix in cream and parmesan away from the heat for the creamiest texture.
- Combine Everything
- Toss in your seasonings, pepperoncini, and add that chicken back in, letting it all simmer until the chicken's fully cooked.
- Ready To Dig In
- Serve it however you want and watch everyone clean their plates.
Ways To Serve
We throw it with pasta some nights or spoon it over a bed of rice. When we're counting calories, zucchini noodles do the trick. Add a basic green salad and dinner's sorted.
Pro Tips
I always brown my chicken at the start to lock in the juices. Try to find fresh pepperoncini for the best flavor kick. Don't let your sauce bubble after adding cream or it might break. Skip the pre-grated stuff and shred your own parmesan for that perfect melt.
Switch Things Around
You can try this with shrimp or swap in tofu for veggie friends. Adjust how many pepperoncini you use based on how spicy you like things. Half-and-half works if you want fewer calories, and adding some fresh herbs at the end really wakes everything up.
Storing Leftovers
This tastes even better the next day after sitting in the fridge. When you warm it up, do it slowly on the stovetop and add a little chicken stock to keep that sauce dreamy. You can use the oven too—just keep it at a low temp.
Common Questions
You can totally use banana peppers instead if that's what you've got. The sauce usually thickens up on its own, but a bit of cornstarch mixed with water works in a pinch. There aren't any nuts in this recipe—it gets all its creaminess from dairy.
Pin it
Frequently Asked Questions
- → Could I swap in chicken thighs?
Absolutely! Use boneless thighs and slice them evenly. Cook them until they hit 165°F internally, and they’ll be just as tasty.
- → What if the sauce gets too thick?
Thin it out by adding small amounts of chicken stock until it’s how you like it. Keep in mind, the sauce thickens slightly as it cools.
- → How do I make this milder?
Cut back on or skip the pepperoncini peppers. You’ll still have a flavorful dish thanks to the roasted red peppers and cream sauce.
- → What sides work best?
It’s delicious with pasta, rice, mashed potatoes—or for a lighter choice, cauliflower rice works great.
- → How long can I save leftovers?
Seal leftovers in an airtight container and refrigerate for up to 3 days. Rewarm gently to keep the sauce smooth.
Conclusion
This easy and bold one-pan meal combines juicy chicken with pepperoncini and a luscious cream sauce. Fast to make and ideal for weeknight meals.