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Creamy Pepperoncini Chicken Skillet

A creamy and tangy chicken dish cooked with pepperoncini peppers in one skillet, ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs (about 2 pounds total) Bone-in, skin-on thighs are preferred for juiciness.
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil For searing the chicken.
For the Creamy Pepperoncini Sauce
  • 3 cloves garlic, minced
  • 1/2 cup sliced pepperoncini peppers (from a jar, drained but reserve the brine)
  • 2 tablespoons pepperoncini brine (from the jar) To deepen the sauce flavor.
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard Adds depth to the sauce.
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional) For an extra kick.
  • 2 tablespoons unsalted butter
  • 1/4 cup freshly grated Parmesan cheese For thickening the sauce.
  • to taste Salt and black pepper To adjust seasoning.
  • 1/4 cup fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Pat the chicken thighs completely dry with paper towels.
  2. Mix the garlic powder, onion powder, smoked paprika, salt, and black pepper together.
  3. Rub the seasoning mixture evenly over the chicken thighs.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear the chicken thighs skin-side down for 6–7 minutes until golden brown.
  3. Flip and sear the flesh side for 4–5 minutes.
  4. Remove chicken and set aside.
  5. Lower heat to medium and melt butter in the skillet.
  6. Add garlic and sauté for 1 minute.
  7. Stir in the sliced pepperoncini and cook for 2 minutes.
  8. Pour in pepperoncini brine and chicken broth, deglazing the pan.
  9. Let simmer for 3 minutes until slightly reduced.
  10. Stir in Dijon mustard and Italian seasoning.
  11. Gradually add heavy cream while stirring constantly.
  12. Nestle the chicken thighs back in and simmer for 15–18 minutes.
  13. Check doneness using an instant-read thermometer; chicken should reach 165°F.
  14. Stir in Parmesan cheese and adjust seasoning to taste.
  15. Garnish with fresh parsley and serve.

Notes

Ensure to dry chicken thoroughly before seasoning for optimal browning. Use the fond for flavor and add cream slowly to avoid separation.