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Creamy Pepperoncini Chicken Skillet

A rich and tangy one-pan dinner featuring golden-seared chicken chunks swimming in a luxurious cream sauce packed with sliced pepperoncini, roasted red peppers, and bacon.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasonings
  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized chunks
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder
  • 1 tsp salt or to taste
  • 0.5 tsp coarse black pepper
Skillet Base & Sauce
  • 3 slices bacon chopped
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic minced
  • 0.5 cup low-sodium chicken broth
  • 1 cup heavy whipping cream room temperature preferred
  • 1 cup sliced pepperoncini peppers plus 2 tbsp of the brine from the jar
  • 0.5 cup roasted red peppers chopped

Equipment

  • Large Skillet or Cast Iron Pan
  • Cutting Board
  • Chef's Knife
  • Whisk

Method
 

  1. Pat the chicken dry and cut into chunks. Season thoroughly with salt, pepper, Italian seasoning, and onion powder.
  2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon bits to a paper towel, leaving the fat in the pan.
  3. Add olive oil and butter to the skillet. Increase heat to medium-high. Add chicken and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken to a plate.
  4. Reduce heat to medium-low. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Pour in the chicken broth and 2 tablespoons of pepperoncini brine. Scrape up the browned bits from the bottom of the pan and simmer until reduced by half.
  6. Reduce heat to low. Slowly whisk in the heavy cream. Stir in the sliced pepperoncini and chopped roasted red peppers. Simmer gently for 3-5 minutes until the sauce slightly thickens.
  7. Return the cooked chicken and crispy bacon to the skillet. Stir to coat everything in the sauce and let it warm through for 1-2 minutes. Serve hot!

Notes

Serve over pasta, mashed potatoes, or zucchini noodles to soak up the delicious creamy sauce. Do not boil the sauce vigorously after adding the cream to prevent separation.