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Creamy Pepperoncini Chicken Skillet

Golden pan-seared chicken cutlets simmered in a rich, velvety parmesan cream sauce bursting with tangy sliced pepperoncinis and sweet sun-dried tomatoes. A fast, low-carb one-pan wonder.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Searing
  • 1.5 lbs boneless skinless chicken breasts sliced in half horizontally into cutlets
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
Creamy Pepperoncini Sauce
  • 3 cloves garlic minced
  • 0.5 cup chicken broth low sodium preferred
  • 0.75 cup heavy cream
  • 0.5 cup sliced pepperoncinis from a jar
  • 2 tbsp pepperoncini juice brine straight from the jar
  • 0.25 cup sun-dried tomatoes oil-packed, roughly chopped
  • 0.5 cup parmesan cheese freshly grated

Equipment

  • Large cast iron skillet or heavy-bottomed frying pan
  • Tongs
  • Wooden Spoon

Method
 

  1. Pat chicken cutlets dry with paper towels. Season both sides with salt, black pepper, and Italian seasoning.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until deeply golden brown. Transfer chicken to a plate.
  3. Reduce heat to medium-low. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
  4. Pour in the chicken broth, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Let simmer and reduce by half (about 2 minutes).
  5. Stir in the heavy cream, sliced pepperoncinis, pepperoncini juice, and chopped sun-dried tomatoes. Bring to a gentle simmer for 3 minutes until slightly thickened.
  6. Gradually whisk in the grated parmesan cheese until completely melted and the sauce is smooth.
  7. Return the chicken (and any resting juices) to the skillet. Simmer for 2-3 more minutes, spooning the sauce over the chicken, until the chicken is cooked through.
  8. Remove from heat, garnish with extra cracked pepper or fresh parsley if desired, and serve immediately.

Notes

If the sauce becomes too thick while simmering, simply add an extra splash of chicken broth to thin it out to your desired consistency. Avoid boiling the heavy cream rapidly to prevent separation.