Save With Pennies Recipes fans — if you need a weeknight meal that’s cheap, fast, and wildly tasty, this Creamy Pepperoncini Chicken Skillet is your new go-to. It’s tangy, creamy, a little spicy (if you want it), and comes together in about 30 minutes. Mom-win, wallet-win, flavor-win. Let’s cook.
Save With Pennies Recipes: Weeknight winner — Creamy Pepperoncini Chicken Skillet
This is the kind of recipe that gets full-star reviews from people who don’t normally care about recipes. It uses pantry-friendly staples, a jar of pepperoncini (the hero), and simple dairy to build a rich sauce that clings to every piece of chicken. Serve it over rice, pasta, cauliflower rice, or a bed of greens — or just eat it directly from the skillet if you’re human.
Introduction — what this dish is and why it matters
This skillet blends tender chicken strips with roasted red peppers, garlic, onion, and the briny-sour bite of pepperoncinis. Finish with cream and parmesan for a silky sauce that’s balanced by that bright pepperoncini tang. It hits the comfort-food sweet spot without feeling heavy.
Craving a dinner that’s fast but impressive? What To Cook Tonight— answer found. Want something that doesn’t require boiling a pot of pasta? This works as an awesome Dinner No Pasta option. Short on time or energy? Yep, this is one of those Busy Day Recipes.
What makes this recipe so irresistible?
- The bright tang from pepperoncinis cuts through the rich cream and cheese — so every bite sings.
- One-pan cooking means less mess and faster cleanup.
- It’s easy to tweak for heat, dairy-free needs, or lower calories — so everyone at the table can be happy.
- Pantry-friendly ingredients keep the cost down, which is why this shows up in my favorite Save With Pennies Recipes lists.
Seriously — the contrast between the creamy sauce and the acidic pepperoncini is chef’s-kiss level. You’ll want second helpings. Or thirds. I don’t judge.
Ingredients (with quick notes)
- 2 tbsp butter or olive oil — for browning the chicken and onions.
- 2 lbs chicken breasts or thighs, sliced — thighs stay juicier; breasts are leaner.
- 1 tsp sea salt & 1 tsp black pepper — season well.
- 1 medium white onion, diced — sweetness and savory base.
- 2 tbsp garlic, minced — aromatic backbone.
- ½ cup chicken stock — deglazes the pan and adds depth.
- ½ cup roasted red peppers, drained & sliced — color and smoky sweetness.
- 1 cup heavy cream (or coconut cream) — silky sauce; use coconut cream for dairy-free.
- ½ cup freshly grated parmesan — umami and thickening magic.
- 1 tbsp Italian seasoning — quick herb mix.
- ½ cup pepperoncini, drained (sliced or whole) — the tangy star.
- Optional: extra stock or pasta water — to loosen the sauce if too thick.
Short and sweet: the pantry items build layers of flavor without drama. Swap in low-fat dairy if you’re watching calories, or use plant-based subs for a vegetarian take.
Quick how-to (simple step-by-step)
- Prep: Slice the chicken into strips and season with salt and pepper. Drain your pepperoncinis and slice roasted red peppers if needed.
- Brown the chicken: Heat butter/oil in a heavy skillet over medium-high heat. Sear chicken until golden on both sides (about 6–8 minutes total). Remove to a plate — it’ll finish cooking later.
- Sauté aromatics: In the same pan, add onion and garlic. Cook until softened and slightly caramelized (about 4–5 minutes). Scrape up any browned bits — flavor lives there.
- Deglaze: Pour in chicken stock and roasted red peppers. Let the liquid reduce by about half — this concentrates flavor.
- Add cream & cheese: Turn off the heat briefly, then whisk in heavy cream and parmesan until smooth. Heat gently back up and add Italian seasoning. Whisk constantly so cheese melts evenly.
- Finish with pepperoncinis and chicken: Stir in pepperoncinis, then return chicken to the skillet. Simmer until chicken reaches 165°F and sauce thickens. Thin with extra stock if needed.
- Serve: Spoon over rice, pasta, zoodles, or steamed veg. Garnish with parsley and extra parmesan.
Bold tip: Don’t blast the cream with high heat — keep it gentle to avoid splitting. If the sauce separates, whisk in a tablespoon of cold butter or a splash of stock to bring it back.
The story behind this skillet
This dish started as a riff on tangy Italian restaurant mains that use pepperoncinis for brightness. I wanted comfort food that didn’t feel heavy or fussy. After a few test runs — tweaking the cream-to-stock ratio, trying roasted red peppers vs fresh, and experimenting with different cuts of chicken — this one stuck. It’s an easy riff on Stuffed Peppercinis Recipes where all the flavors you’d stuff into a pepper get condensed into a spoonable sauce. Pretty clever, right?
Pro tips for the best outcome
- Use a heavy-bottomed skillet (cast-iron or stainless) for even browning and great fond.
- Don’t overcrowd the pan when browning chicken — you want color, not steam. Brown in batches if necessary.
- Freshly grate your parmesan — pre-grated won’t melt as smoothly.
- Adjust tang & heat by adding more or fewer pepperoncinis (and reserve a couple for garnish).
- If the sauce is too thick, add a little extra stock or a splash of pasta water; too thin, simmer to reduce.
- To keep it lighter, swap heavy cream for half-and-half or a mix of Greek yogurt (stir in off-heat to avoid curdling).
Pro chef hack: Finish with a squeeze of lemon if the sauce needs a lift — acidity brightens everything.
Variations to try (play with flavors)
- Spicy version: Add sliced pickled jalapeños or red pepper flakes for heat. Great if you love Spicy Chicken Dinner Ideas.
- Veggie-forward: Toss in spinach, kale, or mushrooms for volume and nutrition — this keeps it a balanced meal.
- Low-carb / keto: Serve over zoodles or cauliflower rice and use heavy cream without thinning — wins for macros.
- Vegetarian swap: Replace chicken with seared tofu or roasted cauliflower and use vegetable stock. Try this for Healthy Pepper Recipes exploration.
- Stuffed-pepper-inspired: Mix cooked rice into the sauce and bake under a cheese crust for a deconstructed stuffed pepper feel — a clever take on Stuffed Peppercinis Recipes.
Best ways to serve (pairings & presentation)
- Over rice: Jasmine or basmati soak up the sauce beautifully.
- With pasta: Toss with penne or fettuccine for a more comforting plate.
- Light option: Spoon onto roasted vegetables or zucchini noodles.
- For a dinner party: Plate chicken on a long bed of creamy polenta and garnish with fresh herbs and extra parmesan.
Pair it with a crisp white wine (Sauvignon Blanc or Pinot Grigio) or a sparkling lemonade for a non-alcoholic option. Want to keep it casual? Serve family-style and let everyone dig in.
Quick tips for storage & leftovers
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove over low heat. Add a splash of stock or cream to revive the sauce.
- Freezing: You can freeze the cooked chicken and sauce, but dairy-based sauces sometimes separate after freezing. If you freeze, thaw slowly in the fridge and whisk to recombine, adding stock as needed.
If you’re meal-prepping, portion into individual containers over rice for grab-and-go lunches — one of the simplest Quick Dinner Recipes Chicken repurposes ever.
Frequently Asked Questions (FAQs)
Can I use thighs instead of breasts?
Absolutely. Thighs stay juicier and have more flavor, so they’re a great swap.
How spicy is this?
Mild by default. Add extra pepperoncinis or red pepper flakes if you want a true kick. This recipe is perfect when you want Spicy Chicken Dinner Ideas without pain.
Can I make it dairy-free?
Yes — use coconut cream in place of heavy cream and a dairy-free parmesan alternative. The flavor shifts slightly but stays delicious.
What’s a good substitute for roasted red peppers?
Use fresh bell peppers sautéed until soft, or jarred pepper strips — just drain them well.
How can I make this healthier?
Use half-and-half instead of heavy cream, chicken thighs trimmed of skin, or serve over vegetables instead of rice. These tweaks keep the taste while lowering calories.
Why this belongs in your weeknight rotation
If you’re hunting for What To Cook Tonight, or need a dish that tastes like it took longer than it did, this skillet is a winner. It sits comfortably in the “easy but impressive” category and checks many boxes: fast, comforting, adaptable, and wallet-friendly — exactly why it belongs in lists of Save With Pennies Recipes and Busy Day Recipes.
It also doubles as a clever way to clean out your fridge — add extra peppers or veggies and you’ve got a full meal. In fact, it’s one of the best Recipes To Use Up Peppers that actually turns leftovers into a highlight.
Final thoughts
This Creamy Pepperoncini Chicken Skillet is proof that a handful of bold ingredients can make a weeknight feel special. Keep it simple or dress it up — either way, you’ll get a tangy, creamy, satisfying meal that your family will ask for again. Want to be really cunning? Double the sauce and freeze half for a future fast dinner. That’s efficiency — and delicious.
So, next time you’re staring at the clock and asking What To Cook Tonight, or you want a low-effort star for the dinner table, reach for the pepperoncinis. Your skillet (and your taste buds) will thank you.
Creamy Pepperoncini Chicken Skillet — Save With Pennies Recipes weeknight winner
- Category: Dinner
Description
Bright, tangy, and ready in about 30 minutes, this skillet dinner pairs tender chicken with briny pepperoncinis and a silky parmesan-cream sauce. Serve it over rice, pasta, or vegetables for a fast, satisfying meal.
Ingredients
- 2 tablespoons butter (or olive oil)
- 2 pounds chicken breasts or thighs, sliced into thin strips
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 medium white onion, finely chopped
- 2 tablespoons minced garlic (about 4 cloves)
- ½ cup chicken broth
- ½ cup jarred roasted red peppers, drained and sliced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning (or a mix of oregano, basil, and thyme)
- ½ cup pepperoncini, drained and sliced (rings or halves, as you prefer)
Optional swaps:
- Use coconut cream in place of heavy cream for a dairy-free version.
- Swap chicken stock for vegetable broth and use plant-based chicken alternatives to make this vegetarian.
- Choose mild or hot pepperoncinis depending on how spicy you want the dish.
Instructions
- Season and slice the chicken. Trim and cut the chicken into thin strips, then toss with salt and pepper so every piece is lightly seasoned.
- Brown the meat. Heat the butter in a large, heavy skillet over medium-high heat. Add the chicken strips and sear until they develop golden color on both sides — about 6–8 minutes. They don’t need to be fully cooked through yet. Transfer the chicken to a plate and set aside.
- Cook the aromatics. In the same pan, add the chopped onion and garlic. Sauté over medium heat until the onion softens and turns translucent and slightly caramelized (about 4–5 minutes), scraping up any browned bits from the bottom as you go.
- Build the sauce base. Pour in the chicken broth and stir in the roasted red peppers. Let the liquid simmer until reduced by about half — this concentrates flavor and lifts all those browned bits into the sauce (roughly 4–5 minutes).
- Enrich the sauce. Remove the pan from the heat for a moment and whisk in the heavy cream and grated Parmesan until smooth. Return the pan to medium heat and gently warm the sauce. Keep stirring so the cheese fully melts and the sauce becomes silky.
- Finish cooking. Stir in the Italian seasoning and the pepperoncini. Return the seared chicken to the skillet and simmer briefly until the chicken reaches an internal temperature of 165°F and the sauce thickens to your liking. If the sauce gets too thick, loosen it with a splash more broth.
- Serve. Remove from heat and spoon the chicken and sauce over rice, pasta, or roasted vegetables. Garnish with extra Parmesan or chopped parsley if you like. Enjoy!
Notes
- Freshly grated Parmesan melts best and gives the smoothest sauce. Pre-grated varieties can make the sauce grainy.
- Adjust heat by adding more or fewer pepperoncinis, or toss in a pinch of red pepper flakes for extra kick.
- For a lighter sauce, substitute half-and-half or reduce the cream. If using Greek yogurt, remove from heat before stirring it in to prevent curdling.
- If the sauce separates, whisk in a tablespoon of cold butter or a little broth off the heat to help it come back together.
