Creamy Pepperoncini Chicken

Creamy Pepperoncini Chicken is a skillet recipe that really has a nice peppery kick. Chicken tenderloins are coated in a rich and creamy sauce with roasted red peppers and tons of pepperoncini peppers.

Make In Under 30 Minutes

This recipe can be made in under 30 minutes and is great for a weeknight meal.

Ingredients Needed

• Butter and Oil– to sear the chicken. You can use all oil if you prefer.
• Chicken Tenderloins
• Salt and Pepper
• Onion– yellow, white, or sweet.
• Garlic– 1 teaspoon of garlic powder can be substituted.
• Chicken Broth
• Heavy Cream– Half-and-Half can be substituted but the sauce will not be as rich or as thick.
• Italian Seasoning– can use dried basil instead.
• Parmesan cheese– I use a block of parmesan cheese and shred it on the small holes of a box grater.
• Roasted Red Peppers– can substitute sliced sun-dried tomatoes.
• Pepperoncini Peppers– add more or less depending on how much you love them.
• Crushed Red Pepper Flakes– added for a little extra spice. Double the amount for a really spicy dish or leave them out if you only want the heat of the pepperoncini peppers.

Recommended Equipment

Large Cast Iron Skillet– a cast iron skillet like this one is great for cooking with because cast iron retains heat so well and will last for generations if properly cared for. If you don’t have one, you can use a nonstick skillet or stainless steel.

Can I Use Chicken Breasts Instead of Tenderloins?

Yes, you can use chicken breasts instead of tenders. You can either cook them whole (will take longer) or cut them into strips the size of tenderloins. Boneless, skinless chicken thighs will work as well.

Storage

Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in a microwave.

More Recipes Using Pepperoncini Peppers

• Pepperoncini Garlic Bread
• Pepperoncini Pasta Sauce
• Three Cheese Pepperoncini Spread
• Instant Pot Mississippi Roast
• Slow Cooker Mississippi Country Ribs