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Handheld photo of a golden-brown Pepperoncini Chicken Skillet in a cast iron pan on a grey surface. (Pepperoncini Chicken Skillet)

Pepperoncini Chicken Skillet with Creamy Garlic Sauce

This Pepperoncini Chicken Skillet features golden-brown seared chicken medallions in a thick ivory cream sauce. Tangy pickled peppers and fresh parsley create a zesty, 30-minute dinner that is perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean-Fusion
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

Skillet Ingredients
  • 1.5 lbs Chicken Breast Sliced into 1/2-inch medallions (680g)
  • 1/2 cup Pickled Pepperoncini Peppers Sliced into rings (65g)
  • 2 tbsp Pepperoncini Brine From the jar (30ml)
  • 1 cup Heavy Whipping Cream (240ml)
  • 1/2 cup Chicken Broth (120ml)
  • 3 cloves Garlic Minced
  • 1 tbsp Unsalted Butter (15g)
  • 1 tbsp Avocado Oil (15ml)
  • 1/4 cup Flat-leaf Parsley Chopped (10g)
  • 1 tsp Black Pepper Coarsely cracked

Equipment

  • 1 12-Inch Cast-Iron Skillet Essential for the best sear and heat retention.
  • 1 Stainless Steel Tongs For flipping chicken medallions safely.

Method
 

Preparation
  1. Pat chicken medallions dry and season with salt and half the pepper. Heat oil in a cast iron skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden-brown. Remove and set aside.
  2. Reduce heat to medium. Add butter, garlic, and half of the pepperoncinis. Sauté for 1 minute until fragrant.
  3. Deglaze the pan with pepper brine. Whisk in heavy cream and chicken broth. Simmer for 3-5 minutes until the sauce turns thick and ivory in color.
  4. Return chicken to the skillet with remaining pepperoncini rings. Simmer for 2 minutes. Garnish heavily with fresh parsley and remaining cracked black pepper.

Notes

Use a 12-inch cast iron skillet for the best rustic presentation and heat distribution.
Pat the chicken extremely dry to ensure you get a golden-brown crust rather than steamed meat.