Description
Creamy Pepperoncini Chicken Skillet is a one-pan dinner full of bold Mediterranean-inspired flavors. Juicy seared chicken thighs simmer in a rich cream sauce balanced by the tangy brightness of pepperoncini and the briny depth of green olives. Easy to prepare and even easier to love, this dish is perfect for weeknight dinners or casual entertaining.
Ingredients
- 6 boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup chicken broth (or dry white wine)
- 1 cup heavy cream (or half-and-half)
- 1/3 cup pepperoncini peppers, sliced
- 1/3 cup green olives, halved
- 1 tablespoon Dijon mustard (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken thighs with salt, pepper, oregano, and garlic powder. Let rest for 10–15 minutes.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
- Lower heat to medium. Add garlic to the skillet and sauté for 30 seconds.
- Deglaze the pan with chicken broth or wine, scraping up browned bits.
- Stir in Dijon mustard (if using) and heavy cream. Simmer for 2–3 minutes.
- Add pepperoncini and olives. Stir to combine.
- Return chicken to skillet, spoon sauce over top, and simmer on low for 10–12 minutes until chicken is cooked through.
- Garnish with chopped parsley and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes