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If you’re craving a dish that bursts with zesty flavor and velvety richness, this Creamy Pepperoncini Chicken Recipe is a must-try. Tender slices of juicy chicken breast mingle with bright, tangy pepperoncini peppers, sweet red bell peppers, and savory Parmesan in a luscious creamy sauce that’s simply irresistible. It’s one of those comforting, show-stopping meals that feel fancy but come together effortlessly — the perfect combination of spice, creaminess, and freshness all on one plate.
Ingredients You’ll Need
Don’t let the short list fool you — each ingredient here plays a crucial role in building flavor, texture, and color for this dish. From the brightness of pepperoncini to the indulgence of heavy cream, these essentials work together beautifully without fuss.
- Red bell pepper: Adds a sweet crunch and vibrant color that wakes up the plate.
- Yellow onion: Provides a savory, slightly sweet base that caramelizes to deepen the flavor.
- Pepperoncini peppers: The star ingredient that delivers tangy heat and a fresh bite.
- Parmesan cheese: Brings a salty, nutty richness that melts perfectly into the sauce.
- Heavy cream: Creates the silky, luscious texture that makes this recipe so decadent.
- Boneless, skinless chicken breasts: Tender and easy to season, the perfect canvas for flavors.
- Kosher salt and black pepper: Essential seasonings to enhance every component.
- Olive oil: For cooking the chicken and sautéing vegetables with a fruity note.
- Italian seasoning: A fragrant herb blend that complements the tangy pepperoncini.
- Low-sodium chicken broth: Adds depth and helps create the sauce’s base without overpowering.
How to Make Creamy Pepperoncini Chicken Recipe
Step 1: Prepare the vegetables and cheese
Start by thinly slicing the red bell pepper and dicing the yellow onion for a nice texture contrast in the dish. Slice the pepperoncini peppers into rings, making sure to capture that signature tangy zing. Don’t forget to finely grate the Parmesan cheese—it melts better and blends seamlessly into your creamy sauce.
Step 2: Prepare the chicken
Cut the chicken breasts across the grain into 1/2-inch thick slices for quick and even cooking. Season the slices with kosher salt and freshly ground black pepper, tossing well to ensure every piece gets coated. This simple seasoning is crucial to enhance the chicken’s natural juiciness.
Step 3: Cook the chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Place half of the chicken slices in a single layer, allowing them to brown deeply, which locks in flavor and juices. After about 6 minutes total, flipping as needed, transfer the cooked chicken to a plate and repeat with the remaining pieces.
Step 4: Sauté the vegetables
In the same skillet, add the final tablespoon of olive oil. Toss in the sliced bell pepper, diced onion, Italian seasoning, and remaining kosher salt to infuse those bright, herbal notes. Stir occasionally as the vegetables soften and start to gain a lovely golden brown color, around 2 minutes.
Step 5: Deglaze and reduce broth
Pour in the low-sodium chicken broth to deglaze the pan, scraping up all those flavorful browned bits stuck to the bottom with a wooden spoon. Allow the broth to reduce by half over about 2 minutes, concentrating all the savory goodness into the base of your sauce.
Step 6: Make the creamy sauce
Stir in the grated Parmesan cheese and heavy cream. Bring the mixture to a gentle simmer, careful not to boil, and cook until the sauce thickens slightly while the vegetables become tender—about 3 minutes. This is where magic happens: the combination of cheese and cream creates an ultra-rich sauce that clings to every bite.
Step 7: Combine chicken and sauce
Return the cooked chicken along with any juices back into the skillet. Add the sliced pepperoncini peppers, then toss everything together so that the chicken is evenly coated in the creamy, tangy sauce. Your dish is now bursting with layers of flavor and texture, ready to satisfy your taste buds.
How to Serve Creamy Pepperoncini Chicken Recipe
Garnishes
A sprinkle of extra freshly grated Parmesan cheese on top adds a sharp, salty edge that highlights the creamy sauce. For a touch of color and freshness, finely chopped fresh parsley or basil leaves work beautifully and add a little herbal brightness.
Side Dishes
This creamy pepperoncini chicken pairs perfectly with fluffy mashed potatoes or a bed of buttery egg noodles to soak up the delectable sauce. For a lighter option, steamed green beans or roasted asparagus add a nice crunch and balance the richness wonderfully.
Creative Ways to Present
For a casual dinner, serve this dish right in the skillet to keep it warm and inviting at the table. If you want to impress guests, plate the chicken slices atop a mound of creamy polenta or wild rice, then drizzle with extra sauce and garnish with fresh herbs for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy pepperoncini chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually mellow and blend more overnight, making the next-day meal just as delicious, if not better.
Freezing
You can freeze this dish by placing cooled leftovers in a freezer-safe container or heavy-duty freezer bag. It keeps well for up to 2 months. When ready to eat, thaw overnight in the refrigerator for best results before reheating.
Reheating
Reheat gently in a skillet over medium-low heat to avoid curdling the creamy sauce. Stir occasionally and add a splash of chicken broth or cream if the sauce has thickened too much. Alternatively, microwaving in short bursts works well if you cover the dish to maintain moisture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicy and flavorful and will work perfectly with this creamy pepperoncini chicken recipe. Just adjust the cooking time slightly to ensure they’re cooked through.
Are pepperoncini peppers very spicy?
Pepperoncini peppers are mildly spicy with a pleasant tanginess. The heat is subtle and balanced by the creaminess of the sauce, making this recipe enjoyable even if you’re sensitive to spice.
Can I make this recipe dairy-free?
You can substitute the heavy cream with a non-dairy creamer like coconut cream, and use a dairy-free Parmesan alternative or nutritional yeast. The texture and flavor will be a bit different but still delicious.
What’s the best way to slice the chicken?
Slice the chicken breasts across the grain into 1/2-inch thick pieces. This ensures tenderness and quick cooking, plus it helps the sauce cling better to the chicken slices.
Can I use jarred pepperoncini instead of fresh?
Yes! Jarred pepperoncini work wonderfully and are often more accessible. Just be sure to drain and slice them to keep your dish from getting too watery.
Final Thoughts
This Creamy Pepperoncini Chicken Recipe is one of those rare finds that’s easy enough for a weeknight yet special enough to serve for guests. It brings together vibrant flavors, smooth textures, and a delightful tang in a way that feels like a warm, delicious hug. Give it a try—you’ll be amazed at how quickly this can become a favorite rotation in your meal planning!
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Creamy Pepperoncini Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Total Time: 31 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Pepperoncini Chicken recipe delivers a tangy and savory flavor combination, featuring tender slices of chicken breast cooked with bell pepper, onion, and pepperoncini peppers in a rich Parmesan and cream sauce. It’s a quick, skillet-based dinner that comes together in just over half an hour, perfect for weeknights when you want comfort with a bit of a zesty kick.
Ingredients
Vegetables & Peppers
- 1 medium red bell pepper, thinly sliced (about 1 cup)
- 1/2 medium yellow onion, diced (about 3/4 cup)
- 10 whole pepperoncini peppers, thinly sliced into rings (about 1/2 cup) or 1/2 cup sliced pepperoncini
Dairy
- 1 ounce Parmesan cheese, finely grated (about 1/2 cup freshly grated or 1/3 cup store-bought), plus more for serving
- 1/2 cup heavy cream
Meat
- 1 1/2 pounds boneless, skinless chicken breasts (about 3), cut into 1/2-inch-thick slices
Pantry & Seasonings
- 1 1/4 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning
- 1/2 cup low-sodium chicken broth
Instructions
- Prepare the vegetables and cheese: Thinly slice the red bell pepper and dice the yellow onion. Thinly slice the pepperoncini peppers into rings. Finely grate the Parmesan cheese using the small holes of a box grater or use pre-grated Parmesan.
- Prepare the chicken: Cut the chicken breasts across the grain into 1/2-inch-thick slices. Place in a large bowl, season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat evenly.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken slices in a single layer and cook until deeply browned and cooked through, about 6 minutes total, flipping as needed. Transfer cooked chicken to a plate. Repeat cooking with remaining chicken using the same process.
- Sauté the vegetables: In the same skillet, add remaining 1 tablespoon olive oil. Add the sliced bell pepper, diced onion, remaining 1/2 teaspoon kosher salt, and Italian seasoning. Cook, stirring occasionally, until the vegetables start to brown, about 2 minutes.
- Deglaze and reduce broth: Pour in the low-sodium chicken broth, scraping up browned bits from the bottom of the pan with a wooden spoon. Cook until the broth is reduced by half, approximately 2 minutes.
- Make the creamy sauce: Add the grated Parmesan cheese and heavy cream to the skillet. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly and the peppers become tender, about 3 minutes.
- Combine chicken and sauce: Return the cooked chicken and any juices accumulated on the plate back into the skillet. Add the sliced pepperoncini peppers and toss everything to coat the chicken evenly with the creamy sauce.
- Serve: Serve the creamy pepperoncini chicken hot, garnished with additional Parmesan cheese if desired.
Notes
- You can substitute boneless skinless chicken thighs if preferred; cooking times may vary slightly.
- Adjust the amount of pepperoncini peppers according to your preferred level of tanginess and heat.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich and creamy.
- Serve with crusty bread, over rice, or alongside steamed vegetables for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.
