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

Scale

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

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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.