Description
Creamy Pepperoncini Chicken is a flavorful, tangy, and creamy skillet dish featuring tender chicken breasts cooked with bell peppers, onions, pepperoncini peppers, and a rich Parmesan cream sauce. It’s a quick and easy recipe perfect for weeknight dinners, delivering a delightful balance of heat and creaminess in every bite.
Ingredients
Scale
Chicken and Seasonings
- 1 1/2 pounds boneless, skinless chicken breasts (about 3), cut into 1/2-inch-thick slices
- 1 1/4 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons Italian seasoning
Vegetables
- 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
Other Ingredients
- 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
- 3 tablespoons olive oil, divided
- 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.
- Slice and season 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 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.
- Add chicken 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.
- Create 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
- For a spicier dish, add some of the pepperoncini juice to the sauce.
- Serve over rice, pasta, or with crusty bread to soak up the creamy sauce.
- You can substitute chicken thighs for a juicier result, but adjust cooking time accordingly.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.
