Description

This Creamy Pepperoncini Chicken recipe features tender slices of boneless chicken breasts cooked to perfection in a rich, creamy sauce infused with tangy pepperoncini peppers, sautéed bell peppers, and onions. Finished with Parmesan cheese and Italian seasoning, this flavorful one-skillet meal is quick to prepare and perfect for a satisfying dinner that delivers a delightful balance of creamy and tangy flavors.

Ingredients

Scale

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

Protein

1 1/2 pounds boneless, skinless chicken breasts (about 3), cut into 1/2-inch-thick slices

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

Pantry Staples

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. Slice the pepperoncini peppers into rings. Finely grate the Parmesan cheese using a 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 and season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, tossing to coat evenly.
Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add half the chicken slices in a single layer and cook for about 6 minutes total, flipping as needed, until deeply browned and cooked through. Transfer to a plate. Repeat with the remaining chicken slices.
Sauté the vegetables: In the same skillet, add the 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 begin to brown, about 2 minutes.
Deglaze and reduce broth: Pour in the low-sodium chicken broth and scrape up browned bits from the pan bottom using a wooden spoon. Cook until the broth reduces by half, approximately 2 minutes.
Make the creamy sauce: Add the grated Parmesan cheese and heavy cream to the skillet. Bring to a gentle simmer and cook until the sauce thickens slightly and the peppers are tender, about 3 minutes.
Combine chicken and sauce: Return the cooked chicken and any juices from the plate back into the skillet. Add the sliced pepperoncini peppers and toss to coat the chicken evenly with the creamy sauce.
Serve: Serve the creamy pepperoncini chicken hot, garnished with additional Parmesan cheese if desired.

Notes

Ensure the chicken is cooked through with no pink inside; slices about 1/2 inch thick cook evenly and quickly.
Adjust the amount of pepperoncini to control the tanginess and heat level.
Use freshly grated Parmesan for best flavor and smooth sauce texture.
Serve with rice, pasta, or crusty bread to soak up the creamy sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.