Description

Creamy Pepperoncini Chicken is a flavorful and tender chicken dish cooked with vibrant bell peppers, tangy pepperoncini, and a rich Parmesan cream sauce. This easy-to-make skillet recipe combines the spicy, briny kick of pepperoncini peppers with a luscious cream sauce, perfect for a comforting weeknight dinner.

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 or 1/2 cup sliced pepperoncini peppers, thinly sliced into rings

Chicken

1 1/2 pounds boneless, skinless chicken breasts, sliced crosswise into 1/2-inch-thick pieces (about 3 chicken breasts)
1 1/4 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper

Dairy

1 ounce Parmesan cheese, freshly grated (about 1/2 cup) plus more for serving
1/2 cup heavy cream

Other

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. Slice the pepperoncini peppers into rings. Finely grate the Parmesan cheese using the small holes of a box grater or use store-bought grated Parmesan.
Season the chicken: Cut the chicken breasts across the grain into 1/2-inch-thick slices. Place the chicken in a large bowl, season with 3/4 teaspoon kosher salt and freshly ground black pepper, and toss to coat evenly.
Brown the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add half the chicken in a single layer and cook until deeply browned and cooked through, approximately 6 minutes total. Transfer the cooked chicken to a plate using tongs. Repeat this step with the remaining chicken.
Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the sliced bell pepper, diced onion, remaining 1/2 teaspoon kosher salt, and Italian seasoning. Cook for about 2 minutes until the vegetables begin to brown.
Deglaze the pan: Pour in the low-sodium chicken broth and scrape up the browned bits from the bottom of the pan. Continue cooking until the broth reduces by half, about 2 minutes.
Make the cream sauce: Stir in the grated Parmesan cheese and heavy cream. Bring the mixture to a simmer and cook until the sauce thickens slightly and the peppers are tender, about 3 minutes.
Combine chicken and sauce: Return the browned chicken and any accumulated juices to the skillet. Add the sliced pepperoncini peppers and toss everything to coat the chicken thoroughly in the creamy sauce.
Serve: Plate the creamy pepperoncini chicken and garnish with additional Parmesan cheese if desired. Enjoy immediately.

Notes

Storage: Store leftover creamy pepperoncini chicken in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stove or microwave to preserve the creamy texture.
Variations: For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.
Serving suggestions: Serve over pasta, rice, or alongside steamed vegetables for a complete meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian-American

Nutrition

Serving Size: 1/4 recipe (approximately 6 oz chicken with sauce)
Calories: 380
Sugar: 4g
Sodium: 480mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1.5g
Protein: 38g
Cholesterol: 120mg

Keywords: creamy pepperoncini chicken, pepperoncini chicken recipe, Italian chicken recipe, creamy chicken skillet, easy weeknight dinner