Description

Creamy Pepperoncini Chicken is a flavorful and comforting dish featuring tender sliced chicken breasts cooked in a creamy Parmesan sauce with tangy pepperoncini peppers, sautéed bell peppers, and onions. This skillet recipe combines savory Italian seasonings with a touch of heat and acidity from the pepperoncini, making it a perfect weeknight meal served over rice, pasta, or with crusty bread.

Ingredients

Units Scale

Vegetables and Peppers

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

Meat

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

Dairy

1 ounce Parmesan cheese, finely grated (about 1/2 cup freshly grated or 1/3 cup store-bought)
1/2 cup heavy cream

Pantry

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 Ingredients: Thinly slice the red bell pepper and dice the yellow onion. Slice pepperoncini peppers into rings if using whole peppers. Finely grate the Parmesan cheese for the sauce.
Slice and Season Chicken: Cut 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 black pepper. Toss to coat evenly.
Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Cook half the chicken in a single layer until deeply browned and cooked through, about 6 minutes total. Transfer to a plate and repeat with remaining chicken using the remaining olive oil.
Sauté Vegetables: Add bell pepper, onion, remaining 1/2 teaspoon kosher salt, and Italian seasoning to the skillet. Cook until vegetables start to brown, about 2 minutes.
Deglaze Pan: Pour in chicken broth and scrape up browned bits from the skillet bottom. Cook until broth reduces by half, approximately 2 minutes.
Add Cream and Cheese: Stir in Parmesan cheese and heavy cream. Bring the mixture to a simmer and cook until slightly thickened and peppers are tender, about 3 minutes.
Combine Everything: Return the chicken and any collected juices to the skillet. Add pepperoncini peppers and toss to coat everything evenly in the creamy sauce.
Serve: Optionally garnish with extra Parmesan cheese and serve hot with your choice of sides.

Notes

For extra heat, add a few more pepperoncini peppers or some of the pickling juice.
This dish pairs excellently with rice, pasta, or crusty bread to soak up the creamy sauce.
Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
Use freshly grated Parmesan for best flavor and a smoother sauce texture.