Description
Creamy Pepperoncini Chicken is a flavorful and easy-to-make skillet dish featuring tender chicken breasts cooked with bell pepper, onion, and tangy pepperoncini peppers in a rich Parmesan cream sauce. This recipe delivers a perfect balance of savory, spicy, and creamy flavors, ideal for a quick weeknight dinner.
Ingredients
Units
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts (about 3)
- 1 1/4 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning
Vegetables & Peppers
- 1 medium red bell pepper (about 1 cup thinly sliced)
- 1/2 medium yellow onion (about 3/4 cup diced)
- 10 whole or 1/2 cup sliced pepperoncini peppers
Sauce
- 1 ounce Parmesan cheese (about 1/2 cup freshly grated or 1/3 cup store-bought), plus more for serving
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
Instructions
- Prepare the Vegetables and Cheese: Thinly slice the red bell pepper and dice the yellow onion. Slice the pepperoncini peppers into rings if whole. Finely grate the Parmesan cheese using the small holes of a box grater or measure out store-bought grated Parmesan.
- Slice and Season the Chicken: Cut the chicken breasts crosswise into 1/2-inch thick slices. Place them in a large bowl, add 3/4 teaspoon kosher salt and black pepper, then toss to evenly coat all pieces.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken 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 with the remaining chicken and oil.
- Sauté the Vegetables: Add the remaining 1 tablespoon olive oil to the skillet. Add the sliced bell pepper, diced onion, the remaining 1/2 teaspoon kosher salt, and Italian seasoning. Cook, stirring occasionally, until the vegetables begin to brown, about 2 minutes.
- Deglaze and Reduce: Pour in the chicken broth and use a spatula to scrape any browned bits off the bottom of the pan. Cook until the broth reduces by half, approximately 2 minutes.
- Add Cream and Cheese: Stir in the grated Parmesan and heavy cream. Bring the mixture to a simmer and cook until it slightly thickens and the peppers are tender, about 3 minutes.
- Combine and Serve: Return the cooked chicken and any accumulated juices to the skillet. Add the sliced pepperoncini and toss everything to coat evenly with the sauce. Serve immediately, topped with extra Parmesan cheese if desired.
Notes
- Use low-sodium chicken broth to control saltiness in the dish.
- Slicing chicken across the grain ensures tender pieces.
- Adjust the number of pepperoncini peppers according to your spice preference.
- Serve with crusty bread or over rice to soak up the creamy sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
