Description

This Creamy Pepperoncini Chicken recipe features tender chicken breasts sautéed to golden perfection and served in a luscious, tangy cream sauce with vibrant bell peppers, onions, and sliced pepperoncini peppers. The dish balances creamy, savory, and slightly spicy flavors, making it an easy yet impressive meal perfect for a weeknight dinner or special occasion.

Ingredients

Vegetables and Cheese

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
1 ounce Parmesan cheese, finely grated (about 1/2 cup freshly grated or 1/3 cup store-bought), plus more for serving

Dairy

1/2 cup heavy cream

Meat

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

Other Ingredients

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. 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.
Prepare 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 the 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.
Deglaze and reduce 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.
Make 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, include some of the pepperoncini juice while simmering the sauce.
This recipe can be served over rice, pasta, or with crusty bread to soak up the delicious sauce.
Make sure not to overcrowd the pan when cooking chicken to ensure it browns properly.
Use freshly grated Parmesan for the best flavor and smoothest sauce texture.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.