Description
This Creamy Pepperoncini Chicken recipe features tender, sliced chicken breasts cooked to golden perfection and tossed in a rich, tangy sauce made from pepperoncini peppers, Parmesan cheese, and heavy cream. Paired with sautéed bell peppers and onions, this flavorful dish comes together quickly on the stovetop, delivering a perfect balance of creamy and zesty flavors that make for an easy yet impressive weeknight dinner.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts (about 3), cut into 1/2-inch-thick slices
- 1 1/4 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning
Vegetables and Sauce
- 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
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
Instructions
- Prep 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 box grater or use pre-grated cheese.
- Prepare the chicken: Slice the chicken breasts into 1/2-inch-thick pieces against the grain. Place them in a large bowl, season with 3/4 teaspoon kosher salt and black pepper, then toss well to coat evenly.
- Cook the chicken in batches: Heat 2 tablespoons of 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, flipping as needed until deeply browned and cooked through. Transfer cooked chicken to a plate. Repeat with the remaining chicken using the same process.
- Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell pepper, diced onion, remaining 1/2 teaspoon kosher salt, and Italian seasoning. Cook while stirring occasionally until the vegetables start to brown, about 2 minutes.
- Deglaze and reduce: Pour in the low-sodium chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook until the broth reduces by half, approximately 2 minutes.
- Add cream and cheese to form sauce: Stir in the grated Parmesan cheese and heavy cream. 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 accumulated juices back into the skillet. Add the sliced pepperoncini peppers and toss everything together to coat the chicken evenly in the creamy pepperoncini sauce.
- Serve: Serve the creamy pepperoncini chicken hot, optionally garnished with additional Parmesan cheese for extra flavor.
Notes
- For a spicier dish, add some of the pepperoncini juice to the sauce.
- Serve over rice, pasta, or mashed potatoes to soak up the creamy sauce.
- Use freshly grated Parmesan for the best flavor and texture in the sauce.
- To save time, pre-sliced chicken breasts or leftover cooked chicken can be used, adjusting cooking times accordingly.
