One-Pan Creamy Pepperoncini Chicken Recipe

One-Pan Creamy Pepperoncini Chicken Recipe

This creamy, tangy, and slightly spicy chicken skillet dinner comes together in just 30 minutes! The combination of briny pepperoncini peppers, tender chicken, and a rich Parmesan cream sauce makes this an irresistible dish.

Print Pin

Course: Main Course

Cuisine: Italian-inspired

Keyword: Pepperoncini Chicken Recipe

Prep Time: 11

Cook Time: 20

Total Time: 30

Servings:

Calories: 507kcal

Ingredients

1 medium red bell pepper, thinly sliced (about 1 cup)
½ medium yellow onion, diced (about ¾ cup)
10 whole pepperoncini peppers (or ½ cup sliced)
10 oz Parmesan cheese, finely grated (about ½ cup freshly grated or ⅓ cup pre-grated), plus extra for serving
1½ lbs boneless, skinless chicken breasts (about 3), cut into ½-inch-thick slices
1¼ tsp kosher salt, divided
¼ tsp freshly ground black pepper
3 tbsp olive oil, divided
2 tsp Italian seasoning
½ cup low-sodium chicken broth
½ cup heavy cream

Instructions

Prep the Ingredients:

Slice the red bell pepper into thin strips.
Dice the yellow onion.
Slice the pepperoncini peppers into rings (or measure out pre-sliced ones).
Grate the Parmesan cheese if using a block.
Cut the chicken breasts into ½-inch-thick slices across the grain.

Season the Chicken:

In a large bowl, toss the chicken slices with ¾ teaspoon kosher salt and ¼ teaspoon black pepper.

Cook the Chicken:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add half of the chicken in a single layer and cook until browned and fully cooked, about 6 minutes total.
Transfer to a plate and repeat with the remaining chicken.

Sauté the Vegetables:

Add the remaining 1 tablespoon of olive oil to the skillet.
Stir in the bell pepper, onion, remaining ½ teaspoon kosher salt, and Italian seasoning.
Cook until the vegetables begin to brown, about 2 minutes.

Deglaze the Pan:

Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.
Cook until the broth reduces by half, about 2 minutes.

Make the Creamy Sauce:

Stir in the Parmesan cheese and heavy cream.
Bring the mixture to a simmer and let it cook until slightly thickened and the peppers are tender, about 3 minutes.

Combine & Serve:

Return the cooked chicken and any juices to the skillet.
Add the sliced pepperoncini and toss everything together until well coated in the sauce.
Serve hot with extra Parmesan cheese on top if desired.

Nutrition

Save