Creamy Pepperoncini Chicken Recipe

If you’re looking for a dish that feels both cozy and exciting, this Creamy Pepperoncini Chicken Recipe is absolutely worth trying. I love how the tangy pepperoncini peppers add just the right zing to a rich, luscious cream sauce – it s the kind of meal that makes you want to dig in again and again. Whether you’re cooking a family dinner or craving something quick yet impressive, this recipe never disappoints.

When I first tried this, I was amazed at how simple ingredients came together to create such a flavorful experience. You’ll find that the balance between the tender chicken, the sharp Parmesan, and those zesty peppers makes this dish stand out from your usual creamy chicken recipes. It s perfect for weeknights but enough to impress guests too!

this …

Ingredients You’ll Need

This Creamy Pepperoncini Chicken Recipe comes together from simple ingredients that complement each other so well. When shopping, fresh Parmesan and good quality chicken make a noticeable difference here.

• Boneless skinless chicken breasts: I recommend getting evenly sized breasts to ensure cooks uniformly.
• Kosher salt: Enhances natural flavors without overpowering.
• Freshly ground black pepper: Adds a gentle heat that balances the creaminess.
• Olive oil: For browning the chicken and sautéing veggies – extra virgin gives great flavor.
• Italian seasoning: A blend that adds herby depth with minimal effort.
• Red bell pepper: Adds sweetness and color – thin slices work best.
• Yellow onion: Dice it finely so it softens quickly.
• Pepperoncini peppers: Their tang and mild heat are the stars here; sliced thin for even flavor distribution.
• Parmesan cheese: Freshly grated is key for melting smoothly into the sauce.
• Low-sodium chicken broth: De-glazes the pan and adds a savory backdrop without excess salt.
• Heavy cream: Makes the sauce indulgently creamy – you can swap for half-and-half for a lighter version.

Variations

I like to tweak this Creamy Pepperoncini Chicken Recipe depending on what I m in the mood for or what s in the fridge. Don t be afraid to make it your own!

• Veggie Boost: Adding mushrooms or spinach gives a fresh twist and extra nutrients – my family loves it with spinach stirred in just before serving.
• Spicy Kick: If you like it hotter, toss in some red pepper flakes or more pepperoncini juice for added heat.
• Low Carb: Serve over cauliflower rice or spiralized zucchini noodles for a lightened-up version that doesn t skimp on flavor.
• Cheese Swap: I ve tried substituting part of the Parmesan with Pecorino Romano for a sharper flavor, which works well if you love bold cheese.

How to Make Creamy Pepperoncini Chicken Recipe

Step 1: Prepare and Season the Chicken

Start by slicing your chicken breasts across the grain into nice, even ½-inch pieces. This little trick makes the meat so much more tender when cooked. Toss them with kosher salt and freshly ground black pepper, giving everything a good mix to coat evenly. I like doing this in a large bowl to avoid losing any seasoning.

Step 2: Sear the Chicken to Golden Perfection

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s shimmering. Arrange half your chicken slices in a single layer-crowding them can cause steaming instead of browning, so take your time. Let them cook without moving for about 3 minutes until they develop a deep golden crust, then flip and cook another 3 minutes until cooked through. Transfer them to a plate and repeat with the rest. This step seals in juices and adds so much flavor.

Step 3: Sauté Your Veggies with Seasoning

In the same skillet, add the remaining tablespoon of olive oil along with your sliced red bell pepper and diced onion. Sprinkle in the rest of your salt and Italian seasoning. Cook for about 2 minutes until the veggies start to soften and show some browning. This creates a flavorful base for your sauce, so don t rush this step.

Step 4: Deglaze and Build the Sauce

Pour in the chicken broth, making sure to scrape up all those tasty browned bits from the bottom of your skillet. This adds a rich depth of flavor. Let the broth reduce by half, usually about 2 minutes, so you concentrate those flavors before adding your Parmesan and heavy cream. Stir everything together and let it gently simmer until the sauce thickens slightly and the peppers soften-around 3 minutes.

Step 5: Bring It All Together

Return your cooked chicken along with any juices back to the skillet and add the sliced pepperoncini peppers. Toss everything carefully to coat the chicken and veggies evenly in that dreamy creamy sauce. Heat through for just another minute, then turn off the heat and get ready to serve.

How to Serve Creamy Pepperoncini Chicken Recipe

Garnishes

I love to finish this dish with a sprinkle of extra freshly grated Parmesan and a few fresh parsley leaves. The cheese adds a nice salty touch on top, while parsley brings a fresh pop of color and mild flavor that balances the richness beautifully.

Side Dishes

My go-to sides with this creamy pepperoncini chicken are buttery mashed potatoes or a simple pasta tossed in olive oil and garlic – both soak up the sauce so well. If you want something lighter, steamed green beans or a crisp mixed salad pair perfectly to add freshness to your plate.

Creative Ways to Present

For gatherings, I like serving the chicken over a bed of creamy polenta or even roasted vegetable medleys to elevate the presentation. Plating it with colorful peppers and a drizzle of extra sauce around the edge always draws compliments. It s a great dish that s easy to make look special.

Make Ahead and Storage

Storing Leftovers

I store leftovers of this Creamy Pepperoncini Chicken in airtight containers in the fridge and it keeps well for up to 3 days. The flavors actually meld even more after sitting overnight, making reheated portions taste just as good.

Freezing

You can freeze this dish, but I recommend freezing before adding the cream sauce if possible. Freeze the cooked chicken and veggies separately in freezer-safe bags, then add fresh sauce when reheating for best texture. If you freeze it all together, thaw gently and reheat slowly to prevent curdling.

Reheating

When reheating, I warm the chicken and vegetables in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. This keeps everything saucy and prevents drying out. Microwave works in a pinch but stirring halfway through helps maintain creaminess.

FAQs

Final Thoughts

This Creamy Pepperoncini Chicken Recipe holds a special place in my heart because it s such a perfect blend of easy prep and bold flavor. Every time I make it, it feels like a little celebration on the dinner table – tangy, creamy, and comforting all at once. I really hope you give it a try and see just how effortless and delicious homemade can be. Trust me, it ll become a go-to in your kitchen just like it did in mine!

Creamy Pepperoncini Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 143 reviews

• Author: Nora
• Prep Time: 11 minutes
• Cook Time: 20 minutes
• Total Time: 31 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This Creamy Pepperoncini Chicken recipe features tender, sliced chicken breasts cooked in a flavorful, tangy sauce made with pepperoncini peppers, Parmesan cheese, and heavy cream. Sautéed bell peppers and onions add sweetness and depth, making this dish perfect for a comforting weeknight dinner served over pasta, rice, or with crusty bread.

---

Ingredients

Units USM Scale 1x2x3x

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, thinly sliced (about 1 cup)
• 1/2 medium yellow onion, diced (about 3/4 cup)
• 10 whole or 1/2 cup sliced pepperoncini peppers, thinly sliced into rings

Sauce

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

Cook Mode Prevent your screen from going dark

---

Instructions

1. 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 if using fresh Parmesan.
2. Slice and season the chicken: Cut the chicken breasts across the grain into 1/2-inch-thick slices. Place slices in a large bowl and add 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss to coat evenly.
3. Cook the chicken: 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. Cook until deeply browned and cooked through, about 6 minutes total. Transfer to a plate. Repeat with remaining chicken, adding more oil if needed.
4. Sauté the vegetables: In the same skillet, add remaining 1 tablespoon olive oil. Add sliced bell pepper, diced onion, remaining 1/2 teaspoon kosher salt, and Italian seasoning. Cook until vegetables begin to brown, about 2 minutes.
5. Deglaze and reduce broth: Pour in low-sodium chicken broth and scrape up browned bits from the pan bottom. Cook until broth reduces by half, about 2 minutes.
6. Make the creamy sauce: Stir in grated Parmesan cheese and heavy cream. Bring to a gentle simmer and cook until sauce thickens slightly and peppers soften, about 3 minutes.
7. Combine and finish: Return cooked chicken and any juices to skillet. Add sliced pepperoncini peppers and toss everything to coat in the creamy sauce. Heat through for 1 minute.
8. Serve: Serve the creamy pepperoncini chicken warm, optionally garnished with extra Parmesan. Pairs well with pasta, rice, or crusty bread.

---

Notes

• You can adjust the amount of pepperoncini peppers to your taste for more or less tang and heat.
• Freshly grated Parmesan cheese delivers the best flavor and texture in the sauce.
• For a lighter sauce, substitute heavy cream with half-and-half, though the richness will be reduced.
• Slice the chicken across the grain to ensure tenderness.
• Serve with sides like steamed vegetables, mashed potatoes, or a fresh green salad for a balanced meal.

---

Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: 410 kcal
• Sugar: 4 g
• Sodium: 550 mg
• Fat: 26 g
• Saturated Fat: 11 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 125 mg