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
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, 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
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 if using fresh Parmesan.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
