If you are craving a dish that’s bursting with flavor, yet surprisingly easy to pull together, this Creamy Pepperoncini Chicken Recipe is an absolute must-try. The tender chicken slices bathed in a luscious, cheesy cream sauce with a tangy kick from vibrant pepperoncini peppers create the perfect balance of rich and zesty. It’s perfect for weeknight dinners or impressing guests without sweating over complicated steps. Trust me, every bite feels like a warm hug in a bowl!
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that come together to create a dish that’s anything but ordinary. Each component plays a crucial role—from the sweet crunch of red bell peppers to the zingy brightness of pepperoncini, and the creamy richness of Parmesan and heavy cream, everything combines into a perfect harmony of textures and flavors.
- Red bell pepper (1 medium, thinly sliced): Adds a sweet, crisp bite and beautiful color to the sauce.
- Yellow onion (1/2 medium, diced): Provides a subtle sweetness and depth when sautéed.
- Pepperoncini peppers (10 whole, thinly sliced into rings): The star ingredient that brings a tangy, slightly spicy punch.
- Parmesan cheese (1 ounce, finely grated): Adds a nutty, savory flavor and thickens the sauce beautifully.
- Heavy cream (1/2 cup): Gives the sauce its silky, luscious texture.
- Boneless, skinless chicken breasts (1 1/2 pounds, sliced): Tender and lean protein that soaks up all the delicious sauce.
- Kosher salt (1 1/4 teaspoons, divided): Enhances and balances the overall flavor.
- Freshly ground black pepper (1/4 teaspoon): Adds a hint of warmth and spice.
- Olive oil (3 tablespoons, divided): For perfectly searing the chicken and sautéing vegetables.
- Italian seasoning (2 teaspoons): A fragrant blend of herbs that lifts the dish.
- Low-sodium chicken broth (1/2 cup): De-glazes the pan and adds savory depth to the sauce.
How to Make Creamy Pepperoncini Chicken Recipe
Step 1: Prep Your Fresh Ingredients
Begin by thinly slicing the red bell pepper and dicing the yellow onion to create those tender, caramelized vegetable morsels. Slice the pepperoncini peppers into delicate rings to evenly distribute that zesty punch throughout the dish. Grate the Parmesan cheese finely—it melts more easily and blends seamlessly into the creamy sauce.
Step 2: Slice and Season the Chicken
Cut the boneless chicken breasts across the grain into half-inch-thick slices to ensure even cooking and tenderness. Toss the chicken with kosher salt and freshly ground black pepper to enhance its natural flavor before it hits the hot pan.
Step 3: Sear the Chicken to Golden Perfection
Heat olive oil in a large skillet until shimmering and carefully add half the chicken slices without crowding the pan. Let them brown deeply on each side, locking in juicy flavor, then transfer to a plate. Repeat with the remaining chicken slices to build that irresistible golden crust.
Step 4: Sauté Vegetables with Italian Seasoning
In the same skillet, add the remaining olive oil, then toss in the sliced bell pepper and diced onion along with salt and Italian seasoning. Cook, stirring occasionally, until the vegetables soften and brown gently, releasing their natural sweetness and aroma.
Step 5: Deglaze the Pan with Chicken Broth
Pour in low-sodium chicken broth to lift the tasty browned bits stuck to the skillet’s bottom. Let it simmer and reduce by half, concentrating those lovely flavors into every bite.
Step 6: Create the Creamy Parmesan Sauce
Stir in finely grated Parmesan and heavy cream, bringing the mixture to a gentle simmer. Within a few minutes, the sauce thickens and the peppers become tender, giving you that silky, tangy base for the chicken.
Step 7: Combine Chicken and Pepperoncini
Return the browned chicken slices and any accumulated juices back to the skillet. Add the pepperoncini rings and toss everything carefully, ensuring every piece is luxuriously coated in creamy, tangy sauce.
Step 8: Serve Warm and Garnished
Dish out the Creamy Pepperoncini Chicken hot from the skillet, garnishing with extra Parmesan if you’d like an added sprinkle of cheesy goodness.
How to Serve Creamy Pepperoncini Chicken Recipe
Garnishes
The finishing touch of freshly grated Parmesan cheese adds a sharp, salty contrast to the creamy sauce. A few whole pepperoncini peppers or freshly chopped parsley can elevate the presentation and provide a fresh bite that complements the richness beautifully.
Side Dishes
This delightful chicken pairs wonderfully with buttery mashed potatoes or creamy polenta that soaks up every drop of sauce. For a lighter option, serve it alongside roasted asparagus or sautéed green beans for a fresh, crunchy balance.
Creative Ways to Present
For a fun twist, serve the chicken over a bed of cooked rice or buttery egg noodles to transform it into a hearty one-pan meal. You might even stuff it into soft sandwich rolls or pita pockets along with some fresh greens for a zesty chicken sandwich experience.
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Pepperoncini Chicken in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making it perfect for next-day lunches or quick dinners.
Freezing
This recipe freezes well — just allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months to enjoy a convenient, flavorful meal whenever you need it.
Reheating
Reheat gently on the stovetop over medium-low heat to maintain the sauce’s creamy texture, adding a splash of chicken broth or cream if it thickens too much. Alternatively, microwave in short intervals, stirring in between to keep it evenly heated.
FAQs
Can I use other types of cheese instead of Parmesan?
Parmesan’s sharp, nutty flavor complements the tang of pepperoncini perfectly, but you can substitute with Asiago or Pecorino Romano for a similar effect. Avoid milder cheeses that won’t add enough flavor.
Are pepperoncini peppers very spicy?
Pepperoncini peppers have a mild to moderate heat with a tangy, vinegary bite, making them flavorful without overwhelming spice. They add a lovely brightness rather than fierce heat.
Can I make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream or a cashew cream sauce, and use a dairy-free cheese alternative. Keep in mind this will subtly alter the flavor but still produce a creamy, delicious meal.
Is this dish suitable for meal prep?
Absolutely. The chicken stays tender, and the sauce holds up well for a few days, making it an excellent option for prepping lunches or dinners ahead of time.
What’s the best cut of chicken to use?
Boneless, skinless chicken breasts work perfectly for this recipe since they cook quickly and slice easily. You can also use chicken thighs for a juicier, richer option if you prefer.
Final Thoughts
I can’t recommend this Creamy Pepperoncini Chicken Recipe enough if you want an effortless dinner that feels special. The punchy pepperoncini and silky Parmesan cream sauce come together in a way that’s both comforting and surprising. So go ahead and treat yourself to this delightful dish—you’re going to love every bite!
Print
Creamy Pepperoncini Chicken Recipe
- Prep Time: 11 minutes
- Cook Time: 20 minutes
- Total Time: 31 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Pepperoncini Chicken recipe features tender chicken breasts cooked in a rich and tangy Parmesan cream sauce, brightened with sliced pepperoncini peppers and sautéed bell peppers and onions. This dish offers a delicious balance of creamy, savory, and slightly spicy flavors, perfect for a comforting weeknight meal.
Ingredients
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 & 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
Liquids
- 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. 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 the Pan: 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.
- Add Cream and Cheese: 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 accumulated juices 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
- Use freshly grated Parmesan for best flavor and smoother melting texture.
- Adjust the number of pepperoncini peppers according to your spice tolerance.
- Serve over pasta, rice, or alongside steamed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to prevent the cream sauce from separating.
