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
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 & 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.
