Description
This Creamy Pepperoncini Chicken recipe features tender, savory chicken breasts simmered in a luscious creamy sauce with tangy pepperoncini peppers, bell peppers, and Parmesan cheese. Perfectly seasoned and cooked in a skillet, this dish offers a delightful balance of flavors and textures that’s easy to prepare and serves as a delicious main course for any weeknight dinner.
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.
- Slice and season the chicken: Cut the chicken breasts across the grain into 1/2-inch-thick slices. Place them in a large bowl and add 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss to evenly coat the chicken slices.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and cook until deeply browned and cooked through, about 6 minutes total. Use tongs to transfer the cooked chicken to a plate. Repeat with the remaining chicken, adding more oil if needed.
- Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced bell pepper, diced onion, remaining 1/2 teaspoon kosher salt, and Italian seasoning. Cook until the vegetables begin to brown, about 2 minutes.
- Deglaze and reduce broth: Pour in the low-sodium chicken broth and scrape up any browned bits from the bottom of the pan. Cook until the broth reduces by half, approximately 2 minutes.
- Make the creamy sauce: Stir in the grated Parmesan cheese and heavy cream. Bring the mixture to a gentle simmer and cook until the sauce slightly thickens and the peppers soften, about 3 minutes.
- Combine and finish: Return the cooked chicken and any accumulated juices back to the skillet. Add the sliced pepperoncini peppers and toss everything to coat well in the creamy sauce. Heat through for a minute.
- Serve: Serve the creamy pepperoncini chicken warm, garnished with additional Parmesan cheese if desired. Pair it with pasta, rice, or crusty bread for a complete meal.
Notes
- You can adjust the amount of pepperoncini peppers to taste if you prefer more or less tang and heat.
- Freshly grated Parmesan cheese provides the best flavor and texture in the sauce.
- For a lighter option, substitute heavy cream with half-and-half, although the sauce may be less rich.
- Make sure to slice the chicken across the grain to ensure tenderness.
- Serve with your choice of sides such as steamed vegetables, mashed potatoes, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
