Ingredients

1 medium red bell pepper

1/2 medium yellow onion

10 whole or 1/2 cup sliced pepperoncini peppers

1 ounce Parmesan cheese (about 1/2 cup freshly grated or 1/3 cup store-bought), plus more for serving

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

1/2 cup low-sodium chicken broth

1/2 cup heavy cream

Instructions

Step 1: Thinly slice the red bell pepper (about 1 cup) and dice the yellow onion (about 3/4 cup). Slice the pepperoncini peppers into rings if using whole, or measure out 1/2 cup sliced. Finely grate the Parmesan cheese if using a block.

Step 2: Cut the chicken breasts into 1/2-inch-thick slices across the grain. Place them in a large bowl and toss with 3/4 teaspoon kosher salt and black pepper to coat evenly.

Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add half the chicken in a single layer and cook until deeply browned and cooked through, about 6 minutes total. Remove to a plate and repeat with the remaining chicken.

Step 4: Add the remaining 1 tablespoon olive oil to the skillet. Add the bell pepper, onion, remaining 1/2 teaspoon kosher salt, and Italian seasoning. Cook until the vegetables start to brown, about 2 minutes.

Step 5: Pour in the chicken broth and scrape up the browned bits from the pan bottom. Cook until the broth is reduced by half, around 2 minutes.

Step 6: Stir in the Parmesan cheese and heavy cream. Bring the sauce to a simmer and cook until slightly thickened and the peppers are tender, about 3 minutes.

Step 7: Return the chicken and any accumulated juices to the skillet. Add the pepperoncini peppers and toss everything to combine and coat in the sauce. Serve hot with extra Parmesan if desired.

Tips & Variations

For a touch of heat, add a pinch of red pepper flakes while cooking the vegetables.

Substitute chicken thighs for a juicier, more flavorful alternative.

Serve over pasta, rice, or alongside crusty bread to soak up the creamy sauce.

Use jarred pepperoncini juice for extra tangy flavor in the sauce if you like.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts for even cooking and best texture. If using frozen, thaw completely before slicing and cooking.

Are pepperoncini peppers very spicy?

Pepperoncini peppers are mildly tangy with just a slight hint of heat, making them suitable even for those sensitive to spice while adding a bright, zesty flavor to dishes.