Description

One-Pan Creamy Pepperoncini Chicken is a quick and flavorful skillet dish featuring tender slices of chicken breast simmered in a creamy sauce with tangy pepperoncini peppers, sautéed bell peppers, and onions, all topped with freshly grated Parmesan cheese. This recipe showcases an easy stovetop cooking method perfect for a comforting weeknight meal.

Ingredients

Scale

Vegetables & Peppers

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

Dairy

1 ounce Parmesan cheese, freshly grated (about 1/2 cup) plus more for serving
1/2 cup heavy cream

Protein

1 1/2 pounds boneless, skinless chicken breasts (about 3 breasts), sliced 1/2-inch thick

Pantry & Seasonings

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

Instructions

Prepare the vegetables and cheese: Thinly slice the red bell pepper and dice the yellow onion. Slice the pepperoncini peppers into rings if using whole. Finely grate the Parmesan cheese if using fresh.
Slice and season the chicken: Cut the chicken breasts into 1/2-inch thick slices across the grain. Place in a large bowl and sprinkle with 3/4 teaspoon kosher salt and black pepper. Toss well to coat evenly.
Cook the chicken in batches: Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering. Add half the chicken in a single layer and cook, undisturbed, until deeply browned and cooked through, about 6 minutes total. Transfer cooked chicken to a plate. Repeat with remaining chicken.
Sauté the vegetables: Add the remaining 1 tablespoon olive oil to the skillet. Add the sliced bell pepper, diced onion, 1/2 teaspoon kosher salt, and Italian seasoning. Cook, stirring occasionally, until vegetables begin to brown, about 2 minutes.
Deglaze and reduce: Pour in the chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Continue cooking until the broth has reduced by half, approximately 2 minutes.
Add cream and cheese: Stir in the Parmesan cheese and heavy cream. Bring to a simmer and cook until sauce thickens slightly and peppers are tender, about 3 minutes.
Combine chicken and pepperoncini: Return the cooked chicken and any juices to the skillet. Add the sliced pepperoncini and toss everything to coat evenly in the creamy sauce.
Serve: Serve the pepperoncini chicken hot, topped with extra Parmesan cheese if desired.

Notes

You can use either whole pepperoncini peppers sliced into rings or pre-sliced pepperoncini for convenience.
If using store-bought grated Parmesan, use about 1/3 cup as it is more finely grated and denser.
Adjust salt to taste depending on the saltiness of the pepperoncini and Parmesan.
Cooking chicken in batches ensures a nice sear and prevents overcrowding which can cause steaming.
This recipe pairs well with crusty bread, rice, or pasta to soak up the creamy sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: pepperoncini chicken, creamy chicken recipe, one pan chicken, quick chicken dinner, skillet chicken