If you are craving a dish that is bursting with flavor yet comes together effortlessly, this Creamy Pepperoncini Chicken Recipe is an absolute must-try. It combines tender slices of juicy chicken with a luscious, tangy cream sauce infused with the bright zing of pepperoncini peppers, creating an irresistible harmony that is perfect for weeknight dinners or whenever you want to treat yourself. The rich Parmesan cheese and savory Italian seasoning elevate this dish to a comforting, mouthwatering delight that will quickly become a family favorite.
Ingredients You’ll Need
Each ingredient in this Creamy Pepperoncini Chicken Recipe is simple yet essential, contributing to its vibrant taste, creamy texture, and colorful presentation. Let’s take a look at everything you’ll need to bring this marvelous dish to life:
- Red bell pepper: Adds a sweet crunch and beautiful color, balancing the tanginess perfectly.
- Yellow onion: Provides a slightly sweet, savory base that softens during cooking for depth of flavor.
- Pepperoncini peppers: They bring the signature tang and mild heat that make this dish unique and exciting.
- Parmesan cheese: Adds a nutty, salty richness that thickens the sauce and brightens the flavor.
- Heavy cream: Creates the silky, luscious sauce that ties all ingredients together harmoniously.
- Boneless, skinless chicken breasts: The tender protein base absorbing all the wonderful flavors.
- Kosher salt: Enhances all the components, from the chicken to the veggies to the sauce.
- Freshly ground black pepper: Adds a subtle warmth and complexity.
- Olive oil: Used for cooking the chicken and vegetables, imparting a fruity depth and preventing sticking.
- Italian seasoning: Infuses classic herbaceous notes for that perfect, comforting Italian flair.
- Low-sodium chicken broth: Adds moisture, helps deglaze the pan, and deepens the sauce’s flavor without overpowering it.
How to Make Creamy Pepperoncini Chicken Recipe
Step 1: Prepare the Vegetables and Cheese
Start by slicing the red bell pepper into thin strips and dicing the yellow onion into small pieces. Thinly slice the pepperoncini peppers into rings to infuse the final dish with their delicious tang. Don’t forget to finely grate your Parmesan cheese — fresh always makes a difference here — as it will melt into the sauce beautifully, giving it a velvety texture and flavor boost.
Step 2: Prepare the Chicken
Slice the chicken breasts across the grain into 1/2-inch thick pieces to ensure tenderness. Toss the chicken slices in a bowl with 3/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. This simple seasoning coats the chicken evenly, enhancing its natural flavor and preparing it to soak up the sauce.
Step 3: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add half of the chicken in a single layer so each piece gets that gorgeous browned crust. Cook about 3 minutes per side until golden and cooked through, then transfer to a plate. Repeat this step with the remaining chicken slices. This two-batch method ensures the chicken cooks evenly without crowding the pan.
Step 4: Sauté the Vegetables
In the same skillet (no need to wash!), add the remaining tablespoon of olive oil. Toss in the sliced bell pepper and diced onion, along with the leftover 1/2 teaspoon kosher salt and Italian seasoning. Stir occasionally as the vegetables cook and start to brown gently, creating even more complexity in your sauce base, about 2 minutes.
Step 5: Deglaze and Reduce Broth
Pour in the low-sodium chicken broth, scraping up all those expertly browned bits from the bottom of your skillet with a wooden spoon. This step unlocks a ton of flavor and ensures nothing goes to waste. Let the broth simmer until it’s reduced by half, which takes about 2 minutes. You’re building that rich foundation for the creamy sauce here.
Step 6: Make the Creamy Sauce
Now add the grated Parmesan cheese and heavy cream to the skillet, stirring gently as the mixture comes to a gentle simmer. The sauce will thicken and the bell peppers will soften in about 3 minutes, creating a luscious coating that’s bursting with bold and tangy flavor. This moment is where the magic happens—your kitchen will smell incredible.
Step 7: Combine Chicken and Sauce
Return the perfectly cooked chicken slices and any juices that have collected on the plate back to the skillet. Add the sliced pepperoncini peppers and carefully toss everything to coat the chicken evenly with the creamy, tangy sauce. Heat through for another minute or two until everything is warm and blended beautifully.
How to Serve Creamy Pepperoncini Chicken Recipe
Garnishes
Nothing elevates this dish more than a sprinkle of freshly grated Parmesan cheese on top just before serving. You can also add a few extra pepperoncini rings for a pop of color and a hint of extra zing that keeps your taste buds dancing.
Side Dishes
This Creamy Pepperoncini Chicken Recipe pairs wonderfully with simple sides like steamed rice, garlic mashed potatoes, or buttery pasta noodles. These mild, comforting options soak up the creamy sauce beautifully while letting the chicken shine as the star of the meal.
Creative Ways to Present
For a fresh twist, serve the chicken over a bed of sautéed spinach or roasted vegetables. You can also stuff it into warm pita bread or wraps with crisp lettuce and tomatoes for an exciting handheld option that’s perfect for casual lunches or picnics.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Pepperoncini Chicken Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinner the next day without any loss in flavor or texture.
Freezing
If you want to save some for later, freeze the chicken and sauce in a freezer-safe container or bag. It will keep well for up to 2 months. Just be sure to thaw overnight in the fridge before reheating to ensure the best result.
Reheating
Reheat leftovers gently in a skillet over low heat, stirring occasionally, or microwave on medium power to avoid curdling the creamy sauce. Adding a splash of chicken broth or cream while reheating restores that luscious sauce texture perfectly.
FAQs
Can I use chicken thighs instead of breasts in this Creamy Pepperoncini Chicken Recipe?
Absolutely! Boneless, skinless chicken thighs work beautifully because they stay juicy and tender. Just adjust cooking time slightly since thighs might take a little longer to cook through.
What if I can’t find pepperoncini peppers?
If pepperoncini peppers aren’t available, mild banana peppers or pepperoncini-style jarred peppers make great substitutes. They’ll still add that delicious tang and subtle heat that defines this recipe.
Is this recipe spicy?
This Creamy Pepperoncini Chicken Recipe has a mild, pleasant tanginess with just a hint of heat from the peppers. It’s perfect for those who enjoy flavorful dishes without intense spiciness.
Can I make this recipe dairy-free?
To make it dairy-free, try substituting the heavy cream with full-fat coconut milk and using a vegan Parmesan alternative. The flavor will be slightly different but still delicious and creamy.
How do I know when the chicken is fully cooked?
The chicken should be cooked until it reaches an internal temperature of 165°F (75°C) and is no longer pink inside. Slicing it thinly and cooking in batches ensures even cooking and great texture.
Final Thoughts
If you want a dish that effortlessly combines bold tangy flavors with creamy, comforting goodness, the Creamy Pepperoncini Chicken Recipe is your new best friend. It’s easy enough for busy weeknights but impressive enough to share with friends and family. Give it a try and watch it become a cherished staple in your recipe collection!
Print
Creamy Pepperoncini Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Total Time: 31 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This Creamy Pepperoncini Chicken recipe features tender, pan-seared chicken breasts simmered in a flavorful sauce made with sautéed bell peppers, onions, pepperoncini peppers, Parmesan cheese, and heavy cream. The sauce combines tangy and savory notes from the pepperoncini with creamy richness, making a quick and satisfying dish perfect for weeknight dinners.
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
- 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
Sauce
- 1 ounce Parmesan cheese, finely grated (about 1/2 cup freshly grated or 1/3 cup store-bought), plus more for serving
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
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 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 and reduce broth: 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.
- Make the creamy sauce: 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 juices accumulated on the plate 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
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less creamy.
- Adjust the amount of pepperoncini peppers to control the tangy heat level.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the cream.
