Dinner

One-Pan Creamy Pepperoncini Chicken Recipe

ByHarry Bern November 10, 2025November 10, 2025

Introduction

This One-Pan Creamy Pepperoncini Chicken is a flavorful and easy dinner perfect for busy weeknights. Tender chicken slices are cooked with bell pepper, onion, and tangy pepperoncini in a rich, creamy Parmesan sauce. It’s a satisfying dish that comes together quickly with minimal cleanup.

The image shows a cast iron skillet filled with several pieces of cooked chicken breast, golden brown with some char marks, layered in a creamy light tan sauce. Among the chicken slices are thin strips of bright red bell pepper and small rings of yellow pepper, all mixed into the sauce. The creamy sauce has a smooth texture with small bits of cooked onions scattered around. A silver spoon lifts one piece of chicken, coated in the sauce and mixed with peppers, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 pepperoncini. Finely grate the Parmesan cheese.
Step 2: Cut the chicken breasts into 1/2-inch-thick slices across the grain. Place in a large bowl and toss with 3/4 teaspoon kosher salt and black pepper to coat.
Step 3: Heat 2 tablespoons 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. Transfer to a plate and repeat with the remaining chicken.
Step 4: Add the remaining 1 tablespoon olive oil to the skillet. Cook the bell pepper, onion, remaining 1/2 teaspoon kosher salt, and Italian seasoning until beginning to brown, about 2 minutes. Pour in the chicken broth and scrape up browned bits from the pan. Cook until the broth reduces by half, about 2 minutes.
Step 5: Stir in the Parmesan cheese and heavy cream. Bring to a simmer and cook until slightly thickened and the peppers are tender, about 3 minutes. Return the chicken and any accumulated juices to the pan. Add the pepperoncini and toss to coat in the sauce. Serve topped with extra Parmesan if desired.

Tips & Variations

Use Greek yogurt instead of heavy cream for a lighter sauce with a slight tang.
Swap chicken thighs for breasts for juicier, more flavorful meat.
Add crushed red pepper flakes if you like extra heat.
Serve over rice, pasta, or crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.

How to Serve

The image shows multiple pieces of golden-brown cooked chicken breasts layered mostly flat, each piece covered in a creamy light tan sauce with visible black pepper and small chunks of onion. Interspersed among the chicken are curved slices of bright red bell peppers and round slices of pale yellow banana peppers, which add color contrast. The sauce surrounds everything, giving it a rich, smooth texture. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pepperoncini instead of fresh?

Yes, canned or jarred sliced pepperoncini work well and provide the same tangy flavor. Just be sure to drain them before adding to the dish.

Is this recipe suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, but always check your chicken broth and seasonings to ensure they don’t contain any gluten additives.

Harry Bern