Description

This One-Pan Creamy Pepperoncini Chicken is a flavorful and easy-to-make dish featuring tender slices of chicken breasts cooked with vibrant bell peppers, onions, and tangy pepperoncini peppers, all coated in a rich, creamy Parmesan sauce. Perfect for a quick weeknight dinner, it combines savory and slightly spicy elements in one skillet, making cleanup a breeze.

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 & Cheese

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

Meat

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

Seasonings & Oils

1 1/4 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
2 teaspoons Italian seasoning

Liquids

1/2 cup low-sodium chicken broth

Instructions

Prepare the Vegetables and Cheese: Thinly slice the red bell pepper into about 1 cup of strips. Dice the yellow onion into roughly 3/4 cup pieces. Slice the pepperoncini peppers into rings to measure about 1/2 cup. Finely grate 1 ounce of Parmesan cheese, aiming for about 1/2 cup fresh or use 1/3 cup if store-bought.
Slice and Season the Chicken: Cut the boneless skinless chicken breasts across the grain into 1/2-inch-thick slices. Place them in a large bowl, add 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, then toss well to evenly coat the chicken slices with the seasoning.
Sear 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, cooking until they develop a deep golden brown color and are cooked through, about 6 minutes total. Use tongs to transfer the cooked chicken to a plate. Repeat this process with the remaining chicken using the same skillet.
Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the sliced bell pepper, diced onion, remaining 1/2 teaspoon kosher salt, and 2 teaspoons Italian seasoning. Cook the mixture until the vegetables begin to brown, approximately 2 minutes.
Deglaze the Pan: Pour in 1/2 cup low-sodium chicken broth and scrape up the browned bits from the pan bottom using a wooden spoon or spatula. Let the broth cook down until it reduces by half, which should take about 2 minutes.
Create the Creamy Sauce: Stir in the grated Parmesan cheese and 1/2 cup heavy cream into the skillet. Bring the mixture to a gentle simmer and cook until the sauce slightly thickens and the peppers become tender, about 3 minutes.
Combine Chicken and Peppers: Return the cooked chicken along with any juices that accumulated on the plate back to the skillet. Add the sliced pepperoncini peppers and toss everything to fully coat the chicken and vegetables in the creamy sauce.
Serve: Serve the creamy pepperoncini chicken immediately with an extra sprinkle of Parmesan cheese on top if desired.

Notes

For a milder flavor, reduce the amount of pepperoncini or remove seeds before slicing.
Use freshly grated Parmesan for better texture and flavor compared to pre-grated.
If chicken breasts are particularly thick, pounding them to even thickness helps with even cooking.
Serve with pasta, rice, or crusty bread to soak up the creamy sauce.
Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: one-pan chicken, creamy chicken recipe, pepperoncini chicken, easy chicken dinner, skillet chicken dish