I absolutely love how this Creamy Pepperoncini Chicken Recipe comes together-creamy, tangy, and packed with just the right amount of peppery bite from the pepperoncini peppers. It s one of those dishes that feels fancy enough for guests yet simple enough for a weeknight dinner, making it a total winner in my book.
When I first tried this recipe, I was hooked by how effortlessly it delivers big flavor without demanding hours in the kitchen. You ll find that this Creamy Pepperoncini Chicken Recipe works wonderfully alongside your favorite pasta or a simple bed of rice, soaking up that luscious sauce with every bite.
Why You’ll Love This Recipe
- Quick and Simple: Ready in just about 30 minutes, perfect for busy evenings when you want something comforting without the fuss.
- Flavor Packed: The pepperoncini adds a zesty tang that balances the creaminess beautifully.
- Versatile Pairings: Goes great over pasta, rice, or even mashed potatoes for a hearty, satisfying meal.
- Family Favorite: My family goes crazy for this, and I love how it s so easy to customize if you want to switch up the veggies or spice level.
Ingredients You’ll Need
The ingredients in this Creamy Pepperoncini Chicken Recipe come together to create layers of flavor – from savory chicken and tender veggies to that creamy, tangy sauce that just can t be beat. When shopping, grabbing fresh produce and freshly grated Parmesan really makes a difference.
- Chicken breasts: I recommend boneless, skinless for quick cooking and easy slicing across the grain to keep it tender.
- Kosher salt: Use it divided to season the chicken and veggies just right.
- Black pepper: Freshly ground adds a subtle kick without overpowering the dish.
- Olive oil: Divided for cooking chicken first, then sautéing veggies; a good quality extra virgin really enhances flavor.
- Italian seasoning: Brings herbal notes that complement the tang of the pepperoncini.
- Red bell pepper: Adds sweetness and vibrant color-thinly sliced for quick cooking.
- Yellow onion: Diced to balance the pepper s bite with a bit of natural sweetness.
- Pepperoncini peppers: Thinly sliced for that signature tang and mild heat; adjust quantity to suit your taste.
- Parmesan cheese: Freshly grated if possible, for a creamy, nutty richness in the sauce.
- Chicken broth: Low-sodium helps control salt levels while adding savory depth.
- Heavy cream: Key to the luscious sauce; you can swap for half-and-half if you want a lighter dish.
Variations
I love that this Creamy Pepperoncini Chicken Recipe is a foundation you can easily make your own. Sometimes I swap out the veggies or adjust the heat level to keep things interesting – feel free to experiment to your own comfort zone!
- Add extra veggies: I ve added zucchini or mushrooms before for more texture and nutrition, and it pairs wonderfully.
- Spicier version: For a little heat kick, I sometimes toss in sliced jalapeños along with the pepperoncini.
- Lighter cream option: Using half-and-half or whole milk makes it lighter, though the sauce is less rich – still tasty though!
- Slow cooker adaptation: You can cook chicken breasts in a slow cooker and add the sauce ingredients toward the end for an effortless twist.
How to Make Creamy Pepperoncini Chicken Recipe
Step 1: Prep Your Ingredients
Start by slicing your chicken breasts across the grain into 1/2-inch thick pieces-this really helps keep them tender after cooking. Then prep your veggies: thinly slice the red bell pepper and pepperoncini peppers, and dice your yellow onion. Don t forget to finely grate your Parmesan cheese – freshly grated gives the sauce the best texture and flavor.
Step 2: Season and Brown the Chicken
In a large bowl, toss the sliced chicken with kosher salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat-oil should shimmer before adding chicken. Cook the chicken in batches for about 6 minutes total until deep golden brown and cooked through, then set aside on a plate. This step locks in flavor and texture.
Step 3: Sauté the Vegetables
Using the same skillet, heat the remaining tablespoon of olive oil. Add the sliced bell pepper, diced onion, Italian seasoning, and a pinch of kosher salt. Let them cook about 2 minutes until they start to soften and get a little caramelized-this builds the dish s aromatic base you re going to love.
Step 4: Build the Sauce
Pour in the chicken broth to deglaze the pan, scraping up those tasty browned bits at the bottom. Let the broth reduce by half, which should take about 2 minutes. Then stir in the Parmesan cheese and heavy cream, simmering gently until the sauce thickens and the peppers soften-around 3 minutes. This is where the magic happens, turning flavors creamy and rich.
Step 5: Finish and Serve
Pop the cooked chicken slices back into the skillet along with any juices on the plate, add the sliced pepperoncini, and toss everything to coat well in the luscious sauce. Heat through for just a minute, then you re ready to serve. I like to add a little extra Parmesan on top for good measure.
Pro Tips for Making Creamy Pepperoncini Chicken Recipe
- Slice Chicken Across the Grain: This ensures your chicken stays tender and juicy instead of chewy.
- Don t Skip Deglazing: Scraping those brown bits off the pan adds so much depth to your sauce’s flavor.
- Use Freshly Grated Parmesan: It melts smoothly and really enhances the creaminess compared to pre-grated cheeses.
- Don t Overcook Chicken: Cook just until done to avoid dryness – it will cook a bit more once combined with the sauce.
How to Serve Creamy Pepperoncini Chicken Recipe
Garnishes
I often sprinkle some extra freshly grated Parmesan and chopped fresh parsley over the top – it adds color and a fresh flavor contrast that brightens the creamy sauce beautifully.
Side Dishes
This dish pairs like a dream with creamy mashed potatoes, buttery pasta noodles, or even simple steamed rice. I ve also served it alongside roasted vegetables or a crisp green salad when I want to keep things lighter.
Creative Ways to Present
For special occasions, I like plating this with a drizzle of extra sauce over a nest of fettuccine and a sprig of fresh basil on top. It always feels a little more elegant and guarantees compliments around the table!
Make Ahead and Storage
Storing Leftovers
I store leftover Creamy Pepperoncini Chicken in an airtight container in the fridge for up to 3 days. Keeping it sealed well helps maintain that saucy goodness without drying out.
Freezing
Freezing works pretty well for this dish, too. I portion it out in freezer-safe containers and thaw overnight in the fridge before reheating. The sauce might thicken a bit during freezing, so just stir in a splash of broth or cream when warming it back up.
Reheating
To reheat, I gently warm leftovers in a skillet over low heat with a small splash of broth or cream to loosen the sauce. This keeps the chicken moist and the sauce silky without scorching or separating.
FAQs
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Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Boneless skinless chicken thighs work great and tend to stay moist with a bit more flavor. Just adjust the cooking time slightly since thighs can cook faster or vary in thickness.
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How spicy is the Creamy Pepperoncini Chicken Recipe?
The heat is quite mild since pepperoncini peppers have a tangy, slightly spicy flavor but aren t very hot. You can always add more for extra heat or tone it down by using fewer peppers.
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Can I make this recipe dairy-free?
You can try substituting the heavy cream with a non-dairy alternative like coconut cream or cashew cream, and use a dairy-free Parmesan substitute or nutritional yeast. Just know the texture and flavor will be a bit different.
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What can I do if I don t have pepperoncini peppers?
If you don t have pepperoncini, you can substitute banana peppers or mild pickled peppers. Just adjust the amount to balance tanginess and heat according to your preference.
Final Thoughts
This Creamy Pepperoncini Chicken Recipe has become a go-to in my home when I want a meal that feels both effortless and special. I hope you ll give it a try-it s one of those recipes you ll find yourself making over and over because it s just so satisfying and delicious. Trust me, once you taste that creamy, tangy sauce coating tender chicken and peppers, you ll understand why it s such a keeper!
Print
Creamy Pepperoncini Chicken Recipe
- Prep Time: 11 minutes
- Cook Time: 20 minutes
- Total Time: 31 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Pepperoncini Chicken recipe features tender slices of chicken breasts cooked to perfection in a rich and tangy Parmesan cream sauce with bell peppers, onions, and pepperoncini peppers. It’s a quick and flavorful skillet dish that pairs wonderfully with pasta, rice, or crusty bread for a comforting meal.
Ingredients
Chicken
- 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
Vegetables & Peppers
- 1 medium red bell pepper, thinly sliced (about 1 cup)
- 1/2 medium yellow onion, diced (about 3/4 cup)
- 10 whole or 1/2 cup sliced pepperoncini peppers, thinly sliced into rings
Sauce
- 1 ounce Parmesan cheese, finely grated (about 1/2 cup freshly grated or 1/3 cup store-bought)
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
Instructions
- Prepare the vegetables and cheese: Thinly slice the red bell pepper and dice the yellow onion. Also, thinly slice the pepperoncini peppers into rings. Finely grate the Parmesan cheese using the small holes of a box grater if using fresh.
- Slice and season the chicken: Cut the chicken breasts across the grain into 1/2-inch-thick slices. Place them in a large bowl and add 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss to evenly coat the chicken slices.
- Cook the chicken: Heat 2 tablespoons of 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 total. Use tongs to transfer the cooked chicken to a plate. Repeat the process with the remaining chicken, adding more oil if needed.
- Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced bell pepper, diced onion, remaining 1/2 teaspoon kosher salt, and Italian seasoning. Cook until the vegetables begin to brown, about 2 minutes.
- Deglaze and reduce broth: Pour in the low-sodium chicken broth and scrape up any browned bits from the bottom of the pan. Cook until the broth reduces by half, approximately 2 minutes.
- Make the creamy sauce: Stir in the grated Parmesan cheese and heavy cream. Bring the mixture to a gentle simmer and cook until the sauce slightly thickens and the peppers soften, about 3 minutes.
- Combine and finish: Return the cooked chicken and any accumulated juices back to the skillet. Add the sliced pepperoncini peppers and toss everything to coat well in the creamy sauce. Heat through for a minute.
- Serve: Serve the creamy pepperoncini chicken warm, garnished with additional Parmesan cheese if desired. This dish pairs excellently with pasta, rice, or crusty bread.
Notes
- You can adjust the amount of pepperoncini peppers to taste if you prefer more or less tang and heat.
- Freshly grated Parmesan cheese provides the best flavor and texture in the sauce.
- For a lighter option, substitute heavy cream with half-and-half, although the sauce may be less rich.
- Make sure to slice the chicken across the grain to ensure tenderness.
- Serve with your choice of sides such as steamed vegetables, mashed potatoes, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
