Description
Creamy Pepperoncini Chicken is a flavorful and easy-to-make skillet dish featuring tender chicken breasts simmered in a tangy, creamy pepperoncini sauce with bell peppers and onions. Perfect for a comforting weeknight dinner served over rice, mashed potatoes, or noodles.
Ingredients
Chicken
- 1½ pounds boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for cooking chicken)
Vegetables and Sauce
- 1 tablespoon olive oil
- 1 medium sliced red bell pepper
- ⅓ cup diced yellow onion
- ½ cup sliced pepperoncini peppers (drained)
- ¾ cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Season the chicken: Season 1½ pounds boneless skinless chicken breasts evenly with 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper to infuse flavor into the meat.
- Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 7-8 minutes on each side until the chicken is fully cooked through and no longer pink in the center. Remove the cooked chicken from the skillet and set aside on a plate.
- Sauté the vegetables: In the same skillet, add 1 tablespoon olive oil along with the sliced red bell pepper and diced yellow onion. Cook for 3-5 minutes, stirring occasionally, until the vegetables become tender and slightly softened.
- Deglaze and reduce broth: Whisk in ¾ cup low-sodium chicken broth and ½ cup sliced pepperoncini peppers into the skillet. Cook the mixture, stirring occasionally, until the broth reduces by half—approximately 2 minutes—concentrating the flavors.
- Add cream and cheese: Stir in 1 cup heavy cream and ½ cup grated Parmesan cheese. Bring the sauce to a gentle simmer and season with salt and pepper as needed. Continue cooking for about 2 minutes until the sauce thickens slightly and becomes creamy.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, coating them thoroughly in the creamy pepperoncini sauce. Warm through for a minute or two.
- Serve: Serve the creamy pepperoncini chicken hot over your choice of rice, mashed potatoes, or cooked noodles for a hearty and flavorful meal.
Notes
- For a lighter option, substitute heavy cream with half-and-half or Greek yogurt (temper it to prevent curdling).
- Adjust the amount of pepperoncini to control the tangy spice level in the sauce.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced dinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.