One Pan Creamy Pepperoncini Chicken
Creamy pepperoncini chicken is an easy one-skillet dinner packed with flavor! Tender chicken is smothered in a rich Parmesan cream sauce with bell peppers and tangy pepperoncini. It’s the perfect balance of creamy, savory, and zesty flavor.
What’s Not to Love?
Easy Cleanup: It all cooks in one skillet. That means fewer dishes at the end of the night.
Made for Busy Nights: This chicken is quick, easy, and perfect when time is short.
Save That Sauce: Spoon the creamy sauce over rice, mashed potatoes, or noodles. You’ll want every drop!
Pepperoncini Chicken Ingredients
Chicken: Lightly pound the chicken for even cooking! You can also use chicken thighs or chicken tenders.
Pepperoncini Peppers: Pre-sliced make prep easy, but whole pepperoncini work too. Just slice them first. Mild banana peppers also work well if that’s what you have on hand.
Bell Peppers: Any color works, or use jarred roasted red peppers for extra flavor.
Creamy Pepperoncini Chicken Recipe
My family loves this one-pan chicken! The chicken stays juicy, while the sauce turns rich and creamy. Plus, the pepperoncini add the perfect tang for the best flavor. If you love creamy chicken dinners, try my Marry Me Chicken or Poppy Seed Chicken next!
Season the Chicken: First, season the chicken breasts with Italian seasoning, salt, and pepper.
Cook the Chicken: Next, heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 7–8 minutes on each side. Then, remove it from the skillet and set aside.
Cook the Veggies: Add more olive oil to the skillet. Then, add the bell pepper and onion. Cook for 3–5 minutes, until soft.
Add Broth and Peppers: Next, stir in the chicken broth and pepperoncini. Cook for 2 minutes, or until the broth reduces by half.
Make the Sauce: Then, stir in the heavy cream and Parmesan cheese. Bring the sauce to a gentle simmer. If needed, add salt and pepper. Cook for 2 minutes, until the sauce starts to thicken.
Finish and Serve: Finally, add the chicken back to the skillet. Spoon the sauce over the top, then warm everything through. Serve over rice, mashed potatoes, or noodles.
Must Have Tools For This Recipe
Chef’s Knife: For slicing the peppers, onion, and chicken.
Cutting Board: For safely prepping the chicken and vegetables.
Large Skillet: For cooking the chicken and making the creamy pepperoncini sauce.
Creamy Pepperoncini Chicken
Ingredients
Chicken
1½ pounds boneless skinless chicken breasts2 tablespoons olive oil1 teaspoon Italian seasoning½ teaspoon salt¼ teaspoon black pepper
Sauce
1 tablespoon olive oil1 medium sliced red bell pepper⅓ cup diced yellow onion½ cup sliced pepperoncini peppers drained¾ cup low-sodium chicken broth1 cup heavy cream½ cup grated Parmesan cheesesalt and pepper to taste
Instructions
Notes
In the Refrigerator: Store cooled leftovers in an airtight container for 3-4 days.
To Reheat: Reheat in the microwave for 1-2 minutes, or until warmed through.