One-Pan Creamy Pepperoncini Chicken
Creamy Pepperoncini Chicken – A 30-Minute Flavor Bomb!
Busy weeknights call for easy, one-pan meals that don’t skimp on flavor—
and this Creamy Pepperoncini Chicken delivers BIG TIME!
Juicy, golden chicken, sautéed peppers, and a velvety Parmesan sauce come together in just 30 minutes.
But the real game-changer? Briny, slightly spicy pepperoncini peppers
that add the perfect tangy kick to balance out the creamy goodness.
Serve it over pasta, rice, or with crusty bread to soak up every last drop.
One bite, and you’ll be hooked!
For Creamy Pepperoncini Chicken
- Chicken – Use boneless, skinless chicken breasts, sliced into strips for quick cooking.
- Olive Oil – Helps achieve a golden sear on the chicken.
- Bell Pepper – Adds a pop of color and a slightly sweet, crisp texture.
- Yellow Onion – Brings depth of flavor to the dish.
- Pepperoncini Peppers – The star ingredient! These briny, slightly spicy peppers add a tangy kick.
- Italian Seasoning – A blend of herbs that enhances the savory flavors.
For the Creamy Parmesan Sauce
- Chicken Broth – Provides a flavorful base for the sauce.
- Heavy Cream – Creates a rich and silky texture without being too heavy.
- Parmesan Cheese – Melts into the sauce for a nutty, salty depth of flavor.
- Salt & Black Pepper – Enhances the taste and balances the dish.
One-Pan Creamy Pepperoncini Chicken Recipe
This creamy, tangy, and slightly spicy chicken skillet dinner comes together in just 30 minutes! The combination of briny pepperoncini peppers, tender chicken, and a rich Parmesan cream sauce makes this an irresistible dish.
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Servings: 4
Calories: 507kcal
- 1 medium red bell pepper, thinly sliced (about 1 cup)
- ½ medium yellow onion, diced (about ¾ cup)
- 10 whole pepperoncini peppers (or ½ cup sliced)
- 10 oz Parmesan cheese, finely grated (about ½ cup freshly grated or ⅓ cup pre-grated), plus extra for serving
- 1½ lbs boneless, skinless chicken breasts (about 3), cut into ½-inch-thick slices
- 1¼ tsp kosher salt, divided
- ¼ tsp freshly ground black pepper
- 3 tbsp olive oil, divided
- 2 tsp Italian seasoning
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
Prep the Ingredients:
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Slice the red bell pepper into thin strips.
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Dice the yellow onion.
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Slice the pepperoncini peppers into rings (or measure out pre-sliced ones).
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Grate the Parmesan cheese if using a block.
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Cut the chicken breasts into ½-inch-thick slices across the grain.
Cook the Chicken:
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
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Add half of the chicken in a single layer and cook until browned and fully cooked, about 6 minutes total.
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Transfer to a plate and repeat with the remaining chicken.
Sauté the Vegetables:
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Add the remaining 1 tablespoon of olive oil to the skillet.
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Stir in the bell pepper, onion, remaining ½ teaspoon kosher salt, and Italian seasoning.
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Cook until the vegetables begin to brown, about 2 minutes.
Deglaze the Pan:
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Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.
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Cook until the broth reduces by half, about 2 minutes.
Make the Creamy Sauce:
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Stir in the Parmesan cheese and heavy cream.
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Bring the mixture to a simmer and let it cook until slightly thickened and the peppers are tender, about 3 minutes.
Combine & Serve:
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Return the cooked chicken and any juices to the skillet.
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Add the sliced pepperoncini and toss everything together until well coated in the sauce.
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Serve hot with extra Parmesan cheese on top if desired.
Calories: 507kcal | Carbohydrates: 19g | Protein: 46g | Fat: 29g | Sodium: 4976mg | Fiber: 6g | Sugar: 3g
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1. Can I make this less spicy?
Absolutely! If you want a milder dish, use fewer pepperoncini peppers or swap them for mild banana peppers. You can also rinse the pepperoncini before adding them to reduce the briny heat.
2. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are a fantastic alternative—they’re juicier and add even more flavor. Just adjust the cooking time slightly, as thighs take a bit longer to cook through.
3. What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or cream to keep the sauce smooth. Microwave in short bursts or warm it on the stovetop over low heat.
4. What can I serve this with?
This creamy, tangy chicken is perfect over pasta, rice, or mashed potatoes. For a lighter option, try serving it with a side of roasted veggies or a crisp green salad.
5. Can I make this ahead of time?
Yes, but it’s best fresh! If making ahead, cook the chicken and sauce separately, then combine and reheat before serving. The sauce may thicken in the fridge, so add a little broth or cream to loosen it up when reheating.
