Delicious Pepperoncini Chicken for Cozy Weeknight Dinners

This Creamy Pepperoncini Chicken is an easy weeknight dinner and a crowd-pleaser with its rich flavors and quick preparation.

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Course: Main Dishes

Cuisine: Italian

Keyword: comfort food, Creamy Chicken, easy recipe, Pepperoncini Chicken, weeknight dinner

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 450kcal

2 pounds Boneless, Skinless Chicken Breasts Can swap for chicken thighs for added tenderness.
2 tablespoons Olive Oil Feel free to use a neutral oil if preferred.

1 cup Heavy Cream Can be replaced with half-and-half or coconut milk for a lighter option.
½ cup Parmesan Cheese Grana Padano or Pecorino make good substitutes.
1 cup Chicken Broth Homemade or low-sodium store-bought works perfectly.

1 medium Red Bell Pepper Can alternated with any bell pepper variety.
1 medium Yellow Onion Shallots may work as a tasty alternative.
¾ cup Pepperoncini Peppers Fresh ones shine best; jarred can be used in a hurry.
1 tablespoon Italian Seasoning Adjust according to your taste preferences.

Start by slicing the boneless, skinless chicken breasts into ½-inch thick pieces. Season both sides generously with salt and pepper to enhance flavor.
In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken pieces and cook for about 6 minutes, until golden brown and cooked through. Remove and set aside.
Using the same skillet, add more olive oil if needed, then toss in sliced red bell pepper and yellow onion. Sauté over medium heat for 2-3 minutes until softened and fragrant.
Pour in chicken broth and scrape up browned bits from the bottom of the skillet, letting it simmer for about 3 minutes until reduced by half.
Lower heat to medium, stir in grated Parmesan cheese and heavy cream. Let simmer for another 3 minutes until thickened slightly.
Return cooked chicken to the skillet along with chopped pepperoncini peppers, stirring to coat everything in creamy sauce. Heat through for about 2 minutes.

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Thaw and reheat gently on the stove.