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If you’re searching for a flavorful, effortless dinner that comes together in one pan with minimal cleanup, One Pan Creamy Pepperoncini Chicken is about to become your new go-to recipe. This dish combines tender, golden-seared chicken with a velvety cream sauce infused with the bright, briny kick of pepperoncini peppers. The result? A comforting yet zesty meal that’s perfect for busy weeknights, family dinners, or even casual entertaining.
Pepperoncini peppers, those mild, tangy pickled peppers often found in Italian antipasti or on sandwiches, bring a subtle heat and vinegary brightness that cuts through the richness of the creamy sauce. Paired with Parmesan cheese, garlic, and a touch of Italian seasoning, this recipe delivers big Italian-inspired flavors without hours in the kitchen. Best of all, everything cooks in a single skillet, making it a true one-pan wonder.
Whether you’re a fan of creamy chicken dishes like Tuscan chicken or simply love the punch of pickled peppers, this recipe checks all the boxes: quick prep, bold taste, and crowd-pleasing appeal. Let’s dive into why this dish is a must-try and how to make it perfectly every time.
Why You’ll Love This One Pan Creamy Pepperoncini Chicken
- Minimal Cleanup: Just one skillet means fewer dishes to wash after dinner.
- Quick and Easy: Ready in under 40 minutes, ideal for hectic evenings.
- Flavor Explosion: The tangy pepperoncinis balance the rich, cheesy cream sauce beautifully.
- Versatile: Serve it over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.
- Customizable: Adjust the spice level, make it dairy-free, or add veggies for extra nutrition.
This recipe draws inspiration from classic creamy Italian chicken dishes but adds a unique twist with pepperoncini for that irresistible tang. It’s hearty enough for cooler evenings but light enough for year-round enjoyment.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 3 tablespoons olive oil (divided)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup sliced pepperoncini peppers (plus 2-3 tablespoons of the brine/juice from the jar)
- 1 medium red bell pepper, thinly sliced (optional, for color and sweetness)
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Slice each breast horizontally into thinner cutlets if they’re thick, or pound them lightly for even cooking. Season both sides generously with 3/4 teaspoon salt, black pepper, and Italian seasoning.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 4-5 minutes per side until golden brown and mostly cooked through (internal temperature around 160°F; it will finish in the sauce). Remove the chicken to a plate and tent with foil to keep warm.
- Sauté the vegetables: In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil if needed. Add the chopped onion and sliced red bell pepper (if using). Cook for 4-5 minutes until softened and beginning to brown at the edges. Stir in the minced garlic and cook for 1 minute until fragrant.
- Build the sauce: Add the sliced pepperoncini peppers and 2-3 tablespoons of their brine to the pan. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet (this adds incredible flavor!). Bring to a simmer and let it reduce slightly for 2-3 minutes.
- Make it creamy: Lower the heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened, about 3-4 minutes. Taste and adjust seasoning with the remaining 1/4 teaspoon salt if needed.
- Finish the dish: Return the seared chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and simmer gently for 5-7 minutes until the chicken is fully cooked (165°F internal temperature) and the sauce has thickened to your liking.
- Serve: Garnish with chopped fresh parsley and extra Parmesan. Serve hot straight from the pan.
Tips for the Best One Pan Creamy Pepperoncini Chicken
- Use the pepperoncini brine generously—it adds tangy depth without extra ingredients.
- For thicker sauce, let it simmer longer or add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water.
- If the sauce separates, whisk vigorously over low heat to emulsify.
- Don’t overcrowd the pan when searing chicken—proper browning adds flavor.
- Freshly grate your Parmesan for the smoothest melt; pre-grated can be grainy.
Variations to Try
- Spicy Kick: Add red pepper flakes or extra pepperoncini for more heat.
- Veggie-Packed: Stir in spinach, mushrooms, or artichoke hearts during the sauté step.
- Dairy-Free: Swap heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan.
- With Rice or Pasta: Turn it into a one-pan meal by adding uncooked rice or pasta to the sauce and simmering until tender (adjust broth accordingly).
- Slow Cooker Version: Sear chicken first, then transfer everything to a slow cooker on low for 4-6 hours.
Serving Suggestions
This creamy pepperoncini chicken shines over buttery mashed potatoes, al dente pasta like orzo or fettuccine, or fluffy rice to soak up every drop of sauce. Pair it with a simple green salad dressed in vinaigrette to balance the richness, or garlic bread for dipping. For a low-carb option, serve alongside roasted zucchini or cauliflower.
A glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc, complements the tangy, creamy profile perfectly.
Fun Facts and Cultural Context
Pepperoncini peppers originated in Italy and Greece, where they’re a staple in Mediterranean cuisine. Often pickled, they add a mild, fruity heat (around 100-500 Scoville units) that’s approachable for most palates. This dish echoes Italian-American favorites like chicken piccata or creamy Tuscan chicken but with a pickled twist that’s uniquely addictive.
In recent years, creamy pepperoncini chicken has gained popularity on social media and food blogs for its simplicity and bold flavor—proof that sometimes the best meals come from pantry staples.
With its irresistible combination of creamy indulgence and tangy brightness, One Pan Creamy Pepperoncini Chicken is sure to earn a spot in your regular rotation. Give it a try tonight—you’ll wonder how you ever lived without it!
One Pan Creamy Pepperoncini Chicken
Tender chicken in a tangy, creamy sauce with pepperoncini peppers—all made in one pan for an easy, flavorful weeknight dinner.
Ingredients
Equipment
Method
- Pat chicken dry, season with salt, pepper, and Italian seasoning.
- Heat 2 tbsp oil in skillet over medium-high; sear chicken 4-5 min per side until golden. Remove and set aside.
- Add remaining oil; sauté onion and bell pepper 4-5 min until softened. Add garlic; cook 1 min.
- Stir in pepperoncini, brine, and broth. Simmer 2-3 min, scraping bits.
- Reduce heat; add cream and Parmesan. Simmer until thickened, 3-4 min.
- Return chicken to pan; simmer 5-7 min until cooked through.
- Garnish with parsley and extra Parmesan. Serve hot.
Notes
Adjust pepperoncini for desired tang. Use brine for extra flavor. Store leftovers in fridge up to 3 days; reheat gently to avoid curdling.
