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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 pounds boneless skinless chicken breasts or thighs
  • 1 tsp salt divided
  • 0.5 tsp black pepper
  • 2 tsp Italian seasoning
Sauce and Veggies
  • 3 tbsp olive oil divided
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 0.5 cup sliced pepperoncini peppers plus 2-3 tbsp brine
  • 1 medium red bell pepper thinly sliced, optional
  • 0.75 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated, plus extra
  • fresh parsley chopped for garnish

Equipment

  • Large skillet
  • Tongs
  • Cutting board and knife
  • Whisk

Method
 

  1. Pat chicken dry, season with salt, pepper, and Italian seasoning.
  2. Heat 2 tbsp oil in skillet over medium-high; sear chicken 4-5 min per side until golden. Remove and set aside.
  3. Add remaining oil; sauté onion and bell pepper 4-5 min until softened. Add garlic; cook 1 min.
  4. Stir in pepperoncini, brine, and broth. Simmer 2-3 min, scraping bits.
  5. Reduce heat; add cream and Parmesan. Simmer until thickened, 3-4 min.
  6. Return chicken to pan; simmer 5-7 min until cooked through.
  7. 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.