Creamy Pepperoncini Chicken Skillet
Pepperoncini Chicken is creamy, tangy, and packed with bold flavor. A simple one-skillet dinner you’ll want to make again!
Ingredients
- 1.5 lbs boneless skinless chicken breasts, sliced
- 1 medium red bell pepper thinly sliced
- ½ medium yellow onion diced
- 10 whole or ½ cup sliced pepperoncini peppers
- 1 ounce Parmesan cheese finely grated
- 2 tablespoons olive oil
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- 1 tablespoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Prepare the Chicken: Season the sliced chicken breasts with salt, black pepper, and Italian seasoning.
- Sear the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the chicken slices in a single layer and cook until browned and cooked through, about 6 minutes total. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red bell pepper and diced onion. Cook until the vegetables begin to brown, about 2 minutes.
- Deglaze the Pan: Add ½ cup of low-sodium chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Cook until the broth is reduced by half, about 2 minutes.
- Create the Sauce: Stir in ½ cup of heavy cream and 1 ounce of finely grated Parmesan cheese. Bring the mixture to a simmer and cook until slightly thickened and the peppers are tender, about 3 minutes.
- Combine Ingredients: Return the cooked chicken and any accumulated juices to the skillet. Add the sliced pepperoncini peppers and toss to coat all ingredients in the sauce.
- Serve: Serve the creamy pepperoncini chicken hot, garnished with additional Parmesan cheese if desired.