One-Pan Creamy Pepperoncini Chicken
This One-Pan Creamy Pepperoncini Chicken is a delicious and easy dinner option, featuring chicken, peppers, and a creamy sauce.
Equipment
- Large skillet
Ingredients
Vegetables
- 1 medium red bell pepper thinly sliced
- ½ medium yellow onion diced
- 10 whole or ½ cup pepperoncini peppers thinly sliced
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken breasts about 3 pieces
- 1 ¼ teaspoons kosher salt divided
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil divided
- 2 teaspoons Italian seasoning
Sauce
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- 1 ounce Parmesan cheese about ½ cup freshly grated or ⅓ cup store-bought, plus more for serving
Instructions
Preparation
- Thinly slice the red bell pepper and dice the yellow onion. Thinly slice the pepperoncini peppers into rings. Finely grate the Parmesan cheese.
Cooking Chicken
- Cut the chicken breasts into ½-inch-thick slices, season with kosher salt and black pepper, and toss to coat.
- Heat 2 tablespoons of olive oil in a skillet and cook half of the chicken until browned and cooked through, then transfer to a plate. Repeat with remaining chicken.
Making the Sauce
- Add remaining olive oil to the skillet, then add bell pepper, onion, remaining salt, and Italian seasoning. Cook until beginning to brown.
- Add chicken broth and scrape browned bits from the pan, cooking until broth is reduced by half.
- Stir in Parmesan and heavy cream, bringing to a simmer until thickened. Return chicken and accumulated juices to the pan, add pepperoncini, and toss to coat.
- Serve with additional Parmesan cheese if desired.
Notes
Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1pieceCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 80mgCalcium: 300mgIron: 2mg
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