Creamy Pepperoncini Chicken (Easy One-Skillet Dinner)

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Creamy pepperoncini chicken is an easy one-skillet dinner packed with flavor! Tender chicken is smothered in a rich Parmesan cream sauce with bell peppers and tangy pepperoncini. It’s the perfect balance of creamy, savory, and zesty flavor.

What’s Not to Love?

Easy Cleanup: It all cooks in one skillet. That means fewer dishes at the end of the night.
Made for Busy Nights: This chicken is quick, easy, and perfect when time is short.
Save That Sauce: Spoon the creamy sauce over rice, mashed potatoes, or noodles. You’ll want every drop!

Pepperoncini Chicken Ingredients

Chicken: Lightly pound the chicken for even cooking! You can also use chicken thighs or chicken tenders.

Overhead shot of labeled sauce ingredients.

Pepperoncini Peppers: Pre-sliced make prep easy, but whole pepperoncini work too. Just slice them first. Mild banana peppers also work well if that’s what you have on hand.
Bell Peppers: Any color works, or use jarred roasted red peppers for extra flavor.

Creamy Pepperoncini Chicken Recipe

My family loves this one-pan chicken! The chicken stays juicy, while the sauce turns rich and creamy. Plus, the pepperoncini add the perfect tang for the best flavor. If you love creamy chicken dinners, try my Marry Me Chicken or Poppy Seed Chicken next!

Season the Chicken: First, season the chicken breasts with Italian seasoning, salt, and pepper.
Cook the Chicken: Next, heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 7–8 minutes on each side. Then, remove it from the skillet and set aside.
Cook the Veggies: Add more olive oil to the skillet. Then, add the bell pepper and onion. Cook for 3–5 minutes, until soft.
Add Broth and Peppers: Next, stir in the chicken broth and pepperoncini. Cook for 2 minutes, or until the broth reduces by half.
Make the Sauce: Then, stir in the heavy cream and Parmesan cheese. Bring the sauce to a gentle simmer. If needed, add salt and pepper. Cook for 2 minutes, until the sauce starts to thicken.
Finish and Serve: Finally, add the chicken back to the skillet. Spoon the sauce over the top, then warm everything through. Serve over rice, mashed potatoes, or noodles.

Chicken breasts on a cutting board and seasoned.

Must Have Tools For This Recipe

Chef’s Knife: For slicing the peppers, onion, and chicken.
Cutting Board: For safely prepping the chicken and vegetables.
Large Skillet: For cooking the chicken and making the creamy pepperoncini sauce.

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Season 1½ pounds boneless skinless chicken breasts with 1 teaspoon Italian seasoning, ½ teaspoon salt,and ¼ teaspoon black pepper.
In a large skillet, add 2 tablespoons olive oil and heat over medium-high heat. Add the seasoned chicken and cook for 7-8 minutes per side until cooked through and no longer pink. Remove the chicken from the pan and set it aside on a plate.
Returning to the skillet, add 1 tablespoon olive oil, 1 medium sliced red bell pepper, and ⅓ cup diced yellow onion. Cook for 3-5 minutes until tender.
Whisk in ¾ cup low-sodium chicken broth and ½ cup sliced pepperoncini peppers. Cook until the broth is reduced by half, about 2 minutes.
Stir in 1 cup heavy cream and ½ cup grated Parmesan cheese and bring to a simmer. Season with salt and pepper to taste, if needed. Cook until the sauce starts to slightly thicken, about 2 minutes.
Return the chicken to the pan. Add the pepperoncini and toss to coat in the sauce. Serve over rice, mashed potatoes, or cooked noodles.

Storing and Reheating Leftovers

In the Refrigerator: Store cooled leftovers in an airtight container for 3-4 days.
To Reheat: Reheat in the microwave for 1-2 minutes, or until warmed through.

Calories: 568kcalCarbohydrates: 8gProtein: 43gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 187mgSodium: 1322mgPotassium: 877mgFiber: 2gSugar: 4gVitamin A: 2027IUVitamin C: 54mgCalcium: 177mgIron: 1mg