Description
This Easy Creamy Pepperoncini Chicken recipe features tender diced chicken breast cooked in a rich, creamy Parmesan sauce with tangy Italian-seasoned pepperoncinis. Ready in just 20 minutes, it’s a flavorful and satisfying dish perfect for a quick weeknight dinner that delivers a perfect balance of creamy and zesty flavors.
Ingredients
Scale
Chicken & Seasonings
- 2 pounds boneless skinless chicken breast, cut into 1-inch dice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables & Aromatics
- 1 small onion, diced
- 2 tablespoons minced garlic
Sauce
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup Italian seasoned sliced pepperoncinis (including some juice)
Instructions
- Prepare the chicken: Season the diced chicken breast with salt and pepper evenly on all sides to enhance the flavor before cooking.
- Sauté aromatics and chicken: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the diced chicken breast and cook until golden brown on all sides, about 5-7 minutes, then remove chicken from the skillet and set aside. In the same skillet, add diced onions and minced garlic, sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
- Create the sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese, stirring until melted and the sauce thickens slightly.
- Add pepperoncinis and chicken: Stir in the sliced Italian-seasoned pepperoncinis along with some of their juice to the sauce. Return the cooked chicken pieces to the skillet, coating them thoroughly with the creamy pepperoncini sauce. Simmer for an additional 3-5 minutes until the chicken is fully cooked through and flavors meld.
- Serve: Remove from heat and serve the creamy pepperoncini chicken hot over rice, pasta, or alongside vegetables for a complete meal.
Notes
- Use fresh grated Parmesan cheese for the best flavor and smooth melting in the sauce.
- If you prefer less spice, drain the juice from the pepperoncinis before adding or use mild pepperoncinis.
- This dish pairs wonderfully with steamed vegetables, mashed potatoes, or over cooked pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
