Every week I prepare a one-pan chicken skillet dinner, leaning on flavors my family loves like garlic butter, French onion, and harissa orange. This week I served a creamy Italian chicken dinner inspired by a jar of pepperoncini peppers. The briny, slightly spicy flavor of pepperoncini is the perfect way to highlight a light, silky Parmesan cream sauce and golden strips of tender chicken. The best part is that the whole meal comes together in just 30 minutes. Here’s how to make it.

Why you’ll love it

Key ingredients in creamy pepperoncini chicken

Creamy Pepperoncini Chicken

Serves 4

1 medium red bell pepper

1/2 medium yellow onion

10 whole or 1/2 cup sliced pepperoncini peppers

1 ounce Parmesan cheese (about 1/2 cup freshly grated or 1/3 cup store-bought), plus more for serving

1 1/2 pounds boneless, skinless chicken breasts (about 3)

1 1/4 teaspoons kosher salt, divided

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil, divided

2 teaspoons Italian seasoning

1/2 cup low-sodium chicken broth

1/2 cup heavy cream

1. Thinly slice 1 medium red bell pepper (about 1 cup) and dice 1/2 medium yellow onion (about 3/4 cup). Thinly slice 10 whole pepperoncini peppers into rings (about 1/2 cup), or measure out 1/2 cup sliced pepperoncini. Finely grate 1 ounce Parmesan cheese on the small holes of a box grater (about 1/2 cup), or measure 1/3 cup store-bought grated.

2. Cut 1 1/2 pounds boneless, skinless chicken breasts across the grain into 1/2-inch-thick slices. Place in a large bowl, add 3/4 teaspoon of the kosher salt and 1/4 teaspoon black pepper, and toss to coat.

3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and cook until deeply browned and cooked through, about 6 minutes total. Using tongs, transfer to a plate. Repeat with the remaining chicken.

4. Add the remaining 1 tablespoon olive oil to the skillet. Add the bell pepper, onion, remaining 1/2 teaspoon kosher salt, and 2 teaspoons Italian seasoning. Cook until beginning to brown, about 2 minutes. Add 1/2 cup low-sodium chicken broth and scrape up the browned bits from the bottom of the pan. Cook until the broth is reduced by half, about 2 minutes.

5. Add the Parmesan and 1/2 cup heavy cream. Bring to a simmer and cook until slightly thickened and the peppers are tender, about 3 minutes. Return the chicken and any accumulated juices to the pan. Add the pepperoncini and toss to coat in the sauce. Serve with more Parmesan cheese if desired.

Recipe note: Refrigerate leftovers in an airtight container for up to four days.

(Patty Catalano is the food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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